Terrace Menu

Wednesday–Friday, 5:00–8:30 PM



Spring Pea

spring pea and mint, coconut kaffir sphere




Asparagus and Egg

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



Small plates

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 oven roasted tomato, kalamata olives, and thick lebnah yogurt


Grilled Burger with (or without) Cheese

burger with trimmings and pommes frites


House-made Pickles

Assorted vegetables and yes, cucumbers 


Pommes Frites with Aioli 

Idaho potatoes with garlicky European mayo


Parmesan Truffle Pommes Frites with Aioli

Idaho potatoes with garlicky European mayo



Small Sides

Apple parsnip purée and sautéed cauliflower

Sautéed Swiss chard with feta mashed potatoes


Local Wines by the Glass and Bottle

Bottled Beer (when available)


Come dine at our house … the Sesnon House.

Wednesday–Friday, 5:00–8:30 PM

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.