Cafe Presse

Café Presse now open Thursdays

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Now join us Thursday through Sunday forIn-house dining, including on the deckTakeout orders and Wine To GoDelivery with DoorDash and Caviar Current hours of operation: Thursday, Friday, Saturday and Sunday 9am to 8pm

Café Presse now open Thursdays Read More »

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Now join us Thursday through Sunday forIn-house dining, including on the deckTakeout orders and Wine To GoDelivery with DoorDash and Caviar Current hours of operation: Thursday, Friday, Saturday and Sunday 9am to 8pm

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Stuff

New croque for automn

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Just added to the menu for fall at Café Pressse, our seasonal Croque d’Automne, with bechemel, gruyere, grilled portobello mushroom and roasted red onions…and it is vegetarian!

New croque for automn Read More »

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Just added to the menu for fall at Café Pressse, our seasonal Croque d’Automne, with bechemel, gruyere, grilled portobello mushroom and roasted red onions…and it is vegetarian!

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Stuff

Bake-at-Home Gratin Lyonnais

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For years, our guests have been asking for our famous French onion soup to be available to eat at home. Now available for the first time, our Bake-at-Home Gratin Lyonnais Kit! Choose one or two portion sized for take out only. Available both from Le Pichet and Café Presse, order by phone or online by

Bake-at-Home Gratin Lyonnais Read More »

[portfolio_slideshow]

For years, our guests have been asking for our famous French onion soup to be available to eat at home. Now available for the first time, our Bake-at-Home Gratin Lyonnais Kit! Choose one or two portion sized for take out only. Available both from Le Pichet and Café Presse, order by phone or online by

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Stuff

New to the menu at Café Presse

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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.

New to the menu at Café Presse Read More »

[portfolio_slideshow]

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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Cafe Presse | Le Pichet

French Onion Soup returns Friday October 2nd!

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This Friday at both Le Pichet and Café Presse! Made with onions, garlic, chicken stock, sherry and thyme, topped with brown bread croutons and melted Comté  cheese, our famous soupe a l’oignon gratinée is an annual fall and winter favorite.  New this year, we are offering Bake-at-Home onion soup kits!  You provide the oven and

French Onion Soup returns Friday October 2nd! Read More »

[portfolio_slideshow]

This Friday at both Le Pichet and Café Presse! Made with onions, garlic, chicken stock, sherry and thyme, topped with brown bread croutons and melted Comté  cheese, our famous soupe a l’oignon gratinée is an annual fall and winter favorite.  New this year, we are offering Bake-at-Home onion soup kits!  You provide the oven and

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Stuff

New to the menu for Fall at Café Presse

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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!

New to the menu for Fall at Café Presse Read More »

[portfolio_slideshow]

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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Le Pichet

Dine Out for Life at Le Pichet this Thursday!

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Here at Le Pichet, we have always been big fans of Lifelong and and the great work they have done in our community for years. Remember the NW AIDS Foundation? Chicken Soup Brigade ? Evergreen Wellness Advocates? The Lifelong AIDS Foundation? All these make up what is now known simply as Lifelong. Dining Out for

Dine Out for Life at Le Pichet this Thursday! Read More »

[portfolio_slideshow]

Here at Le Pichet, we have always been big fans of Lifelong and and the great work they have done in our community for years. Remember the NW AIDS Foundation? Chicken Soup Brigade ? Evergreen Wellness Advocates? The Lifelong AIDS Foundation? All these make up what is now known simply as Lifelong. Dining Out for

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Stuff

Pâte Albigeios

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A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are two of the trademark artisan products of the region of the city of Albi, in

Pâte Albigeios Read More »

[portfolio_slideshow]

A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are two of the trademark artisan products of the region of the city of Albi, in

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Stuff

Café Presse now open earlier!

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You asked and we listened! We are now open at 9amfor in-house dining including on our deck and sidewalk café Take-out orders by phone or on-lineDelivery with Caviar or Doordash Temporary Hours of Operation: Friday, Saturday and Sunday 9am to 8pm

Café Presse now open earlier! Read More »

[portfolio_slideshow]

You asked and we listened! We are now open at 9amfor in-house dining including on our deck and sidewalk café Take-out orders by phone or on-lineDelivery with Caviar or Doordash Temporary Hours of Operation: Friday, Saturday and Sunday 9am to 8pm

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Stuff

Plat du jour today at Café Presse

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Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.

Plat du jour today at Café Presse Read More »

[portfolio_slideshow]

Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.

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