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.)


Rumaki— Fried bacon-wrapped chicken livers, stuffed with water chestnuts and served with whole grain mustard cream sauce 12

Sautéed Prince Edward Island Mussels du Jour  pomme frites 13

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

Baked Brie— Wrapped in prosciutto, served with cherry tomato-basil compote 12

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

Pan Seared Salmon— Grand Marnier-maple glaze, candied butternut squash, sautéed arugula, roasted garlic aioli 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*

Heirloom Tomato Pie— In house puff pastry, with balsamic onions, basil, parmesan aioli and green salad 20

Cast Iron 8 oz. Filet— Three sisters crab hash, haricot vert, bearnaise sauce  42*

Crab Encrusted Halibut— Encrusted halibut topped with a colossal lump crab crust, lemon parmesan risotto, garlicky broccolini, roasted red pepper sun-dried tomato basil 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