Fall menu at Café Presse

NM CP Oct 2017 sausage

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.

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.

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 crumbs

Penn Cove mussels broiled with garlic-parsley-cognac butter and bread crumbs

Salad of curly, red and Belgian endives tossed with honey roasted pears, pecans and roasted pear vinaigrette, topped with warm camembert croutons

Salad of curly, red and Belgian endives tossed with honey roasted pears, pecans and roasted pear vinaigrette, topped with warm camembert croutons

Curried salt cod fritters served on a salad of spinach, marinated chickpeas and toasted almonds with pastis vinaigrette

Curried salt cod fritters served on a salad of spinach, marinated chickpeas and toasted almonds with pastis vinaigrette

Two farm eggs broiled in a skillet with chicken livers, shallots, spinach and Madeira cream

Two farm eggs broiled in a skillet with chicken livers, shallots, spinach and Madeira cream sauce

White bean soup with Delicata squash and kale, garnished with creme fraiche and apple butter

White bean soup with Delicata squash and kale, garnished with creme fraiche and apple butter

Roasted 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 vinaigrette

Roasted 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 vinaigrette

Grass fed petit sirlon steak served with collard greens braised with bacon, dark beer and quince and with pommes frites

Grass fed petit sirlon steak served with collard greens braised with bacon, dark beer and quince and with pommes frites

Heirloom carrots and Yukon potatoes roasted with black currants, parsley, hazelnuts and sherry vinegar, topped with a grilled trout filet

Heirloom carrots and Yukon potatoes roasted with black currants, parsley, hazelnuts and sherry vinegar, topped with a grilled trout filet

WA coast rockfish filet rubbed with roasted fennel mustard, oven roasted, on brown and wild rice, caramelized apples and cider-mushroom ragout

WA coast rockfish filet rubbed with roasted fennel mustard, oven roasted, on brown and wild rice, caramelized apples and cider-mushroom ragout

Organic machintosh apple baked with oatmeal-walnut crumble, with vanilla ice cream and honey-cider syrup

Organic machintosh apple baked with oatmeal-walnut crumble, with vanilla ice cream and honey-cider syrup

Bourbon ice cream terrine  with crunchy chocolate crust, with white wine-spice poached pears

Bourbon ice cream terrine with crunchy chocolate crust, with white wine-spice poached pears

Butternut squash creme caramel served with a pecan shortbread cookie

Butternut squash creme caramel served with a pecan shortbread cookie

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