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Dinner Menu

March 8 - April 7

 

New Releases Spring 2017

Appetizers

Mushroom Bruschetta                                                                                      9

Sautéed Mushrooms on Grilled Baguette, house made mayo, crispy sage leaves

Seared Day-boat Scallops                                                                                   12

Sea Scallops with Citrus Supreme and Citrus Reduction

Crab Soufflé in Artichoke Cup                                                                             12

Rich Crabmeat Soufflé in Fresh Artichoke Cups

Salad

Arugula Orange Salad

Suprême oranges, balsamic vinegar, toasted almonds and shaved parmesan

Soup

Curried Zucchini Soup

Breadcrumbs, and edible flower with a drizzle crème fraiche

Entrées       (All entrée selections include bread, soup or salad, and sobert intermezzo)

Filet Mignon *                                                                                                  29

Grilled Beef Tenderloin with Sautéed Morels, Demi glace, Roasted Fingerling Potatoes

Lemon Grass Trout                                                                                           20

Grilled Whole Trout with Steamed Bok Choy, Jasmine rice, Kaffir lime and Thai Basil Beurre Blanc

Seared Duck Breast *                                                                                        25

Roasted Vegetable Succotash, Blood Orange Reduction, Toasted Breadcrumbs

Sous Vide Coffee Rubbed Pork Belly                                                                    23

Peach Pork Belly with Balsamic red onion and Duchess Potatoes

Chile Glazed Grilled Cauliflower Steak                                                                    18

Black currant sauce, crispy potatoes, fried capers, Broccolini

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 food borne illness.


Dessert Menu

 

Osmanthus-Scented Panna Cotta

With Candied Kumquats in Vanilla bean Syrup

 

 

French Beignets

With Caramel & Chocolate Sauce, Chai Whipped Cream and Rum Apple Reduction

 

 

Tart Au Citron

Wild Honey Ice Cream and Fresh Blueberries

 

 

All Desserts $8.00

 

Dessert Wines

Check with server for availability

 

 

Coffee

 

Assorted Teas

 

Come dine at our house … the Sesnon House.


Reservation line 479-6524

or

Book online, dinner only, through Open Table


                    All dishes are prepared and served by the Cabrillo College culinary arts advanced class.