Pino Alto is open for Dinners for the Fall 2019 semester
Open for Dinner Wednesdays, Thursdays and Fridays
5:30 – 8:00 pm.
Golden Oldies Menu
potato gnocchi with butternut squash, brown butter, sage and shaved Parmesan
Burrata, Live Earth Dry Farmed Early Girls, Basil and radish 12
Dressed with olive oil, balsamic and beet powder. Served with toasted baguette
1/2 dozen, Pacific Oysters 15
Cream of Cauliflower
Brown butter, chive and crispy prosciutto
Mixed Greens Salad
Cabrillo-grown baby spring mix lettuces with Bosc pear, hazelnut vinaigrette and fried goat cheese
(All entrée selections include bread, soup or salad, and sorbet intermezzo)
Mediterranean Style Sea bass and Mussels 28
Seared sea bass, with mushroom risotto, fresh mussels, spinach and citrus beurre blanc
Braised Boneless Beef Short Ribs 28
Anson Mills farro with mushrooms, “drowned” broccoli rabe and oven dried tomatoes
Pan Seared Maple Leaf Duck Breast 25
Crispy-skinned with beetroot 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
Porcini Fettuccini 18
Fresh garlic, red pepper, olive oil and toasted walnuts
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.