Dinner Menu


 Pino Alto is open for Dinners for the Fall 2018 semester   
 

Open on Wednesday and Thursday nights only this semester

 

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New Releases Menu Fall 2018 Advanced Class

Served October 10 – 25
Starters
Black-eyed Pea Cakes                                                                                              7.00
Spicy tomato pepper sauce
Fattoush                                                                                                                      8.00
Fresh flatbread with Zatar spice, vegetables and feta cheese
 

 


Soup
Spiced carrot soup with crostini

Salad
Roasted beet salad with arugula and pine nuts

 

 


Entrees – All entrees are served with a choice of soup or salad

Seared Day Boat Scallops                                                                                     25.00
Grits, baby vegetables and lemon tomato beurre blanc
Grilled Lamb Rack Chops                                                                                     26.00
Rosemary marinade, truffled mashed potatoes and braised Swiss chard
Pan Seared Smoked Duck Breast                                                                       23.00
Light cherry-wood smoke, sweet potato, pomegranate sauce, sautéed mushrooms
Tagiolini with Roasted Cauliflower and Hazelnut Pesto                              18.00
A bit spicy with red pepper and spinach

 

 


Dessert Menu

House-made Donuts
Trio of dipping sauces – caramel, chocolate and creme Anglaise
Sticky Toffee Pudding
Custard sauce, toffee and caramelized pecans
Desserts $8.00

 

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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.