Winter Menu at Café Presse

Grilled boudin noir served on a salad of raw chiogga beets, braised cabbage, tarragon and pickled mustard seeds

Grilled boudin noir served on a salad of raw chiogga beets, braised cabbage, tarragon and pickled mustard seeds

Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde and Axoa d’Espelette.

Here are some photos from the traditional staff menu tasting to whet your appetite!

Curried yam soup served with cilantro creme fraiche and toasted pecans

Curried yam soup served with cilantro creme fraiche and toasted pecans

Fresh goats milk fromage blanc tartine served with a salad of curly endive, red onions, pine nuts, candied grapefruit rind, grapefruit supremes and a mustard-grapefruit vinaigrette

Fresh goats milk fromage blanc tartine served with a salad of curly endive, red onions, pine nuts, candied grapefruit rind, grapefruit supremes and a mustard-grapefruit vinaigrette

True cod and salt cod simmered with tomato, fennel, garlic and nicoise olives, served with crispy cornmeal miques

True cod and salt cod simmered with tomato, fennel, garlic and nicoise olives, served with crispy cornmeal miques

Penn Cove clams sauteed with house-made pancetta, leeks, garlic, parsley and sweet garlic-white wine fumet

Penn Cove clams sauteed with house-made pancetta, leeks, garlic, parsley and sweet garlic-white wine fumet

Roasted WA natural free range chicken served cold with mayonaise and a salad of Napa cabbage, apple, shallots and creamy cider vinaigrette

Roasted WA natural free range chicken served cold with mayonnaise and a salad of Napa cabbage, apple, shallots and creamy cider vinaigrette

CP NM Jan 2018 duck

Petit grass-fed beef sirloin steak with Jerusalem artichoke puree and walnut aillade

Petit grass-fed beef sirloin steak with Jerusalem artichoke puree and walnut aillade

Coconut riz a la creme with vanilla poached pineapple and a coconut shortbread cookie

Coconut riz a la creme with vanilla poached pineapple and a coconut shortbread cookie

Traditional chocolate gateau served with orange caramel and mascarpone ice cream

Traditional chocolate gateau served with orange caramel and mascarpone ice cream

White wine poached pear and almond cream tart, served with spiced honey syrup

White wine poached pear and almond cream tart, served with spiced honey syrup

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2 Responses to Winter Menu at Café Presse

  1. Polly Hogan says:

    Dear Cafe Presse

    Since last year’s return celebration of Campagne’s beloved cassoulet I have been hoping something would arise on your menu. Either my Friday end of week eyes deceive me or I see a picture above and not description . Am I dreaming or do you have duck confit and cassoulet on the new menu!? 🙂

    • Jim says:

      Malheureusement non. We have a dish on the new menu that is a leg of duck confit pan roasted and served on a ragout of white beans simmered with red wine and onions, with sauteed escarole…we hope delicious but decidely not cassoulet.

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