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.

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