Smoked wild caught Gulf prawns, on a spring salad of snap peas, cucumber, zucchini, radish, mint leaves, canidied lemon peel and shellfish-lemon vinaigrette
Here at Cafe Presse, we are feeling very proud of our new Spring menu 2019 which started last Thursday, 4/4. Chef de cuisine James O’Hern has designed menu full of dishes that feature first of the season veggies and lighter preparations that satisfy that spring longing to shake off winter. Enjoy!
Salad of escarole, celery, roasted beets and bleu cheese vinaigrette, topped with a crispy buttermilk-fried half quail
Spring soup with a rich Parmesan-vegetable broth, Paris-style herb gnocchi, baby turnips, turnip greens, spring onions and sorrel-sheep cheese butterIdaho trout filet, pan roasted, served on a saute of flageolet beans, broccoli rabe and garlic confit, with onion-rhubarb compoteOur roasted half chicken, served cold with mayonnaise and a salad of roasted carrots, fennel, fennel frond and spelt with a sesame-sumac vinaigrettePenn Cove Savory clams sauteed with leeks, white wine, pastis and fines herbes, with crispy jambon de BayonneGrass fed petit sirloin steak frites with sauteed leeks and grain mustard-lovage-cider pan sauce
