New Menu – Jim Drohman https://www.jimdrohman.com Sat, 25 Sep 2021 16:47:15 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 New croque for automn https://www.jimdrohman.com/blog/2021/09/25/new-croque-for-automn-2/ https://www.jimdrohman.com/blog/2021/09/25/new-croque-for-automn-2/#respond Sat, 25 Sep 2021 16:47:15 +0000 https://www.jimdrohman.com/?p=7976

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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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 are served with sauce blanche and a salad of local tomato, cucumber, melon, mint and parsley tossed with lemon juice and olive oil.

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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.

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Café Presse offers Paris-style gnocchi sautéed with Portobello mushroom, snap peas, pea vines and brown butter, topped with herbed fresh cheese

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, eggs and only a touch of flour. Two different dishes from the opposite ends of France!

At Le Pichet, try sautéed Nice-style potato gnocchi tossed with asparagus, green chard, golden raisins and basil pistou, topped with shaved Parmesan
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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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