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.)

Appetizers:

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

Mussels du Jour— pomme frites 15

Bowl Summer Cucumber Soup— with local herbs and sun-dried tomato crouton 12

Gravlax Crostinis— Cured salmon, roasted garlic Boursin mousse, house baguette, marinated cucumber 13

Grilled Brie— 4 oz charcoal grilled Brie with house marmalade du jour and grilled baguette 16

Cheese and Charcuterie— With seasonal  accompaniments and house baguettes 20

Salad:

Burrata Caprese— Burrata cheese, heirloom tomatoes, basil, Corto extra virgin olive oil, balsamic reduction 14

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

Asparagus Lyonnaise Salad— Asparagus, roasted shiitake mushrooms, soft boiled egg, crispy prosciutto, whole grain mustard-sherry vinaigrette, fresh herbs, garlic aioli 13

Sides:

Potato-Gruyere Gratin 9

Grilled Asparagus— with lemon vinaigrette 8

Entrees:

Grilled Chimichurri Chicken— Marinated, charcoal grilled chicken breast, grilled potatoes, haricot vert, arugula and roasted peppers, roasted garlic aioli, and amarillo aji-peach jus 28

Coal Grilled Ora King Salmon— Mushroom risotto, garlic-lemon beurre blanc, sautéed spinach with tomato jam and crispy shallots 33*

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

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

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

Crab Encrusted Cod— With creamy leek sauce, grilled red potatoes, asparagus, and shiitake mushrooms 34*

Executive Chef Alex Dulaney