Crispy confit duck leg served on res winter wheat berries simmered with parsnips and finished with garlic-parsley-cognac butter
Café Presse Chef de Cuisine James O’Hern has rolled out his Winter 2020 menu full of dishes that will warm you up on a cold winter day. Here as some photos to whet your appetite. You can check out our full menu here.
Salade of Belgian endive, cow’s milk bleu cheese, walnuts and Dijon vinaigrette. Add sliced of house smoked moulard duck breast for $4
Grilled wild-caught gulf prawns served on a salad of white beans marinated with pastis vinaigrette, oranges, red onions and mintEveryone’s favorite Raclette is back, with your choice of traditional cold cuts and pickles or with pears, apples and walnutsPenn Cove clams and mussels sauteed with garlic, shallots, spinach, lemon cream and pine nutsNicoise-style chickpea ragout with fennel, cauliflower and black olives, topped with your choice of crispy chickpea fritters (vegan) or oil-poached wild caught Alaskan pollockToulouse-style pork sausage, pan roasted and served with pommes aligot and sauteed brussel sprouts, portabello mushroms and black currantsWA State free range half roasted chicken, served cold with mayonnaise and a salad of sweet and sour Alsatian sauerkraut, green onion, apples and caraway seeds
