Café Presse Fall menu photos

Salad of treviso, red frilly mustard greens, winter pear, walnuts and thyme vinaigrette, topped with house-smoked muscovy duck breast

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

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 onion

Our seasonal croque is filled with bechemel, comte cheese, marinated portobellos and seared Bermuda onion

Alsace-style soup with cabbage, Kabocha squash, rutabaga, caraway seeds, and dark beer broth, garnished with crispy shallot and horseradish cream

Alsace-style soup with cabbage, Kabocha squash, rutabaga, caraway seeds, and dark beer broth, garnished with crispy shallot and horseradish cream

Venison-pork-juniper terrine with candied fennel rye bread and quince preserves

Venison-pork-juniper terrine with candied fennel rye bread and quince preserves

Cold half roasted chicken served with mayonnaise and a salad of red winter wheat berries, apple, walnuts, tarragon and cider vinaigrette

Cold half roasted chicken served with mayonnaise and a salad of red winter wheat berries, apple, walnuts, tarragon and cider vinaigrette

Seteoise fish soup with mussels, clams, prawns and white fish simmered in a saffron broth with tomato and fennel, served with rouille and croutons

Seteoise fish soup with mussels, clams, prawns and white fish simmered in a saffron broth with tomato and fennel, served with rouille and croutons

Alaskan ling cod filet baked with grain mustard, served on red wine lentil ragout and a saute of chard, chestnuts and red grapes

Alaskan 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

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 purée

Pork cheeks simmered with apple cider, collard greens and parsnips, served with potato-parsnip purée

Grass fed petit sirloin steak frites served with roasted Brussels sprouts finished with black currants, parsley and anchovy butter

Grass fed petit sirloin steak frites served with roasted Brussels sprouts finished with black currants, parsley and anchovy butter