New Summer menu at Café Presse

Pan roasted lamb-pork sausage served on a Corsican stye ragout of white beans, panchette, tomatoes, green chard and parmesan
Pan roasted lamb-pork sausage served on a Corsican stye ragout of white beans, panchette, tomatoes, green chard and parmesan

We are very pleased to present to you our new menu for Summer 2018 at Cafe Presse!  Here are photos of the savory dishes from the staff tasting this morning.  Look for photos of our new desserts soon, including the new Coupes Glacées.

Crispy chickpea falalels with roasted peach gazpacho, cucumbers, red onion, kale and ras al hanut vinaigrette
Crispy chickpea falalels with roasted peach gazpacho, cucumbers, red onion, kale and ras al hanut vinaigrette

Salad of local tomatoes, shallots, capers, and tarragon-garlic vinaigrette, and if you choose, with buttermilk fried chicken livers
Salad of local tomatoes, shallots, capers, and tarragon-garlic vinaigrette, and if you choose, with buttermilk fried chicken livers
Our new Croque, the Provencal, with Gruyere, basil pistou, tomatoes and bechemel
Our new Croque, the Provencal, with Gruyere, basil pistou, tomatoes and bechemel
Bearnais stye pork collar confit, served cold with grilled figs, walnut-dried fig rye bread and sauce verte
Bearnais stye pork collar confit, served cold with grilled figs, walnut-dried fig rye bread and sauce verte
Local rockfish filet, dusted with hazelnut flour and pan roasted a la meuniere, with green beans, hazelnuts, sweet onion and candied lemon brown butter
Local rockfish filet, dusted with hazelnut flour and pan roasted a la meuniere, with green beans, hazelnuts, sweet onion and candied lemon brown butter
Garbanso bean soup simmered with Berbere spices, red peppers, summer squash and onions, served with goat cheese croutons
Garbanzo bean soup simmered with Berbère spices, red peppers, summer squash and onions, served with goat cheese croutons
Grass fed petit sirloin steak frites with bacon sauteed escarole and plums, port wine-thyme butter
Grass fed petit sirloin steak frites with bacon sauteed escarole and plums, port wine-thyme butter
Portabello mushroom, stuffed with bread, spinach, leeks and sheep cheese, oven roasted and served on house made parsley-butter egg noodles
Portabello mushroom, stuffed with bread, spinach, leeks and sheep cheese, oven roasted and served on house made parsley-butter egg noodles
Grilled wild caught Gulf shrimp, served on a creamy ragout of sweet corn, cherry tomatoes, scallions and red chili flake, with garlic rubbed grilled bread
Grilled wild caught Gulf shrimp, served on a creamy ragout of sweet corn, cherry tomatoes, scallions and red chili flake, with garlic rubbed grilled bread

 

 

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