Terrace Menu


Tapas Fall 2019

Southern – Cajun – Creole

Wednesday – Friday, 5:30 – 8:00 pm

This menu runs from November 6th – 22nd

From the Waters

Deviled Crab                                                                                                   10
Hot crab dip with house made buttermilk crackers
Crawfish Mac and Cheese                                                                           9
Toasted panko bread crumbs
Blackened Catfish                                                                                          9
Served with cole slaw
Shrimp Remoulade Salad                                                                           9
Romaine lettuce, avocado and fried okra

 


From the Countryside

Rillions                                                                                                                   8
Confit pork belly cooked in red wine and caramelized sugar
Smoked Baby Back Ribs                                                                                  11
Blackberry BBQ Sauce
Southern Smothered Oxtail                                                                           10
Braised beef oxtail with southern gravy
Chicken Fried Steak                                                                                           9
Top sirloin, breaded and fried, prepared to share with country gravy
Black-eyed Peas, Collard Greens and Cornbread                                   6
Southern classic, with bacon, always served on New Years Day!

 


From the Garden

Cajun Dolmas                                                                                                             6
Traditional red beans and rice stuffed into collard greens
Veggie Pot Pie                                                                                                             8
Sweet peppers, corn, carrots, peas, okra, celery, potatoes and a cornbread crust
Mushroom Étouffée                                                                                                 8
Mixed mushrooms, mushroom gravy and fried rice balls
Boiled Peanuts                                                                                                           3
Cajun spice, sold on street corners throughout the South
Hush Puppies                                                                                                             4
Loaded with both cream corn, whole sweet kernel corn, onions, red and green bell peppers

 


From the Hen House

Fried Chicken and Waffles                                                                                  9
Brined and fried boneless chicken breast, sweet potato “syrup”
Devilish Eggs                                                                                                             4
Spicy deviled eggs with jalapeño
Cajun Tomato Gravy with eggs                                                                           6
Thick grilled bread for dipping

 


Big as the Mississippi

Jambalaya                                                                                                                  17
Shrimp, chicken, andouille sausage and rice
Vegetarian Jambalaya                                                                                           12
Bell peppers, tomatoes, okra, corn, mushrooms carrots, celery

 


From the Bakery

Bananas Foster Bread Pudding                                                                          7
Caramel rum sauce and praline
Key Lime Pie                                                                                                              6
Cinnamon whipped cream
Beignets                                                                                                                        5
Flight of quince, chocolate and traditional
Apple, Pear and Quince Cobbler                                                                         7
Vanilla caramel swirl ice cream

 

Local Wines by the Glass and Bottle

Bottled Beer (when available)

 

Come dine at our house … the Sesnon House.

Wednesdays – Fridays, 5:00 – 8:00 PM

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 food borne illness.