…and Cafe Presse Spring menu is not far behind

This morning at 9am,  Chef de Cuisine Jesse Aaenson launched the new spring menu at Cafe Presse.  Here are a few photos from the Staff Tasting.

Note that if you are already lamenting the departure of Soup a l’Oignon Gratinée (better known as French onion soup), we will be serving it as a special for the next few days to help chase away the cold of this rainy Spring.

Roasted carrot soup with Zoe's chorizo, cilantro and red pepper salad

Yakima asparagus salad with marinated white beans, basil, candied lemon and crisp Serano ham
The salad served with our cold half chicken; spelt, peas, leeks, Italian parsley and feta
Sardine rillettes with radishes, Brittany sea salt butter, pickled cauliflower and baguette slices
Curly endive salad with poached rhubarb, avacado, spring onions, country bread croutons and almond vinaigrette
Grilled Carlton Farms pork chop, duck fat roasted potatoes with rosemary and spring onions, grain mustard and dried apricot jus
Baked fish of the day (this is true cod) with tomato, caper, fennel and olive sauce, with grilled polenta
Macaroni gratin with green chard, sultanas, Comte cheese and thick slice of ham
Coconut rice pudding with toasted almonds and a vanilla cookie
Dense chocolate gateaux with hazelnut ice cream
Baked lemon tart with rhubarb compote




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