goose liver mousse from an original provencale recipe where the mousse is infused cream, butter, cognac and a splash of cointreau. we add black truffle oil.
Soupe A Loignon GratinEe
double beef consomme with a reduction of oven roasted onions and white wine finished with a parmesan crouton and swiss cheese, oven baked.
Bisque De Homard A La Maison
lobster bisque richly enhanced with cream, sweet butter, white wine and a touch of harveys bristol cream sherry.
Escargot De Bourgogne Au Champagne
burgundy helix snails cooked in a broth of wine and champagne, with a green chartreuse butter with garlic, shallots and walnuts.
wild caught american shrimp sauteed in a traditional provencale sauce of fresh tomato concassse with garlic and chopped parsley.
Grande Noix De Saint Jacques
fresh large deep sea scallops, wrapped with pastrami style goose breast, pan seared and flamed with cognac, dark balsamic glaze.
Cuisses De Grenouille A La Parisienne
frog legs cooked in the parisienne style, with butter and garlic and a splash of white wine, sauteed and finished with a fresh parsley sauce.
Galette De Crabe
super lump, lump and backfin crab meat, spiced and seasoned, pan seared and oven finished, garnished with with green peppercorns and dijon.
Cuisse De Canard Confit
duck leg confit, traditionally cooked in its own juices, flavored with juniper berries, served warm with a swiss lingonberry conserve.
Rognons D Agneau
lamb kidneys, sauteed with shallots, flamed with cognac, finished with a reduction of demi-glace and touch of aged sherry vinegar.
Ris De Veau De Lait A Lancienne
veal sweetbreads in the traditional manner with a sauce reduction of demi-glace, aged madeira wine and essence of black truffles.
Salade Au Fromage De Chevre
a warm medallion of french goat cheese mesclun, walnuts and a fresh raspberry vinaigrette.
Salade Au Brie Avec Poire
oven warmed brie encrusted with toasted almonds, port infused pear, mesclun passion fruit vinaigrette.
course country pate infused with armagnac brandycornichons and dijon.
Poitrine Doie Fume
smoked and cured pastrami style sliced breast of american goose
Gravlaks Of Scottish Salmon
house cured with dill and vodka, topped with mujjol caviar
Cheese Tray Selection
Your Choice Of Three ($12)
from canada, well aged black diamond
french semi soft trapist cheese
danish, semi soft, buttery and mild
french triple cream cheese
french, soft, mild and supple cheese
from holland, medium soft and smoked
traditional 60% cream cheese from france
britains historic natural blue veined cheese. the king of english cheese. made for 300 years exclusively in the counties of leicestershire, nottinghamshire & derbyshire. served with walnuts and a pear infused with pear william liqueur and port.
Vertical Blue Cheese Flights
Four In The Flight Approximately 1 Oz. Of Each Cheese.
Point Reyes Blue
californian handmade raw milk farmstead cheese from the cheese makers own holstein cows. cured for three weeks and aged a minimum of six months. tastes creamy and full flavored, very rich.
Roth Kase Buttermilk Blue
northern italy, famous cows milk cheese, salt content 2%. a mild, tasty, creamy gorgonzola.
monroe wisconsin, fresh, raw, jersey cows milk handmade cheese, shelf cured over 60 days. extra creamy and evenly distributed blue veins.
Contorel Blue Dauvergne
massif central, france, cows milk cheese. ripened in humid caves, well marbled and supple. tastes strong to piquant, pastoral, grasses and wild flowers.
Aile De Raie Au Beurre Noir (deep Sea Skate)
this fish has delicate and lean white sweet meat which flakes off in long separate strands, we dust it lightly with rice flour, pan sear it with capers, butter and a dash of white wine.
Gratin De Coquilles Saint Jacques
large deep sea scallops pan seared with armagnac, poached with mushrooms in white wine. finished under the broiler with fresh panko crumbs, creme fraiche and gruyer cheese.
Filet D Autruche
fan filet of american farm raised ostrich. this very flavorful meat, very low in calories and fat, is pan seared and finished rare like tuna for tenderness, garnished with a fresh cranberry gastrique.
Supreme De Poularde Farcie Au Truffes
breast of a plump and tender hen chicken prepared in the french demi-deuil method with black truffles under the breast skin, stuffed with spinach and grape tomatoes, oven roasted.
Coq Au Vin Rouge
a traditional bistro dish, chicken marinated in a good red wine, old vine zinfandel, oven braised with mushrooms, shallots, bacon, thyme and rosemary. dash of cognac to finish.
Poulet A Lindienne
chicken curry recipe from french indo china, medium hot and spicy, saffron rice, green mango chutney, hot indian lime pickle and a spicy green chille pickle.
Magret De Canard Aux Cerises
breast of young duckling, pan seared to crisp the outer skin, then oven roasted rare to medium rare, carved and topped with a compote of black cherries infused with framboise.
Pot Au Feu, Queue De Boeuf
one of the national dishes of france. recipes vary by region, we use flavorful oxtail slow braised in a rich beef bullion and oregon pinot noir wine, served with the aromatic broth and oven roasted root vegetables.
Porc A La Flamande Au Madere
mid western very lean pork tenderloin, split and filled with wine marinated red cabbage, dried fruits and juniper berries, covered in puff pastry and oven baked. madeira wine sauce.
Caille Flambee Au Cognac
whole marinated quail, butter-flied, pan seared under a brick, flamed with cognac and oven finished. demi-glace infused with essence of black truffles.
Civet De Lapin
farm raised tender rabbit marinated in and braised with a rich red wine from the cahors region in france. served in the reduced sauce with baby onions, cremini mushrooms and pancetta. recipe from jean louis palladin
Fois De Veau Saute Au Vinaigre De Framboise
fresh cut calves liver, quickly pan sauteed to pink, flamed with brandy and a touch of raspberry vinegar. finished with demi glace reduction. with shallots, and an aged dry madeira wine from funchal.
Gigot D Agneau
boneless leg of spring lamb, rubbed with olive oil, rosemary, garlic and black pepper. freshly oven roasted for each order, finished only medium rare to rare. served with a house made fresh mint sauce o
Dodine De Mousse Au Chocolat Noir
deep chocolate mousse over a chocolate ganache then covered with a very dark swiss bittersweet chocolate
Tarte Au Beurre
family heritage recipe from milford ontario, sweet butter tart served with a scoop of haagen-daze vanilla ice cream
french traditional baked custard, double cream, vanilla, eggs and sugar. topped with caramelized sugar
Tarte Au Jus Frais De Citron
a parisian original - fresh lemon juice tart made with only cream, eggs, sugar and fresh squeezed lemon juice
Tarte Cerise A L Aigre-doux
old fashioned cherry pie made with michigan sour cherries demerara sugar. topped with creme- fraiche
all souffles are flavored with first quality liqueur. $10 supplement
Since 1998 La Cachette has been variously decribed as "a little jewel box", "a quiet oasis", "cozy and intimate" and since moving to our new location in Clearwater – "unforgettable" – by the St. Petersburg Times. Accolades from different restaurant reviews have included among others: "First rate French", "Exquisite Simplicity" and "Better than finding Gold"... (Year 2002 and 2003, Prix Fixe, Best Dining in Tampa Bay) (Year 2004, Best of the Bay, Top 10 in Food) Crisp white linens, fresh flowers on every table, warm and comfortable surroundings, excellent food, good wine, gracious service. Hospitality and fine dining the old-fashioned way.