Salad of treviso, red frilly mustard greens, winter pear, walnuts and thyme vinaigrette, topped with house-smoked muscovy duck breast
On Thursday October 4th, Café Presse chef de cuisine James O’Hern unveiled his new menu for Fall. As always, the day started with a menu tasting for the waitstaff. Here are some photos of the new dishes that feature the best from the Fall farm tables.
Look for more photos soon of the new Fall desserts.
And don’t fret, the Fall menu also includes Oysters on the half shell and our famous Soupe a l’oignon gratinée!
Salad of escarole, roasted golden beets, parsley, hazelnuts and roasted garlic vinaigrette, topped with warm brandade croutons
Our seasonal croque is filled with bechemel, comte cheese, marinated portobellos and seared Bermuda onionAlsace-style soup with cabbage, Kabocha squash, rutabaga, caraway seeds, and dark beer broth, garnished with crispy shallot and horseradish creamVenison-pork-juniper terrine with candied fennel rye bread and quince preservesCold half roasted chicken served with mayonnaise and a salad of red winter wheat berries, apple, walnuts, tarragon and cider vinaigretteSeteoise fish soup with mussels, clams, prawns and white fish simmered in a saffron broth with tomato and fennel, served with rouille and croutonsAlaskan ling cod filet baked with grain mustard, served on red wine lentil ragout and a saute of chard, chestnuts and red grapes
Savoy cabbage leaf stuffed with whole grain barley, cabbage, onion, winter squash and dried figs, served on a ragout of leeks and Fall mushrooms
Pork cheeks simmered with apple cider, collard greens and parsnips, served with potato-parsnip puréeGrass fed petit sirloin steak frites served with roasted Brussels sprouts finished with black currants, parsley and anchovy butter
