Jul 3, 2009

Hi All You Luna/tics!!

"Ain't it cool?" (To quote John Travolta...)

The weather I mean? Sweaters or t-shirts? What should we be wearing? And with this weather we can see who really has those fake sprayed on tans and how "natural" they look. Ha! Weather in the 80's.....who are they trying to kid?

UPDATE: Tomatoes plants at house: 56 on one bush, 39 on the other. But who's counting? (ME!!!)

So as we start out on the month, I am perplexed as to what we should be looking forward to. The weather, yes, of course. The new menu: a given. New and improved wines? My Holy Grail. Older wines just getting better: the dream and the reality.

But the forecast? Don't know so much about this one.

As a raging optimist, I must say, it is beginning to get me down. To have so many people that we personally know without a job, or getting letters of "intent" to be possibly layed off -- well.........optimism has a tendency to get pushed way back on the burners. And to have people that you love being let go:::::
what are we able to do for them?

Gary and I can at least feed these friends because we do believe that a good plate of good food helps to heal wounds -- for at least the moment you are eating. And maybe pour some great wines that will take the edge off of what we are all encountering daily.

What can we do to get us away from the "ottimista/pessimista" margin?
We walk around and just hope? We talk and we keep this quiet rage inside that helps to balance the sheer dread that is becoming a part of daily life?
We cut back. We cut back. We cut back.
And in the end, we save.

What are we saving for?

I do believe that it is getting to the point of people getting more involved in what we are experiencing in the country - possibly understanding that we do not "need" all the excesses that has become our symbol of "America". Not when so many of our friends and family are part of the citizenship that is looking for a job or hoping to keep their jobs at what ever costs. We are not used to this here. To have people you know wondering WHY did they buy that certain thing or WHAT WERE WE THINKING when they bit off the bit they finally could not chew, the one that put them over the edge. We have all done it at one time or another, made the leap on future faith: in our wages, our ability to pay or what ever.....
And yet, here we are.

And so, on a daily basis, I personally am getting a bit more numb. I am appreciative for what good things happen in our near future, but then somehow, expecting the bad news that seems to be delivered daily.
The cute monkey on our backs.
And with that, the numbness of America.

And with that bit of bouncing off my chest, here is the best thing for me about July: Gary's BIG BIRTHDAY!!! I will let him tell you his new age this month, but just let me say that my Blue-Cross/Anthem bill will be significantly reduced because of this new age!! He has already told me that we will not be changing anything in the house, no ramps in the bathtub, no magnifying glasses next to his books, no big necklace with a big red button on it to wire him into the medics in the event that he falls and cannot get up......
Nooooo not for him.....(sometimes he just sucks the joy out of some of the things I am planning....)

But it will mean another man at a certain age that people look at and say "Damn, he looks good."
I think so.......and that matters.

Jul 2, 2009

Cafe Luna Dinner Menu (double click here for Printable Version)
July 2009
Ryan and David are in the Kitchen

Appetizers and Light Entrees

Crab and Shrimp Dip - Crabmeat and shrimp, roasted garlic and other herbs minced and pureed' and mixed with three cheeses and baked until golden. Served with toasts for spreading. 9.
(Excellent with a glass of Frexinet Sparkling)
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.

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

Dinner Sized Salad- Mixture of different baby greens and vegetables, with Gorgonzola cheese crumbles 10.
With lemon grilled chicken breast or petite Salmon filet 15.

Pan-Sauteed Prawns - A smaller order of prawns pan-sauteed with garlic and olive oil, finished with a splash of white wine and a squeeze of lemon. With a rusk of grilled bread. 11.
(Wine Idea: Marimar Chardonnay)

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 served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. 22.
(Wine Suggestion: D.K. Cellars Reserve Merlot)

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. 28.
(Topped with 4 grilled prawns add 6.)
(Wine Suggestion: Boeger Primitivo)

Hanger Steak - A wonderful cut of meat full of flavor, that is increasingly popular as a marinated and grilled piece of meat. Us? We are dry-brining this meat, rubbing the steaks down with our own "Montreal" style dry-rub, char-broiling to your specification (best served medium to medium/rare) and serving it topped with a dollop of rich Port and shallot butter. With mashed potatoes and sauteed vegetables. 26.
(Wine Idea: David Girard Syrah)

Rack of Lamb - Some of us LOVE lamb: so here you go! Australian lamb rack coated in minced garlic, bread crumbs, mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh vegetables. 29.
(Wine Suggestion: Bumgarner Cabernet Sauvignon)

