Dinner Menu

Pino Alto is open for Dinners for the Spring 2019 semester

Open for Dinner Wednesdays, Thursdays and Fridays

5:30 – 8:00 pm.

Closed Friday, February 15, for the President’s Day holiday

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Golden Oldies Menu

Appetizers
The Butcher, the Baker, the Candlestick Maker 14
selection of house made pâté, sausage, rilletes, toast points, mustards and honeycomb

Gnocchi 8
potato gnocchi with butternut squash, brown butter, sage and shaved Parmesan

1/2 dozen, Pacific Oysters 15
Mignonette, check for today’s selection

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

Entrée
(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 cake, fresh mussels,
spinach and citrus beurre blanc

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

Pan Seared Maple Leaf Duck Breast 25
Crispy-skinned with kumquat 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

Roasted Root Vegetable Risotto 19
Chive Oil and Shaved Parmesan

Dessert Menu

Lemon Tart
meringue, basil gelée,

Flourless Chocolate Torte

Hazelnut ice cream and salted caramel

Apple Tarte Tatin

Caramelized apple, puff pastry
and vanilla bean ice cream

All desserts $8.00

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.

Dinner Menu

Pino Alto is open for Dinners for the Spring 2019 semester

Open for Dinner Wednesdays, Thursdays and Fridays

5:30 – 8:00 pm.

Closed Friday, February 15, for the President’s Day holiday

Golden Oldies Menu

Appetizers The Butcher, the Baker, the Candlestick Maker 14 selection of house made pâté, sausage, rilletes, toast points, mustards and honeycomb Gnocchi 8 potato gnocchi with butternut squash, brown butter, sage and shaved Parmesan

1/2 dozen, Pacific Oysters 15 Mignonette, check for today’s selection

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

Entrée (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 cake, fresh mussels, spinach and citrus beurre blanc

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

Pan Seared Maple Leaf Duck Breast 25 Crispy-skinned with kumquat 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

Roasted Root Vegetable Risotto 19 Chive Oil and Shaved Parmesan