Dinner Menu October 2008
David & Ryan 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.

Shrimp and Crab Dip - Bay shrimp and crab meat, mixed with three kinds of melting cheeses, top broiled and served with toasts for spreading. 9.

Entree's
All entree's are served with a fresh salad of mixed organic baby greens, featuring locally grown lettuces with our house dressing. (Crumbled Bleu Chesse 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 Papperadelle 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, SpicyFood)::: 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, butternut squash, mushrooms, garlic, ginger and chiles, finished with coconut milk and served with rice, topped with a cooling mango cream. Delicious! Add Chicken 4. (Heat Scale of 1 - 10 = 9) 18.
(Wine Suggestion: Uvaggio Vermentino 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. (Heat Scale of 1 - 10 = 9) 25.
(Wine Ideas: Noceto Sangiovese or Thomas Fogarty Gewurztraminer)

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: Madrona “Reserve” Syrah)

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.
(Wine Suggestion: Noceto Sangiovese)

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: Hess Collection Mountain Cuvee)

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: “J” Pinot Gris)

Fresh Catch- True Pacific Cod - One of my favorite 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-sauteeing until golden and served it topped with a mango/lime salsa. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: Narrow Gate Chardonnay)

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 Bangin’ Red Pinot Noir)

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)

Cajun Style Prawns - Large prawns pan sauteed with slivers of scallions, Roma tomatoes and Italian parsley, finished in a Cajun cream made with dry herbs and spices and Marsala wine and a bit of cream to even it out. Served with Basmati rice pilaf and fresh vegetables. 26.
(Wine Suggestion: T-Vine Cellars Rośe or Iverson Merlot )

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 Orrecchetti pasta, topped with Parmesan cheese and top baked until golden. Ø (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Paul Dolan Zinfandel)


Split Plate Charge: 5.00
8.00 PER PERSON MINIMUM TABLE SERVICE CHARGE
WE USE KOSHER SALT FOR OUR COOKING AND ON THE TABLES
Ø= MEAT FREE
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 / e-mail: garydave@pacbell.net