Dinner Menu

Call 502.822.3963 for orders. For online ordering click the link on the homepage at http://www.lachasselouisville.com


Escargot— With Pastis, butter, garlic, lemon, basil, and parsley 16

Lump Crab Cake—With dill beurre blanc and sambal matah 17

Gravlax Crostinis— Smoked salmon, grilled baguettes, boursin mousse, dill cucumbers 15

Butternut Squash and Apple Soup— Garnished with local bacon and spice crema 15

Prince Edward Island Mussels— Sautéed in sauce du jour with herbed pomme frites 18

Grilled Brie— Grilled Petite Brie Wheel with house marmalade du jour and grilled baguette 16

Extra bread and butter 5


Roasted Brussel Sprouts—With chèvre goat cheese, Marcona almonds, chorizo, scallions, chorizo vinaigrette 15

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

Roasted Squash Salad— With mixed greens, goat cheese mousse, bacon, toasted black walnuts, honey-thyme vinaigrette 15


Mushroom Risotto 9

Grilled Asparagus— with lemon vinaigrette 8


Chicken Madeira— With gruyere potato gratin, sautéed haricot vert, blackberry-shiitake mushroom compote 30

Coal Grilled Scottish Salmon— Mushroom risotto, garlic-lemon beurre blanc, sautéed spinach with tomato jam and crispy shallots 36*

8 oz La Chasse Burger—House rosemary-potato bun, bacon-onion jam, gruyere cheese, Dijon and roasted garlic aioli, pomme frites 22* 

Grilled Cauliflower “Steak”— Marinated in roasted garlic and Herbs de Provence, served with grilled asparagus and potatoes, with a lemon-miso chimichurri 20

Coal Grilled Prime NY Strip Au Poivre— Black and pink peppercorn crust, brandy cream sauce, pomme frites, sautéed broccolini 54*

St. Jacques Haikkado Scallops— Served with arugula, hominy, zucchini and sweet potato hash, Spanish chorizo, parmesan, and chorizo vinaigrette 46*

Executive Chef Alex Dulaney

Sous Chef Angelina Yarberry 

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

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