Salad of heirloom tomatoes, watermelon, lemon-dill vinaigrette, jambon de Bayonne and goat’s milk fresh cheese
Our new summer menu started last week at Café Presse and we are very proud of the new dishes! Here are some photos from the traditional new menu day all staff tasting:
Our seasonal croque with caramelized onions, chevre and black olive tapenadeRoasted red pepper-grilled corn soup, garnished with a baguette crouton and marinated peppers, corn and basilCrispy chickpea fallafels on a salad of lacinato kale, plums, red onions and harissa vinaigrette, topped with sauce blancheOur grass fed beef tartare, hand chopped to order and served with a salad of frisee lettuce, watercress, preserved shiitakes, mushroom vinaigrette and cured egg yolkGrilled bordelaise style pork sausages served on Basque sweet pepper ragout with onions, garlic, thyme, olive oil and piment d’Espelette Cold roasted half WA State free range chicken, served with mayonnaise an a salad of red and white endives, figs,walnuts, fig vinaigrette and cow’s milk bleu cheese Le Grand Aioli: saffron aioli served with cold poached vegetables, hard cooked egg and steamed ling codGratin of chard, eggplant and black olives with parmesan bechemel, sauce tomate and thyme bread crumbsRabbit-pork caul fat sausages, served with rosemary-olive oil crushed potatoes, artichokes, spinach and sweet onion gastriqueSmoked and grilled mackerel filet, served on a saute of white beans, cherry tomatoes, summer squashes and sage, with sherry vinegar and olive oilGrass fed beef petit sirloin steak, with lemon sauteed escarole, marrow-roasted peach butter and pommes frites
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PublishedCafé Presse summer menu 2019 is now live.
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