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.
Baked Danish Brie Cheese
for two(2) encrusted with pecan
brown sugar and kahlua and garnished with crackers and
Zesty Marinated Shrimp.
Jumbo shrimp marinated in celery,mustard
bay leaves,coriander seed,garlic,onion,chillies,lemon and
Shrimp and Escargot
sauteed shrimp and escargot with blue cheese and
on a bed of fresh spinach.
Crock of French Onion
Soup. beef and chicken stock with
blend of melted cheese.
Caesar Salad with
Artichoke of heart.
with home make Caesar dressing.
~Entrees – Seafood~
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 finished off with almond butter.
Jumbo Shrimp Scampi( 8 shrimps) sautéed with garlic butter.
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
encrusted with parmesan cheese
egg and finished off with lemon butter white wine
Oven Baked Chicken with
fresh mozzarella and tomato.
and a touch of balsamic
basil pesto sauce.
Breast encrusted with
walnut and a touch of creamy di-jon mustard sauce.
~ Mix and Match ~
Pick a pair of entrees for . *
breast stuffed with fresh oranges and
breaded with panko and served with classic orange sauce.
Pan seared medallions of Pork Tenderloin. Served with soft
peppercorn and cognac sauce.
Sauteed rainbow Trout.served
with tomato,ginger and pesto sauce.
4. Sauteed garlic Shrimp Scampi.
5. Walnut Chicken
with creamy di-jon mustard sauce.
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 maison. 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
Medallions of Pork
tenderloin with pearl onion.served with
caramelized pearl onion sauce.
Herb Grilled Pork Ribeye.
Served with caramelized
ginger root sauce.
Pan fried Beef Striploin
steak (10 ozs)
Served with blueberry and
*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.
NIGHTLY SELECTION OF DESSERT AVAILABLE.
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
Tel: 828 475 6188
Email: firstname.lastname@example.org Address: 207,S.King Street
Website: www.kingstreetcafe.net Morganton, NC.28655
Facebook: facebook.com/kingstreetcafe. U.S.A
Chef Peter Chan/Owner
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