March 2018 Chef’s Dinner Menu

March 2018 Chef’s Dinner at Café Presse

Fin d’Hiver en Normandie

Tuesday March 20, 2018

 MENU

Huitres crues au citron, bigorneaux mayonnaise,
crevettes rosé au beurre à l’ail
Local oysters raw on the half shell with lemon; periwinkles and whelks with saffron mayonnaise; wild caught Gulf prawns with garlic-thyme butter

Tripes à la mode de Caen et ses crêpes au sarrasin farcies aux poireaux et à l’artichaut
Beef tripe simmered for 12 hours with calf’s foot, cider, onions, carrots and calvados, with buckwheat crepes stuffed with leek-artichoke compote

 
Sole à la Dieppoise sur lit d’épinards et de champignons
Sole filets baked on a bed of spinach and mushrooms, served with a creamy white wine sauce, mussels, clams and bay shrimp

Tarte au Pont l’Evêque, salade à la frisée, aux noix et aux pommes
Tart filled with Pont l’Eveque cheese and crème fraiche, served with a salad of curly endive, walnuts and apples

 
La fameuse teurgoule normande
Rice baked with raw, whole-fat milk and cinnamon, served with calvados and sablé cookies

Dinner including beverage* $90
*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