Rhododendron Café

Feb 8, 2010 0

Blackboard Specials for February 10 – 14

Just in case you missed it, this weekend is Valentine’s Day (yes, all weekend). In addition to our specials for Wednesday through Friday, we will be featuring a special Valentines Brunch and Dinner menus

Reminder: we will take reservations for parties of two or more for this weekend during our normal business hours (Wed – Sun at 360.766.6667)

Dinner Specials

Panini

with prosciutto, Spinach, Provolone, Roasted Peppers, and Pesto

Eggplant Parmigiana

with Herbed Penne

Chicken Saltimbocca (Lazio-Roma) – Breast of chicken topped with fresh sage & prosciutto ham, pan seared and finished with marsala wine sauce

served with roasted garlic mashers and fresh vegetable

Grilled Petite Tenderloin

with Gorgonzola and Red Wine Demi Glace

Valentine’s Weekend Specials

Brunch Specials
Served with Fresh Fruit and Lemon Cake

Rhody Eggs Benedict

Grilled Black Forest ham and poached eggs on an English muffin with house made hollandaise; served with oven roasted potatoes. $12

Dungeness Crab Benedict

Fresh Dungeness crab and poached eggs on an English muffin with house made hollandaise; served with oven roasted potatoes. $15

Italian Scramble

Pancetta, grilled asparagus, tomato, & fontina cheese highlight this tasty scramble; served with toast and oven roasted potatoes $11

Don’s Omelette

with Cascioppo Italian Sausage, artichoke hearts, roasted red bell pepper, and provolone cheese; served with oven roasted potatoes and home made toast. $11

Finnish Oven Pancake (A Rhody favorite)

A “custardy” oven baked pancake with ricotta cheese served with Marionberries and pure maple syrup $9
Add: a side of Black Forest ham, Thick sliced bacon or Italian sausage for $3

Ricotta Waffle

Hearty Waffle served with Amaretto butter, toasted almonds, bananas, and maple syrup $8.50
Add a side of Black Forest ham, Thick sliced bacon or Italian sausage for $3

Pork Rib Chop

Thick cut, marinated, & grilled, and served with fresh mango chutney with roasted garlic mashed potatoes and fresh vegetable $19

Cioppino

Zesty seafood stew with mushrooms, peppers, tomato, & red wine; fresh fish & shell fish, including shrimp, mussels, clams, scallops, prawns, red potatoes & grilled crostini $22

Greek Pasta

Penne Pasta tossed with fresh tomato, Kalamatas olives, capers, garlic, fresh oregano, artichoke hearts, olive oil, and feta cheese $15
Add: Garlic Prawns $6

Oyster Po’Boy

Fresh Samish Bay Oyster – slightly breaded, panfried and served on house made bun with Cajun tartar sauce; served with roasted new potatoes and all the trimmings $13
Dinner Specials

Starter: Baked Chevre Crostini Fresh goat cheese rolled in fresh herbs and garlic

served warm with roasted red peppers and grilled herbed baguette

Starter: Shrimp & Artichoke Heart Dip

Bay shrimp blended with artichoke hearts, aioli and parmesan cheese—served with house made French bread

Jumbo Pork Rib Chop

Roast Pork Rib served with a house made mango chutney, served on roasted garlic mashed potatoes with fresh vegetable $20

Penne Arrebbiata with Gulf Prawns & Sea Scallops (Basilicata)

Classic Italian Pasta with a twist – flavorful tomato sauce with pancetta topped with grilled wild gulf prawns & fresh sea scallops, served on penne noodles $22

Mellanzane alla Mente (Calabria)

Slow roasted eggplant with mint, garlic, and balsamic vinegar, served on saffron risotto cake; with roasted tomato & portabella mushroom $18

Chicken Saltimbocca (Lazio-Roma)

Breast of chicken topped with fresh sage & prosciutto ham, pan seared and finished with marsala wine sauce, served with roasted garlic mashers and fresh vegetable $20

Cioppino (San Francisco)

Zesty seafood stew with mushrooms, peppers, tomato, & red wine; fresh fish & shell fish, red potatoes & grilled crostini $22

