Fall Quarterly Chef’s Dinner Menu

Fall 2017 Chef’s Dinner at Café Presse

Tout est bon dans le cochon

Wednesday November 8, 2017

 MENU

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