Rising Star Café Menu July 26 & 27, 2013 Summer Delights: Deschutes Twilight Summer Ale $4.25 Ft. George 1811 on tap $4.00 Louis Roeder Champagne by the glass $16.00 Entrees (accompanied by fresh, local salad) Yukon Potato-Crusted Swordfish– imagine if you will the marriage of two unique flavors . . . beautiful fresh swordfish steaks are merged with ‘Peace Crops’ Yukon golds then pan-sauteed to a crisp exterior while maintaining the moistness and integrity of the Pacific’s great swordfish, comes with Mediterranean Cucumber/tomato salad, summer’s harvest vegetables and roast garlic/horse radish aioli $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 garlic mashed potatoes, Dijon infused red wine reduction, sauteed vegetables and citrus beurre blanc $25.00 Oregon Coast King Salmon – is pan-sauteed to perfection and served with Oregon roasted corn, peppers and Miami Foley cabbage relish; blueberries and lemon zest; goat cheese mashed potatoes; and summer’s harvest vegetables $25.00 North Coast Cioppino – San Francisco style - seafood stew w/an ocean of fish (salmon, shrimp, swordfish& 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, with red wine artichoke demi-glace, mashed potatoes & sautéed fresh vegetables $27.00 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 Dark Chocolate Torte- a deep dark dangerous flourless torte, is layered with house made butter cream frosting and fresh strawberries for that timeless, sublime interaction of chocolate, berries, sugar and butter $7.00 Grandma’s Apple Cake – citrus infused granny smith apples and buttery cake that features a pecan crust and caramel topping, we serve it warm with cascade vanilla ice cream $8.00 Very Berry Crisp – a lovely marriage of Oregon berries and apples form the core of this crisp, topped with a crunchy oaty layer, we serve it warm with ginger whipped cream $8.00 (ala mode add a $1) 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, 26 Jul 2013 21:50:20 +0000
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