Spring Menu starts at Cafe Presse

WA state asparagus with scallions, house-smoked arctic char, butter fried croutons and Basque cider vinaigrette

WA state asparagus with scallions, house-smoked arctic char, butter fried croutons and Basque cider vinaigrette

The new spring menu started today at Café Presse and it is filled with tastes of the season.  Here are some photos of the savory dishes from today’s staff tasting.  Look for photos of the new desserts soon.

And by the way, yes, Steak Tartare is back!

Pate Prevencal served with pickled beets and beet greens and green onions.

Pate Provencal served with pickled beets and beet greens and green onions.

 

Burgundy snails baked with green garlic, jambon de Bayonne, walnut oil and butter, served with grilled baguette slices.

Burgundy snails baked with green garlic, jambon de Bayonne, walnut oil and butter, served with grilled baguette slices.

 

Cold beef salad with capers, cornichons, herbs, shallots, red onion and grain mustard vinaigrette, served with a warm leek-Comte tartine.

Cold beef salad with capers, cornichons, herbs, shallots, red onion and grain mustard vinaigrette, served with a warm leek-Comte tartine.

Cold roasted half chicken with tabbouleh made with red quinoa, parsley, mint, cilantro, walnuts, cucumber, dates and ras al hanout vinaigrette

Cold roasted half chicken with tabbouleh made with red quinoa, parsley, mint, cilantro, walnuts, cucumber, dates and ras al hanout vinaigrette

Goat cheese-spinach croquettes served with sauce tomate with capers and candied lemon and grilled asparagus.

Goat cheese-spinach croquettes served with sauce tomate with capers and candied lemon and grilled asparagus.

Washington coast rockfish, pan roasted and served with a warm salad of green beans, hazelnuts, radishes, preserved lemon vinaigette and duck fat fried potatoes

Washington coast rock fish, pan roasted and served with a warm salad of green beans, hazelnuts, radishes, preserved lemon vinaigrette and duck fat fried potatoes

Lamb-pork sausage served on white beans simmered with lamb heart, favas, snap peas, leeks and mint.

Lamb-pork sausage served on white beans simmered with lamb heart, favas, snap peas, leeks and mint.

Penn Cove clams and calamari sauteed with fennel, sweet onion, olive oil, white wine and finished with harissa butter

Penn Cove clams and calamari sauteed with fennel, sweet onion, olive oil, white wine and finished with harissa butter

Petite sirloin strip steak served with sauteed radishes and radish greens, grain mustard-tarragon butter and pommes frites

Petite sirloin strip steak served with sauteed radishes and radish greens, grain mustard-tarragon butter and pommes frites

 

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2 Responses to Spring Menu starts at Cafe Presse

  1. Kim says:

    Jim, we really miss the chevre-spinach croquettes with tomato and caper sauce on the menu at Cafe Presse.

    Is there any possibility you would be willing to share the recipe? I’ve scoured your blog, but am unable to find it.

    We adore your restaurant and all best!
    Kim

    • Jim says:

      james Drohman

      10:55 PM (7 minutes ago)

      to WordPress
      Hello Kim;

      Thanks so much for your kind words about Café Presse. I am in France right now (!!) but will definitely get you the croquette recipe as soon as feasible. It may be a few days but not to worry and thanks for your patience.

      Jim D

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