Call 502.822.3963 for orders. For online ordering click the link on the homepage at http://www.lachasselouisville.com
Appetizers:
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
Salad:
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
Sides:
Mushroom Risotto 9
Grilled Asparagus— with lemon vinaigrette 8
Entrees:
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