Now on the menu at Le Pichet

Boneless pork belly, stuffed with picholine olives, lemon, and Dijon mustard, slow roasted and served with creamy turnip purée, radishes, turnips and crushed anise seeds
Grilled grass-fed beef skirt steak, green peppercorn-cognac sauce, grilled broccoli rabe and orange-parsley-shallot gremolata
Washington natural free-range chicken roasted to order; Thumbelina carrots, favas, asparagus and tarragon with poultry jus
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