Winter Menu starts today at Café Presse

Pork-white chard sausage roasted in a skillet with chestnuts, mushrooms, sunchokes and hazelnut butter

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 vinaigrette

Salad of escarole, winter pears, garlic croutons, pecans and Bleu des Causses cheese with honey-roasted pear vinaigrette

Cold roasted Washington grown half chicken, served with mayonnaise and a warm Alsatian-style potato salad

Cold roasted Washington grown half chicken, served with mayonnaise and a warm Alsatian-style potato salad

Wild caught carp filet dusted wtih cornmeal and fried, with a salad of endives, celery, celery root, satsumas and candied lemon-yogurt vinaigrette, with sauce gribiche

Wild caught carp filet dusted wtih cornmeal and fried, with a salad of endives, celery, celery root, satsumas and candied lemon-yogurt vinaigrette, with sauce gribiche

Roasted winter squash and apple soup, with toasted walnuts, walnut oil and crispy shallots

Roasted winter squash and apple soup, with toasted walnuts, walnut oil and crispy shallots

Penn Cove mussels sauteed with leeks, cider, thyme, house-made blood sausage and creme fraiche

Penn Cove mussels sauteed with leeks, cider, thyme, house-made blood sausage and creme fraiche

Pan roasted grass-fed petit sirloin steak, served with pommes frites and spinach simmered with cremini mushrooms, sultanas and chevre cream

Pan roasted grass-fed petit sirloin steak, served with pommes frites and spinach simmered with cremini mushrooms, sultanas and chevre cream