~Appetizers~

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 fruits. 

Zesty Marinated Shrimp.

Jumbo shrimp marinated in celery,mustard seed,thyme,cloves,

bay leaves,coriander seed,garlic,onion,chillies,lemon and ketchup.

Shrimp and Escargot Bunddies.

sauteed shrimp and escargot with blue cheese and pernod.

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~

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.ghting part of me and selecting the options from the toolbar.

Trout Amandine.sauteed trout finished off with almond butter.     

Jumbo Shrimp Scampi( 8 shrimps) sautéed with garlic butter.

~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.

Walnut Chicken

Breast encrusted with walnut and a touch of creamy di-jon mustard 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.
  5. Walnut Chicken Served with creamy di-jon mustard sauce.

~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 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 sauce.                                      *

Medallions of Pork tenderloin with pearl onion.served with

caramelized pearl onion sauce.                                                                             *

*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 AVAILABLE.

Tel: 828 475 6188

Facebook: facebook.com/kingstreetcafe.


Address: 207,S.King Street

 Morganton, NC.28655

U.S.A

Chef Peter Chan/Owner