Man ... it's HOT !!
This is definitely swaying the menus for this weekend. Looks like the grill outside will be put into good use with quite a few dishes. Others will be nice and cool with big flavor.
Friday night, an Italian pasta dish with the last of the Calabrese nduja. Also, a very tasty and succulent "Thai-talian" pork belly dish with rapini and a cool Thai beef salad with all the Thai flavor notes hit.
Saturday night, a cool refreshing Thai seafood salad with prawns and swordfish, along with "Thai-Mex" slow cooked pork ribs from the smoker and a traditional grilled chicken dish from Laos.
Sunday night one of my favorites, Vanilla Chipotle salmon with Malaysian Rojak salad. A savory red chicken curry with Kaffir lime and a cafe favorite .. Shrimp Louie 106 with a little fusion added.
FYI announcement for visitors ...
Silver City passed a "hands free" cell phone ordinance, just a heads-up.
Apologizing in advance .. next week we will be refurbishing and painting the front of the cafe.
To the Menus ~
Tod Man Pla
Assorted fish ground with Kaffir lime leaf, garlic, lemongrass and Thai spice, pan fired and served with jaew sauce.
Crab meat, spiced cream cheese, galangal, shallot and tamarind fold in pasta sheets and oil fired. Served with spicy sweet chili sauce.
Thai Beef Salad
NY strip marinated in Thai spice, grilled and sliced thin. Presented on a bed of greens with fresh herbs, shallot, chili, cucumber and tomato. Hit with special dressing and finished with Thai basil and dried shallot. Served with steamed Basmati rice.
"Thai-Talian" Pork Belly
Local meaty pork belly braised in light soy, ginger, garlic, stock and wine. Tossed with pan sauce, star anise and palm sugar. Served over thick string pasta with fresh herbs, rapini and scallion.
Tortellini alla Nduja
Cheese tortellini tossed with sauce of Calabrese nduja, garlic, San Marzano tomatoes and parsley. Finished with Parmigiano Reggiano and served with a greens salad.
Dumplings of pork, chicken, ginger and spice boiled and served with traditional sauce.
Japanese croquette of potato, pork, onion and carrot. Rolled in Panko and oil fired. Served with spicy tonkatsu sauce.
Cool and refreshing salad of spice grilled Swordfish, prawns and scallops served over fresh greens with chili, shallot and tomato. Hit with dressing of lemongrass, Yuzu, nam pla and palm sugar. Served with steamed Basmati rice.
Costillas de Oaxaca
Pork loin back ribs rubbed with our Oaxaca rub and slowly roasted and smoked. Hit with special mop sauce of vanilla and honey. Served with Japanese potato salad.
A very savory dish from Laos with chicken marinated in garlic, black pepper, Kaffir lime, lemongrass, light soy, palm sugar and chili sambal. Grilled and served with mango salad and sticky rice.
Lumpia ~ Shanghai Style
Beef minced with garlic, onion, carrot and spice. Rolled in pasta sheets and oil fired. Served with traditional sauce.
Little rice flour cakes with pork loin minced with chili, oyster sauce, coconut and scallion hit with coconut custard and served with sweet chili.
Vanilla Chili Salmon
Norwegian salmon marinated in Madagascar vanilla, Ancho & Chipotle chili, wild honey and garlic, Brushed with olive oil and grilled. Served with poached asparagus and Olivye salad.
Shrimp Louie 106
House dish of prawns poached in spiced bouillon, chilled and served over greens with hard boiled egg, tomato, olives, cucumber and avocado. Hit with house fusion Louie dressing and served with saltines.
Red Curry Chicken with Kaffir Lime
Chicken breast sliced and hit with nam pla. Wok fired with fresh red curry paste, Koikuchi soy, Kaffir lime leaf and green beans. Finished with dried shallot. Served with Nasi Goreng.
Please, read thread below .. thanks.