August 2010
Double-Click here for a down-loadable copy of current menuFor all of our friends who are looking for Gluten-Free foods and desserts, most our our entree's are either Gluten-Free, or can be adapted. Polenta may be substituted for pasta, and certain items can be left un-breaded or floured. Ask your server.
David is in the Kitchen
AppetizersBaked 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. 8.
Crab & 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 white wine. 7.
Small Plates
Make a meal of these by adding our House Side Salad 5.
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 Heirloom cherry tomatoes, our house-made basil pesto, topped with toasted pine-nuts. A simple dish so wonderful in flavors! 14. (With chicken, add 6.) (Wine Suggestion: C.G.DiArie Zinfandel)
Polenta ala’ Luna - A favorite in Italian kitchens, this dish is polenta triangles made with Parmesan cheese, garlic and cream, cut thick, baked, and then topped with a rustic mushroom, sun-dried tomato and red-wine sauce, sprinkled with Gorgonzola and Parmesan cheese and then top baked in a casserole. 12.
(Wine Suggestion: Paoletti Sangiovese)
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, corn, 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 Feta. A vegetarian dish. 17. (With chicken, add 6.) (Wine Suggestion: Marimar “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: Boeger Sauvignon Blanc)
Hot-Head Entrees
for those looking for adventures in heat and chiles....
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)
(Crumbled Bleu cheese available for 1.50)
Risotto - Italian Arborio rice slowly simmered in rich vegetable, saffron stock and white wine until creamy, finished with fresh caramelized butternut squash, baby peas, corn, cherry tomatoes and mushrooms flavored with fresh thyme and Parmesan cheese and served drizzled with a white truffle oil. This is a rich and wonderful family-style “company” dish (Vegetarian) 17.
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 )
Pork Tenderloin - Niman Ranch pork tenderloins, brined for juiciness, then dry-rubbed with our herb-blend, and roasted to medium, sliced and served with our house-made barbecue sauce and served with mashed potatoes and fresh vegetables. 25.
(Wine Suggestion: D.K. Cellars 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: Sean Minor “4Bears” Cabernet )
Skirt Steak - A wonderful cut of meat full of flavor, that is increasingly popular as a marinated and grilled piece of meat. 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 Suggestion: Boeger “Reserve” Barbara)
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)
Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with Mozzarella and Parmesan cheese, broiled until golden and served with herbed basmati rice and fresh vegetables. 25. (Wine Suggestion: “J” Pinot Gris)
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)
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)
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Internet Specials for August 2010
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Café Luna
451 Main Street, #8, Placerville, CA
Phone 530/642-8669 begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting
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