Brandade nimoise; warm salt cod puree with olive oil, cream and garlic, served with grilled country bread and marinated olives.
The summer menu began last week at Cafe Presse. As promised, here are a few photos:
Serrano ham tartine with piment d’espelette butter and fresh figsWashington rabbit confit on a salad of arugula, stone fruit, picholine olive and almond vinaigretteLocal tomatoes “mimosa” with chopped egg, capers, parsley and anchovy vinaigrette.Crispy chickpea falafel witha salad of curly endive, figs, melon, red onion with a tahini vinaigrette, served with sauce blanche.Grass fed petite New York steak on a saute of peppers, fennel, nicoise olive and tomato, served with pommes fritesPenn Cove clams simmered with a creamy clam fumet, sweet corn, bacon and basil.New salad with our cold half chicken: Marinated French lentils tossed with wilted kale, red grapes and cow’s milk bleu cheese.Spice brined Carlton pork loin served with grilled green onion-sheep cheese polenta, a rich pork broth and Bing cherry-caramelized onion compote.Stone fruit tart “bordelaise” with almond cream, served with anise hyssop creme anglaise.Lemon pot de creme with local berries and a vanilla butter cookie.Classic proferoles with vanilla ice cream and warm chocolate sauce.
Hi Jim,
I go to Presse quite often – one of my favorite places in Seattle. On Friday night I had the falafel and could not get over how delicious the salad it was served with was. I asked the waitress if she knew what was in the salad dressing and she suggested I contact you to find out. Can you share your recipe for the melon/fig salad with tahini dressing?
Thank you!
The first part of the recipe was posted today…you should be able to find it on the regular feed of posts and also in Recipes under Savory Dishes. I will post the other elements of the dish (sauce blanche, vinaigrette etc) in the next few days as time allows.
I love your Brandade. Will you be serving it at Le Pichet?
Le Pichet is currently on the menu at Le Pichet as well, and will likely stay there through the end of the summer.
Hi Jim,
I go to Presse quite often – one of my favorite places in Seattle. On Friday night I had the falafel and could not get over how delicious the salad it was served with was. I asked the waitress if she knew what was in the salad dressing and she suggested I contact you to find out. Can you share your recipe for the melon/fig salad with tahini dressing?
Thank you!
Glad you enjoyed our falafel. I will post the recipe for the melon/fig/frisee salad to this blog asap.
Hi Jim,
Did you post the recipe? If so what section is it in? Thanks!
The first part of the recipe was posted today…you should be able to find it on the regular feed of posts and also in Recipes under Savory Dishes. I will post the other elements of the dish (sauce blanche, vinaigrette etc) in the next few days as time allows.
Thanks!