Dinner Menu March 2009
Ryan and David are in the Kitchen
Soup - We love soup. Made fresh here at Café Luna. Appropriately garnished. Cup 4. Bowl 6.
Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, fresh grapes and toasts for spreading. 8.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
ALL ENTREES ARE SERVED WITH A FRESH SALAD OF MIXED BABY GREENS FEATURING ORGANICALLY GROWN LETTUCES AND MIXED FRESH VEGETABLES
(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 ta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: Iverson Winery Cabernet Sauvignon)
Hot Head Special (For All Of You Craving Hot, Spicy Food):::Chipotle Chile Pasta - 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 chiles, tomatoes, cilantro and onions,. Served with penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. (Heat Scale of 1 - 10 = 9) 25.
(Wine Ideas: Noceto Sangiovese or Vionta “Albarino”)
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: Boeger Sauvignon Blanc)
Beef Stroganoff - Strips of filet mignon pan-sauteed with wild and domestic mushrooms, shallots, and white wine, finished in a rich sour cream sauce topped with scallions and served on a bed of egg pasta. Served with fresh sauteed vegetables. 24.
Cuban Marinated Steak - Skirt steak in a flavorful Cuban style marinade made with dark beer, herbs, garlic, lemon, chiles and soy, char-broiled and served with a fresh tomato and chile salsa and our guacamole on a bed of Basmati rice, drizzled with sour cream, sprinkled with crumbled Mexican cheese. With fresh vegetables. 25.
Rack of Lamb - Lamb 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. 29.
Pineapple Glazed Pork Tenderloin - Pork tenderloin, brined for juiciness, brushed with a pineapple and tequila glaze, char-broiled to medium, served topped with a mild fresh grilled pineapple-lime salsa. Served with mashed potatoes and fresh sauteed vegetables. 24.
Fresh Atlantic Salmon - Filets dusted with herbed Panko bread-crumbs, spices, pan-sauteed medium then drizzled with a toasted coriander and lemon vinaigrette. Served with basmati rice pilaf and fresh sauteed vegetables. 24.
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. 24.
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.
Four Cheese Mac & Cheese - A new spin on an old favorite: Gorgonzola, Monterey Jack, and Mozzarella cheeses melted together with bits of wild mushrooms, shallots, fresh thyme and roasted butternut squash, tossed with pasta, and baked in a casserole topped with toasted breadcrumbs, Parmesan cheese and toasted pistachios. Served with fresh vegetables of the day. (Vegetarian) 18.
(Wine Suggestion: MacRostie Chardonnay or Bangin’ Red Blend)
Arugula and Fresh Tomato Saute ala Pasta - Mixed organic cherry and grape tomatoes, pan sauteed with fresh arugula, garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orrecchetti pasta, topped with Parmesan cheese and top baked until golden. (Vegetarian) (Add Shrimp -6. Add Chicken - 4.) 17.
SPLIT PLATE CHARGE: 5.00 // 8.00 PER PERSON MINIMUM TABLE SERVICE CHARGE // WE USE KOSHER SALT FOR OUR COOKING AND ON THE TABLES //PLEASE, NO SEPARATE 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 / www.cafelunatics.blogspot.com