New Summer menu at Café Presse

Pan roasted lamb-pork sausage served on a Corsican stye ragout of white beans, panchette, tomatoes, green chard and parmesan

Pan roasted lamb-pork sausage served on a Corsican stye ragout of white beans, panchette, tomatoes, green chard and parmesan

We are very pleased to present to you our new menu for Summer 2018 at Cafe Presse!  Here are photos of the savory dishes from the staff tasting this morning.  Look for photos of our new desserts soon, including the new Coupes Glacées.

Crispy chickpea falalels with roasted peach gazpacho, cucumbers, red onion, kale and ras al hanut vinaigrette

Crispy chickpea falalels with roasted peach gazpacho, cucumbers, red onion, kale and ras al hanut vinaigrette

Salad of local tomatoes, shallots, capers, and tarragon-garlic vinaigrette, and if you choose, with buttermilk fried chicken livers

Salad of local tomatoes, shallots, capers, and tarragon-garlic vinaigrette, and if you choose, with buttermilk fried chicken livers

Our new Croque, the Provencal, with Gruyere, basil pistou, tomatoes and bechemel

Our new Croque, the Provencal, with Gruyere, basil pistou, tomatoes and bechemel

Bearnais stye pork collar confit, served cold with grilled figs, walnut-dried fig rye bread and sauce verte

Bearnais stye pork collar confit, served cold with grilled figs, walnut-dried fig rye bread and sauce verte

Local rockfish filet, dusted with hazelnut flour and pan roasted a la meuniere, with green beans, hazelnuts, sweet onion and candied lemon brown butter

Local rockfish filet, dusted with hazelnut flour and pan roasted a la meuniere, with green beans, hazelnuts, sweet onion and candied lemon brown butter

Garbanso bean soup simmered with Berbere spices, red peppers, summer squash and onions, served with goat cheese croutons

Garbanzo bean soup simmered with Berbère spices, red peppers, summer squash and onions, served with goat cheese croutons

Grass fed petit sirloin steak frites with bacon sauteed escarole and plums, port wine-thyme butter

Grass fed petit sirloin steak frites with bacon sauteed escarole and plums, port wine-thyme butter

Portabello mushroom, stuffed with bread, spinach, leeks and sheep cheese, oven roasted and served on house made parsley-butter egg noodles

Portabello mushroom, stuffed with bread, spinach, leeks and sheep cheese, oven roasted and served on house made parsley-butter egg noodles

Grilled wild caught Gulf shrimp, served on a creamy ragout of sweet corn, cherry tomatoes, scallions and red chili flake, with garlic rubbed grilled bread

Grilled wild caught Gulf shrimp, served on a creamy ragout of sweet corn, cherry tomatoes, scallions and red chili flake, with garlic rubbed grilled bread