Happy New Year! I wanted to start out the New Year with some special items on the fresh sheet this month.
The appetizer is Crab Cakes made in-house. We use the freshest crab and no fillers in this recipe. It is Dungeness and red crab caught on the coast of Oregon. It is finished with a lemon-garlic Aioli. This dish is decedent all the way. You can also order it as an entrée with all the fixings.
The chef’s special this month is a beefy 10 oz. Boneless Pork Chop, pan roasted and finished with a creamy Tarragon melting butter served over grilled asparagus. It is worth the wait to get this dish.
The CAB New York steak this month is served with our Oregon blue cheese melting butter and served on a creamed kale. It is hardy with a little twist with comfort.
It is cold this time of year and our 9.95 dinner special this month is our house-made Grilled Vegetable Lasagna to warm you up. It is prepared with four cheeses and our own creamy Alfredo sauce, served with fresh vegetables and garlic bread.
Our fresh catch is a Baked Dover Sole en papillote, which means baked in a pouch. I filled it with tarragon-lemon butter, white wine, garlic and leeks and all the juices and flavors infuse while baking. It is a very nice flavorful dish and the sole is from Washington state waters.
The pasta dish for January is Chicken and Cajun Sausage with spinach and garlic tortelloni. I made a pepper-sage pesto and add a touch of cream to it, not too much but filling.
We have a nice flavorful salad this month, a Five Spice Salmon salad with Cusabi dressing and water cress. The dressing is house made and it goes great with the salmon. All these dishes are fresh and made with pride. Please come in and try them all. Keep checking The Regency Grill on Facebook and our website at regencygrill.com for updates and specials all month.
Chef Dale Fowler CEC
December is here and with it brings the holidays with busy schedules and great food all month long. Our menu this month offers a nice variety of comfort foods and fine dining for those that want to indulge this time of year.
Whether it is a date night, or a shopping trip and you don’t want to cook, come in and have our Antipasto appetizer special with a glass of wine. It is an array of house smoked salmon, salami, cheeses, grapes, roasted garlic and tapenade. The Chefs special is a New Zealand Rack of Lamb with sauce Demi. This is a full rack of lamb. Where else in the Rogue Valley can you get this great dish in December? The Pasta special is a very nice portion of fresh steamer clams linguine with one pound of clams! Our $9.95 special is Chicken Marsala, sautéed with mushrooms in a sweet sauce Marsala, served with roasted garlic mashed potatoes and fresh vegetables. The special is served a la cart, so order a Caesar salad with it which goes great together. The Steak special is a mouth watering New York CAB, all natural cut and prepared steak Diane style. It melts in your mouth! The Fresh Catch special is a grilled salmon fillet Oscar with crab and a sauce Bearnaise. This is very rich and the sauce is what makes this dish. Our Salad special for December is a chicken and feta salad with pomegranate vinaigrette and candied walnuts.
Come in this month and try one of our specials or order from our great daily menu. The Regency Grill offers a diverse menu from $9.95 to $30. If you want to book a special occasion, please call and I will be happy to help you.
I wish you a very happy holiday and hope to see you soon. Chef Dale Fowler CEC
For the entire month, we have our $6.95 lunch special that features a sautéed breast of chicken with a cranberry glaze and cornbread dressing. With such a great price and the best service in Medford, we can dazzle your lunch time experience! With the chilly weather, it is also time for some comfort food. The Chef’s special this month is a Cornish game hen with a pomegranate-balsamic glaze, cornbread dressing and grilled baby artichoke hearts. This is a very seasonal and delicious dish and the game hen is tender and juicy. Our steak is a Rib eye, char-grilled and placed on stewed vegetables and fingerling potatoes. I call this the inside-out deconstructed stew. You get to eat the steak separately and the meal is warm and comforting. Our appetizer this month is a clam and mussel steamer with one pound of seafood! I made a coconut cream with a hint of red curry to compliment it and warm your tummy! Come in and start your dinner with this great appetizer. We have a $9.95 special that will warm you up and satisfy your taste buds. Enjoy a tender pot roast with green peppercorn sauce, garlic mashed potatoes and fresh vegetables. It’s a great price for a delicious a la cart for dinner. Seafood, seafood, seafood describes the “One Pot” fresh catch with clams, mussels, scallops, shrimp, fish and crab in a tomato basil broth and fingerling potatoes. This is a favorite of mine, I love seafood and this dish is very hardy. The pasta special is crab ravioli with crab claws and a drizzle of Alfredo sauce. If you like crab, you will really enjoy this one. It is a crab lover’s delight! November salad special is an old favorite with tri-tip steak, Oregon blue cheese, onions and mushrooms on warm spinach. Steak and blue cheese always goes together and will warm you up, yummy.
