Please note: 
  The cafe will be closed from Friday, August 25th until Friday, Sept. 8th. I will be in the mountains of Mexico in Guanajuato and San Miguel de Allende, along with the outlaying villages chilling out and gathering goodies for the cafe and, of course ... eating.
This will be the first time in this region of Mexico and I am looking forward to continuing my love of photographing Mexico and discovering new food finds and tastes to bring home to the cafe.


 Friday night features grilled Swordfish steaks cafe cut from the loin with Serrano [chili] Pineapple relish. Also, this evening, a nice Vietnamese Brazilian fusion steak with a green curry sauce and another fusion dish with squid ink pasta tossed with shrimp and pork with a Pan-Asian flavor note.

Saturday night a twist on a classic Chinese shrimp dish, Salt & Pepper Squid. Baja squid sliced and wok fired with Vietnamese smoked black pepper, sea salt and a touch of hot chili, not too hot, but, just enough. Garlic pork chop with our mushroom cream Orzo is in the line up, along with chicken in a red Pipian mole with field mushrooms.

Sunday night, a cafe favorite, Lemongrass Salmon with Thai corn cakes. By request, our Poblano Shrimp Lasagne with a garlic balsamella and imported Trecce dell'Orto pasta hit with roasted eggplant and Halal lamb ragù.



To the menus ~

FRIDAY NIGHT
<<< BOOKED >>>
Chicken Stix
Chicken sliced and marinated in ginger, garlic and chili. Skewered and grilled.
 Then hit with special glaze.
Mu Kroot
Little rice flour cakes with seasoned pork, coconut and scallion. Hit with coconut custard and served with plum sauce.
7.50


Espada Steak
Special cafe cut from the loin of the Swordfish, marinated and then grilled. Hit with relish of Serrano chili, pineapple, wild honey and herbs. Served with rustic potato cakes and salad.
25.

Bife com Caril
 House cut NY strip marinated in pineapple, chili and spice, grilled and hit with house made green curry. Served with smashed potatoes with Amish garlic butter and salada do sprout.
24.

Pan-Asian Pasta Nera
Squid ink string pasta pan tossed with pan fired wild white shrimp, pork tenderloin, onion, chili and spice, hit with Pan-Asian sauce and finished with basil and crispy shallot. Served with a salad.
21.


SATURDAY NIGHT
Soffi di Pesce
Fish cubed, seasoned and dredged in our saffron batter, oil fired and served with house tartar sauce.
Lumpia ~ Shanghai Style
Mince of beef, onion, carrot and spicy bean paste rolled in pasta sheets and oil fired. Served with Thai jaew sauce.  
7.50


Salt & Pepper Squid
Baja squid sliced and seasoned, wok fired with garlic, chili, Vietnamese smoked black pepper and sea salt. Served atop spicy quinoa and finished with scallion and chili threads. Sided with asparagus sprout salad.
25.

Chuleta al Ajo
Cafe cut pork loin chop marinated in garlic, olive oil and Amazon black salt. Grilled and served with our orzo with mushroom cream and a greens salad.
21.

Pollo con Pipián Rojo Mole
Chicken breast seasoned and grilled, hit with mole of pumpkin seed, chilies Costeño Rojo & Guajillo, tomato, spices and herbs. Served with yellow rice and a greens salad.
19.


SUNDAY NIGHT
<<< BOOKED >>>
Summer Rolls
Poached shrimp, greens and fresh herbs rolled in rice paper and chilled. Served with tirk salouk.
  Pork Pepper Stix
Pork tenderloin sliced and marinated in garlic, black pepper and háoyóu. Skewered and grilled.
7.50

 
Poblano Shrimp Lasagne
Poblano chilies roasted, sliced and layered with with shrimp, cheese, pasta sheets and fresh garlic balsamella. Capped with fresh mozzarella and baked. Finished with crab meat and chili threads. Served with a greens salad.
25.

Grilled Lemongrass Salmon
Coho salmon filet marinated in lemongrass and seasoned, then grilled. Hit with house lemongrass sauce and served with Thai corn cakes and grilled baby bok choy.
25.

Pasta con Ragu di Migliore
 Imported Trecce dell'Orto (garden braids) finished in rich sauce of Halal lamb, roasted eggplant, tomatoes and garlic. Finished with chili threads and Pecorino Romano. Served with a salad.
20.

Please read thread below ... thanks.

* We are a small cafe ( 6 tables ) and we are by reservation.*
We strongly request you call and reserve your choice with your reservation or before reservation day if booked in advance. Failure to do so tells me you're cancelling the rez. Since each night is a different menu, we don't prepare mass quantities and hope it sells ... food is not rolled over into the next days menus. I shop daily and prep for that night's reservations only. 
For vegetarian/vegan or dietary restrictions, we need advance ( 24 hours ) notice.
Just a helpful insider tip!

If you are using a gift certificate, please say so when making your reservation. 

Gift certificates are valid for 3 months. 
Gift certificates are accepted for regular dinners ... not for special event dinners.


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!