Dinner Menu
Example of Fall 2019 Dinner Tapas Menu – New Spring 2020 Menu coming Soon!
Southern – Cajun – Creole
Wednesday – Friday, 5:30 – 8:00 pm
This menu runs from November 6th – 22nd
From the Waters
Deviled Crab 10
Hot crab dip with house made buttermilk crackers
Crawfish Mac and Cheese 9
Toasted panko bread crumbs
Blackened Catfish 9
Served with cole slaw
Shrimp Remoulade Salad 9
Romaine lettuce, avocado and fried okra
From the Countryside
Rillions 8
Confit pork belly cooked in red wine and caramelized sugar
Smoked Baby Back Ribs 11
Blackberry BBQ Sauce
Southern Smothered Oxtail 10
Braised beef oxtail with southern gravy
Chicken Fried Steak 9
Top sirloin, breaded and fried, prepared to share with country gravy
Black-eyed Peas, Collard Greens and Cornbread 6
Southern classic, with bacon, always served on New Years Day!
From the Garden
Cajun Dolmas 6
Traditional red beans and rice stuffed into collard greens
Veggie Pot Pie 8
Sweet peppers, corn, carrots, peas, okra, celery, potatoes and a cornbread crust
Mushroom Étouffée 8
Mixed mushrooms, mushroom gravy and fried rice balls
Boiled Peanuts 3
Cajun spice, sold on street corners throughout the South
Hush Puppies 4
Loaded with both cream corn, whole sweet kernel corn, onions, red and green bell peppers
From the Hen House
Fried Chicken and Waffles 9
Brined and fried boneless chicken breast, sweet potato “syrup”
Devilish Eggs 4
Spicy deviled eggs with jalapeño
Cajun Tomato Gravy with eggs 6
Thick grilled bread for dipping
Big as the Mississippi
Jambalaya 17
Shrimp, chicken, andouille sausage and rice
Vegetarian Jambalaya 12
Bell peppers, tomatoes, okra, corn, mushrooms carrots, celery
From the Bakery
Bananas Foster Bread Pudding 7
Caramel rum sauce and praline
Key Lime Pie 6
Cinnamon whipped cream
Beignets 5
Flight of quince, chocolate and traditional
Apple, Pear and Quince Cobbler 7
Vanilla caramel swirl ice cream
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 under cooked shellfish and meats may increase your risk for foodborne illness.