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.
 

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Mediterranean Tapas Menu
Student Inspired!
Del Mar
Calamari a la Plancha  7
Seared calamari with garlic, red pepper, olive oil and parsley

 

Vieiras a la Parrilla – Spain  12
Grilled scallops Tomato and red pepper salsa

 

Pulpo a la Parrilla – Spain  10
Sous vide Spanish octopus, new potatoes, and aioli

 

Almejas al Vapor Estilo Vasco con Chorizo – Spain  9
Basque style steamed clams with chorizo

De La Tierra

Albóndigas de Cordero – Spain  8
Lamb meatballs with caper, basil and mint tomato sauce

 

Grilled Lamb Sis Kebabi – Turkey  9
Current and pine nut pilaf

 

Casa Blanca Pork Tenderloin – Morocco  10
Spice marinated grilled pork, flatbread, grilled haloumi and yogurt

 

Moussaka – Greece  8
Beef, eggplant and béchamel casserole

 

Desde el Gallinero
Chicken Tagine – Morocco  15
Spiced chicken thighs braised with tomatoes, cauliflower, saffron and preserved lemons.
Apricot tabbouleh with cilantro and toasted almonds  (larger plate)

 

Mediterranean Slow Roasted Duck with Olives – Provence  12
Crispy duck leg and pitted olives

 

Croquettes de Pollo con Jamon – Spain  7
Chicken and prosciutto

 

Huevos Endiablos – Spain  5
Deviled eggs with chorizo

 

Desde el Jardin
Papas Rotas – Spain  5
Smashed potatoes with smoked paprika aioli

Falafel – Israel  7
Chickpea fritters on fresh vegetable salad and Greek yogurt

 

Ensalada De Berenjenas a la Parrilla – Spain  9
Grilled Eggplant and arugula salad with basil, tomato vinaigrette, and feta cheese (larger plate)

 

Tortilla de Patatas – Spain  6
Traditional potatoes and egg with tomato sauce

 

De la Pastelería
Baklava – Greece  6
Filo pastry layered with walnuts and cinnamon, citrus syrup

 

Apricot and Frangipane Tart – France  6

 

Crêpes with Vanilla and Honey Frozen Yogurt – France  6
Honey drizzle and fresh strawberries

 

Strawberry Orange Granita – Italy  6

 


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 under cooked shellfish and meats may increase your risk for food borne illness.