Buffalo Tenderloin Filet

with Caramelized Onions & Gorgonzola Butter, grilled & served with demi glace, roasted garlic mashed potatoes & fresh vegetable $26

Pesce in Salmoriglio (Calabria)

Grilled Spearfish with capers, lemon, garlic, fresh oregano, & extra virgin olive oil; served with rice & vegetable

Feb 14, 2009 0

A “Best Place to Kiss”

We were recently awarded “two smooches” in the 2009 edition of Best Places to Kiss in the Northwest. Here’s what they had to say about the Rhododendron Cafe

On the corner of a busy intersection along Chuckanut Drive, this tiny country café couldn’t be more conveniently located – nor could the from scratch cooking be more delicious. Decidedly casual, the cream colored interior is sparsely furnished but cheery, with country fabrics and a handful of peach-colored tables. The café’s excellent location helps fill tables but so does its glowing ( and ever growing) reputation – and we’d have to agree, the food here is simply outstanding. Specials change daily but always include refreshing salads, delicious, lightly breaded and pan-fried Samish Bay oysters, savory pasta entrees, homemade soups and chowders, and tantalizing desserts. Pull in here for lunch after spending the day spellbound by the views from Chuckanut Drive’s winding waterfront bluffs; you’ll come very gently back to earth.

From the 2009 Edition of Best Places to Kiss in the Northwest

Oct 21, 2008 0

Our Spokesmodel

http://www.vimeo.com/2031854

Don appearing on Experience Northwest with Deb Slater

Mar 10, 2007 0

Caesar Salad

This classic is served daily as part of our menu and is a favorite of our many returning diners.

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Feb 10, 2007 0

Pasta Carbonara

This is one of my favorite dishes and is not only easy to prepare but can have many variations which makes it very cook and eater friendly. This could even be eaten for breakfast as the main ingredients besides pasta are eggs, ham, and bacon – and in fact we are offered a egg scramble variation for brunch. Enjoy!

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Nov 20, 2006 0

Solomillo

This recipe from our Spain and Portugal Month is a fantastic stew-like dish using just a few ingredients. It was one of our favorites when we travelled through Spain and the featured cheese – “Cabrales” is actually named after the town it is made in – a beautiful mountain village in Asturias – in the very north of Spain.
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Oct 10, 2006 0

Fall Pasta

Ingredients

3/4 cup onion, julienned
1 cup – diced butternut squash
4 large links Cooked Italian sausage – cut lengthwise and 1/2 “ slices
1 Apple or Pear (cored and diced)
1/2 cup toasted peeled and broken hazelnuts
1/2 cup chicken stock
Parmesan cheese
fresh sage for garnish

fresh or dried pasta – cooked al dente just before serving

Preparation:

Saute onions in olive oil
Add Butternut Squash pieces, Italian Sausage, garlic-sage butter (see recipe below)
Stir in hazelnuts, Apple (or pear) pieces, chicken stock.
Season with dash of salt & pepper
Toss with pasta,
garnish with Parmesan cheese & fresh sage

Garlic Sage Butter

4 oz butter, softened
1/4 cup minced garlic
2 Tbl fresh sage minced
1/4 cup dried parsley
1/2 tsp salt
1 tsp lemon juice

Combine in Mixer

Bon Appetit !

Sep 10, 2006 0

Thai Chicken Sandwich

Marinade:

1/2 cup soy sauce
2 Tbl lime juice
1/2 minced jalapeno pepper (reserve remainder for peanut sauce)
1 1/2 tsp minced ginger
1 1/2 Tbl brown sugar
1 1/2 Tbl minced garlic
1/2 tsp each salt and pepper

Spicy Peanut Sauce

1/4 cup soy sauce
2 Tbl lime juice
1 tbl minced cilantro
remaining half of the minced jalapeno
2 tsp grated ginger
1/4 ccup brown sugar
3/4 cup peanut butter
6 oz coconut milk
1/4 tsp salt and a dash of cayenne

Marinate the chicken breasts for 1/2 hour then grill when ready for Lunch

Serve on good quality burger bun or bread of choice – spread with mayo or aioli as desired. serve with lettuce, tomato, and onion and Spicy Peanut Sauce.