Confit muscovy duck leg served on a bed of red cabbage, apples, chestnuts and sauerkraut.
The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013. As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish.
Here are a few photos of the new dishes:
Olive and walnut tapenade served with grilled baguette.
Warm goat cheese and fig croustades served on a salad of curly endive and red and gold beets.Marinated prawns and mussels served on a salad of red quinoa, oranges, red onion, avocado and oil cured olivesNew with roasted cold half chicken, a salad of black rice, roasted carrots, green onions, and cumin vinaigrette.
Rillons: crispy confit pork belly served with prune mustard and cornichons.Ling cod pan roasted on the skin, served on brown-butter and garlic creamy lentils and wilted kale.Northwest Grass Fed New York strip steak served with pommes frites and a creamy mushroom-caper-tarragon sauce.Caramelized rice cake with vanilla poached pineapple and fresh cream.Pear and Walnut upside down cake, served warm with cinnamon creme fraiche.Chocolate-coconut torte with warm caramel sauce.
