Spring 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.)


Pan Seared Verlasso Salmon Croquettes— Sauce gribiche 12

Sautéed Prince Edward Island Mussels du Jour  pomme frites 13

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

Caprese— Bocinni Mozzarella, fresh basil, cherry tomatoes, shaved fennel, honey-balsamic, extra virgin olive oil 12

Soup du Jour 8

Cheese and Charcuterie— With accompaniments and baguettes 18


Campagnarde— Frisee, broccolini, bacon, soft boiled egg, whole grain mustard-apple cider vinaigrette  12

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

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


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

Bourbon Cured Seared Verlasso Salmon— Creamy leek-sorrel sauce, parmesan-scallion risotto, glazed chile honey carrots, purple asparagus 28*

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*

Printemps Fettuccine— Leeks, English peas, white wine cream sauce, asparagus tips, buttered bread crumbs 18

Wood Grilled 10 oz NY Strip— Applewood smoked bacon & sultana compote, brandy cream sauce, pomme frites  40*

Pan Seared Scallops St. Jacques— Cast iron seared Bristol scallops with buttermilk-English pea mash, prosciutto dust, roasted cherry tomatoes, garlic-thyme beurre blanc  35*

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