Summer at the Rising Star Café Menu August 30 & 31, 2013 Entrees (accompanied by fresh, local salad) Mountain to Coast Croquettas (3) - conceived in the shadow of Mt. Jefferson when the chanterelles were plentiful and guests brought fresh caught salmon – tastes of Oregon, Columbia salmon, Coast shrimp and chanterelles are combined into a cake with bacon lardons, potatoes, herbs and spices then gently sautéed til golden, comes with local vegetables, creamy mashed potatoes, roasted garlic and sweet red pepper aioli $24.00 Garibaldi Tombo Tuna - also known as albacore in this evening’s preparation is pan-seared medium rare then combined with kalamata olives, capers, onions and peppers, and served with fresh peach and heirloom tomato salsa, comes with creamy mashed potatoes and summer’s harvest vegetables $26.00 Columbia River King Salmon - fresh Oregon king is pan sautéed and deglazed with a grape & red wine reduction, served with King Fisher Farms arugula salad, Oregon roast fingerling potatoes and fried leeks $25.00 North Coast Cioppino – San Francisco style - seafood stew w/an ocean of fish (salmon, shrimp, tombo tuna & halibut ) in tomato/tuna broth, has roasted vegetables, served w/ potatoes, sweet red pepper aioli & crostini $27.00 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 Sautéed Halibut Francese w/ Shrimp– is egg batter dipped & pan sautéed w/ shrimp, then served w/ garlic mashed potatoes, King Fisher Farms braised greens and citrus beurre blanc $24.00 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 Grandma’s Apple Cake – citrus infused gravenstein 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 Peach & Apple Crisp – a lovely marriage of Oregon fresh peaches 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, 30 Aug 2013 22:36:44 +0000
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