Looks like we get to dry out a bit ....
Been a busy week at this point, still "winterizing" the cafe garden, dividing bamboo, snagging the last of the herbs to use this weekend and have started prep for the " Dia de Los Muertos " dinner.

" Dia de Los Muertos " dinner is Saturday, Nov. 1. 
It is one seating, family style .. one big table.
 5 course prix fixe affair .... 
by reservation only.

It is booking already with 8 seats remaining. Menu to be announced soon. I am preparing traditional Oaxacan with some fusion (curing meats and such) to mix it up a bit. Gotta keep the tradition going ~

 Received some beautiful peppers and tuna from several customers that will be featured in this weekends line up. Tuna is Prickly Pear cactus fruit ... very tasty! In one of the mercado stalls in Oaxaca there is vendor who makes a killer nieve (snow cone) with tuna. If you ask, he will hit it with a little tamarindo ~ perfect!

To the menus .....

Crocchette di Pollo
Spiced chicken poached, then ground with garlic and spice. Shaped, dredged in crumb and oil fired. Served with herb aioli.
Cocktail di Gamberetti
Shrimp spiced and lightly poached, then chilled and served with our house cocktail sauce.

Conchiglie con Granchio
Large pasta shells stuffed with crab meat, fresh herbs, cheese and spice. Baked in roasted garlic balsamella with fresh Mozzarella and Ricotta Salata. Served with a greens salad.


"Thai-talian" Peperoni Ripieni
Local organic Bell peppers stuffed with shrimp, ground spiced pork loin, pancetta, herbs and northern Thai spice. Oven braised in sauce of tomato, garlic, lemongrass and palm sugar. Served with a greens salad hit with our fresh lemongrass dressing.

Lasagne de Polpetta
Migliore di Nonna .... meatball lasagne. Mix of beef, veal, pork, fresh herbs and spice shaped and pan seared, then baked in pomodoro. Sliced and layered with pasta sheets, fresh herbs, ricotta, pomodoro and mozzarella. Baked and served with a greens salad.

Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
Tod Man Pla
Fish ground with ginger, garlic, spice and Kaffir lime leaf, shaped and pan fired. Served with nuoc cham.

Salmon with Pomegranate Salsa
Wild salmon filet rubbed with achiote, garlic and citrus juice, pan grilled and hit with salsa of pomegranate arils, jalapeno, onion and herbs. Served with Thai corn cakes and greens salad.

Nahuel Malal
Pork tenderloin medallions rubbed with our spice mix, rolled in bacon studded with sage leaf, then grilled. Hit with sauce of tuna, citrus and spice. Served with camote cake and a greens salad.

Niwatori Katsu
Chicken breast pounded and marinated, dredged in Panko and pan fired crisp. Served atop a bed of dressed cabbage and hit with fresh Tonkatsu sauce. Served with steamed rice and vegetable.

Mini Tlayudas
Corn tortillas crisped on a comal and spread with chintesle, black beans, pork, avocado, pickled jalapenos and onion. Hit with crema aguacate.
Cha Cha Kroot
Little rice flour cakes with Spanish chorizo, coconut and scallion hit with crema jalapeno.

Camaron de Yucatan
Killer dish of those ginormous shrimp marinated in achiote paste, citrus and spice, folded in banana leaf with tomato, onion and peppers, then grilled. Served with arroz blanco, X'nipek and a greens salad.

Cerdo con Salsa Chipotle Frambuesa
Pork tenderloin rubbed with our Oaxacan dry rub and grilled. Sliced and hit with fresh raspberry chipotle sauce. Served with whipped camote and a greens salad.

Tamales Oaxaquenos
THE tamal from Oaxaca .... chicken spiced and slowly braised with Oaxacan chili. Banana leaf is spread with fresh masa and house made Mole Negro with chili and spice from the Benito Juarez Mercado in Oaxaca. Chicken is added and banana leaf is folded and steamed. 
Served with spicy slaw.

Please read thread below ... thanks.
* We are a small cafe and we strongly recommend making a reservation. 
If you are using a gift certificate, please say so when making your reservation. 
Gift certificates are accepted for regular nightly dinner ... not for special event dinners.

We strongly suggest you call and reserve your choice with your reservation, especially if your party is 4 or more ... or after 7:00, as we DO run out of popular dishes early, as other folks do reserve their choices.   All large parties (4 or more) must pre-order. I shop daily for that night only, food is not rolled over into the next days menus.
Just a helpful insider tip!

We also offer a 5% cash discount to defray credit card processing fees. This helps keep cafe prices down.

 Our "Torte del Chocolate" . . . beyond decadent!