La Cachette Bistro is rolling out a new menu of French tapas next Tuesday, with chef-owner Jean Francois Meteigner telling Grub Street that he hopes to further enhance the restaurant’s casual accents, hoping that a younger crowd will come around to share dishes and pitchers of sangria and mojitos. What’s on the new menu?
Among the new eats are plates of lightly fried whole smelt (we kinda hope fried bait fish will become as common as french fries someday) in addition to pork-stuffed piquillo, sweetbreads with persimmons, three cheese and salted cod croquettes, and house-made foie gras and smoked salmon. Additionally, smaller versions of some of LCB’s best main courses come served in little ceramic cookware, like coq au vin with diced thick bacon, lamb merguez in cous cous, boudin blanc, and the chef’s duck confit cassoulet. The restaurant is also going for a more casual look, stripping its tables down to bare wood tops and also stripping its staff from their white shirts. The new menu debuts on December 28th, but you can take a first look at what’s being served below.
LCB French TAPAS
Duck Confit w/ mixed cabbage, lentils and vinegar…………………… 7
Crispy White Smelts served with Aioli ……….………………….. 8
Duck Liver Pate w/ Pickles and Toast .……………………………………… 7
Fried Potato skins w/ Aioli ………………………………………………….. 3
Calamari and Bell Pepper Salad w/ Olives ………………………………. 8
Spicy Octopus Salad w/ Greek Yogurt and Cucu .……………………….. 9
Piquillo stuffed with Pork, Crème Fraiche and Feta ………………….. 9
Veal Sweetbreads and Persimon w/ Capers Glaze ……………………………….. 10
Stuffed Dates with Gorgonzola and Crispy Prosciutto ..………………………… 8
Fillets of Anchovies or Sardines with Piquillo Salad ……………………. MP
Crab, Lime and Avocado with Mayonnaise ….…………………………………….. 12
Fresh Hearts of Palm w/ mustard truffle dressing …………………………………… 8
Escargot w/ Garlic Butter and Croutons …………………………………… 8/15
Ahi Tuna Tartar w/ Korean Chili Paste and Toast …….. 10/18 w/fries
Organic Beef Tartar w/ Baked Chips ……………………………………………….. 8/15 w/fries
Duck Confit Rillettes w/ Toast and Pickles ……………………………………………. 7
House Smoked Salmon w/ Brioche Toast, Sour Cream and Onions ……… 10/14
Cured & Smoked Trout w/ Potato and Cream ………………………………….. 6
Salted Cod Croquettes w/ Rouille…………………. 6
Homemade Foie Gras Terrine w/ Rhubarb ……..…10/16
Steamed Clams w/ Garlic and Ginger Broth …………….. 10/16
Steamed Black Mussels w/ Spiced Wine Sauce …………10/16
Baby Back Ribs w/ BBQ Sauce and French Lentils………………. 13/18
Frisee Salad w/ Bacon and Organic Poached Egg…………. 12
Endive Salad w/ Pecan and Blue Cheese ………………. 12
Confit of Organic Salmon Salad w/ Couscous and Harissa …….. 12
Sauteed Foie Gras w/ Lightly Smoked Creme Brulee ……… 12
Mix Cheeses Croquettes …………. 6
Fried Chicken Brochettes w/ Ginger Plum Sauce ………………… 6
Persian Cucumbers w/Dill and Goat Yogurt Sala.……………… 4
Oysters with Duo of Sauces ………………………………..………… 2/6 ; 4/12; 8/20
Charcuterie Plate ……………………… 8/14
Chicken Soliles Stew w/ Bacon and Peas …………………………………… 7
Hard French Mountain Cheese w/ Quince Gelee………….…………………………. 6
Assortment of Cheeses w/Fig Jam and Raisin Bread……………………… 3/9 ; 5/14
