Pork-white chard sausage roasted in a skillet with chestnuts, mushrooms, sunchokes and hazelnut butter
The Winter 2017 menu started this morning at 9am at Café Presse. As always, the first day of the new menu was kicked off by a all staff tasting before service this morning.
Here are photos of some of the new dishes (there are lots more in addition to these!). You can check out the entire menu on our website or just come by and try it for yourself!
And stay tuned for photos of the new dessert offerings from pastry chef Allyson Lanter.
Salad of escarole, winter pears, garlic croutons, pecans and Bleu des Causses cheese with honey-roasted pear vinaigretteCold roasted Washington grown half chicken, served with mayonnaise and a warm Alsatian-style potato saladWild caught carp filet dusted wtih cornmeal and fried, with a salad of endives, celery, celery root, satsumas and candied lemon-yogurt vinaigrette, with sauce gribicheRoasted winter squash and apple soup, with toasted walnuts, walnut oil and crispy shallotsPenn Cove mussels sauteed with leeks, cider, thyme, house-made blood sausage and creme fraichePan roasted grass-fed petit sirloin steak, served with pommes frites and spinach simmered with cremini mushrooms, sultanas and chevre cream
