Fall Delights: Deschutes Twilight Ale $4.25 Ft. George New Adventure Black IPA $4.00 Louis Roeder Champagne by the glass $16.00 Rising Star Café Menu September 27 & 28, 2013 Entrees (accompanied by fresh, local salad) Braised Lamb Shanks – when the weather is doing “Oregon,” this dish is a soul warmer - luscious lamb shanks are lavishly rubbed with “star dust”, then slow braised to perfection, served with local pumpkin risotto, harvest vegetables, crostini, roasted garlic aioli and mirepoix/ lamb jus $25.00 Oregon King Salmon– – pan-sauteed fresh local salmon is served with red wine/grape reduction sauce, arugula salad, creamy mashed potatoes, harvest vegetables, balsamic/honey “tar” and tarragon beurre blanc $24.00 Pan Roasted Blue Marlin – is pan sauteed with bacon & Oregon shrimp cracklings, then served with sweet red pepper aioli, heirloom tomato salsa, arugula salad, garlic mashed potatoes, fall harvest vegetables and citrus/tomato beurre blanc $25.00 Grouper Provencal the pride and joy of the Carribean, deep water blue marlin, is in this evening’s preparation crusted with fresh herbs, garlic olive oil, & pesto/panko, then pan sauteed with onions, peppers and artichokes, served with mashed potatoes and lemon butter sauce $25.00 North Coast Cioppino – San Francisco style - seafood stew w/an ocean of fish (salmon, shrimp, blue marlin & grouper ) in tomato/tuna broth, has roasted vegetables, served w/ potatoes, sweet red pepper aioli & crostini $25.00 Black Angus Tenderloin of Beef Steak – (prepared whole for medium rare or in 2 - 4oz medallions for medium to medium well), served on crostini, w/ red wine artichoke demi-glace, mashed potatoes & sautéed fresh vegetables $28.00 Pasta Pasta Bolognaise –served w/ a sauce of seasoned meats simmered w/ finely chopped veggies, house red sauce, fresh herbs, cracked black pepper, & butter & pasta! 14.00 Chicken & Shrimp Fra Diavolo - This wonderfully wicked pasta dish w/ braised chicken & shrimp, & mushrooms; finished w/ our own pomarola sauce. (Prepared to your request of mild, medium or hot) 15.00 Vegetable Agliolio – Artichokes, tomatoes, mushrooms & special local vegetables sautéed & served w/a sauce of garlic, e v o & parmesan cheese on pasta $13.00 Rice Noodles (Request mild, med. Or hot) (Add chicken or shrimp for 2.00/ both for 2.50) W/ Red Curry, - savory sauce of Thai Red curry w/ coconut milk, sesame oil, garlic, fresh herbs & Asian veggies. 11.00 W/Coconut Lime – made w/ Chef’s smooth coconut-lime broth, special seasonings & braised Asian vegetables 11.00 W/ Soy Ginger Sauce – served w/a steaming soy-ginger broth of roasted garlic, ginger, soy, & rice vine vinegar 11.00 Dessert Today: Grandma’s Apple Cake – citrus infused ida apples are a key part of this buttery cake that features a pecan crust, we serve it warm with ginger whipped cream $8.00 (ala mode add a $1) Chocolate Decadence – lovely wedge of dark chocolate served with marionberry sauce and whipped cream (gluten free) $5 Key Lime tarts – the warm Caribbean breezes meet a crispy graham cracker crust in tangy confection, served with whipped cream and dried blueberries $5 Rising Star Bar - trio of chocolate chips in a buttery bar served warm with vanilla ice cream and chocolate sauce $6 Dessert Tea: “Velvet” shades of chocolate, rooibos and mint give this tea the notes to accompany any dessert tune! $2. Or the energizing: “Tridosha” for those of us for whom caffeine is not a friend after 2 this tea has a little licorice root, fennel and gingko leaves for clarity of mind and is a savory epilogue to a good meal $2
Posted on: Fri, 27 Sep 2013 22:17:59 +0000
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