Peyrassol Cafe At Southport - Renton, WA

Demi-baguette from grand central bakery.

Assorted imported mediterranean olives marinated in Corto extra virgin olive oil infused with lemon zest, red pepper flakes, thyme and crushed garlic.

Peyrassol house marinated olivesslice and enjoy at home your own peyrassol pate de campagne. Our house made country style pork pate comes with Dijon mustard, pickled red onions and grand central bakery baguette. Suggested serving... Cut baguette into crostini, brush with good olive oil and lightly toast, then top with pate and your choice of mustard or pickled red onions, or both!

Perfect for 2 an assortment of our favorite artisan cheeses and charcuterie along with assorted accoutrements. Candied spice pecans, house pickled red onions, marinated olives and grand central bakery baguette.

A bowl of our French lentil soup in a lite tomato broth. Warmed with baby organic spinach and finished with Corto extra virgin olive oil.

Our version of this traditional summer salad. Baby organic cherry tomatoes marinated with basil, corto extra virgin olive oil, sea salt, a dash of cayenne. Served with fresh mozzarella and toasted crostini.

Crisp romaine hearts, arugula, radicchio, toasted pecans, Dijon red wine vinaigrette (prepared with vinaigrette on the side).

A side of our crispy polenta cake to enjoy with you meal. Contains dairy.

House roasted beef roast, shaved thin and served on a grand central bakery ciabatta roll with melted Gruyere, a touch of mayo and au jus for dipping. Includes a small house salad (dressing on the side).

Our fresh tagliatelle pasta tossed simply with euro butter and Parmigiano-Reggiano.

Loved by kids and adults!!! Entree size mac and cheese featuring rigatoni in a 4 cheese ( beechers, Gruyere, mozzarella, Gouda) velvety smooth bechamel sauce, baked and finished with dusting of bread crumbs.

Northern Italian lasagna with our house ragu (sauce of simmered tomatoes and house seasoned pork sausage), bechamel and Parmigiano-Reggiano layered between sheets of fresh house made pasta.

Our hand made fresh tagliatelle pasta tossed in a saffron cream sauce with English peas and Parmigiano-Reggiano. Topped with garlic sauteed white prawns.

Hand cut fresh ribbon pasta tossed in a northern italian style braised duck ragu with porcini, white wine and tomato. Finished with sage butter and Parmgiano-Reggiano.

2 champagne crepes filled with white prawns and dungeness crab, topped with classic thermador sauce then baked to order.

Our take on a classic burgundy preparation. Slow simmered RR Ranch prime Washington beef chuck in red wine and homemade stock. crimini mushrooms and baby carrots. Served with a pan seared polenta cake.

Pan roasted wild alaskan sockeye, fennel-radish salsa with chermoula sauce. Steamed couscous, wilted baby organic spinach.

Tender slow braised lamb osso buco in white wine, tomato, thyme, soffritto and garlic sauce. Black pepper farro with broccolini. finished with gremolata.

Tender, grilled prime RR ranch beef tenderloin filet served with creamy yukon mashed potatoes and sauteed baby organic spinach. Your choice of the following prep...….. Au poivre - rubbed with a trio of group pepper, finished with a brandy, white wine demi-glace al tartufo - simply and classically finished with white truffle oil and sea salt.

By the each. Our house made honey caramels dipped in 65% single origin chocolate finished with sea salt.

Our fresh baked brownie served with a salted caramel sauce, candied pecans and a scoop of our house spun sweet cream gelato.

Creamy butterscotch baked custard topped with soft whipped chantilly and crushed candied spiced pecans.

Fresh baked shortcake biscuit, rhubarb compote, sliced strawberries, soft whipped chantilly cream.

Gift packed 6 pieces of our hand dipped salted caramels tied with ribbon. Perfect for gift giving!

Our house spun sweet cream gelato finished with an Italian plum compote swirl. Chef harvested fruit!