Spring Menu starts at Café Presse

CP NM April 2018 asparagus

Warm Yakima aspargus served with Dijon mustard cream, chives and cripy country ham

Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes.

Here are some photos to whet your appetite. Hope you will come by Cafe Presse soon to try the new dishes for yourself.

And watch this space for photos of the new dessert menu coming soon!

Octopus in the style of the Camargue, served warm tossed with aioli, red potatoes, capers and red chili flake, on a bed of arugula and green onions

Octopus in the style of the Camargue, served warm tossed with aioli, red potatoes, capers and red chili flake, on a bed of arugula and green onions

Salmon-smoked salmon rillettes with house-made rye-black currant baguette and fermented radishes

Salmon-smoked salmon rillettes with house-made rye-black currant baguette and fermented radishes

Moroccan-style beet salad with orange slices, picholine olives, parsley, mint, cilantro, olive oil, red wine vinegar and citrus-fennel pollen yogurt

Moroccan-style beet salad with orange slices, picholine olives, parsley, mint, cilantro, olive oil, red wine vinegar and citrus-fennel pollen yogurt

Half free-range WA chicken served cold with mayonaise and a salad of onion-cucumber pickles, kale, green beans, red peppers and black pepper vinaigrette

Half free-range WA chicken served cold with mayonaise and a salad of onion-cucumber pickles, kale, green beans, red peppers and black pepper vinaigrette

Burgundy-stye smoked ham terrine served with grain mustard, rhubarb compote and grilled country bread

Burgundy-stye smoked ham terrine served with grain mustard, rhubarb compote and grilled country bread

Grilled rabbit-pork boudin sausage served on a sauté of fingerling potatoes, Walla Walla onions and spinach and butter-roasted carrot purée

Grilled rabbit-pork boudin sausage served on a sauté of fingerling potatoes, Walla Walla onions and spinach and butter-roasted carrot purée

Cauliflower bread pudding, pan roasted and served on a portabello mushroom-asparagus-green garlic ragout with a fried duck egg

Cauliflower bread pudding, pan roasted and served on a portabello mushroom-asparagus-green garlic ragout with a fried duck egg

Grilled Idaho trout filet served on a salad of French green lentils, radishes, watercress, walnuts, scallions and walnut-sherry vinaigrette

Grilled Idaho trout filet served on a salad of French green lentils, radishes, watercress, walnuts, scallions and walnut-sherry vinaigrette

Petit sirloin steak frites served with a creamy leek and blue cheese sauce

Petit sirloin steak frites served with a creamy leek and blue cheese sauce