Summer menu 2017 begins at Café Presse

Salad of beefsteak and heirloom tomatoes, red onion, capers, parsley, roasted garlic vinaigrette and a hard cooked egg.

Salad of beefsteak and heirloom tomatoes, red onion, capers, parsley, roasted garlic vinaigrette and a hard cooked egg.

The summer menu for 2017 at Cafe Presse was rolled out today by chef de cuisine James O’Hern.  Here are some photos from the traditional all-staff tasting to get you in the summer mood!  Check out our menu full menu here.

Duck rillettes served wtih red wine poached figs, grain mustard and cornichons

Duck rillettes served wtih red wine poached figs, grain mustard and cornichons

Salad of green beans, snap peas, kale, garlic croutons, lemon vinaigrette and aged sheep's milk tome

Salad of green beans, snap peas, kale, garlic croutons, lemon vinaigrette and aged sheep’s milk tome

Crispy pork belly confit served on a ragout of French lentils finished with persillade butter

Crispy pork belly confit served on a ragout of French lentils finished with persillade butter

Sweet corn-potato-gruyere soup with marinated shiitake mudrooms and sage pistou

Sweet corn-potato-gruyere soup with marinated shiitake mudrooms and sage pistou

Crispy falafels with spicy melon puree, cucumber, grilled eggplant, mint, Walla Walla onions and sauce blanche

Crispy falafels with spicy melon puree, cucumber, grilled eggplant, mint, Walla Walla onions and sauce blanche

Cold half roasted chicken served with mayonaise and a salad of wheat berries, lovage leaves, summer squashes, shallots and lovage vinaigrette

Cold half roasted chicken served with mayonnaise and a salad of wheat berries, lovage leaves, summer squashes, shallots and lovage vinaigrette

Pacific sardines grilled, served on a salad of fennel, zuchini, oranges, picholine olives and sumac vinaigrette

Pacific sardines grilled, served on a salad of fennel, zuchini, oranges, picholine olives and sumac vinaigrette

Wild caught salmon filet, smoked then grilled, on white beans simmered with cherry tomatoes, roasted red peppers, corn, basil and a sweet corn fumet

Wild caught salmon filet, smoked then grilled, on white beans simmered with cherry tomatoes, roasted red peppers, corn, basil and a sweet corn fumet

Toulouse style sausage served on creamy polenta with green onions and goat's milk cheese, rich pork jus and Bing cherry-sweet onion compote

Toulouse style sausage served on creamy polenta with green onions and goat’s milk cheese, rich pork jus and Bing cherry-sweet onion compote

Rustic peach-almond tart served with bay leaf ice cream

Rustic peach-almond tart served with bay leaf ice cream

Chocolate-pistachio ice cream terrine served with Bing cherry compote

Chocolate-pistachio ice cream terrine served with Bing cherry compote

Lemon and orange scented brioche beignets served with lemon curd and seasonal berries

Lemon and orange scented brioche beignets served with lemon curd and seasonal berries

 

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4 Responses to Summer menu 2017 begins at Café Presse

  1. superb. always very inventive. look forward to try a few of these.

  2. Angela G. says:

    How long will the summer menu last?

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