Cafe Luna Dinner Menu December 2008
Ryan and David are in the Kitchen

Appetizers and Light Entrees

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, red grapes and toasts for spreading. 8.

Miss Kay’s House Pate - A wonderful pate made with Marsala wine, chicken livers, pistachio’s and Zante currants. Served with toasts for spreading, house-pickled onions, dried figs and little French cornichons. 8.

Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.

Entrees
All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces with our house dressing (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. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)

Stuffed Chicken Breast - A large 10 oz. chicken breast stuffed under the skin with a mixture of Feta, mozzarella, Parmesan and cream cheeses, Prosciuto ham, a duxelle of mushrooms and minced vegetables, garlic, thyme and lemon zest, baked and self-basting until golden, served on a bed of basmati rice and topped with a Chardonnay and roasted shallot butter cream sauce. 24. (Wine Suggestion: Boeger Sauvignon Blanc)

Chicken Tikka - An 8 oz. boneless, skinless chicken breast rubbed with an Eastern Indian-style spice mix, char -broiled and served topped with a lemon/coriander vinaigrette and a dollop of cilantro pesto. With basmati rice and fresh sauteed vegetables. 23.
(Wine Suggestion: 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. 25.
(Heat Scale of 1 - 10 = 9) (Wine Ideas: Noceto Sangiovese or Opolo Viognier)

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: Iverson Cabernet Sauvignon)

Short Ribs of Beef - Our house specialty. Meaty short ribs, slow cooked and slow-braised on a bed of onions until tender, finished in a rich meat broth made from the onions and juices, served on a bed of either mashed potatoes or Parmesan polenta (recommended!!) With fresh vegetables. 26.
(Wine Suggestion: Waterston Cabernet )

Apple-Garlic Glazed Pork Chop - A 14 oz. double-cut pork chop, brined for juiciness, brushed with an apple and garlic glaze, char-broiled to medium, served topped with a fresh apple, sage and caramelized onion "jam". Served with mashed potatoes and fresh sauteed vegetables. 25.
(Wine Suggestion: Boeger Cabernet Franc or T-Vine’s "Psychelelic Rooster" Rose)

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: MacRostie Merlot or the Hess Collection Mountain Cuvee’)

Fresh Atlantic Salmon - Salmon filets brushed with an orange glaze, pan-sauteed medium then topped with a fresh "micro-greens" salad of oranges, grape tomatoes, red onions, Kalamata olives and citrus vinaigrette. Served with basmati rice pilaf and fresh sauteed vegetables. 25.
(Wine Suggestion: Acacia Pinot Noir)

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: Chat. St. Jean Chardonnay or Young’s Zinfandel )

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. (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Renwood "Fiddletown" 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
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