This weekend will feature some new dishes I have been working on and a little tweeking on some classics. I also want to get another round on the BBQ grill, that'll be Saturday night. All things on a stick and grilled over hot wood coals.
Side note: Do not utilize TripAdvisors "menu listing" for the cafe. They just cannot comprehend that we have daily changing menus. Sorry for the confusion, but, I have tried ... they refuse to eliminate the listing. The only page for weekly menus is right here.
To the menus ....
Potatoes, herbs, cheeses and nutmeg ground together, shaped, rolled in crumb mix and oil fired. Served with spicy pomodoro sauce.
Artichoke, Pine Nut and Pesto Bruschetta
Italian bread grilled and hit with artichoke hearts pan fired with garlic, toasted pine nuts and pesto. Finished with our Parmigiano Pecorino Romano herb mix.
Wild salmon filet marinated in fresh herbs, citrus and garlic. Folded in parchment with lemon slices, spice and olive oil, then roasted. Served with asparagus hit with balsamic reduction and a greens salad.
Fresh house made pasta crepes rolled around filling of crab meat, shrimp, fresh ricotta and spice. Hit with salsa bianca and mozzarella, then baked. Served with a greens salad.
A little house fusion with this dish of sweet potatoes, Russet potatoes, roasted red pepper, Sambal Oelek and orange zest. Shaped, boiled and hit with fresh herbaceous salsa di pomodoro with Thai basil and goat cheese. Served with a greens salad.
Dumplings of pork, chicken and spice boiled and served with traditional sauce.
Isaan Beef Sticks
Beef steak ground with northern Thai spice, skewered and grilled. Served with spicy dip sauce.
Lasooni Jhinga 106
Our take on a Indian classic. Those ginormous shrimp marinated in yogurt, chili, lemon, spices and ginger. Skewered and grilled over wood coals. Served with saffron basmati rice and sweet potato mash with peas and curry leaf.
Thit Lon Nuong Muoi Vung
Killer Vietnamese pork dish with our twist. Pork tenderloin sliced thin and marinated in fresh lemongrass, scallions, nam pla, honey, spice and dau hau. Skewered and grilled over wood coals. Hit with sesame salt and served with nuoc cham, rice and vegetable.
More house fusion with a Persian slant. Chicken breast cubed and marinated in saffron, yogurt, lemongrass, lime and onion. Threaded on a skewer and grilled over wood coals. Served with rice and salad of peaches, arugula, almonds and peppers hit with citrus dressing.
Little rice flour cakes with crab meat, scallion and coconut hit with saffron coconut custard and served with sweet chili sauce.
Tod Mun Gung
Shrimp, fish, Kaffir lime leaf and spice ground together, shaped and pan fired. Served with ginger chili sauce.
Wild salmon marinated and dusted with rice flour, wok fired with paste of coriander root, white pepper, garlic, chili and galangal. Served with chili lime sauce, steamed Basmati rice and vegetable.
Pork with Orange Tamarind Sauce
House cut boneless pork loin "chop" marinated in citrus, honey, chili and spice. Grilled and hit with sauce of tamarind, orange juice & zest, palm sugar and stock. Served with whipped camote cake and vegetable.
Gai Pan Takrai
One of my favorite dishes to prepare. Chicken ground with lemongrass, garlic, coriander root, carrot and white pepper. Molded on a lemongrass stalk and roasted. Served with steamed Basmati rice and vegetable salad.
Please read thread below ... thanks.