Salad of beefsteak and heirloom tomatoes, red onion, capers, parsley, roasted garlic vinaigrette and a hard cooked egg.
summer menu for 2017 at Cafe Presse was rolled out today by chef de cuisine James O’Hern. Here are some photos from the traditional all-staff tasting to get you in the summer mood! Check out our menu full menu here.
Duck rillettes served wtih red wine poached figs, grain mustard and cornichons
Salad of green beans, snap peas, kale, garlic croutons, lemon vinaigrette and aged sheep’s milk tome
Crispy pork belly confit served on a ragout of French lentils finished with persillade butter
Sweet corn-potato-gruyere soup with marinated shiitake mudrooms and sage pistou
Crispy falafels with spicy melon puree, cucumber, grilled eggplant, mint, Walla Walla onions and sauce blanche
Cold half roasted chicken served with mayonnaise and a salad of wheat berries, lovage leaves, summer squashes, shallots and lovage vinaigrette
Pacific sardines grilled, served on a salad of fennel, zuchini, oranges, picholine olives and sumac vinaigrette
Wild caught salmon filet, smoked then grilled, on white beans simmered with cherry tomatoes, roasted red peppers, corn, basil and a sweet corn fumet
Toulouse style sausage served on creamy polenta with green onions and goat’s milk cheese, rich pork jus and Bing cherry-sweet onion compote
Rustic peach-almond tart served with bay leaf ice cream
Chocolate-pistachio ice cream terrine served with Bing cherry compote
Lemon and orange scented brioche beignets served with lemon curd and seasonal berries