Salad of beefsteak and heirloom tomatoes, red onion, capers, parsley, roasted garlic vinaigrette and a hard cooked egg.
The summer menu for 2017 at Cafe Presse was rolled out today by chef de cuisine James O’Hern. Here are some photos from the traditional all-staff tasting to get you in the summer mood! Check out our menu full menu here.
Duck rillettes served wtih red wine poached figs, grain mustard and cornichons
Salad of green beans, snap peas, kale, garlic croutons, lemon vinaigrette and aged sheep’s milk tomeCrispy pork belly confit served on a ragout of French lentils finished with persillade butterSweet corn-potato-gruyere soup with marinated shiitake mudrooms and sage pistouCrispy falafels with spicy melon puree, cucumber, grilled eggplant, mint, Walla Walla onions and sauce blancheCold half roasted chicken served with mayonnaise and a salad of wheat berries, lovage leaves, summer squashes, shallots and lovage vinaigrettePacific sardines grilled, served on a salad of fennel, zuchini, oranges, picholine olives and sumac vinaigretteWild caught salmon filet, smoked then grilled, on white beans simmered with cherry tomatoes, roasted red peppers, corn, basil and a sweet corn fumetToulouse style sausage served on creamy polenta with green onions and goat’s milk cheese, rich pork jus and Bing cherry-sweet onion compoteRustic peach-almond tart served with bay leaf ice creamChocolate-pistachio ice cream terrine served with Bing cherry compoteLemon and orange scented brioche beignets served with lemon curd and seasonal berries
4 thoughts on “Summer menu 2017 begins at Café Presse”
superb. always very inventive. look forward to try a few of these.
How long will the summer menu last?
We do four menus each year. The fall menu will start the first week of October
Perfect! I’ll be able to try that pork belly confit and those beignets when I’m in town labor day weekend!!