Explore Cache Dinner menu items: Duck Breast, Sweet Apple / Creamy Polenta / Shallot Red Wine Sauce, Ratatouille, French Mustard Espuma, Caper - Olive Condiment / Zucchini Chips, Seasonal Mushrooms Vol Au Vent Puff Pastry, Chestnut, Persillade.

Appetizers

Seabream Sashimi / Virgin Sauce
58
Thinly sliced raw seabream served with a light, oil-based vinaigrette.
Bloody Mary Oysters X4
16
Four fresh oysters served chilled and topped with a savory Bloody Mary-inspired cocktail sauce.
Surf And Turf Crudo / Bread Crouton
22
Thinly sliced raw seafood and meat served together with crunchy bread croutons.
Cold Green Pea Soup / Raspberry / Feta / Mint
16
A chilled green pea soup garnished with fresh raspberries, crumbled feta cheese, and mint.
Arugula Salad / Walnut / Cherry Dressing
15
Fresh arugula tossed with crunchy walnuts and a sweet cherry dressing.
CalRiver Farms Cherry Tomato / Stracciatella
18
Fresh cherry tomatoes from CalRiver Farms served with creamy stracciatella cheese.
Prosciutto Plate / Cornichons / Toast
30
Thinly sliced dry-cured ham served with small pickled gherkins and toasted bread.
Homemade Pork Pâté / Espelette Pepper / Red Wine Jelly / Toast
18
A savory homemade pork pâté seasoned with mild Espelette pepper, served with a red wine jelly and toasted bread.
Salmon Gravlax, Grapefruit, Cream / Fennel
18
Thinly sliced cured salmon served with fresh grapefruit, creamy sauce, and crisp fennel.
Scallops Carpaccio / Yellow Corn Puree / Brown Butter / Celery
29
Thinly sliced raw scallops served with a smooth yellow corn puree, drizzled with nutty brown butter and garnished with fresh celery.
Fried Organic Leek, Mustard Vinaigrette "Grand Mère"
17
Crispy fried organic leeks served with a traditional "Grand-Mère" style mustard vinaigrette.
Mussels / Parsley Garlic Butter / Chorizo
30
Fresh mussels steamed in a savory garlic and parsley butter, topped with smoky chorizo sausage.
Soufflé Gruyère Cake / Mustard seeds Cream Sauce / Pecorino
19
A light, airy Gruyère cheese soufflé served with a creamy mustard seed sauce and finished with shaved Pecorino cheese.
Bread And Butter
4
Freshly baked bread served with a side of creamy butter.

Main Courses

Duck Breast, Sweet Apple / Creamy Polenta / Shallot Red Wine Sauce
48
Pan-seared duck breast served with sweet apples, creamy polenta, and a savory shallot red wine sauce.
Duroc Pork Tenderloin Eggplant Puree / Chorizo Cream Sauce / Hazelnut
38
Tender Duroc pork served with a smooth eggplant puree, a savory chorizo cream sauce, and a garnish of toasted hazelnuts.
Ikejime Black Cod, Cauliflower Purée / florets / French Curry Sauce / Clams
39
This dish features sustainably harvested black cod served with a smooth cauliflower purée, roasted cauliflower florets, fresh clams, and a delicate French-style curry sauce.
Petrale Sole, Parsnip / Green Apple / Dry Vermouth - Tarragon
36
Pan-seared Petrale sole served with parsnip, crisp green apple, and a delicate dry vermouth and tarragon sauce.
Seasonal Mushrooms Vol Au Vent Puff Pastry, Chestnut, Persillade
33
A light, flaky puff pastry shell filled with a savory mixture of seasonal mushrooms and chestnuts, finished with a fresh garlic and parsley herb sauce.
Ratatouille, French Mustard Espuma, Caper - Olive Condiment / Zucchini Chips
36
This dish features a classic French vegetable stew served with a light mustard foam, a savory caper and olive relish, and crispy zucchini chips.

Desserts

Cheeses Plate / Dry Fruits Bread
26
A selection of artisanal cheeses served with toasted bread featuring dried fruits.
Warm Cookie, Caramel, Peanuts, Sweet Almond Gelato
23
A warm cookie topped with caramel, peanuts, and a scoop of sweet almond gelato.
Buckwheat / Maple Syrup Tart, Buckwheat Ice Cream
15
A rich maple syrup tart with a nutty buckwheat crust, served with a scoop of buckwheat-infused ice cream.
French Financier Cake, Dry Grapes, Yogurt Ice Cream
15
A moist almond cake served with dried grapes and a scoop of tangy yogurt ice cream.
Decadent Dark Chocolate Cake / Amaretto Jelly
15
A rich dark chocolate cake served with a sweet almond-flavored gelatin.

