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Bittersweet Cafe: Rockridge
5427 College Avenue Oakland, CA 94618, 510-654-7159
Thursday, November 5, 2009
We are in the news again, and what a nice article!
came out a few days ago in the Oakland Tribune. The picture of Seneca is quite nice. It is a really good article explaining about fine chocolate and what we, Bittersweet, do.
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Bittersweet Cafe Rockridge's Menu
ARC Blood Drive - March 25th
Chocolate Club Meeting - Feb. 4th
Rockridge's Photo Gallery
Bittersweet Cafe's Main Website
Bittersweet Cafe's Official Blogspot
Bittersweet's Chocolate Twitter
Bittersweet's Coffee Blog
Bittersweet Cafe Danville's Blog
Bittersweet Fillmore's Blog
Seneca on Chocolate Television
Bittersweet Cafe, Rockridge
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Amazing Vegan Chocolate Cake
Chocolate Chip Cookies
Chocolate Mascarpone Mousse
Chocolate Peanut Butter Bars
Chocolate Pots de Creme
White Chocolate Lime Blondies
Closed Thanksgiving Day
Our Own Micro Batches Now In All The Stores
Plaid Friday, November 27th.
Postcards from Paris
Bittersweet Origins Espresso Now Being Served!
Canned Food Drive In Full Swing
We are in the news again, and what a nice article!...
Opening Later Tuesday the 10th.
Thank you for supporting an independent, locally owned, "Green Certified" business.
If you have questions, comments, or are interested in a position we would love to hear from you!
All correspondence, resumes and cover letters can be sent to the Store Manager at
Bittersweet Daily Soup Schedule
Sunday: Broccoli Cheddar with Roasted Garlic and Olive garnish
Broccoli, onion, garlic, cayenne, butter, olive oil, flour, Cream, cheddar and parmesan cheese, salt, pepper and Dijon mustard. Optional Kalamata olives and roasted garlic.
Monday: Chicken Florentine with Bacon garnish
Rocky chicken breast (marinated with paprika, garlic powder, sugar, salt, pepper and olive oil). Onion, celery, carrot, sun dried tomatoes, spinach, basil, Canned tomatoes, chicken stock (chicken bones, water, onion, carrot, celery, bay leaf, thyme, peppercorns, garlic), chili flake, oregano, salt and pepper. Optional bacon garnish.
Tuesday: Smoked Root Vegetable Bisque with Fried Leek and Parmesan garnish
Turnips, parsnips, celery root, onion, garlic, vegetable stock, cream, thyme, lemon, salt and pepper. Optional fried leeks and parmesan
Wednesday: Turkey Black Bean Chili with Fried Tortilla Strips and Crème garnish
Turkey, black beans, onion, garlic, tomato paste, canned tomatoes, cumin, oregano Chicken stock (chicken bones, water, onion, celery, carrots, Bay, thyme, peppercorn, garlic and parsley), chili sauce (New Mexico chili, habanero and Anaheim), salt and pepper. Optional fried corn tortilla strips and crème fraiche.
Thursday: Butternut Squash with Fried Sage garnish
Butternut squash, carrot, onion, vegetable stock, garlic, honey, cream, butter, canola oil, salt and pepper. Optional fried sage
Friday: Minestrone House made Sausage with Pesto garnish
White beans, onion carrot, celery, potato, broccoli, kale, canned tomato, tomato paste, oregano, thyme, sage, rosemary, garlic, veg and chicken stock (see above), olive oil, sugar, salt, pepper Sausage (pork, fennel seed, chili flakes, salt, pepper, garlic, brown sugar, white wine) Optional pesto (basil, olive oil, garlic and salt)
Saturday: T-Rex Beef Brisket, Mushrooms and Faro with Caramelized Onion garnish
Brisket, crimini mushrooms, porcini mushroom powder, onion, celery, carrot, garlic, tomato paste, faro, butter, flour, beef stock (beef bones, onion celery, carrot, water, bay, thyme, peppercorn, tomato paste and chicken bones) red wine, salt and pepper. Optional caramelized onion (onion, olive oil and salt)