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:
Burgundy Escargot— Butter, garlic, fresh herbs, lemon finished parmesan reggiano 11
Sautéed Prince Edward Island Mussels du Jour— pomme frites 13
Creamy Gruyere Gratin— With crab, lobster, artichoke and house focaccia 16
Tarragon Crab Cake— topped with dill creme fraiche, and a lemon beurre blanc 13
Soup du Jour 8
Cheese and Charcuterie— With accompaniments and baguettes 18
Salad:
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
Entrees:
Pan Roasted Airline Chicken Breast— Madeira cream sauce, potato gratin, haricot vert, port-crimini mushroom-blackberry compote 25
Crab-Encrusted Halibut— Sun dried tomato-roasted red bell pepper beurre blanc, lemon parmesan risotto, broccolini 35
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*
Mushroom Tart— In house puff pastry, balsamic caramelized onions, portobellos, shiitakes, basil, Capriole Farms goat cheese, and dijon green salad 20
Cast Iron 8 oz. Filet Au Poivre— Brandy cream sauce, sultana compote, pomp frites, charred broccolini 44*
Trout a la Meunière— Sautéed trout with brown butter, parsley, capers and country ham dust. Parmesan grits and haricot vert 24*
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