House-made duck-pork sausage served on winter squash-chestnut puree, roasted turnips and turnip greens with shallot-mustard seed duck fat.
The new Fall menu at Café Presse started last Tuesday, and if you haven’t been in to yet try out the new dishes, here are a few photos from the Staff Menu Tasting. Enjoy!
Local oysters on that half shell “a la Breton” with lemon, sauce mignonette, house rye bread and Breton sea salt butter.
House cured and smoke pork belly sandwhich with Basque-style sweet pepper and Piment d’Espelette ragout.Penn Cove mussels broiled with garlic-parsley-cognac butter and bread crumbsSalad of curly, red and Belgian endives tossed with honey roasted pears, pecans and roasted pear vinaigrette, topped with warm camembert croutonsCurried salt cod fritters served on a salad of spinach, marinated chickpeas and toasted almonds with pastis vinaigretteTwo farm eggs broiled in a skillet with chicken livers, shallots, spinach and Madeira cream sauceWhite bean soup with Delicata squash and kale, garnished with creme fraiche and apple butterRoasted half WA natural chicken, served cold with mayonnaise and a cold salad of roasted broccoli and cauliflower, red onions, red grapes, capers and parsley with anchovy vinaigretteGrass fed petit sirlon steak served with collard greens braised with bacon, dark beer and quince and with pommes fritesHeirloom carrots and Yukon potatoes roasted with black currants, parsley, hazelnuts and sherry vinegar, topped with a grilled trout filetWA coast rockfish filet rubbed with roasted fennel mustard, oven roasted, on brown and wild rice, caramelized apples and cider-mushroom ragoutOrganic machintosh apple baked with oatmeal-walnut crumble, with vanilla ice cream and honey-cider syrupBourbon ice cream terrine with crunchy chocolate crust, with white wine-spice poached pearsButternut squash creme caramel served with a pecan shortbread cookie
