Dinner Menu
Spring New Releases Spring 2020
Student Designed Menu
Wednesday – Friday, 5:30 – 8:00 pm
This menu runs from March 11th – April 2nd
Appetizers
Shiitake-Chive Fried Dumplings
Fried dumplings with shiitake mushroom, Asian vegetables and chive filling. With a traditional chili oil sauce
8.00
Tuna Tartar
Argentine style yellowfin tuna tartar with smoked paprika oil
12.00
Hummus Flatbread
Garlic chickpea hummus topped with spinach, tomato, and sautéed mushrooms, served with in-house yogurt flatbread
Soup & Salad
Liquid Caprese
Caprese salad with a twist. Fresh mozzarella, tomato, sponge, roasted tomatoes, with hot tomato dashi broth poured over
Seasonal Watercress Salad
Spinach, radicchio, watercress, mushroom, asparagus, citrus vinaigrette
Entrees (all come with bread, soup or salad, & intermezzo)
Pan-fried Halibut with Compressed Cucumbers
Pan-fried Halibut, lemon jelly, fresh avocado, with fingerling potatoes
28.00
Grilled Scallops and Truffle Pea Puree
Grilled scallops and crispy rice medallions on truffle pea puree
28.00
Herb Crusted Rack of Lamb
Roasted lamb rack with lamb jus, carrot vichy, and roasted beets on creamy truffle polenta
28.00
Kumquat Glazed Mary’s Chicken
Mary’s chicken with fragrant herbs on celery root and cauliflower puree
22.00
Soba Noodles
Miso buttered buckwheat noodles, asparagus, maitake mushrooms, fried egg, and togarashi jaew
19.00
Come dine at our house … the Sesnon House.
*Note, the consumption of raw or under cooked shellfish and meats may increase your risk for foodborne illness
All dishes are prepared and served by the Cabrillo College culinary arts advanced class.