Another week with rain .... nice.
I will be utilizing the garden this weekend, big time.
This weekend will feature five new dishes and a couple of requests.
Friday we start with those ginormous shrimp with Singapore chili crab sauce, just to spice it up!
Also that night, Russian walnut chicken served with Russian molded salad and a killer pork curry with fresh naan from southern India.
Saturday night is "Dago Night ~ Duro Nucleo" .. including 2 desserts!
A twist on ravioli with our house made Turkish ravioli with lamb and spice. Also, a pork scaloppine with prosciutto and mozzarella and a super creamy pasta Alfredo with those ginormous shrimp fired in butter and garlic.
Sunday night ... a new appetizer, roasted eggplant with chili and spice served with fresh made shrimp chips. Steam poached wild salmon with hot & sour herb salad, spicy lemongrass beef & green mango salad and a very fresh chicken lemongrass curry with lemongrass and Kaffir lime leaf from our garden.
Again, I want to thank those who read and understand the "MO" (modus operandi) of the cafe and order with their reservation. It just makes everything so much smoother and cuts down on waste.
To the menus ...
Sorry, we are booked this night.
Dumplings of pork, chicken, ginger and spice boiled and served with traditional sauce.
Pasta squares folded over ground shrimp, spice and herbs, oil fired and served with spicy crema aguacate.
Prawns with Chili Crab Sauce
Those ginormous shrimp hit with sea salt and then wok fired with spicy sauce of Thai chili, ginger, garlic, shallots, tomato, egg and coriander leaf. Served with steamed saffron Basmati rice and spicy snap peas.
House dish of chicken rubbed with garlic and roasted crisp and golden. Hit with sauce of stock, saffron, crushed walnuts, onion and spice. Served with molded Russian salad and spiced beets.
Kerala Pork Curry
Pork tenderloin wok fired with turmeric root, onion, garlic and then simmered with fresh masala paste of ginger, garlic, cinnamon, clove, cardamon and other aromatics. Finished with tomato, curry leaf, fruit vinegar and chili. Served with Saffron rice and fresh Naan.
Sorry, we are booked this night.
Heirloom tomatoes sliced and layered with fresh mozzarella and basil leaf. Hit with aged balsamic, Portuguese cream salt and olive oil.
Italian meats, fresh mozzarella and roasted peppers hit with olive oil and pepper. Served with crostini.
Ultra Fettuccine Alfredo con Gamberetti Aglio
The ultimate Alfredo ... fettuccine tossed with sauce of cream, mascarpone, nutmeg and fresh parmigiano. Topped with those ginormous shrimp pan fired in Irish butter and garlic. Finished with Italian parsley and served with a greens salad.
House dish of lamb ground with Turkish spice of cinnamon, clove, dill, lemon, onion, garlic and chili. Folded in fresh pasta sheets and hit with sauce of stock, yogurt and garlic. Finished with Italian parsley and pimenton. Served with a greens salad.
Scaloppine di Maiale all Romana
Pork loin cutlets pinned with fresh mozzarella, prosciutto and fresh sage leaf from the garden. Pan fired in butter and olive oil with lemon and wine. Served with polenta squares and a salad.
Special ( limited ) desserts tonight ... Crostata Ricotta & Crema di Mascarpone.
Saffron Crab Kroot
Little rice flour cakes with crab meat, saffron and scallion. Hit with sweet chili sauce.
Chili Eggplant with Shrimp Crisps
Roasted eggplant mixed with chili, garlic, lemongrass and herbs. Served with fresh shrimp chips.
Poached Saffron Salmon with Hot & Sour Herb Salad
House dish of wild salmon filet steam poached with saffron, chili, nam pla, lime juice and Kaffir lime leaf. Topped with herb salad of coriander leaf, mint, bean sprout tossed with poaching liquid and garlic. Served with steamed imported Basmati rice.
Lemongrass Beef with Green Mango Salad
Hanger steak marinated in lemongrass, chili, coriander root, Kaffir lime leaf, ginger and nam pla. Grilled medium rare to rare (only), sliced and laid atop salad of green & ripe mango, coriander leaf, mints, basil, red onion, chili and watercress. Hit with tamarind dressing, topped with crispy shallot and served with steamed imported Basmati rice.
Chicken with Lemongrass Curry
Chicken wok fired with garlic and curry paste of lemongrass, chili, Kaffir lime leaf, shallot, coriander root, garlic, belacan and nam pla. Simmered lightly in stock with shredded Kaffir lime leaf, palm sugar and lemongrass. This is a dry curry. Served with steamed imported Basmati rice and vegetable.
Please read thread below .. thanks.