Dinner Menu

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New Releases Fall 2019

Wednesday – Friday, 5:30 – 8:00 pm

This menu runs from October 9th – November 1st

Appetizers

Beef Lumpia  – 9
with cilantro chili aioli

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Flatbread   – 10
topped with pears, arugula, caramelized onions, mustard cream, and goat cheese

 

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Chicken Liver Mousse  – 9
grilled crostini and accompaniments

 

Soup
Pumpkin Bisque sage creme fraiche

Salad
Salad Lyonnaise
mixed greens with crispy bacon, homemade croutons, and a poached egg, red wine, dijon mustard vinaigrette

 

Entrées

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

Seared Day Boat Scallops – 27
Kale chiffonade, fresh cut corn, bell peppers and fingerling potatoes, lemon beurre blanc

 

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Ginger Citrus Braised Pork Belly – 24
Asian chili sauce, fried rice, broccoli rabe

 

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Pan Seared Sirloin Steak –  26
Green Peppercorn sauce, pomme frites, and Swiss Chard

 

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Brick Roasted Mary’s Chicken  – 24
creamy polenta with pan sauce, sautéed sweet peppers and spicy tomato chutney

 

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Vegetarian Lasagna  – 19
oven roasted eggplant, zucchini, tomatoes, mushrooms, ricotta and marinara sauce

 

 

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 foodborne illness.