Cafe Luna Dinner Menu

January 2009

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.

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.

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

Entree's

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. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)

Chipotle Chile Pasta - 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 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: Noceto Sangiovese or Opolo Viognier)

Don’s Pan Roasted Chicken Breast - A 10 oz. boneless chicken breast cut in the "French" style - boneless with just one joint of the wing attached, pan-roasted until golden, served on a bed of Fingerling potatoes, button mushrooms and tiny gnocchi’s that have been simmered in a rich chicken broth. A simple, flavorful dish perfect for these winter days. With fresh vegetables. 25.

(Wine Suggestion: Allan Scott Sauvignon Blanc or Bangin’ Red Blend)

Lamb Shanks - 16 oz. lamb shank dry-marinated in aromatic spices, slow braised with red wine, tomatoes and herbs until falling off the bone" tender, topped with a dollop of scallion and Meyer lemon cream. Served with mashed potatoes and fresh vegetables. 28.

(Wine Suggestion: Boeger Cabernet Franc )

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 6.) 28.
(Wine Suggestion: Iverson Cabernet)

Filet Mignon - A tender 10 oz. bacon wrapped Filet Mignon, prepared to your liking, topped with a pan-juice reduction sauce of Cabernet Sauvignon wine and roasted garlic. With mashed potatoes and vegetables. (Topped with 4 grilled tiger prawns add 6.) 32.

(Wine Suggestion: Waterstone Cabernet)

Pork Osso Bucco - Tender pork shanks cut and braised in a rich broth of rich red wine, tomato, shallots, garlic and a bouquet garni of fresh herbs until "fall off the bone tender", topped with a fresh ‘gremolata’ - fresh minced Italian parsley, garlic and lemon zest. Served on a bed of mashed potatoes and fresh sauteed vegetables. 26.
(Wine Suggestion: Hess Mountain Cuvee’ )

Crab & Shrimp Stuffed Prawns - Jumbo prawns stuffed with crab and bay shrimp, roasted garlic and herbs, pan-roasted and served on a bed of rice topped with a light saffron and smoked Spanish paprika cream and butter sauce. With mixed vegetables. 27.

(Wine Suggestion: Boeger Sauvignon Blanc)

Chilean Sea Bass - Beautiful white, firm, flaky and almost sweet fish finally off the endangered list!! We are simply brushing with butter, char-broiling, and serving it in a quick pan roast of fresh tomatoes, Kalamata olives, garlic and bay shrimp with white wine. Served with Basmati rice and fresh sauteed vegetables. 30.
(Wine Suggestion: Salneval "Albarino" - a wonderful dry white from Spain)

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 Bangin’ Red Pinot Noir )

Polenta Gnocchi - A favorite in Italian kitchens, this dish is a baked polenta made with Parmesan cheese, garlic and cream, cut into thick rounds, baked, and then topped with a rustic wild mushroom, sun-dried tomato and red-wine sauce, sprinkled with Gorgonzola cheese and then top baked. Served with fresh sauteed vegetables. 16.
(Wine Suggestion: MacRostie Chardonnay or Noceto Sangiovese)

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 -6. Add Chicken - 4.) 17.

(Wine Suggestion: Renwood "Fiddletown" Zinfandel)

Café Luna / 451 Main Street, #8, Placerville, Ca / Phone 530/642-8669 / www.cafelunatics.blogspot.com