Tequila Glazed Pork Tenderloin - Pork tenderloin, maple-brown sugar-brined for juiciness, brushed with a fresh citrus 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.
(Wine Suggestion: Il Gioiello "Estate Block 1" Zinfandel)

Chipotle Chile Pasta - This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo sausage, 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. 25.
(Heat Scale of 1 - 10 = 9)
(Wine Ideas: RED: Noceto Sangiovese / WHITE: Vionta "Albarino")

Almond Chutney Chicken - Boneless breast of chicken lightly coated in ground almonds and curried Panko bread crumbs, pan-sauteed and finished on the char-broiler, sliced and served topped with a house-made chutney sauce. Served with Basmati rice and fresh vegetables. 23.
(Wine Suggestion: Shadow Ranch Sauvignon Blanc)

Hot Head Special (For All Of You Craving Hot, Spicy Food):::Chicken Vindaloo - A wonderful curry dish from Goa, a state in southwestern India, made with onions, garlic, curry, chiles and tomatoes and sauteed pieces of boneless chicken breast, simmered in this rich spicy sauce and served on a bed of Basmati rice pilaf, topped with a cooling cilantro creme. 26.
(Scale of 1 - 10 = 9)
(Wine Ideas: WHITE: Madrona Riesling / RED: Runquist "R" Cabernet Franc )

Fresh Halibut- Fresh filet of Halibut, one of our favorite fish - white, firm and flaky when cooked - brushed with butter, pan-sauteed in white wine and olive oil with Roma tomatoes, fresh thyme, roasted garlic and fresh lemon zest, finished under the broiler with small prawns, and served with Basmati rice and fresh vegetables. 28.
(Wine Suggestion: Marimar Estates "Acero" Chardonnay )

Clams and Prawns Linguine Portugese Style - Fresh clams and prawns pan sauteed with Portugese linguisa sausage, garlic and tomatoes, simmered in a rich saffron broth, and served on a bed of linguine pasta. Delicious! 24.
(Wine Suggestion: "J" Pinot Gris)

Duck Breast - Maple Leaf Farms duck breast, pan sauteed until medium pink, sliced and served topped with a Marsala wine and fresh berry Gastrique.(a French style strained reduction sauce made with wine, Balsamic vinegar, shallots and berries). Served with mashed potatoes and sauteed vegetables. 29.
(Wine Suggestion: Dillian Wines Barbara)

Ryan's Fresh Grilled Salmon - Fresh Atlantic salmon filet rubbed with spices and a bit of olive oil, pan-sauteed and then finished under the grill, served on a bed of fresh roasted corn salsa, topped with an fresh citrus, Dijon and cilantro vinaigrette. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: RED: Gloria Ferrer Pinot Noir / WHITE: Ferrari-Carano Chardonnay)

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: Chateau St. Jean Fume Blanc)

Vegetarian Lasagna Rolls - Fresh lasagna sheets layered with Crimini and Portobello mushrooms, roasted red peppers, roasted fennel, caramelized onions, basil, thyme, roasted butternut squash, and three kinds of cheese, rolled up and baked until golden. Served topped with our house-made marinara sauce. 18.
(Wine Suggestion: RED: C.G. DiArie Zinfandel / WHITE: Uvaggio Vermentino)
This Month's Promotions:::
Here is our promotional plan for this month (oh you Wino's will be happy!!)
#1. On Wino Wednesday, all wines are 30% off the list price. The change here is it used to be wines under $35.00 and over $50.00......now you get to have any one on the menu, bottles only. So now, a $40.00 bottle will run you $28.00 on Wino Wednesdays......Yahoo!!!!!
#2. BYOB Thursdays! On Thursday nights, we will be having diners wishing to bring in their own bottles of wine getting two free corkage per table. That alone will be a $30.00 savings. Please don't bring in wines on our list though.....how gauche. Call us first if you have a question......
#3. Tuesday, Wednesday and Thursday nights 1/2 off dinner coupons.Buy first dinner at regular price, second dinner is half off the menu price. Bring the attached coupon in and be honored for the month of July.
Café Luna Stimulus Program

½ Price Dinner Discount Card
Buy first meal at regular price, get second dinner
at 50% off each Tues., Wed. & Thurs. Nights
For the Month thru July 31, 2009

Please present this card; limit two cards per table, food only;
not good for to-go items.

Let’s get this economy moving!

Thank you for your patronage...Café Luna