Fall 2017 Chef’s Dinner at Café Presse
Tout est bon dans le cochon
Wednesday November 8, 2017
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Terrine de tête de porc, pommes sauvage aux épices
Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche
Beignets aux pieds de cochon, salade aux endives
Crispy pig’s foot beignets, salad of mixed endives, grilled winter squash and black currants, sauce soubise
Jambon de cochon braisé aux boudins noirs, châtaignes et champignons
Pork leg braised with blood sausage, chestnuts, lobster mushrooms and red vermouth, served with steamed Savoy cabbage
Camembert mariné au cidre, pain aux oignons confit et aux grattons de porc
Camembert marinated 20 days in Normandy hard cider, served with house-made caramelized onion-pork cracklin’ bread
Coings pochée au miel, au laurier et à la queue de cochon fumée, glace à la vanille
Washington quince poached in a syrup flavored with honey, bay leaf and smoked pork tail, vanilla bean ice cream, hazelnuts
Dinner including beverage* $75
*paired wines or non-alcoholic beverage
For this special event, No Substitutions Please.
Reservations by phone only at 206.709.7674
Price does not include service charge and WA State tax