Dinner Menu

New Releases Fall 2019

Wednesday – Friday, 5:30 – 8:00 pm

This menu runs from October 9th – November 1st


Beef Lumpia  – 9
with cilantro chili aioli

Flatbread   – 10
topped with pears, arugula, caramelized onions, mustard cream, and goat cheese


Chicken Liver Mousse  – 9
grilled crostini and accompaniments


Pumpkin Bisque sage creme fraiche

Salad Lyonnaise
mixed greens with crispy bacon, homemade croutons, and a poached egg, red wine, dijon mustard vinaigrette



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

Seared Day Boat Scallops – 27
Kale chiffonade, fresh cut corn, bell peppers and fingerling potatoes, lemon beurre blanc


Ginger Citrus Braised Pork Belly – 24
Asian chili sauce, fried rice, broccoli rabe


Pan Seared Sirloin Steak –  26
Green Peppercorn sauce, pomme frites, and Swiss Chard


Brick Roasted Mary’s Chicken  – 24
creamy polenta with pan sauce, sautéed sweet peppers and spicy tomato chutney


Vegetarian Lasagna  – 19
oven roasted eggplant, zucchini, tomatoes, mushrooms, ricotta and marinara sauce



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.