San Pedro Cafe - Now Hiring!

The San Pedro Café in historic downtown Hudson, WI is now hiring for the following positions:

Line Cook/Prep Cook
Summary of Position:
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Duties & Responsibilities:
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Assists in food prep assignments during off-peak periods as needed.
Performs other related duties as assigned by the Executive Chef or manager-on-duty.

Dishwasher
Summary of Position:
To assist in cleaning and maintaining all kitchen equipment and workspaces while positively willing to help in all other aspects of the restaurant upkeep and maintenance.
Duties & Responsibilities:
Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
Place clean dishes, utensils, or cooking equipment in storage areas.
Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
Stock supplies, such as food or utensils, in serving stations, cupboards, and refrigerators.
Sweep or scrub floors.
Remove trash and placing it in designated pickup areas.
Assists in food prep assignments during off-peak periods as needed.
Performs other related duties as assigned by the Executive Chef or manager-on-duty.

Weekend Features 4/11/14-4/13/14

Seafood Feature
Spring Island Mahi Mahi
Island-spiced Mahi Mahi fillet, pan-seared and topped with a cream cheese and avocado dressing, served with citrus-garlic sautéed Brussels sprouts and herb roasted fingerling potatoes.  Accompanied by
Pedro’s mango vinaigrette salad…23.95

Pollo Feature
Pollo con Rajas Poblanos
Hot pepper marinated chicken breast, pan-seared and served over Caribbean rice and beans- roasted poblano peppers, house-smoked sweet corn and red onion-topped with queso fresco and fresh
chopped cilantro, garnished with crispy flour tortilla strips & fresh lime.  Accompanied by our mango vinaigrette salad…16.95

Wine Features
2008 Rutherford Hill Barrel Select Red, Napa, CA
The luxurious red blend is crafted with Bordeaux varietals that demonstrate lively aromas of black currant followed by intense flavors of blackberry and dark cherries.  This wine shows the depth, range, and elegance of Rutherford Hill…9/glass, 34/bottle

Quickfire Chardonnay, Napa Valley, CA
The official wine of TV’s Top Chef, this Sonoma Coast Chardonnay demonstrates well balanced crispness with a full body that exudes the creamy notes reminiscent of great white Burgundies…8/glass, 30/bottle

Weekend Features 3/28/14-3/30/14

Seafood Feature
Pedro’s Sea Scallops
Fresh sea scallops pan seared to perfection and topped with our Island chimichurri sauce; served atop a bed of Spanish corn and black bean salad and accompanied by herb-roasted, BBQ-glazed potatoes and Pedro’s mango vinaigrette salad.  21.95

Meat Feature
Orange-Chipotle BBQ Short Ribs
Tender, slow-braised, bone-in beef short ribs   glazed with orange-chipotle BBQ sauce, served with a side of tropical creamed corn, herb- roasted Yukon potatoes and Pedro’s mango vinaigrette salad. 21.95

Wine Features
2010 Michael David Winery, 7 Deadly Zins, Zinfandel, Lodi, CA
Sexy and endearing, this Zinfandel offers a deep ruby/purple color, full-bodied, corpulent flavors and abundant berry fruit, pepper and spice notes.  8/glass, 30/bottle

2011 NxNW Riesling, Horse Heaven Hills, WA
Pale straw color with golden hues and aromas of banana, pineapple, guava, and lemon.  Done in a dry style, this Riesling features a delicious mix of stone fruits, citrus zest and a hint of sweet honey.  8/glass, 30/bottle

Weekend Features 3/21/14-3/23/14

Seafood Feature
Skuna Bay Salmon with Chili Verde
Fresh, hand-cut Skuna Bay Salmon fillet served atop Pedro’s Chili Verde- a vegetarian green chili with zucchini, carrots, red onion, smoked sweet corn, black & cannellini beans and jalapenos- garnished with a zesty lime sauce, fresh red cabbage and fried tortilla strips. Served with Pedro’s mango vinaigrette salad. 19.95

