Closed until the Fall Semester!
Reopens September 12, 2018
April 18 – May 11
Thursday and Friday, 5:30–8:30 P
$75 plus tax and tip
1st Course – Paired Salamandre Sauvignon Blanc 2014 Arroyo Seco
Fresh pacific oysters three ways
Kumamoto Oyster on the half-shell with a grapefruit granita
Angels on Horseback, pancetta wrapped
Pecan Crusted Oysters with a Greek yogurt lemon aioli
Braised and Raw Artichoke Salad with Arugula Pasta and Parmesan Crisps
2nd Course – Paired with Salamandre Pinot Noir 2013 Arroyo Seco
Smoked Mushroom Soup with Garnish of Grilled Cheese Croutons
Inspired by this very enjoyable time of year, lightly smoked oyster, shitake and Morell mushrooms with grilled gruyere cheese croutons.
3rd Course – Paired with Salamandre Coyote Cuvee 2007 Arroyo Seco Wiley Ranch
Oxtail Ravioli with sautéed spinach
Braised oxtail ravioli with celeriac, sautéed spinach and oxtail jus
Face meets Earth
Mint Tagliatelle with morel mushrooms
4th Course – Paired with Salamandre Primitavio 2013 Monterey County
Pork tenderloin stuffed with Humboldt fog cheese, olive tapenade served with marinated smoked eggplant
Smoked eggplant and red bell pepper lasagna
5th Course Dessert Paired with Salamandre Late Harvest Sauvignon Blanc 2011 Arroyo Seco
Cheese Platter Imposter
Blue cheese truffles, apricot nut nougat, chocolate dipped honeycomb
With jasmine infused cream
Thursday and 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.