Fall 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.)


Burgundy Escargot— Butter, garlic, fresh herbs, lemon finished parmesan reggiano 11

Sautéed Prince Edward Island Mussels du Jour  pomme frites 13

Creamy Gruyere Gratin— With crab, lobster, artichoke and house focaccia 16

Tarragon Crab Cake— topped with dill creme fraiche, and a lemon beurre blanc 10

Soup du Jour 8

Cheese and Charcuterie— With accompaniments and baguettes 18


Brussel Sprout Salad— With chorizo, Marcona almonds, goat cheese, scallions, shallots, sherry vinaigrette  12

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

Apple Rocket Salad— Arugula, Capriole Farms poppy seed chèvre goat cheese, basil-balsamic vinaigrette, walnuts 10


Pan Roasted Airline Chicken Breast— Madeira cream sauce, potato gratin, haricot vert, port-crimini mushroom-blackberry compote 25

St. Jacques Scallops— Encrusted with crab, sun dried roasted red bell pepper beurre blanc, lemon parmesan risotto, broccolini 40*

8 oz La Chasse Burger—Aged white cheddar, Nueske bacon, tomato, spring mix, house spicy pickles, roasted chili aioli, spiced sour cream bun, pomme frites 18*

Mushroom Tart— In house puff pastry, balsamic caramelized onions, portobellos, shiitakes, basil, Capriole Farms goat cheese, and dijon green salad 20

Cast Iron 8 oz. Filet— Savory bone marrow bread pudding, roasted kabocho squash, roasted mushrooms, horseradish aioli and port-rosemary demi glace 42*

Trout a la Meunière— Sautéed trout with brown butter, parsley, capers and country ham dust. Parmesan grits and haricot vert 24*

Executive Chef Alex Dulaney
Sous Chef Eric Steele

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

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