Rising Star Café Menu September 13 & 14, 2013 Entrees (accompanied by fresh, local salad) Full Moon Noodle Bowl – Harvest time always brings out, the warm, the comfy and delicious! – savory Japanese soup anchored by a slow-cooked rich broth and rice noodles to which roasted pork, shrimp, lots of veggies and soft “soy” egg are added $21.00 Chantrelle Mushroom and Shrimp Risotto – Coast Range foraged chantrelles are tenderly sauteed with Italian rice, herbs, spices, Parmesan cheese, Oregon kale and Pacific shrimp $25.00 Oregon Coho Salmon– is pan sauteed with a lemon/white wine reduction sauce, then served with fresh spinach, artichokes, bacon lardons, chantrelle mushrooms and lemon beurre blanc upon fettucine pasta with fall harvest vegetables $26.00 Mong Chong – pale pink & delicately flavored from the deep, warm waters of the Pacific - in this evening’s preparation the mong chong is gently pan fried then deglazed w/ white wine & nestled with Rising Star pesto & lime, served w/ spinach, artichokes, onions and mushrooms, garlic mashed potatoes & harvest vegetables $26.00 North Coast Cioppino – San Francisco style - seafood stew w/an ocean of fish (salmon, shrimp, mong chong & 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 $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 Classic Peach Pie– simply delicious - a flakey buttery crust features fresh Oregon peaches on the inside, served warm with ginger whipped cream $8 (ala mode add $1) Chocolate Decadence – lovely wedge of dark chocolate served with marionberry sauce and whipped cream (gluten free) $5 Apple/ Berry Crisp – a lovely marriage of new crop Spartan apples & marionberries 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, 13 Sep 2013 21:55:20 +0000
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