New winter menu at Café Presse

Salad of Belgian, frisée and Castelfranco endives with tarragon, pine nuts, blood orange supremes, candied peel and blood orange vinaigrette

Salad of Belgian, frisée and Castelfranco endives with tarragon, pine nuts, blood orange supremes, candied peel and blood orange vinaigrette

The new Winter menu at Café Presse started last Thursday with the traditional menu tasting for the staff.  Here are some photos of the savory items that have been added for Winter

Salad of spinach, dandilion greens, red onion, roasted Delicata squash and croutons with a warm duck heart-shallot vinaigrette

Salad of spinach, dandilion greens, red onion, roasted Delicata squash and croutons with a warm duck heart-shallot vinaigrette

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