Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last. Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants. Hope to see all our friends again soon!
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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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Special today at Café Presse:Pan roasted Toulouse-style pork sausage, served with a white bean-roasted garlic puree and a saute of sweet corn, cherry tomatoes, sweet onions, lovage leaves and Pedro Jimenez vinegar.
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Le Pichet chef de cuisine Vince Hall has added a trio of summer appetizers to the menu at Le Pichet this week that mark the arrival of summer produce to local farm tables. Here are a few pics to whet your appetite!
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