Grilled boudin noir served on a salad of raw chiogga beets, braised cabbage, tarragon and pickled mustard seeds
Our winter menu 2018 started yesterday at Café Presse and we are really excited about it! In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites: Raclette Savoyarde and Axoa d’Espelette.
Here are some photos from the traditional staff menu tasting to whet your appetite!
Curried yam soup served with cilantro creme fraiche and toasted pecans
Fresh goats milk fromage blanc tartine served with a salad of curly endive, red onions, pine nuts, candied grapefruit rind, grapefruit supremes and a mustard-grapefruit vinaigretteTrue cod and salt cod simmered with tomato, fennel, garlic and nicoise olives, served with crispy cornmeal miquesPenn Cove clams sauteed with house-made pancetta, leeks, garlic, parsley and sweet garlic-white wine fumetRoasted WA natural free range chicken served cold with mayonnaise and a salad of Napa cabbage, apple, shallots and creamy cider vinaigrette
Petit grass-fed beef sirloin steak with Jerusalem artichoke puree and walnut ailladeCoconut riz a la creme with vanilla poached pineapple and a coconut shortbread cookieTraditional chocolate gateau served with orange caramel and mascarpone ice creamWhite wine poached pear and almond cream tart, served with spiced honey syrup
Since last year’s return celebration of Campagne’s beloved cassoulet I have been hoping something would arise on your menu. Either my Friday end of week eyes deceive me or I see a picture above and not description . Am I dreaming or do you have duck confit and cassoulet on the new menu!? 🙂
Malheureusement non. We have a dish on the new menu that is a leg of duck confit pan roasted and served on a ragout of white beans simmered with red wine and onions, with sauteed escarole…we hope delicious but decidely not cassoulet.
Dear Cafe Presse
Since last year’s return celebration of Campagne’s beloved cassoulet I have been hoping something would arise on your menu. Either my Friday end of week eyes deceive me or I see a picture above and not description . Am I dreaming or do you have duck confit and cassoulet on the new menu!? 🙂
Malheureusement non. We have a dish on the new menu that is a leg of duck confit pan roasted and served on a ragout of white beans simmered with red wine and onions, with sauteed escarole…we hope delicious but decidely not cassoulet.