Dinner Menu

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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

1/2 dozen, Pacific Oysters 15
Horseradish mignonette

Soup
Cream of Cauliflower
Brown butter, chive and crispy prosciutto

Salad
Mixed Greens Salad
Cabrillo-grown baby spring mix lettuces with Bosc pear, hazelnut vinaigrette and fried goat cheese

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

Mediterranean Style Sea bass and Mussels 28
Seared sea bass, 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

Pan Seared Maple Leaf Duck Breast 25
Crispy-skinned with beetroot relish and Anson Mills Hoppin-John

Grilled Pork Tenderloin with Apple Sauerkraut 24
Marinated in mustard, sage and rosemary with roasted fingerling potatoes and cider dijon sauce

Porcini Fettuccini 18
Fresh garlic, red pepper, olive oil and toasted walnuts

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

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

*Note, the consumption of raw or under cooked shellfish and meats may increase your risk for food borne illness.