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