Terrace Menu
Closed for the remainder of the semester for repairs.
We apologize for the inconvenience!
Wednesday, Thursday and Fridays, 5:00–8:00 PM
Mediterranean Tapas Menu
Student Inspired!
Del Mar
Calamari a la Plancha 7
Seared calamari with garlic, red pepper, olive oil and parsley
Vieiras a la Parrilla – Spain 15
Grilled scallops with a tomato and red pepper salsa
Pulpo a la Parrilla – Spain 15
Sous vide Spanish octopus, new potatoes, and aioli
Almejas al Vapor Estilo Vasco con Chorizo – Spain 9
Basque-style steamed clams with chorizo
De La Tierra
Albóndigas de Cordero – Spain 8
Lamb meatballs with capers, basil and mint tomato sauce
Grilled Lamb Sis Kebabi – Turkey 9
Currant and pine nut pilaf
Casa Blanca Pork Tenderloin – Morocco 10
Spice marinated grilled pork, flatbread, grilled haloumi and yogurt
Moussaka – Greece 8
Beef, eggplant and béchamel casserole
Desde el Gallinero
Chicken Tagine – Morocco 15
Spiced chicken thighs braised with tomatoes, cauliflower, saffron and preserved lemons.
Apricot tabbouleh with cilantro and toasted almonds(larger plate)
Mediterranean Slow Roasted Duck with Olives – Provence 12
Crispy duck leg and pitted olives
Croquettes de Pollo con Jamon – Spain 7
Chicken and prosciutto
Huevos Endiablos – Spain 5
Deviled eggs with chorizo
Desde el Jardin
Papas Rotas – Spain 5
Smashed potatoes with smoked paprika aioli
Falafel – Israel 7
Chickpea fritters on fresh vegetable salad and Greek yogurt
Ensalada De Berenjenas A La Parrilla – Spain 9
Grilled eggplant and arugula salad with basil, tomato vinaigrette, and feta cheese (larger plate)
Tortilla de Patatas – Spain 6
Traditional potatoes and egg with tomato sauce
De la Pastelería
Baklava – Greece 6
Filo pastry layered with walnuts and cinnamon, citrus syrup
Apricot and Frangipane Tart – France 6
Crêpes with Vanilla and Honey Frozen Yogurt – France 6
Honey drizzle and fresh strawberries
Strawberry Orange Granita – Italy 6
Local Wines by the Glass and Bottle
Bottled Beer (when available)
Come dine at our house … the Sesnon House.
Wednesdays, Thursdays and 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.