Nov 1, 2008

Dinner Menu November 2008
Ryan and David are in the Kitchen

Appetizers and Light Entrees

Soup - We love soup. Summer and Winter. Made fresh here at Café Luna. Appropriately garnished. Cup 4. Bowl 6.

Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.

Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.

Café Luna House Pate - A wonderful pate made with Marsala wine, chicken livers, pistachio’s and Zante currants. Served with toasts for spreading, house-pickled onions, dried figs and little French cornichons. 8.

Entrees

All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces with our house dressing (crumbled Bleu cheese available for 1.50)

Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)


Hot Head Special (For All Of You Craving Hot, Spicy Food)::: Yellow Thai Vegetable Curry - The Thai version of curry does not have any curry powder in it, rather a mixture of dry and wet spices, herbs and aromatics that - when pureed together, give this intense heat and flavor that captures all your taste buds in your mouth. This version is made with pan-sauteed eggplant, potatoes, butternut squash, mushrooms, garlic, ginger and chiles, finished with coconut milk and served with rice, topped with a cooling mango cream. Delicious! (Scale of 1 - 10 = 9) (Add Chicken: 4.) 18.
(Wine Suggestion: Opolo Viognier or Madrona Riesling)

Chipotle Chile Pasta (The Other Gary’s Favorite Dish) - To good to ever let it go, now a permanent fixture on our menu. This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle, tomatoes, cilantro and onions,. Served with Penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. 25.
(Heat Scale of 1 - 10 = 9)
(Wine Ideas: Renwood Zinfandel or Allan Scott Sauvignon Blanc)

Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky "Cowboy" butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables (Topped with 4 grilled prawns add 5.) 28.
(Wine Suggestion: Waterston Cabernet Sauvignon or Hess Collection Mountain Cuvee')


Short Ribs of Beef - Our house specialty. Meaty short ribs, slow cooked and slow-braised on a bed of onions until tender, finished in a rich meat broth made from the onions and juices, served on a bed of either mashed potatoes or Parmesan polenta (recommended!!) With fresh vegetables. 26.
(Wine Suggestion: Young's Zinfandel )

Apple-Garlic Glazed Pork Chop - A 14 oz. double-cut pork chop, brined for juiciness, brushed with an apple and garlic glaze, char-broiled to medium, served topped with a fresh apple, sage, roasted garlic and caramelized onion "jam". Served with mashed potatoes and fresh sauteed vegetables. 25.
(Wine Suggestion: Acacia Pinot Noir)

Rack of Lamb - Lamb rack coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 28.
(Wine Suggestion: Boeger Cab Franc or Iverson Cabernet)


Chicken Picatta - One of our most popular chicken dishes. Boneless breast of chicken sauteed with garlic, capers, artichoke hearts and lemon juice, finished with a dash of cream and served with mashed potatoes and fresh vegetables. 23.
(Wine Suggestion: MacRostie Chardonnay)


Fresh Catch- Fresh Halibut - One of our favorite fish due to its clean flavors, pure white flesh, and perfect grilling and broiling capabilities, this fish is sweet in flavor and flaky. We are coating it with fresh herbed bread crumbs, pan-roasting until golden and serving it topped with a fresh citrus gremolata butter made with fresh Italian parsley, garlic, orange, lemon and lime zest finished with toasted pecans. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: St. Jean Chardonnay or Acacia Pinot Noir)


Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with cheese, broiled until golden and served with herbed Basmati rice and fresh vegetables. 25.
(Wine Suggestion: "J" Pinot Gris)


Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 25.
(Wine Suggestion: Boeger Sauvignon Blanc or MacRostie Merlot)

Catch of the Day : Basa - A wonderful white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. 24.
(Wine Suggestion: "J" Pinot Gris)

Prawns ala’ Casa de Luna - A dish we love: large prawns split in half with-in their shells, skewered and marinated in citrus juices, mango’s, and garlic, quickly char-broiled and served with a wonderful lime dipping butter. On a bed of herbed Basmati rice with fresh sauteed vegetables. Leaving them in their shells enhances the flavor so much more! Messy but delicious finger food! Extra napkins available. 26.
(Suggestion: Boeger Sauvignon Blanc)

Fresh Tomato Saute - Mixed locally-grown organic cherry and grape tomatoes, pan sauteed with garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orecchiette pasta (pronounced ohr-ay-KYEHT-ee meaning "Little Ears") , topped with Parmesan cheese and top baked until golden. (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Noceto Sangiovese)


Split Plate Charge: 5.00 /
8.00 per person minimum table service charge /
We use Kosher Salt for cooking and on our tables /
Please, no seperate checks if at all possible /
18% Gratuity on parties of 6 or more

Café Luna 451 Main Street, #8, Placerville, Ca
Phone 530/642-8669
e-mail: garydave@pacbell.net

1 comment:

Albert Shafsky House B&B in Placerville said...

Finally! You started a blog...and have a website that we can link too! Now just keep it going!