Terrace Menu

Wednesday–Friday, 5:00–8:30 PM



Cream of Cauliflower Soup 

Brown butter, chive and crispy prosciutto




House Salad

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




The Butcher, Baker and Candlestick Maker

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


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




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


Grilled Burger with (or without) Cheese

Burger trimmings and pomme 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

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

“Drowned” Broccoli Rabe with Oven Dried Tomatoes

Anson Mills Farro with Mushrooms

Petite Fennel-Apple-Celery Salad

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.