kingstreetcafe.net - Fine dining at a Affordable Price
                                             ~ APPETIZERS~

                                                                                          
 
  Steamed Chinese Potsticker(pork) in ginger scallion broth
   and Japanese pickled ginger.                                                                    
 
Escargots a la Bourguignonne. Sautéed in a garlic herb
Butter and cognac.                                                                                      
 
Shrimp and Artichoke of heart. Sautéed in a garlic herb
butter and fontina cheese.                                                                         
 
Apple wood smoked Trout
Served with horseradish and caper sauce.                                                  
 
Sambi Chicken. (mild)
Served with special spicy sauce with tomato and cucumber.                          
 
Baked Danish Brie Cheese for two(2) encrusted with pecan
brown sugar and kahlua and garnished with crackers and fruits.         
 
Crock of French Onion Soup. beef and chicken stock with
blend of melted cheese.                                                                            
 
Caesar Salad.                                                                          
 

 


                                            ~ ENTREES ~ (Sea Foods)

 
                              

 Sauteed Jumbo Lump Crab Cake.  served with tomatoes
lemon and ginger sauce.                                                                                   
 
Provencal Salmon.with black olive, mushroom , tomatoes, and
ginger pesto sauce.                                                                                             
 
Mustard Dill Salmon.served with butter lemon vermouth sauce.                 
 
Sauteed Flounder with Capers.served with lemon, garlic butter,
and white wine sauce.                                                                                        
 
Stuffed Steamed Flounder.stuffed with artichoke, tomatoes
caper, scallion and fresh ginger.                                                                       
 
Trout Amandine.sauteed trout finished off with almond butter.                
 
Jumbo Shrimp Scampi( 8 shrimps) sautéed with garlic butter.                  
 
Pan fried Flounder. Lightly breaded with panko and served with
Pineapple,caper, and tomato sweet and sour sauce.                                               
 
                                             ~Poultry~
 
Roasted Duck a la Orange.half semi-boned served with
classic orange sauce.                                                                                     
 
Stuffed Chicken. Breast stuffed with feta cheese , mushroom,
Sundried tomato, olive and a touch of white wine sauce.                             
 
Chicken Milanaise.breast encrusted with parmesan cheese,
egg and finished off with lemon butter white wine sauce.                          
 
Oven Baked Chicken with fresh mozzarella and tomato.
and a touch of balsamic basil pesto sauce. 

                                                         
 
                                                    ~ Mix and Match ~
 
     Pick a pair of entrees for .                                                           *
 
1.     Orange Chicken.sauteed breast stuffed with fresh oranges and
Lightly breaded with panko and served with classic orange sauce.
 
2.     Pan seared medallions of Pork Tenderloin. Served with soft
Green peppercorn and cognac sauce.
 
3.     Sauteed rainbow Trout.served with tomato,ginger and pesto sauce.
 
4.  Sauteed garlic Shrimp Scampi.
 
                                                             ~Meats~
 
Angus Filet au poivre (pepper steak)lightly encrusted with crack
black peppercorns and a touch of soft green peppercorn cognac sauce.           *
 
Black angus filet mignon. Served with sautéed artichoke and
mushroom and a touch of demi-glace.                                                                       *
 
Filet a la maisom. Coated in Di-jon mustard and lightly breaded
and a touch of demi-glace.                                                                                         
 
Medallions of filet with baby bella mushroom.served with
sautéed onion and a touch of red wine reduction sauce.                                     *
 
Medallions of Pork tenderloin with pearl onion.served with
caramelized pearl onion sauce.                                                                                *
 
Pork Cashmire. with sautéed artichoke, black olive, mushroom
and a  touch of parmesan cheese and demi-glace.                                               *
 
 
NIGHTLY SELECTION OF DESSERT AVAILABLE.
 
*Consuming raw or undercooked meats,poulty,seafood,shellfish, or eggs may increase your risk of food borne
illness especially if you have certain medical conditions .                                                                        
 
                                                               

ALL DINNER ENTREES SERVED WITH HOUSE GREENS ,WARM BREADS & CHEF'S CHOICE
OF SIDE DISHES.


                                                           ~ HOURS ~


Dinner:  Wednesday  -  Saturday  5.00 pm  -  9.00 pm.


CORPORATE & PRIVATE PARTIES WELCOME ANYTIME OFF - PREMISE CATERING
AVAILABLE.

                                    Tel: 828 475 6188

Email: kingstreetcafellc@gmail.com                  Address: 207,S.King Street
Website: www.kingstreetcafe.net                                       Morganton, NC.28655
Facebook: facebook.com/kingstreetcafe.                          U.S.A

Chef Peter Chan/Owner
                     
                                 
Valentine’s Day at King Street Café 2017.
  
  Join us to celebrate Valentine’s Day by making a reservations
  to day for Tuesday 2/14/2017
  Time 5.00 pm – 9.00 pm.
  We will be serving with three special set menu.
  Special requests can be honored when you make your
 reservations from having a bottle of wine/champagne at
  your table when you arrive among other things.
  Call now 828 475 6188. Email: kingstreetcafellc@gmail.com
 
 
Appetizer: A Cork of Swiss Onion Soup.
                  Vegetarian Spring Roll
 
 
Entrees:   “His and Hers”Surf & Truf with Blue Cheese Butter.
                   New York Striploin Steak and Crab Cake.    $38.00
 
                   Sauteed Red Snapper top with Crab Meat.
                   And a touch of Herb Lemon Butter Sauce.   $29.95
 
                   Teriyaki Game Hens.
                   Served with Caramelized Fresh Ginger
                   Root Sauce.                                                  $27.95
 
 
Dessert:     Two layer Red Velvet Cake.
                   Tuxedo Truffle Mousse Cake.
 
Appetizers and Dessert come with the entrees.
All dinner entrees served with house greens tossed in a house
Vinaigrette, warm bread and chef’s choice of side dishes.
 


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