Pan sauteed PNW salmon filet on a ragout of French lentils simmered with red wine, chard, winter squash and black currants, with anchovy butter.
After the new Fall dessert menu on September 18th, last week Cafe Presse Chef de Cuisine James O’Hern rolled out his new savory menu full of dishes designed to use the best of the fall harvest. Here are some photos to get you in the Fall spirit.
Salade Parisienne with Gem lettuces, Savoy cabbage, spiced apple, Hen of the woods mushroom, hard cooked egg and cornichon vinaigrette
Salad of raw parsnip, celery celery root and parsley in creamy horseradish remoulade, topped with crispy pork belly rillonsOur special croque for fall filled with mushroom-spinach duxelles, brie and hazelnutsCauliflower and sunchoke soup with leek-caper creme fraiche and pine nutsCold roasted half chicken with mayonnaise and a salad of wild rice, Delicata squash, sweet onions, grapes and roasted garlic vinaigretteAlsatian style noodles sauteed with chestnuts, red cabbage, Bosc pears, carasay and sheep cheese, with a chestnut-pear saucePenn Cove mussels steamed with white wine, finished with crem fraiche, tarragon, chervil, parsley, chives and butterHouse made boudin noir served “a la normande” with roasted apples, potato puree and cider-mushroom creamCatalan-style “gateau verte” of Savoy cabbage, kale, herbs, garlic and potatoes, topped with your choice of sunny side up duck egg or lamb shoulder stewed with red wine and carrotsOur 100% grass fed petit sirloin steak served with pommes frites and cabbage-bacon compote finished with walnut-chicken liver butter
