Our Cuisine
The menus at cress are inspired by the seasons, the freshest avaliable ingredients, and the great cuisines of the world. Because we do not prepare foods in large quantities and most of our dishes are prepared "a la minute", our menus undergo periodic changes. Please click on the links below for printer-friendly versions of various menus.
Winter Menu | Chef's Table | Specials | 3rd Anniversary Charity Dinner | Wine | Recipes
Eat Local Week | Thanksgiving Menu | New Year's Eve Menu | Valentine's Day Menu
| Winter 2011 Dinner Menu | |||
|---|---|---|---|
| Small Plates | Big Plates | ||
| SEASONAL SOUP OF THE DAY, accoutrements, bread | 7 | BRAISED LEG OF DEEP CREEK RANCH GRASS FED LAMB (when available), exotic mushroom & thyme grits, rosemary au jus | 21 |
| MARGARET'S JUMBO LUMP CRAB CAKE, remoulade, balsamic reduction, greens | 9 | ASHLEY FARMS BREAST OF FREE RANGE CHICKEN, roasted poblano sauce,warm cous-cous and roasted squash salad | 18 |
| MAINE SEA SCALLOPS, Spanish chorizo, exotic mushrooms, roasted grapes, scallop jus, roasted pepper and ginger coulis | 12 | GLAZED AND GRILLED STERLING SILVER PORK CHOP, Exotic mushroom and thyme grits, pineapple reduction, caramelized fuji apples | 22 |
| CAPE CANAVERAL SHRIMP 'N GRITS, Andouille sasage, exotic mushroom and thyme grits, sauce creole | 12 | VEGETARIAN BISTEYA IN PUFF PASTRY, caramelized onions, kalamata olives, Spanish capers, smoked paprika, lemon, cumin, heirloom grains, cinnamon and cardamom cream | 16 |
| ROASTED BUTTERNUT SQUASH AND GRILLED FIG RAVIOLI, Point Reyes bleu alfredo, toasted walnuts, fried sage | 10 | HERB-CRUSTED OR CREOLE SPICED FRESH FISH OF THE DAY, beluga lentils, steamed basmati rice, or exotic mushroom and thyme grits, citrus beurre blanc | 25 |
| ARTISANAL CHEESE COMPOSITION, two artisanal cheeses, accoutrements, local bread | 9 | CRESS SEAFOOD SAMPLER, roasted fresh fish of the day, jumbo lump crab cake, Canaveral shrimp creole | 28 |
| GARLIC ESCARGOTS, garlic, parsley, button mushrooms, bread, clarified butter | 9 | CAST IRON ROASTED WILD BOAR TENDERLOIN (TEXAS), exotic mushroom and thyme grits, vegetable of the day, blackberry habanero reduction | 28 |
| CRESS FALL SALAD, seasonal greens, smoked tomatoes, toasted walnuts, passion fruit emulsion, artisanal blue cheese | 8 | DARLING DOWNS WAGYU BEEF RIBEYE pommes puree, vegetable of the day, truffled bleu alfredo | 32 |
| Signature Curries | Tasting Menus and The Chef's Table | ||
| MOGHLAI TIKKA MASALA Options: Lamb (17), Chicken (15), Shrimp (16), Scallops (18), or Tofu/Veg (14) tomato and aromatic spiced, lightly creamed, steamed basmati rice, garlic naan |
THREE COURSE TASTING (entire table only) - one small, one big (some exceptions) or curry, one sweet | 40 | |
| GOAN VINDALOO Options: Lamb (17), Chicken (15), Shrimp (16), Scallops (18), or Tofu/Veg (14) a spicy tomato, brown sugar, and vinegar based based curry, steamed basmati rice, garlic naan |
DINE AT THE “CHEf’S TABLE” (by reservation) without/with wine | 60/80 | |
| JERK SPICED CURRY Options: Lamb (17), Fish (17), Chicken (15), Shrimp (16), Scallops (18), or Tofu/Veg (14) house made jerk sauce with habanero peppers, roasted seasonal vegetables, steamed basmati rice, garlic naan |
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| Consumer Advisories | Sweet Plates and After Dinner Wines | ||
| Please inform your server about your allergies. Some dishes are served raw or undercooked: consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of a food borne illness. Please note that there is a $4 charge for shared plates. | All of our desserts are homemade and some are seasonally inspired. Please ask your server about today’s selections of desserts and after dinner beverage selections. | ||
Our Menus
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Winter Menu
Our Winter Menu showcases an "all-star" list of favourites from the past along with a surprise or two. Here is the Winter Menu. -
Celebrate Valentine's Day at Cress
On Tuesday, February 14, 2012 we will feature a decadent 3-course menu with several options for $45 a person. Reservations are strongly recommended and seating is very limited. -
The Chef's Table
We invite you to dine at the Chef's Table at Cress. Reservations are required and seating is very limited. Chef Hari Pulapaka takes guests at the Chef's Table on a gastronomic adventure. Wine pairings are also available as Dr. Jenneffer Pulapaka carefully selects wine pairings with the multitude of courses. -
Weekend Specials
On weekends, we offer creative and decadent seasonally inspired specials. More... -
Wine at Cress
Follow our exciting new feature where we offer great midweek specials on wine and celebrate the enoyment of pairing them with food! Follow Wine At Cress -
Special Events
On Monday, August 29th, 2011 as Cress proudly celebrated its Third Anniversary, we hosted an exclusive dinner with 100 percent of the proceeds going towards benefiting Share Our Strength's Taste of the Nation, Orlando. Five recent James Beard Nominees from the Central Florida region, including Chef Pulapaka raised $13,600 to help end childhood hunger and homelessness in Central Florida. More... -
Wine Menu
Cress offers an eclectic variety of old and new world wines along with speciality imported and domestic beers. Our partnership with specialized beverage purveyors allows us to offer truly unique possibilities for our guests. Dr. Jenneffer Pulapaka has meticulously created a dynamic wine menu. More...
