Winter menu starts at Café Presse

CP NM Jan 2016 brandade

Brandade – puree of salt cod, cream, olive oil and potatoes with garlic, lemon, thyme and nutmeg, served with marinated olives and grilled bread

On Thursday January 7th, Café Presse chef de cuisine Pat MacWhorter unveiled the Winter menu for 2016.  Check out all the new dishes on our website or come by and try them for yourself.

Here are a few photos to whet your appetite:

House smoked pork sausage on a salad of Napa cabbage, grilled apples, gruyere cheese, yellow potatoes and cider-grain mustard vinaigrette

House smoked pork sausage on a salad of Napa cabbage, grilled apples, gruyere cheese, yellow potatoes and cider-grain mustard vinaigrette

Lentil soup with green chard, onions, carrots, chestnuts and Forme d'Ambert cheese

Lentil soup with green chard, onions, carrots, chestnuts and Forme d’Ambert cheese

Cold half Washington natural free-range chicken with a cold salad of buckwheat groats, Brussels sprouts, smoked jowl bacon and a roasted shallot vinaigrette

Cold half Washington natural free-range chicken with a cold salad of buckwheat groats, Brussels sprouts, smoked jowl bacon and a roasted shallot vinaigrette

Local clams, mussels, fin fish and wild gulf prawns simmered with tomato, saffran, olive oil and pastis, with grilled baguette and rouille.

Local clams, mussels, fin fish and wild gulf prawns simmered with tomato, saffron, olive oil and pastis, with grilled baguette and rouille.

Raclette: broiled mountain cheese served with your choice of either traditional cold cuts and pickles or with apples, pears, walnut, both with steamed yellow potatoes.

Raclette: broiled mountain cheese served with your choice of either traditional cold cuts and pickles or with apples, pears, walnut, both with steamed yellow potatoes.

Shepard's pie filled with red wine braised lamb neck, onions, parsnips and brandy marinated prunes, topped with potatoe puree and grated comte cheese.

Shepard’s pie filled with red wine braised lamb neck, onions, parsnips and brandy marinated prunes, topped with potato puree and grated Comte cheese.

Petit grain fed natural beef top sirloin steak, with roasted cauliflower and red onions tossed with grated parmesan and parmesan-anchovy butter

Petit grain fed natural beef top sirloin steak, with roasted cauliflower and red onions tossed with grated Parmesan and Parmesan-anchovy butter

Chocolate-esspresso tart served with candied orange peel and whipped cream

Chocolate-esspresso tart served with candied orange peel and whipped cream

Carmelized rice terrine served with tropical fruits and rum syrup.

Caramelized rice terrine served with tropical fruits and rum syrup.

Dense apple-walnut cake served with brandied currant ice cream

Dense apple-walnut cake served with brandied currant ice cream

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