Café Presse New Menu: Staff Tasting Photos

CP NM JAN 2013 Duck Confit
Confit muscovy duck leg served on a bed of red cabbage, apples, chestnuts and sauerkraut.

The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013.  As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish.

Here are a few photos of the new dishes:

CP NM JAN 2013 Tapenade
Olive and walnut tapenade served with grilled baguette.

CP NM JAN 2013 Beet
Warm goat cheese and fig croustades served on a salad of curly endive and red and gold beets.
CP NM JAN 2013 Quinoa
Marinated prawns and mussels served on a salad of red quinoa, oranges, red onion, avocado and oil cured olives
CP NM JAN 2013 Black Rice
New with roasted cold half chicken, a salad of black rice, roasted carrots, green onions, and cumin vinaigrette.

CP NM JAN 2013 Soup

CP NM JAN 2013 Rillons
Rillons: crispy confit pork belly served with prune mustard and cornichons.
CP NM JAN 2013 Cod
Ling cod pan roasted on the skin, served on brown-butter and garlic creamy lentils and wilted kale.
CP NM JAN 2013 NY Steak
Northwest Grass Fed New York strip steak served with pommes frites and a creamy mushroom-caper-tarragon sauce.
CP NM JAN 2013 Rice Cake
Caramelized rice cake with vanilla poached pineapple and fresh cream.
CP NM JAN 2013 Up Cake
Pear and Walnut upside down cake, served warm with cinnamon creme fraiche.
CP NM JAN 2013 Choc Torte
Chocolate-coconut torte with warm caramel sauce.
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