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
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