So please come on in and try our November Fresh Sheet menu. Don’t be shy and ask for me, Chef Dale. I would love to meet you and answer any questions you have.Chef Dale Fowler
Our appetizer special this month is a blackberry-balsamic glazed lamb rib chops with organic Arugula salad and Brullee fresh Figs. Mission figs are in season and blackberries are still available and make a very nice combination. The steak special is my favorite, a New York steak, pan seared and roasted with an herb beef bone marrow which gives it a power punch beef flavor. The steak is served with caramelized brussel sprouts and Walla Walla onions. Fresh halibut fillet is the catch this month and it is pan seared, then pan roasted in the oven with a leek Confit and served with a fresh pea puree and glazed baby carrots. The 9.95 special this month is sautéed chicken Provencal with angel hair pasta. The Chef’s special is a Carlton Farm porterhouse pork chop, pan roasted with a fresh local pear and gastrique sauce and served with fried smashed purple potatoes and fresh vegetables. Since figs are in season our salad special is a tossed green salad with arugula, prosciutto and grilled chicken breast with goat cheese cakes, served with figs and a honey-fig dressing. Pasta special this month is sautéed halibut and Oregon bay shrimp with fresh basil, garlic, sun-dried tomatoes and peas, tossed with angel hair pasta. This pasta is light and easy, fresh and flavorful. I am excited about this month’s menu offering some great fresh dishes and much more.
Listen for me “Chef Dale” on Lite 102 FM Mondays and Wednesdays. I talk about specials, food and events at the Rogue Regency Inn & Suites.
Chef Dale Fowler CEC
We are into August and still the summer seasonal produce and farms in Oregon are producing great food. Our appetizer this month consists of a spice rubbed prawn cocktail with a grilled watermelon salsa. The prawns we are using are U13 nice and big. I’m calling them Firecracker Prawns because they are hot, and then I made a watermelon salsa to just cool it down some. Nice combination, come and try it if you never had watermelon salsa.
The Chef’s special this month is Char-grilled Lamb Rack Rib Chops. We are getting some wild chanterelles and I am sautéing them with Swiss chard and then finishing it with a dark cherry-Demi glace. Cherries are in season and these flavors go well together for a very rich dish.
Our 9.95 plate also relates to a seasonal dish. A quarter BBQ spiced grilled chicken with a peach salsa, with jasmine rice and fresh vegetables. It’s a great deal for the price!
Our salad of the month is Oregon Bay shrimp salad with avocado. The Oregon Bay shrimp is coming from the Northern part of the Oregon coast and they are fresh, tender, pink shrimp. Yummy!
Steak special this month is a CAB center cut Top Sirloin. This steak looks like a Filet, cuts like a Filet but taste better. No fat and very juicy and tender. It’s prepared with a wild mushroom-green peppercorn Demi-glace.
The Pasta is a Northwest crab ravioli with a lobster cream sauce and Oregon Bay shrimp. The ravioli are jumbos, a very hardy portion in our house made lobster sauce. The fresh pink Bay shrimp is a nice touch on the dish. Enjoy!
Please come in soon and try some of these dishes and remember to like us on Facebook.
Bon Appetite, Chef Dale Fowler CEC
This time of year reminds me of fishing for Rainbow trout. The fresh catch is a Seafood Stuffed Pan Roasted Northwest Boneless Rainbow Trout out of the cold waters of Idaho. We are pan roasting it with a blend of crab and fresh seafood. This product has no bones and 100% clean. My favorite!
We have Fire Grilled Taylor Sausage and Tomatoes Tossed with Penne Pasta in a fresh basil white wine butter sauce. It is very light, fresh and local. Speaking of very light and fresh our salad is to die for this month, Tempura Battered Chinese Shrimp with pea sprouts, Asian vegetables and greens tossed with a sesame ginger dressing, won tons and sesame seeds. It is tasty, delightful and satisfying.
Come and try our new fresh sheet this month of July and let us know what you think. Chef Dale Fowler