Now on the menu at Le Pichet

lp-oct-28-2016-belly

House salted pork belly, broiled crispy, served on collard greens braised with pork cheeks, onions and cider vinegar and winter squash-black currant bread.

lp-oct-28-2016-dumplings

Poached semolina dumplings, served with Madeira cream sauce and a sauté of Jérusalem artichokes, spinach, pecans and brown butter.

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