Spring menu at Café Presse

Spring vegetable blanquette of asparagus, carrots, pearl onions and king oyster mushrooms in a white wine chevre sauce, with crispy shallots and brown rice.

Spring vegetable blanquette of asparagus, carrots, pearl onions and king oyster mushrooms in a white wine chevre sauce, with crispy shallots and brown rice.

The spring menu 2016 has launched at Cafe Presse!  Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff.  Here are a few photos submitted for your approval:

Jura-style morteau sausage on a salad of cucumber, spring onions, chives and crispy potato croutons in a horseradish cream.

Jura-style morteau sausage on a salad of cucumber, spring onions, chives and crispy potato croutons in a horseradish cream.

Grass-fed beef tartare serve with a salad of arugula, radishes, grapefruit and grilled baguette

Grass-fed beef tartare serve with a salad of arugula, radishes, grapefruit and grilled baguette.

Grilled rabbit-pork boudin, on a warm salad of French lentils, shallots, spring onions parsley and mustard vinaigrette.

Grilled rabbit-pork boudin, on a warm salad of French lentils, shallots, spring onions parsley and mustard vinaigrette.

Cold Yakima asparagus, soft herb lebneh, Walla Walla salad onions and ras al hanout grilled head on prawns.

Cold Yakima asparagus, soft herb lebneh, Walla Walla salad onions and ras al hanout grilled head on prawns.

Penn Cove clams sauteed with house made smoked ventreche, leeks, fennel and charred leek fumet.

Penn Cove clams sauteed with house made smoked ventreche, leeks, fennel and charred leek fumet.

Crispy port shoulder and tongue with cauliflower puree, sauteed mustard greens and sultanas.

Crispy port shoulder and tongue with cauliflower puree, sauteed mustard greens and sultanas.

Boneless Idaho trout stuffed with house-made sauerkraut, cabbage and tarragon served on a creamy Riesling sauce.

Boneless Idaho trout stuffed with house-made sauerkraut, cabbage and tarragon served on a creamy Riesling sauce.

Grilled mustard and sage marinated quail served on flageolet beans, green beans and dried apricot jus.

Grilled mustard and sage marinated quail served on flageolet beans, green beans and dried apricot jus.

Grass-fed petit sirloin steak, sauteed radishes, nettle pistou butter and pommes frites.

Grass-fed petit sirloin steak, sauteed radishes, nettle pistou butter and pommes frites.

White wine-rose water sorbet terrine with honey-macerated strawberries and a corne de gazelle cookie.

White wine-rose water sorbet terrine with honey-macerated strawberries and a corne de gazelle cookie.

 

 

Dense chocolate mousse terrine with pistachio creme anglais and candied pistachios.

Dense chocolate mousse terrine with pistachio creme anglais and candied pistachios.

Lemon tarte, rhubarb compote and whipped cream.

Lemon tarte, rhubarb compote and whipped cream.

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