Special this weekend at Café Presse: Axoa d’Espelette!
Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!

Special today only at Cafe Presse (Sunday 9/26):

Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette.

Tartare lovers, hurry on over!

We use grass fed beef for its lower fat content, and use both sirloin and hanger steak, the first for its unbeaten texture and the second for its rich, beefy flavor. We hand season each order with traditional garnishes: shallot, garlic, Dijon mustard, Tabasco sauce, Worcestershire sauce, capers, lemon juice, thyme leaves, olive oil, salt and black pepper.

In case you missed this daily special last week, here is a reminder:

A beautiful hunk of Ste-Maure, aged goat’s milk cheese from the Loire Valley, served with grilled bread and and preserved apricots. Miam Miam!

Special today at Cafe Presse:
Rabbit and pork boudin blanc sausage, grilled and served with creamy polenta, Washington asparagus, rich poultry jus and chives.

Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!

Special today at Café Presse: Steak Tartare!

Served with a salad of curly and red chicories, red onion, pine nuts and a blood orange vinaigrette. Choose appetizer portions served with grilled baguette slices or main course portion with pommes frites.

Available this weekend while supplies last.

Appetizer special at Café Presse this weekend:
House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last.

Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants.

Hope to see all our friends again soon!

Pan roasted wild-caught Alaskan pollock filet served on a saute of heirloom summer squashes, chanterelle mushrooms and sweet onions, with a Basque cider-herb pan sauce

Special tartine today at Café Presse: grilled pistachio-pork sausage and melted Cantal on country bread, served with a salad of endives, pistachios, oranges and pistachio vinaigrette