Rising Star Café Menu September 20 & 21, 2013 Entrees (accompanied by fresh, local salad) “Harvest” Moonfish – Hawaiian Moonfish or Opah comes from the depths of the Pacific – in this evening’s preparation it is pan sauteed then accompanied by a salsa of heirloom tomatoes, Oregon sweet corn, arugula, chantrelle mushrooms and tarragon vinaigrette, thus a flavor collaboration of the Hawaiian, the French and the Oregonian, comes with creamy mashed potatoes and fall harvest vegetables $26. Oregon King Salmon– it has been the most amazing season for kings and they’re still running – pan-roasted salmon is served with shrimp & pesto fettucine, Peace Crop Farms arugula, Oregon Chantrelle mushrooms, King Fisher farms zucchini & beets $26.00 Beef Prime Rib a la ‘Cubano’ –Cuban spice dry rubbed prime rib of beef is Dijon crusted and roasted then served w/ chantrelle/shallot au jus, roasted red potatoes, late harvest vegetables & sour cream/herb sauce $24.00 Hawaiian Tombo Tuna – though the Oregon season for albacore ebbs, warm waters of the Pacific still provide beautiful tuna but from a little further a field - in this Pacific rim preparation the tuna is sesame crusted and pan seared with garlic, fresh ginger and shallots, served with local greens, julienned carrots, mashed potatoes & sweet soy vinaigrette infused citrus beurre blanc $26.00 North Coast Cioppino – San Francisco style - seafood stew w/an ocean of fish (salmon, shrimp, tuna & 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 Chocolate Torte – dense dark chocolate layer cake is infused with grand marnier and has a raspberry puree core, then frosted with delicious light butter cream $7 Apple Crisp – new crop Spartan 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, 20 Sep 2013 22:35:06 +0000
Trending Topics
Recently Viewed Topics
© 2015