Summer Menu 2016

CP new menu July 2016  mackerel

House smoked mackerel, grilled and served on a salad of heirloom tomatoes, basil, shallots and orange-picholine olive vinaigrette.

The new summer menu at Cafe Presse started this morning, Thursday July 07, 2016.  We are very proud of our new dishes and hope that you will enjoy them as well.

Check out the new menu here.

Here are some photos from the Staff Tasting:

Butter milk fried chicken livers on a salad of green beans, snow peas, peas and roasted shallot dressing

Butter milk fried chicken livers on a salad of green beans, snow peas, peas and roasted shallot dressing

Soup of summer squashes simmered in a tomato-saffron broth, garnished with baguette croutons, salt cod, parsley and lemon zest

Soup of summer squashes simmered in a tomato-saffron broth, garnished with baguette croutons, salt cod, parsley and lemon zest

Bleu cheese and leek terrine served on marinated beets and beet greens and toasted walnuts

Bleu cheese and leek terrine served on marinated beets and beet greens and toasted walnuts

New salad to accompany Steak Tartare:  escarole, pine nuts, creamy lemon vinaigrette and a pickled egg

New salad to accompany Steak Tartare: escarole, pine nuts, creamy lemon vinaigrette and a pickled egg

Crispy fallafels served on melon, cucumbers, figs, Bermuda onions and honey yogurt, with harissa

Crispy fallafels served on melon, cucumbers, figs, Bermuda onions and honey yogurt, with harissa

New salad with our cold roasted half chicken:  Wheat berries, roasted carrots, scallions and roasted carrot vinaigrette

New salad with our cold roasted half chicken: Wheat berries, roasted carrots, scallions and roasted carrot vinaigrette

Summer tian of baked eggplant, fennel, tomato, onion and squash, topped with chevre-rosemary bread crumb...and if you like, add lamb boulettes!

Summer tian of baked eggplant, fennel, tomato, onion and squash, topped with chevre-rosemary bread crumb…and if you like, add lamb boulettes!

Our 100% grass fed beef petit sirloin steak, served with red wine braised green chard and fig butter

Our 100% grass fed beef petit sirloin steak, served with red wine braised green chard and fig butter

Vanilla cream and fresh berry tartlette

Vanilla cream and fresh berry tartlette

Chocolate pots de creme with coffee whipped cream and candied hazelnuts

Chocolate pots de creme with coffee whipped cream and candied hazelnuts

U Pastizza, Corsican pudding cake scented with lemon and vanilla, served with peach compote and whipped cream

U Pastizza, Corsican pudding cake scented with lemon and vanilla, served with peach compote and whipped cream

This entry was posted in Cafe Presse and tagged . Bookmark the permalink.

2 Responses to Summer Menu 2016

  1. Gen says:

    I tried the pastizza last summer, and it was ridiculously divine! Could anyone point me in the direction of a recipe?

Leave a Reply

Your email address will not be published. Required fields are marked *