Lummi Island pink salmon with wheat berries, creamy cider fumet and apple-leek-thyme compote.
The 2013 Fall menu started today at Cafe Presse. That means favorites like Onion Soup and Oysters on the half shell and Axoa are back for the cold months, along with new dishes developed by Cafe Presse chef de cuisine Dre Neeley.
Check out these photos and then take a look at the entire menu.
Salad of curly, Belgian and red endives, with creamy bleu cheese dressing and garlic croutons.
Penn Cove mussels simmered with toasted garlic, sweet onions, parsley and a creamy saffron fumet.Onions soup country bread crouton and crusty comte cheese.Salad of roasted cauliflower and broccoli, red onions, sultanas and a creamy herb vinaigrette, served with our cold half chicken.Whtie bean and roasted garlic soup garnished with dried fig-rosemary chevre.House smoked trout served on a salad of escarole, roasted beets, tarragon, walnuts and a walnut vinaigrette.Starter sized steak tartare served with tomato-sweet pepper-fennel-nicoise olive compote and grilled baguette.Gratin of potatoes, winter squash, creamy apple puree and sheep’s milk cheese bread crumbs, alone or with pan roasted house made pork sausage.Caramelized rice cake served with candied pumpkin and currents and fresh cream.Walnut-apple cake served with calvados and spice creme fraiche.Chocolate mousse served with fresh whipped cream and a vanilla sable cookie.
