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New on the menu at Le Pichet

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Also new this week at Le Pichet, something slow simmered to warm your bones, just added to the dinner menu: Boneless beef shank simmered with red wine, carrots and Cipollini onions, with hand-cut egg noodles, beurre fondu and chives

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Also new this week at Le Pichet, something slow simmered to warm your bones, just added to the dinner menu: Boneless beef shank simmered with red wine, carrots and Cipollini onions, with hand-cut egg noodles, beurre fondu and chives

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Stuff

New on the menu at Le Pichet

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Just added to the menu at Le Pichet for winter by Chef de Cuisine Vince Hall, new accompaniments for our famous roasted chicken: Washington natural free-range chicken roasted to order for two, served with green chard, sun chokes, sultanas, pine nuts and roasted shallot pan butter

New on the menu at Le Pichet Read More »

[portfolio_slideshow]

Just added to the menu at Le Pichet for winter by Chef de Cuisine Vince Hall, new accompaniments for our famous roasted chicken: Washington natural free-range chicken roasted to order for two, served with green chard, sun chokes, sultanas, pine nuts and roasted shallot pan butter

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Also special today!

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Still time to try this daily special which we will be offering this evening: Seafood terrine of bay scallops, prawns and white fish, served with spicy sauce rémoulade and a salad of frisée lettuce, fennel, capers with cornichon vinaigrette

Also special today! Read More »

[portfolio_slideshow]

Still time to try this daily special which we will be offering this evening: Seafood terrine of bay scallops, prawns and white fish, served with spicy sauce rémoulade and a salad of frisée lettuce, fennel, capers with cornichon vinaigrette

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Special today at Café Presse

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If you haven’t been to Café Presse yet today,sorry but you missed out on this brunch special. We sold them all out in just a few hours! Warm crepes filled with roasted Portobello mushrooms, spinach, caramelized onions,fresh goats’ milk cheese, drizzled with a warm sherry butter and scallions

Special today at Café Presse Read More »

[portfolio_slideshow]

If you haven’t been to Café Presse yet today,sorry but you missed out on this brunch special. We sold them all out in just a few hours! Warm crepes filled with roasted Portobello mushrooms, spinach, caramelized onions,fresh goats’ milk cheese, drizzled with a warm sherry butter and scallions

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Cafe Presse | Events

St.-Valentine’s Day Take-Home Dinner

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Let Café Presse cook dinner at your house this year! Menu for two – $65 Terrine de fruits de mer et de lieu noir fumé Terrine of fresh and smoked white fish with a salad of frisée lettuce, charred leeks, fennel, dill and cornichon-caper vinaigrette Poulet rôti, pommes frites et mayonnaise Whole NW natural free-range

St.-Valentine’s Day Take-Home Dinner Read More »

[portfolio_slideshow]

Let Café Presse cook dinner at your house this year! Menu for two – $65 Terrine de fruits de mer et de lieu noir fumé Terrine of fresh and smoked white fish with a salad of frisée lettuce, charred leeks, fennel, dill and cornichon-caper vinaigrette Poulet rôti, pommes frites et mayonnaise Whole NW natural free-range

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Special today at Café Presse

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Special today at Cafe Presse, this coupe created by pastry chef Allyson Lanter: Goat’s milk ice cream, hazelnut financier and port wine-dried fig compote. Miam Miam!

Special today at Café Presse Read More »

[portfolio_slideshow]

Special today at Cafe Presse, this coupe created by pastry chef Allyson Lanter: Goat’s milk ice cream, hazelnut financier and port wine-dried fig compote. Miam Miam!

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Wild-caught Alaskan Pollock

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At Le Pichet and Café Presse, we love featuring lesser known, little fishes that are both sustainable and good for you. Pollock is one of these, a fish that never really gets the respect it deserves. A smaller cousin of Alaskan true cod, pollock in the past was often considered too small for filets and

Wild-caught Alaskan Pollock Read More »

[portfolio_slideshow]

At Le Pichet and Café Presse, we love featuring lesser known, little fishes that are both sustainable and good for you. Pollock is one of these, a fish that never really gets the respect it deserves. A smaller cousin of Alaskan true cod, pollock in the past was often considered too small for filets and

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Stuff

New to the menu at Le Pichet

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Just added to the menu at Le Pichet: Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

New to the menu at Le Pichet Read More »

[portfolio_slideshow]

Just added to the menu at Le Pichet: Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

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New for Winter at Le Pichet

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Just added to the Le Pichet menu by chef de cuisine Vince Hall: Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge. Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of

New for Winter at Le Pichet Read More »

[portfolio_slideshow]

Just added to the Le Pichet menu by chef de cuisine Vince Hall: Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge. Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of

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Stuff

New at Café Presse – Canelés de Bordeaux

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Just added to the menu by Café Presse pastry chef Allyson Lanter: Canelés de Bordeaux. Made with fresh eggs, butter, sugar and a touch of vanilla and rum, these little treats are known for their crispy, caramelized exterior and creamy, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while

New at Café Presse – Canelés de Bordeaux Read More »

[portfolio_slideshow]

Just added to the menu by Café Presse pastry chef Allyson Lanter: Canelés de Bordeaux. Made with fresh eggs, butter, sugar and a touch of vanilla and rum, these little treats are known for their crispy, caramelized exterior and creamy, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while

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