Dinner Menu

 

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

Mussels du Jour—With house pomme frites 18
French Onion Soup— With gruyere and grilled baguette 16

Gravlax Crostinis— Cured salmon, roasted
garlic Boursin mousse, house baguette, marinated cucumber 14

Grilled Brie— Grilled Brie with house mar-
malade du jour and grilled baguette 16

Cheese and Charcuterie— With seasonal
accompaniments and grilled baguettes 24

Salad:

Roasted Brussel Sprout Salad— Marcona
Almonds, chorizo, shallots, goat cheese, chorizo vinaigrette 15

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

Kale Salad—Kale, roasted pears, bleu cheese,
candied local walnuts, balsamic vinaigrette 14

Sides:
Potato-Gruyere Gratin 9
Grilled Asparagus— with lemon vinaigrette 8

Entrees:

Coq Au Vin— Chicken quarter, braised in veal
stock, red wine and bacon, with carrots, pearl
onions, potato gratin, broccolini, sour cream and chives 30

Coal Grilled Ora King 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

Wood Grilled Prime NY Strip Au Poivre—
Rosemary au poivre, brandy cream sauce, sultana
compote, pomme frites, sautéed broccolini 55*

Crab Encrusted Cod— With creamy leek sauce, grilled red potatoes, asparagus, and shiitake mushrooms 38*

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