Spice brined pork collar, grilled and served on a saute of root vegetables, Brussels sprouts, winter pears and parsley, with roasted pear-garlic puree.
The new fall menu for 2016 started on October 18 at Cafe Presse. Along with the return of a couple of old favorites (oysters on the half shell with sauce mignonette…soupe a l’oignon gratinée), Chef de cuisine Pat MacWhorter has introduced a whole slate of new dishes that feature the bounty of the fall farm tables.
Here are some photos from yesterdays staff menu tasting:
Salad of radicchio and Belgian endive, winter pears, hard cooked egg and vinegar cured anchovies.
Corsican-style white bean soup with chard, pasta, squash cheese rind broth and chestnut-thyme butterCrispy harissa calimari, pastis chickpeas, spinach and sultanasCrispy pork belly rillons served on a salad of roasted beets, capers, shallots, sweet onions and tarragon.Gratin of rye spatzle, green cabbage, caraway and apple baked in cider cream with gruyere bread crumbs, alone or with your choice of house-made boudin noir or a fried eggGrass fed beef petit top sirloin steak, collards braised with panchetta and black currants, walnut-sage butter.True cod filet brushed with grain mustard and roasted,, served on fennel, mushrooms, Delicata squash and mushroom-fennel brothTraditional gateau au chocolat, served warm with pecan-brandy ice cream and candied pecansCrispy pumpkin beignets served with caramel sauce and whipped cream
