Spring 2020 Terrace Menu
Wednesday – Friday, 5:00 – 8:00 pm
This menu runs from March 11th – April 2nd
Shiitake-Chive Fried Dumplings
Fried dumplings with shiitake mushroom, Asian vegetables and chive filling. With a traditional chili oil sauce
Argentine style yellowfin tuna tartar with smoked paprika oil
Garlic chickpea hummus topped with spinach, tomato, and sautéed mushrooms, served with in-house yogurt flatbread
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
*Grilled Burger with (or without) Cheese
Burger trimmings & pomme frites
House Made Pickles – assorted vegetables & yes cucumbers
Pomme Frites with Aioli
Idaho potatoes with garlicky European mayo
Parmesan Truffle Pomme Frites with Aioli
Idaho potatoes with garlicky European mayo, truffle oil & grated parmesan
Miso buttered buckwheat noodles, asparagus, maitake mushrooms, fried egg, and togarashi jaew
Creamy Truffle Polenta
Come dine at our house … the Sesnon House.
*Note, the consumption of raw or under cooked shellfish and meats may increase your risk for food borne illness.
All dishes are prepared and served by the Cabrillo College culinary arts advanced class.