Le Diner - Le Pichet

Le Diner
Served from 5:30 to 10:00 pm
Les Entrées
Salade verte
$7.50
Bibb lettuce salad with mustard and hazelnut vinaigrette
Salade frisée, au chou-rave, aux pommes et au bleu d’Auvergne
$12.00
Conserve de thon à l’huile d’olive, et salade aux haricots blancs
$14.00
Demi-douzaine d’huîtres à la bordelaise
$16.00
Gratin lyonnais
$14.00
Salad of curly endive, kohlrabi, new crop apples, walnuts and cow’s milk bleu cheese, with a creamy mustard-cider vinaigrette
House-made albacore tuna conserve, baby romaine, marinated Orca beans, red onion, oregano and spice-roasted Delicata squash
Six local oysters served raw on the half shell with sauce mignonette and grilled chipolata sausage†
Lyon-style caramelized onion soup made with chicken stock, sherry and thyme, with crouton and gruyère cheese
La Charcuterie
Saucissons séchés à l’huile
$6.50
Air dried country sausage marinated with olive oil and chilies
Gâteau au foie de volaille
$8.75
Pâté albigeois
$8.75
Smooth chicken liver terrine
Country style pork pâté with honey and walnuts
Assiette de charcuterie
Mixed cold cut plate; make your choices from today’s charcuterie board, or let us assemble a selection
$15.00 grande/$8.50 petite
Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges $12.00
Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear-apples, red
cabbage, parsley, yellow mustard seeds and walnut oil
Spécialités de la Maison
Miques à la semoule pochés, sauce crème au madère, topinambours sautées $20.00
Poached semolina dumplings served with a sauté of Jerusalem artichokes, spinach, pecans and brown butter, with Madeira cream sauce
Sauté de palourdes, boudin noir et maïs
$20.00
Filet de sébaste et sa sauce soubise, sauté aux légumes d’automne
$22.00
Petit salé maison, chou cavalier braisé aux oignons, et sa gâteau à la courge
$21.00
Bavette grillée, champignons à la bordelaise et beurre à l’os à moelle
$24.00
Penn Cove clams sautéed with blood sausage, sweet corn, shallots and white wine, finished with lovage-basil butter
Red rockfish filet, pan roasted and served on a creamy onion sauce, sautéed rutabaga and Brussels sprouts and blood orange reduction
Crispy salt-cured pork belly, served on a warm squash-black currant bread and collard greens simmered with onions and pork cheeks
Grilled grass-fed beef skirt steak, wild and domestic mushrooms sautéed with garlic and parsley, beef marrow butter, pommes frites †
Poulet rôti à votre commande, coulis aux poivrons et sauté aux haricots verts $44.00/2 pers.
Washington natural free-range chicken roasted to order; roasted sweet pepper coulis, sautéed green beans, shallots and almonds Allow 1 hour
Les Fromages
Assiette de fromages
$15.00 / $5.00 per ounce
A selection from the cheese board or by the ounce
†Washington’s Health Department warns that raw or undercooked foods may increase your risk of food borne illness.
Many dishes contain ingredients not listed on the menu. Please let us know if you have allergies or food sensitivities.
Le Pichet is open 8:00 am to midnight everyday