MAIN MENU - Aster Cafe

M AIN
MENU
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world...
- J.R.R Tolkien
R O M A N T I C
S M A L L
P L AT E S
WHITE BEAN DIP
Creamy white bean dip-served with carrots, Belgian endive, radish and cucumber. with flax-seed crackers *GF
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F I N G E R L I N G P O TAT O S A L A D Yukon Gold Fingerlings, tossed with arugula, cherry tomato, sunchokes, snow pea pods, and shaved onion, in our Dijon
vinagrette. Finished with a soft boiled egg *GF
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C U B A N - S T Y L E B L A C K B E A N S W/ F E TA 7
Tender black beans in a Cuban compote of onions, red peppers, olive oil, oregano, garlic, and red wine vinegar, with Bulgarian
feta and diced tomato *GF
M A H I - M A H I TA C O S Three blackened mahi-mahi tacos with a spicy harissa, on corn tortilla and served with a crunchy celery slaw *GF/DF
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C H O P P E D B R I S K E T TA C O S 13
Three dry-rubbed beef brisket tacos with housemade Carolina BBQ sauce, feta, watermelon, jalapeno and cilantro, on corn
tortilla *GF
THAI CHICKEN LAAB LETTUCE WRAPS
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Minced chicken, marinated in lemon juice, fish sauce, thai chilies, mint, cilantro and green onion. Served with butterleaf lettuce,
carrots, cucumbers, and bean sprouts *GF/DF
S T E A K TA R TA R E 13
Beef tenderloin, finely minced and tossed with lemon juice, dijon, capers, parsley and shallots topped with an egg yolk. Served
with crostini, crackers, radish, pickled beach mushrooms, and arugula
SALUMI TRIO A varied trio of Italian cured meats. With arugula, organic goat cheese, giardiniera, crostini and crackers
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B U R R ATA T R I O 12
Housemade fresh mozzarella stuffed with curds and cream. This comes three ways—the first is roasted asparagus and truffle oil.
The second is strawberries, balsamic and hazelnuts, and the third is tomato, basil oil, and black pepper—your order includes
one of each
F L AT B R E A DS
DESS E RTS
Featuring housemade mozzarella
MEDITERRANEAN12
Roasted asparagus, slow-roasted roma tomato, and Kalamata
olives. with fresh arugula, parmesan, and champagne viniagrette
SORBET3/8
Summer variety of flaovors, kindly ask your server! You can order as a single
scoop or as a trio
B U TC H E R S OW N 14
Fennel sausage, soprasetta, pepperoni, and chicken, with a classic
tomato sauce
C O C O N U T PA N N A C O T TA 8
A creamy Italian dessert ,with fresh raspberries, toasted coconut and pistachios
A P P L E B ACO N B L E U 14
Caramelized onion, sliced apple, creamy gorgonzola dolce, bacon,
and olive oil
A S T E R C H O C O L AT E M O U S S E Made from scratch with a blend of dark and milk chocolate, topped with
honey infused cream and goat cheese, then drizzled with 12 year aged
balsamic and topped with strawberries
ASTER HOUSE RULES
no split check for groups of 8 or more | no dice playing, pinochle, or cribbage for money
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M AIN
MENU
After a good meal one can forgive anybody, even one’s own relatives.
~ Oscar Wilde
SA N DW I C H E S
S O U P S
Served with kettle chips & pickle
&
SA L A DS
ADD CH ICK E N, PROS CIU T TO, S H RIMP 5
FRUIT OR GREENS $1
GLUTEN-FREE BREAD $2
ASTER BEET SALAD
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Arugula, gold and red beets, snow pea pods, roasted tri-color baby carrots,
organic goat cheese, shaved onion, and toasted hazelnuts, tossed with
coriander vinaigrette
V E D U R A SA N DW I C H 9
Roasted zucchini, yellow squash, red onion, red pepper, and
portobello mushroom, with basil pesto and fresh mozzarella on
ciabatta bun
GREEK SALAD
Romaine hearts with Kumato tomatoes, Kalamata olives, red onion,
cucumber, Bulgarian feta, fresh oregano, and radishes. Dressed with
olive oil, red wine vinegar and fresh ground black pepper
10
ASTER CHICKEN JUNIOR CLUB
Classic Junior Club, as served at the Kentucky Hot Springs
Resort. Bacon, avocado, tomato, lettuce and mayo
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W I L D B R AT Housemade Elk/Kobe Beef/wild rice bratwurst , served with
garden-style sauerkraut and stone ground mustard, on a fresh bun
10
GARDEN SALAD
Mixed field greens, housemade buttermilk ranch, red onions,
cherry tomatoes, english peas, cucumbers, carrots and croutons
C H I C A G O I TA L I A N B E E F Slow-braised sirloin roast with Italian herbs and garlic. On Italian
baguette with lemon aioli and giardiniera
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ASTER CHEF SALAD
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Blend of romaine, butter leaf, Belgian endive, with tomato, red onion, chicken,
bacon, gorgonzola dolce, smoked gouda, soft boiled egg, and champagne
vinaigrette
CO LO R A D O P E AC H S O U P Fresh Colorado peaches, Indian spice blend of cinnamon, coriander,
cardamom, cloves, nutmeg and cumin, cream, and white pepper.
Served chilled
C URRY C HI C K E N SA L A D SA N DWI C H 1 0
A savory chicken curry salad, with raisins, toasted almonds, sliced
tomato, and lettuce. Served on a fresh brioche bun
C A F E
D I N N E R
Served all day
H A L F R OA ST E D C H I C K E N Amish-raised chicken, brined and roasted with a wet rub of  spices, peppers and onions. served with our Cuban-style black beans
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H A L F R AC K B A BY B AC K R I B S Dry rubbed with our secret blend of spices, then we lovingly mop them with vinegar and cider. Served with 2 styles of
Carolina BBQ sauce and crispy celery slaw
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K I M C H I R A M E N W I T H B U LG O G I S H O R T R I B Miso broth made with chicken and pork stock, with fresh vegetables and noodles. Tender short rib, marinated in our Korean BBQ sauce
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SHRIMP LEDO
Jumbo shrimp, roasted in the shell, with leek cream sauce. Joyfully companioned with corn and squash hash, and garlic bread
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ASTER HOUSE RULES
no split check for groups of 8 or more | no dice playing, pinochle, or cribbage for money
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