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Dinner Menu

March 8 - April 7


New Releases Spring 2017


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


Arugula Orange Salad

Suprême oranges, balsamic vinegar, toasted almonds and shaved parmesan


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





Assorted Teas


Come dine at our house … the Sesnon House.

Reservation line 479-6524


Book online, dinner only, through Open Table

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