Terrace Menu


Wednesday–Friday, 5:00–8:30 PM

 

Soup

Cream of Cauliflower Soup 

Brown butter, chive and crispy prosciutto

$5.50

 

Salads

House Salad

Cabrillo’s homegrown baby spring mix with pear, hazelnut vinaigrette and fried goat cheese

$6.00

 

Entrées

The Butcher, Baker and Candlestick Maker

housemade pâté, sausage, rilletes, toasted baguette, mustards and honeycomb

$14.00

Pacific Oysters (1/2 dozen) – check for tonights selection 

Mignonette

$15.00

Gnocchi

Potato gnocchi, butternut squash, brown  butter, sage & Parmesan

$8.00

Grilled Burger with (or without) Cheese

Burger trimmings and pomme frites

$9.00

House-made Pickles

Assorted vegetables and yes, cucumbers 

$4.50

Pommes Frites with Aioli 

Idaho potatoes with garlicky European mayo

$4.50

Parmesan Truffle Pommes Frites with Aioli

Idaho potatoes with garlicky European mayo

$6.00

 

Small Sides

Hoppin John- Anson Mills Sea Island Red Peas, Carolina Gold Rice
$5.50

“Drowned” Broccoli Rabe with Oven Dried Tomatoes
$5.00

Anson Mills Farro with Mushrooms
$5.00

Petite Fennel-Apple-Celery Salad
$3.00
 

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.