House smoked mackerel, grilled and served on a salad of heirloom tomatoes, basil, shallots and orange-picholine olive vinaigrette.
The new summer menu at Cafe Presse started this morning, Thursday July 07, 2016. We are very proud of our new dishes and hope that you will enjoy them as well.
Butter milk fried chicken livers on a salad of green beans, snow peas, peas and roasted shallot dressing
Soup of summer squashes simmered in a tomato-saffron broth, garnished with baguette croutons, salt cod, parsley and lemon zestBleu cheese and leek terrine served on marinated beets and beet greens and toasted walnutsNew salad to accompany Steak Tartare: escarole, pine nuts, creamy lemon vinaigrette and a pickled eggCrispy fallafels served on melon, cucumbers, figs, Bermuda onions and honey yogurt, with harissaNew salad with our cold roasted half chicken: Wheat berries, roasted carrots, scallions and roasted carrot vinaigretteSummer tian of baked eggplant, fennel, tomato, onion and squash, topped with chevre-rosemary bread crumb…and if you like, add lamb boulettes!Our 100% grass fed beef petit sirloin steak, served with red wine braised green chard and fig butterVanilla cream and fresh berry tartletteChocolate pots de creme with coffee whipped cream and candied hazelnutsU Pastizza, Corsican pudding cake scented with lemon and vanilla, served with peach compote and whipped cream
I tried the pastizza last summer, and it was ridiculously divine! Could anyone point me in the direction of a recipe?
I will put it on my to-do list to post this recipe…could take me a couple days. Jim