Dinner Menu


 Pino Alto is open for Dinners for the Fall 2018 semester   
September 12 – September 27   

Open on Wednesday and Thursday nights only this semester

 

Closed on Wednesday, September 26 for a private event

 

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Golden Oldies Fall 2018

Appetizers

Gnocchi                                                                                               9
potato gnocchi with butternut squash, brown butter, sage and shaved Parmesan

Burrata, Live Earth Dry Farmed Early Girls, Basil and radish                                                                                                 12
Dressed with olive oil, balsamic and beet powder. Served with toasted baguette

 

 


Soup
Cream of Cauliflower
Brown butter, chive and crispy prosciutto

Salad
Mixed Greens Salad
Baby spring mix lettuces with Bosc pear, hazelnut vinaigrette and fried goat cheese

 

 


Entrées
(All entrée selections include bread, soup or salad, and sorbet intermezzo)

Mediterranean Style Sea bass and Mussels                       28
Seared sea bass (check with server on today’s fish) with mushroom risotto, fresh mussels,
spinach and citrus beurre blanc

Braised Boneless Beef Short Ribs                                         28
Anson Mills farro with mushrooms, “drowned” broccoli rabe and oven dried tomatoes

”Pollo al Mattone” with Lemon and Garlic                        24
crispy-skinned red brick Mary’s 1/2 chicken with pan sauce, smashed butter ball potatoes, Brussels sprouts

Cavattelli with Cherry Tomatoes                                            19
Spinach, toasted pepitas, garlic, basil and parmesan cheese

 

Dessert Menu
Creme Brûlée
cigarette tuille, organic strawberries
Flourless Chocolate Torte
Hazelnut ice cream and salted caramel
Daily Dessert Special
Check with your server
All desserts $8.00
Dessert Wines
Check with server for availability
Coffee and assorted Teas

 

 


Wednesdays and Thursdays only, 5:30–8:00 PM

Come dine at our house … the Sesnon House.

All dishes are prepared and served by the Cabrillo College culinary arts advanced class.

*Note, the consumption of raw or undercooked shellfish and meats may increase your risk for foodborne illness.