Jul 8, 2010

July Menu
(Double-Click above to go to printable copy of menu)

David is in the Kitchen
Soup - We love soup. Made fresh here at Café Luna. Appropriately garnished. Cup 6. Bowl 8.

Baked Brie - Brie cheese baked and topped with a warm house-made chutney, roasted heads of "melt in your mouth" garlic for squeezing, grapes, and toasts for spreading. 8.

Tomato Caprese - Locally grown Heirloom tomatoes, sliced and served with Mozzarella cheese and fresh basil, drizzled with a Balsamic vinaigrette and toasted bread-crumbs. 9.

Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and white wine. 7.

Small Plates

Torta Rustica - Our version of "Pot Pies": look for tonight's selection on our special listing. AQ.

Market Pasta - A bed of warm Spaghettini pasta tossed with fresh cherry tomatoes, our house-made basil pesto, and Parmesan cheese topped with toasted pine-nuts. A simple dish so wonderful in flavors! 14.
(With chicken, add 6.)
(Wine Suggestion: C.G.DiArie Shenendoah Zinfandel)

Pasta Entrees
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' - Spicy pork and veal 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. 19.
(Wine Suggestion: Tolosa Edna Ranch Pinot Noir)

Pasta Cavatappi - Fresh locally grown cherry and grape tomatoes sauteed with sun-dried tomatoes, Kalamata olives, capers, garlic, garbanzo beans, and fresh arugula flashed with white wine and lemon. Served tossed with "Cavatappi" pasta - short curly tube shaped pastas and finished with a bit of Parmesan. A vegetarian dish. 17. (With chicken, add 6.)
(Wine Suggestion: Marimar Estates "Acero" Chardonnay )

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 Spaghettini pasta. 24.
(Wine Suggestion: WHITE: Boeger Sauvignon Blanc
RED: D.K. Cellars Meritage)

Hot-Head Entrees
(For All Of You Craving Hot, Spicy Food)
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. Spicy, but can be made hotter. 25.
(Heat Scale of 1 - 10 = 8)
(Wine Ideas: Boeger "Reserve" Barbera)

Yellow Thai Curry - Fresh Pacific cod and jumbo scallops in a mild yellow Thai curry with chunks of carrots, potatoes, simmered in a coconut milk yellow curry sauce, served with Basmati rice. 28.
(Heat Scale of 1 - 10 = 6)
(Wine Suggestion: Chateau St. Jean Riesling)

Dinner Entrees
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)

Grilled Stuffed Chicken Breast - Boneless chicken breast stuffed with Sonoma goat cheese and herbs and topped with a baby greens, cherry tomato and bacon salad, on a bed of mashed potatoes and fresh vegetables of the day. 24. (Wine Suggestion: Madrona "Reserve" Chardonnay )

Grilled Skirt Steak - Skirt steak marinated in a roasted garlic, olive oil and Balsamic vinegar brine, char-broiled to medium-rare (or what you would like), sliced and served on a bed of dressed Arugula leaves, topped with a caramelized onion and Parmesan oil. With mashed potatoes and fresh vegetables. 28.
(Wine Suggestion: Boeger Zinfandel)

Barbecued Pork Tenderloin - Niman Ranch pork tenderloins, brined for juiciness, then dry-rubbed with our herb-blend, char-broiled to medium, brushed then simmered with our house-made barbecue sauce and served sliced. With mashed potatoes and fresh vegetables. 25.
(Wine Suggestion: MacRostie "Keltie Brook" Merlot)

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

Rib-Eye Steak - A 16 oz. Rib eye, dry-rubbed with herbs, grilled to your specifications, and topped a dollop of "Cowboy Butter" - a paprika, garlic and herb butter. Served with fresh vegetables and d potatoes 29.
(Wine Suggestion: Jeff Runquist "R" Cabernet Franc)

Red Snapper Vera Cruz - Fresh Pacific Red Snapper fish quickly pan-roasted until golden, and then served simmered in a red sauce made with capers, green olives, and pickled jalapenos, served with Basmati rice. 26.
(Wine Suggestion: Hollys Hill Viognier)

Jumbo Prawns - Large Pacific prawns pan-sauteed with cilantro, chunks of fresh pineapple, garlic and tomatoes, and finished with a sweet chile pan sauce, served with Basmati rice. With mixed vegetables. 27.
(Wine Suggestion: Boeger Sauvignon Blanc)
Basa - Our most popular dish! A wonderful sustainably farmed 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)

8.00 Per person Minimum Table Service Charge
Split Plate Charge: 5.00

We use Kosher Salt for our cooking and on the Tables
Special Diets: inform your servers to let us help.

Café Luna
451 Main Street, #8,
Placerville, CA

Phone 530/642-8669