What We Do....
Whoops! I guess it has been a while since I updated all y'all on the happs here.
We are open for sure every Sunday 10-2 for breakfast, brunch and early lunch.
We also have occassional popup Monday Night Dinners...
Meanwhile here is our Sunday set up.
There are no prices listed because we have stopped charging a specific price for food and service.
We leave that up to you.
We are open inside and out. On rainy days, reservations are strongly advised. Tables by the fireplace are at a premium.
Please note: if you think you have made and on-line rezzie...it is a fantasy. This right here is the extreme end of our on-line prescence.
69 West Carmel Valley Road at Massa Estate
831-238-5297
Cachagua Store Sunday Brunch.
Eggs any style, or
Eggs bennie: Meyer lemon hollandaise, our smoked OraKing salmon, grilled salmon or Nueske’s ham or bacon, or Corralitos sausage (Andouille, German, Cheesy Bavarian, Linguisa), sous vide sirloin and or veggie and chanterelles
Local chanterelles and soft scrambled eggs
Simple omelets (veggie, salmon, meats, cheeses (Schoch, Laura Chanel goat cheese, mozzarella)
Juevos Rancheros: Poached eggs with chile colorado de rez,puntas de rez, or lengua en salsa ranchera and King City pink beans
Includes buttermilk blueberry pancakes, organic OJ, coffee
Corralitos sausage (German, kobasica, cheesy Bavarian) w Muia mustard and our kraut
Famous fandangos (Asiago/scallion bruschette)
Paul Bocuse pumpkin soup with toasted Salinas Valley sweetbreads.
Werner Kalmus saffron salmon soup with leeks and potatoes
After 11:30 am
Chanterelle risotto with Barry Powell foraged chanterelle and poached egg
Roast Massa Ranch brussels sprouts with Nueske bacon, Han Kook Market kim chee, balsamic and maple syrup
*Amanda’s kale salad with her amazing sesame dressing
Schletewicz Farm citrus salad with shaved fennel, baby arugula, walnut oil and candied pecans
Amanda’s Cachagua Road cold smoked salmon with capers and sweet Phil Foster onions
Roast beef salad: Mesquite grilled sous vide beef with spring onions, Borba Farm winter heirlooms, capers, sweet onions
Kathy Lambert’s special sandwich: grilled Nueske’s ham, Schoch Junipero cheese, Jane Flower tomato jam, baby arugula
Sous vide Salinas Valley sirloin sandwich with kale salad
Beef bourguignon with our fettucine, Borba Farm french green beans.
Syrah braised short ribs of Salinas Valley beef
Ashkenazi style braised Wagyu beef tongue with capers, rice, etc
Lengua (Wagyu) en salsa ranchera with King City pink beans
Grilled OraKing salmon with Momie’s dressing, etc
Puntas de rez with smoked Oaxacan pasillas, King City pink beans, Forbidden rice, etc.
Desserts
Carl Muia olive oil cake with Ichigo Ranch hydroponic strawberries, coulis and Valrhona white chocolate crema inglese.
Valrhona single source Araguani 72% chocolate crema inglese with sea and river salts and Carl Muia Carmel Valley freshly pressed olive oil
We are open for sure every Sunday 10-2 for breakfast, brunch and early lunch.
We also have occassional popup Monday Night Dinners...
Meanwhile here is our Sunday set up.
There are no prices listed because we have stopped charging a specific price for food and service.
We leave that up to you.
We are open inside and out. On rainy days, reservations are strongly advised. Tables by the fireplace are at a premium.
Please note: if you think you have made and on-line rezzie...it is a fantasy. This right here is the extreme end of our on-line prescence.
69 West Carmel Valley Road at Massa Estate
831-238-5297
Cachagua Store Sunday Brunch.
Eggs any style, or
Eggs bennie: Meyer lemon hollandaise, our smoked OraKing salmon, grilled salmon or Nueske’s ham or bacon, or Corralitos sausage (Andouille, German, Cheesy Bavarian, Linguisa), sous vide sirloin and or veggie and chanterelles
Local chanterelles and soft scrambled eggs
Simple omelets (veggie, salmon, meats, cheeses (Schoch, Laura Chanel goat cheese, mozzarella)
Juevos Rancheros: Poached eggs with chile colorado de rez,puntas de rez, or lengua en salsa ranchera and King City pink beans
Includes buttermilk blueberry pancakes, organic OJ, coffee
Corralitos sausage (German, kobasica, cheesy Bavarian) w Muia mustard and our kraut
Famous fandangos (Asiago/scallion bruschette)
Paul Bocuse pumpkin soup with toasted Salinas Valley sweetbreads.
Werner Kalmus saffron salmon soup with leeks and potatoes
After 11:30 am
Chanterelle risotto with Barry Powell foraged chanterelle and poached egg
Roast Massa Ranch brussels sprouts with Nueske bacon, Han Kook Market kim chee, balsamic and maple syrup
*Amanda’s kale salad with her amazing sesame dressing
Schletewicz Farm citrus salad with shaved fennel, baby arugula, walnut oil and candied pecans
Amanda’s Cachagua Road cold smoked salmon with capers and sweet Phil Foster onions
Roast beef salad: Mesquite grilled sous vide beef with spring onions, Borba Farm winter heirlooms, capers, sweet onions
Kathy Lambert’s special sandwich: grilled Nueske’s ham, Schoch Junipero cheese, Jane Flower tomato jam, baby arugula
Sous vide Salinas Valley sirloin sandwich with kale salad
Beef bourguignon with our fettucine, Borba Farm french green beans.
Syrah braised short ribs of Salinas Valley beef
Ashkenazi style braised Wagyu beef tongue with capers, rice, etc
Lengua (Wagyu) en salsa ranchera with King City pink beans
Grilled OraKing salmon with Momie’s dressing, etc
Puntas de rez with smoked Oaxacan pasillas, King City pink beans, Forbidden rice, etc.
Desserts
Carl Muia olive oil cake with Ichigo Ranch hydroponic strawberries, coulis and Valrhona white chocolate crema inglese.
Valrhona single source Araguani 72% chocolate crema inglese with sea and river salts and Carl Muia Carmel Valley freshly pressed olive oil
posted by Txacoli at 8:30 PM
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