Appetizers

Seabream Sashimi / Virgin Sauce

Thinly sliced raw seabream served with a light, oil-based vinaigrette.

Bloody Mary Oysters X4

Four fresh oysters served chilled and topped with a savory Bloody Mary-inspired cocktail sauce.

Surf And Turf Crudo / Bread Crouton

Thinly sliced raw seafood and meat served together with crunchy bread croutons.

Cold Green Pea Soup / Raspberry / Feta / Mint

A chilled green pea soup garnished with fresh raspberries, crumbled feta cheese, and mint.

Arugula Salad / Walnut / Cherry Dressing

Fresh arugula tossed with crunchy walnuts and a sweet cherry dressing.

CalRiver Farms Cherry Tomato / Stracciatella

Fresh cherry tomatoes from CalRiver Farms served with creamy stracciatella cheese.

Prosciutto Plate / Cornichons / Toast

Thinly sliced dry-cured ham served with small pickled gherkins and toasted bread.

Homemade Pork Pâté / Espelette Pepper / Red Wine Jelly / Toast

A savory homemade pork pâté seasoned with mild Espelette pepper, served with a red wine jelly and toasted bread.

Salmon Gravlax, Grapefruit, Cream / Fennel

Thinly sliced cured salmon served with fresh grapefruit, creamy sauce, and crisp fennel.

Scallops Carpaccio / Yellow Corn Puree / Brown Butter / Celery

Thinly sliced raw scallops served with a smooth yellow corn puree, drizzled with nutty brown butter and garnished with fresh celery.

Fried Organic Leek, Mustard Vinaigrette "Grand Mère"

Crispy fried organic leeks served with a traditional "Grand-Mère" style mustard vinaigrette.

Mussels / Parsley Garlic Butter / Chorizo

Fresh mussels steamed in a savory garlic and parsley butter, topped with smoky chorizo sausage.

Soufflé Gruyère Cake / Mustard seeds Cream Sauce / Pecorino

A light, airy Gruyère cheese soufflé served with a creamy mustard seed sauce and finished with shaved Pecorino cheese.

Bread And Butter

Freshly baked bread served with a side of creamy butter.

Main Courses

Duck Breast, Sweet Apple / Creamy Polenta / Shallot Red Wine Sauce

Pan-seared duck breast served with sweet apples, creamy polenta, and a savory shallot red wine sauce.

Duroc Pork Tenderloin Eggplant Puree / Chorizo Cream Sauce / Hazelnut

Tender Duroc pork served with a smooth eggplant puree, a savory chorizo cream sauce, and a garnish of toasted hazelnuts.

Ikejime Black Cod, Cauliflower Purée / florets / French Curry Sauce / Clams

This dish features sustainably harvested black cod served with a smooth cauliflower purée, roasted cauliflower florets, fresh clams, and a delicate French-style curry sauce.

Petrale Sole, Parsnip / Green Apple / Dry Vermouth - Tarragon

Pan-seared Petrale sole served with parsnip, crisp green apple, and a delicate dry vermouth and tarragon sauce.

Seasonal Mushrooms Vol Au Vent Puff Pastry, Chestnut, Persillade

A light, flaky puff pastry shell filled with a savory mixture of seasonal mushrooms and chestnuts, finished with a fresh garlic and parsley herb sauce.

Ratatouille, French Mustard Espuma, Caper - Olive Condiment / Zucchini Chips

This dish features a classic French vegetable stew served with a light mustard foam, a savory caper and olive relish, and crispy zucchini chips.

Desserts

Cheeses Plate / Dry Fruits Bread

A selection of artisanal cheeses served with toasted bread featuring dried fruits.

Warm Cookie, Caramel, Peanuts, Sweet Almond Gelato

A warm cookie topped with caramel, peanuts, and a scoop of sweet almond gelato.

Buckwheat / Maple Syrup Tart, Buckwheat Ice Cream

A rich maple syrup tart with a nutty buckwheat crust, served with a scoop of buckwheat-infused ice cream.

French Financier Cake, Dry Grapes, Yogurt Ice Cream

A moist almond cake served with dried grapes and a scoop of tangy yogurt ice cream.

Decadent Dark Chocolate Cake / Amaretto Jelly

A rich dark chocolate cake served with a sweet almond-flavored gelatin.