Dinner Menu

Call 502.822.3963 or text 502.553.8757 for orders. For online ordering Click the link on the homepage at http://www.lachasselouisville.com

(Minimum $25 order for deliveries. Deliveries are free within 15 mile radius, beyond this we will add an appropriate delivery charge based upon mileage.)


Escargot— With Pastis, butter, garlic, lemon, basil, and parsley 13

Mussels du Jour  pomme frites 15

Bowl French Onion Soup14

Gravlax Crostinis— Cured salmon, roasted garlic Boursin mousse, house baguette, marinated cucumber 12

Tempura Fried Brie— Herbed sherry-pear compote with grilled house baguettes 14

Cheese and Charcuterie— With seasonal  accompaniments and house baguettes 20


Roasted Brussel Sprout Salad— Chorizo, Marcona almonds, goat cheese, chorizo vinaigrette, crispy shallots, scallions 13

Classic Caesar Salad— Parmesan, anchovies, garlic croutons, creamy Caesar dressing 10

Lyonnaise Salad— Soft boiled egg, brioche croutons, dry aged bacon lardons, frisee, baby spinach, grain mustard-sherry vinaigrette 13


Sweet Chili Roasted Brussel Sprouts 8

Seasoned Roasted Candied Butternut Squash 8


Roasted Airline Chicken Breast— Madeira cream sauce, blackberry-shiitake compote, potato gratin, sautéed English peas 28

Coal Grilled Ora King Salmon— Mushroom risotto, garlic-lemon beurre blanc, sautéed spinach with tomato jam and crispy shallots 30*

8 oz La Chasse Burger—House rosemary-potato bun, bacon-onion jam, gruyere cheese, Dijon and roasted garlic aioli, pomme frites 18*

Seasonal Tart— Puff pastry, roasted cauliflower, parmesan aioli, roasted red bell pepper, shaved red onion, arugula pesto, and arugula side salad 20

Wood Grilled Blackhawk Farms NY Strip Au Poivre— Rosemary au poivre, brandy cream sauce, sultana compote, pomme frites, charred broccolini 50*

Pistachio and Basil Encrusted Cod Loin— Herbed Basmati rice, English peas, carrots, lemon beurre blanc 28


Executive Chef Alex Dulaney

Sous Chef Angelina Erskine

*Consuming raw or undercooked meat, seafood, or eggs can result in serious health risks.

Split Plate Charge: $2 for Salads, $5 for Entrees