New croque for automn
New today on the menu at Café Presse for fall: Our Automne seasonal croque, baked with béchemel, chèvre, endives and roasted pear. Bring on Fall produce!! It’s our favorite time of the year.
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Falafel is back!
You asked for it, we listened! Our famous falafel is back at on the menu at Le Pichet and Café Presse for summer. At Cafe Presse, crispy chickpea falafels are available as a appetizer or a main course, served with grilled eggplant purée, heirloom tomatoes and spicy yogurt (see photo above) At Le Pichet, falafels …
Leave a CommentOrganic Cherry Tomatoes
Fresh organic cherry tomatoes, to be featured in the new preparation with our famous steak-frites. Starts today! 100% grass fed petit top sirloin steak, cherry tomato confit with shallot, garlic, zucchini and summer savory, with pommes frites.
Leave a CommentTwo gnocchi dishes for spring
Spring has inspired both Chef Randall Brush at Cafe Presse and Vince Hall at Le Pichet to offer a gnocchi dish. At Cafe Presse, the featured gnocchi are made Paris-style, with eggs, butter, wheat flour and parmesan cheese. At Le Pichet, we have opted for gnocchi in the style popular in Nice, made with potatoes, …
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Leave a CommentNew on the menu at Le Pichet
New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!
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Just added to the menu for fall: Salad of shredded carrots, Italian parsley, black currants and cumin-brandy vinaigrette. Miam Miam.
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Just added to the menu at Café Presse this morning: Cold salad of marinated white beans, roasted Delicata squash and Brussel sprouts, black currants and kale-parsley pistou, served with your choice of grilled marinated Portobello mushroom VG or olive oil poached Alaskan Pollock filet.
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Just added today to the menu at Cafe Presse: Salad of Belgian endive, Bosc pears, garlic croutons and creamy bleu cheese dressing. Choose the salad only (its vegetarian!) or opt to add slices of house smoked Muscovy duck breast. Miam Miam!
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Grilled grass-fed beef skirt steak, served with shallot-brandy-herb pan butter, wilted spinach and pommes frites
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Washington coast rock fish filet served with roasted sweet pepper-orange coulis and a warm salad of nectarines, cherry tomatoes, sweet onions, corn and cilantro.
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