Warm Yakima aspargus served with Dijon mustard cream, chives and cripy country ham
Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting. The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes.
Here are some photos to whet your appetite. Hope you will come by Cafe Presse soon to try the new dishes for yourself.
And watch this space for photos of the new dessert menu coming soon!
Octopus in the style of the Camargue, served warm tossed with aioli, red potatoes, capers and red chili flake, on a bed of arugula and green onionsSalmon-smoked salmon rillettes with house-made rye-black currant baguette and fermented radishesMoroccan-style beet salad with orange slices, picholine olives, parsley, mint, cilantro, olive oil, red wine vinegar and citrus-fennel pollen yogurtHalf free-range WA chicken served cold with mayonaise and a salad of onion-cucumber pickles, kale, green beans, red peppers and black pepper vinaigretteBurgundy-stye smoked ham terrine served with grain mustard, rhubarb compote and grilled country breadGrilled rabbit-pork boudin sausage served on a sauté of fingerling potatoes, Walla Walla onions and spinach and butter-roasted carrot puréeCauliflower bread pudding, pan roasted and served on a portabello mushroom-asparagus-green garlic ragout with a fried duck eggGrilled Idaho trout filet served on a salad of French green lentils, radishes, watercress, walnuts, scallions and walnut-sherry vinaigrettePetit sirloin steak frites served with a creamy leek and blue cheese sauce
