Rising Star Café Menu August 8 & 9, 2013 Entrees (accompanied by fresh, local salad) Oregon King Salmon - fresh Oregon king is pan sauteed and served with red wine grape reduction, creamy mashed potatoes, arugula salad, summer’s harvest vegetables and citrus beurre blanc $24.00 Black Angus Ribeye Steak - is ‘star dust’ rubbed and grilled then smothered with peppers, onions, mushrooms and artichoke pieces, served on crostini with roasted fingerling potatoes, Texas barbeque demi-glace, sauteed vegetables and citrus beurre blanc $25.00 Oregon Tombo Tuna – fresh and local, this tuna also known as albacore is pan sauteed and served with Oregon shrimp & Dungeness crab cake, King Fisher Farms organic vegetables, garlic mashed potatoes and sweet red pepper aioli $27.00 North Coast Cioppino – San Francisco style - seafood stew w/an ocean of fish (salmon, shrimp, white sea bass & halibut ) 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 $27.00 Baja California White Sea Bass – is pan roasted with ‘Provencale crumble’ includes artichoke pieces, capers, kalamata olives and local, organic tomatoes, served with creamy mashed potatoes, sauteed summer’s harvest vegetables and citrus beurre blanc $23.00 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 Blackberry Bread Pudding - lovely local blackberries and first of the year gravenstein apples form the top layer with a base of white chocolate bread pudding, served warm with marionberry sauce and whipped cream $8.00 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, 09 Aug 2013 21:53:04 +0000
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