Dinner Menu

 Pino Alto is open for Dinners for the Spring 2019 semester   
Closed for the remainder of the semester for repairs

We sincerely apologize for the inconvenience!

Open for Dinner Wednesdays, Thursdays and Fridays

5:30 – 8:00 pm.
 

_______________________________________________________________________________________________________________________________________

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  15
Grilled scallops served with tomato and red pepper salsa

Pulpo a la Parrilla – Spain  15
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 capers, basil and mint tomato sauce

Grilled Lamb Sis Kebabi – Turkey  9
Currant 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.