Dinner Menu

New Releases Spring 2018
March 14 – April 6

Wednesday–Friday, 5:30–8:30 PM




Butternut Squash Ravioli

Brown butter/Amaretto Glaze, Thai pickled shallots, spinach, whipped Gorgonzola crème fraiche
and toasted almond nibs



fresh burrata cheese, red and golden beets, beetroot coulis, lemon drizzle, grilled French bread


Phyllo Galette

filled with caramelized tomato, kalamata olives, and thick lebnah yogurt




Spring Pea                              

Spring pea and mint, coconut kaffir sphere



Asparagus and Poached Egg

Greens, roasted asparagus nest with poached egg, walnuts, nasturtium,
creamy Meyer lemon dressing



(All entrée selections include bread, soup or salad, and sorbet intermezzo)


Arctic Char Filet

pan seared with baby spinach, ruby chard, and clams


Crisp Braised Pork Belly

apple parsnip puree and sautéed cauliflower with brandy pan sauce


Pan Seared Duck Breast

sweet potato, candied kumquats, pistachio, ginseng tonic, steamed bao bun


Roasted Lamb Rack

rack of Spring lamb, mint pesto, and sautéed Swiss chard with feta mashed potatoes


Beet Rotolo with Beet–Basil “Ricotta”

sautéed beet greens, caramelized onions, roasted garlic cashew “cream”



Local Wines by the Glass and Bottle

Bottled Beer (when available)

Wednesday–Friday, 5:30–8:30 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.