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 14

Bowl French Onion Soup14

Blackened Beef and Shrimp Brochettes— Roasted red pepper and tomato confiture with dill sour cream 14

Cheese and Charcuterie— With seasonal  accompaniments and house baguettes 20

Salad:

Roasted Brussel Sprout Salad— Spanish chorizo, almonds, goat cheese, shallots, chorizo vinaigrette 14

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

Lyonnaise Salad— Soft boiled egg, brioche croutons, dry aged bacon lardons, frisee, baby spinach, whole grain mustard and sherry vinaigrette 13

Sides:

Sweet Chili Roasted Brussel Sprouts 7

Salt Roasted Beets with dill sour cream 7

Seasoned Roasted Candied Butternut Squash 7

Entrees:

Roasted Airline Chicken Breast— Madeira cream sauce, blackberry-shiitake compote, potato gratin, sautéed haricot vert 27

Coal Grilled Ora King Salmon— Mushroom risotto, garlic-lemon beurre blanc, sautéed spinach with tomato jam and crispy shallots 28*

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

Heirloom Tomato Tart— Puff pastry, heirloom tomatoes, basil, balsamic onions, Parmesan aioli and spring mix salad 18

Wood Grilled Blackhawk Farms NY Strip Au Poivre— Rosemary au poivre, brandy cream sauce, sultana compote, pomme frites, charred broccolini 45*

Wood Grilled Ruby Trout— Grilled red potatoes, parisallade, sautéed haricot vert, black currant and tomato compote, crispy prosciutto 26*

Executive Chef Alex Dulaney


Sous Chef Angelina Erskine

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

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