Terrace Menu
Wednesday & Thursday only, 5:00–8:00 PM
Asian Tapas
November 6 – 29
From the Sea
Malaysian Butter Prawns 9
Three large Shrimp sautéed with curry leaves, sake, chili paste and coconut milk
Crab Cakes with Lemongrass and Green Mango 10
With charred green garlic and ponzu sauce
Ahi Poke Cucumbers 9
Sushi grade Ahi tuna tossed with ginger and soy in 6 individual cucumber cups
From the Land
Pork Belly Bao 8
Steamed buns with braised pork belly and pickled veggies, hosin sauce and crushed peanuts
Korean Grilled Beef 9
Skirt steak marinated in soju, honey, ginger, garlic wrapped in lettuce leaves with kimchi
Lamb and Potato “Chops” 7
Pan fried ground lamb and mashed potatoes patties with red onion, ginger, garlic and samba oelek
From the Hen House
Curry Leaf Popcorn Chicken 8
Fried chicken breast pieces marinated in buttermilk with roasted cumin, coriander, cardamom and peppercorn
with chilies, garlic, ginger and lime, with spiced maple vinegar syrup
Duck Confit Potstickers 8
Sweet and Sour dipping sauce
Grilled Thai Chicken Satay 7
Chicken skewered and marinated in lemongrass, sugar, garlic, soy and turmeric with peanut dipping sauce
From the Garden
Tea Leaf Salad 8
Fermented Burmese tea leaves, romaine lettuce, fried garlic chips, fried yellow split peas, peanuts,
sesame seeds, sunflower seeds and tomato
Korean Fried Tofu 6
Pan fried with Korean red pepper, soy, garlic, ginger and sesame seeds
Vietnamese Stir-fried Greens with Garlic 4
Mix of greens, zucchini and garlic
Steamed Rice 4
Thai Stir-fried Rice 7
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From the Pastry Shop
Korean Red Bean Mochi 5
4 sweet rice flour mochi
Banana Coconut Sesame Cake 5
Chai Masala Creme Caramel 5
Local Wines by the Glass and Bottle
Bottled Beer (when available)
Come dine at our house … the Sesnon House.
Wednesdays and Thursdays, 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 undercooked shellfish and meats may increase your risk for foodborne illness.