Chinese Potsticker(pork) in ginger scallion broth
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
Crock of French Onion Soup.
beef and chicken stock with
blend of melted cheese.
~ ENTREES ~ (Sea Foods)
Jumbo Lump Crab Cake. served with
lemon and ginger sauce.
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.
Pan fried Flounder. Lightly breaded with panko and served with
tomato sweet and sour sauce.
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.
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.
~ Mix and Match ~
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.
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
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.
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
Tel: 828 475 6188
Email: email@example.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
Special requests can be honored when you make
reservations from having a bottle of
your table when you arrive among other
Appetizer: A Cork of Swiss Onion Soup.
Vegetarian Spring Roll
and Hers”Surf & Truf with Blue Cheese Butter.
New York Striploin Steak and Crab Cake. $38.00
Sauteed Red Snapper top with
And a touch of Herb Lemon Butter
Teriyaki Game Hens.
Served with Caramelized
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.