Pizza Feature
Andouille Sausage & Lobster Pizza
Our famous wood-fired pizza topped with a creamy roasted red pepper sauce, spicy Andouille sausage, succulent lobster meat, marinated tomatoes, queso fresco cheese and a garnish of fresh cilantro. Served with Pedro’s mango vinaigrette salad. 16.95

Wine Feature
2010 Michael David Winery, 7 Deadly Zins, Zinfandel, Lodi, CA
Sexy and endearing, this Zinfandel offers a deep ruby/purple color, full-bodied, corpulent flavors and abundant berry fruit, pepper and spice notes. 8/glass, 30/bottle

Beer Features
Kona Brewing Company, Big Wave Golden Ale, Kona, HI 4.75
Kona Brewing Company, Longboard Island Lager, Kona, HI 4.75

Weekend Features 3/14/14-3/16/14

Seafood Feature
Enchiladas Del Mar
Island-spiced lobster, Black Tiger Shrimp and scallops sautéed with fresh spinach, marinated tomatoes and smoked sweet corn in our lobster cream sauce - layered between corn tortillas, topped with melted mozzarella cheese and finished with a pina colada sauce drizzle and avocado salsa.  Served with Caribbean rice, red beans and Pedro’s mango vinaigrette salad.  19.95

Puerco Feature
Curried Peach Pork Tenderloin
Pork tenderloin, Caribbean-spiced and cooked to your specifications and topped with a curried peach sauce.  Served with coconut creamed corn, our famous banana mashed potatoes and Pedro’s mango vinaigrette salad. 19.95

Wine Feature
2010 Michael David Winery, 7 Deadly Zins, Zinfandel, Lodi, CA
Sexy and endearing, this Zinfandel offers a deep ruby/purple color, full-bodied, corpulent flavors and abundant berry fruit, pepper and spice notes.  8/glass, 30/bottle

 Bottle Wine Features
2008 Eponymous Cabernet Sauvignon 75

2011 Two Hands Angel’s Share Shiraz 54

2011 BV Carneros Napa Valley Pinot Noir 54

2010 BV Napa Valley Merlot 48

*based on limited availability

Weekend Features 3/7/14-3/9/14

Seafood Feature
Belizean Swordfish
Fresh, hand-cut swordfish fillet marinated in our hot pepper and garlic sauce, pan-seared and topped with a pineapple and banana chutney.  Served with lightly sautéed chayote squash, Caribbean rice and red beans and Pedro’s mango vinaigrette salad.  22.95

Meat Feature
Caribbean Cassoulet
House-smoked pork shoulder, Andouille sausage, smoked duck lardons, great northern beans, poblano peppers, onions and roasted sweet corn sautéed in duck fat and simmered in a rich and zesty broth- topped with an herb gremolata and a truffle oil drizzle and started by Pedro’s mango vinaigrette salad. 22.95

Wine Feature
2008 Rutherford Hill Barrel Select Red, Napa, CA
The luxurious red blend is crafted with Bordeaux varietals that demonstrate lively aromas of black currant followed by intense flavors of blackberry and dark cherries.  This wine shows the depth, range, and elegance of Rutherford Hill.  19/glass, 34/bottle

 Bottle Wine Features
2008 Eponymous Cabernet Sauvignon 75
2011 Two Hands Angel’s Share Shiraz 54
2011 BV Carneros Napa Valley Pinot Noir 54
2010 BV Napa Valley Merlot 48

*based on limited availability

Weekend Features 2/28/14-3/2/14

Seafood Feature
Pesto-Crusted Skrei Cod
Fresh, hand-cut Skrei Cod fillet, pan seared, topped with house pesto, and finished in the oven.  Served with herb-roasted fingerling potatoes, wood-roasted vegetables and Pedro’s mango vinaigrette salad.  22.95

Meat Feature
Bayou Surf-n-Turf
Blackened filet of beef, cooked to your specifications, topped with a Cajun lobster broth and served with zesty wood-roasted vegetables, Caribbean rice & red beans, and Pedro’s mango vinaigrette salad. 34.95

