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.


Closed Friday, February 15, for the President’s Day holiday



Golden Oldies Menu

The Butcher, the Baker, the Candlestick Maker                                    14
selection of house made pâté, sausage, rilletes, toast points, mustards and honeycomb

Gnocchi                                                                                                                   8
potato gnocchi with butternut squash, brown butter, sage and shaved Parmesan

1/2 dozen, Pacific Oysters                                                                               15
Mignonette, check for today’s selection
Cream of Cauliflower
Brown butter, chive and crispy prosciutto
Mixed Greens Salad
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 (check with server on today’s fish) with mushroom risotto cake, fresh mussels,
spinach and citrus beurre blanc
Braised Boneless Beef Short Ribs                                                              28
Anson Mills faro with mushrooms, “drowned” broccoli rabe and oven dried tomatoes
Pan Seared Maple Leaf Duck Breast                                                         25
Crispy-skinned with kumquat 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
Roasted Root Vegetable Risotto                                                                 19
Chive Oil and Shaved Parmesan


Dessert Menu
Lemon Tart
meringue, basil gelée,
Flourless Chocolate Torte
Hazelnut ice cream and salted caramel
Apple Tarte Tatin
Caramelized apple, puff pastry
and vanilla bean ice cream
All desserts $8.00



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 undercooked shellfish and meats may increase your risk for foodborne illness.