Wine Feature
2008 Quickfire, Merlot, Napa, CA
The official wine of Top Chef, this Merlot will allure you with its smooth tannins and lush layers of flavor.  Ruby red colored with notes of toasted spices and cassis, it has currant and red fruit flavors with a full, bright mouthfeel and long finish.  9/glass, 34/bottle

 Bottle Wine Features
2008 Eponymous Cabernet Sauvignon 75
2011 BV Carneros Napa Valley Pinot Noir 54
2010 BV Napa Valley Merlot 48
2008 Bianchi Cabernet Sauvignon 35
*based on limited availability

Weekend Features 2/7/14-2/9/14

Seafood Feature
Tropical Rainbow Trout
Lightly-breaded, pan-fried & island spiced rainbow trout topped with a chili & pine nut buerre blanc - served with Caribbean rice & red beans, wood-roasted vegetables, and our mango vinaigrette salad…20.95

Roasted Meat Feature
Apple-Molasses Airline Chicken
Apple-Molasses marinated airline chicken breast, pan-seared & finished in the oven-garnished with cream cheese guacamole sauce & served with cheesy polenta cakes and balsamic glazed brussels sprouts, accompanied by Pedro’s mango vinaigrette salad…19.95

Wine Features
2008 Rutherford Hill Barrel Select Red, Napa, CA
The luxurious red blend is crafted with Bordeaux varietals that demonstrate lively aromas of black currant followed by intense flavors of blackberry and dark cherries.  This wine shows the depth, range, and elegance of Rutherford Hill…10/glass, 38/bottle

Quickfire Chardonnay, Napa Valley, CA
The official wine of TV’s Top Chef, this Sonoma Coast Chardonnay demonstrates well balanced crispness with a full body that exudes the creamy notes reminiscent of great white Burgundies…8/glass, 30/bottle

Weekend Features 1/17/14-1/19/14

Seafood Feature
Caribbean Skrei Fish-n-Chips
Hand-cut, skin-on Skrei Cod fillet, blackened, pan seared and finished in the oven, topped with a creamy avocado dressing and served with plantanos (house-fried plantain chips), creamy coleslaw and started with Pedro’s mango vinaigrette salad 22.95

Roasted Meat Feature
Island Lamb Kabobs
Caribbean-spiced ground lamb skewers, oven roasted and served on a bed of cilantro-basmati rice and topped with grilled pineapple salsa and pina colada sauce.  Served with a side of wood-roasted vegetables and Pedro’s mango vinaigrette salad 16.95

Wine Feature
Vina Eguia, Tempranillo, Rioja, Spain
This wine is a bright, ruby red color with intense and complex aromas of vanilla and spiced herbs perfectly blended with mature red fruit.  Very balanced with an elegant, round structure and long, pleasing finish 7/glass, 26/bottle

Cocktail Feature
Moscow Mule
A true classic, Stolichnaya Vodka with fresh squeezed lime juice and Gosling’s Ginger Beer served over ice…8

Weekend Features 1/10/14-1/12/14

Seafood Feature
Cajun Peel & Eat Shrimp
Black Tiger Shrimp-ready to peel and eat-simmered in a Cajun garlic butter sauce with smoked sweet corn on the cob and Yukon gold potatoes, served with fresh baked ciabatta bread and started with Pedro’s mango vinaigrette salad 18.95

Puerco Feature
Chimichurri Pork Ribs
A half rack of baby back pork ribs slow roasted in our wood-fired oven until fork tender, smothered with our house-made chimichurri sauce and served with coconut creamed corn, banana mashed potatoes and Pedro’s mango vinaigrette salad 19.95

 

Wine Feature
Quickfire Chardonnay, Napa Valley, CA
The official wine of TV’s Top Chef, this Sonoma Coast Chardonnay demonstrates well balanced crispness with a full body that exudes the creamy notes reminiscent of great white Burgundies 8/glass, 30/bottle

 

Cocktail Feature
Blood Orange Punch
Dreaming of white sand beaches, hot sun and a cold drink? Cruzan Light Rum with blood orange juice, margarita mix and a dash of bitters…8