They're back ~ do watch for cyclists on the roads.
Been a busy week, enjoying the weather and friends and listening to those requests.
As mentioned last week, we will be re-configuring our beer choices. Our distributors are 
discontinuing our main line, so, some choices are gone from the cafe, soon to be replaced with specific brews for our menus. 
Was lucky to snagged some octopus for this weekend (Sunday). Will do a very nice Pan Asian seafood salad with it. Also, the Kiwi Berries are on the dessert menu this weekend.
This torte is perfect for this weather.



Friday night features a savory grilled lemongrass Salmon dish with Mayan citrus honey spiked with Aleppo chili. Also, in the line up a spicy Thai beef salad with greens and an Indo-Malay chicken curry with roti.

Saturday night three of my favorite dishes ... starting with Reef Filet, fish marinated and hit with a delicious lime chili sauce, and a little "Thai-Talian" with a twist on our Pad Thai 106. Also, a Oaxaca favorite, pork tenderloin spiced, grilled and hit with crema agria and house mole with roasted smashed potatoes.


Sunday night, a Pan-Asian inspired seafood salad with young octopus, shrimp and Ahi tuna with greens and seasoned rice ball. Pork shoulder with white miso and Thai corn cakes and 5 spice chicken with special rice.

 To the menus ~

FRIDAY NIGHT
<<< BOOKED >>>
Tandoori Chicken Stix
Chicken sliced and marinated in Indian spice, skewered and grilled. Served with spicy raita. 
Kefta Briouat
Minced beef, onion, eggplant and spice folded in pasta sheets and oil fired. Served with spicy green sauce.
 7.50

Honey Lemongrass Salmon  
  Salmon filet rubbed with lemongrass, garlic and sea salt. Grilled and hit with Mayan citrus honey and  Aleppo chili. Served with pan fired asparagus and Basmati rice.
25.

Yam Nuea
Steak marinated , grilled and sliced. Hit with mix of  lime, nam pla, chili, palm sugar and garlic. Served atop dressed fresh greens, herbs, shallot, chili, cucumber and tomato.
21.

Indo-Malay Chicken Curry
  Chicken cubed and marinated in yogurt, exotic spice and lemon. Wok fired with garlic, chili, shallot and  galangal. Simmered in coconut milk with house curry mix, Kaffir lime, curry leaf and fenugreek. Finished with basil and chili slivers, served with roti and Basmati rice.
19.

SATURDAY NIGHT
<<< BOOKED >>> 
Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
Jiaozi
Dumplings of pork, chicken and ginger boiled and served with traditional sauce.
7.50

Reef Filet
Fish filet marinated in spice paste with coriander root and white pepper. Wok fired with chili lime sauce and coriander leaf. Served with spiced rice and zucchini threads.
25.

Cerdo Oaxaqueños 
Pork tenderloin sliced thick, rubbed with spice mix and pressed. Pan fired and hit with house mole and crema agria. Served with roasted smashed potatoes and  a greens salad.
22.

Pad Thai-Talian
Pork shoulder and wild shrimp wok fired with garlic, chili, shallot and local goose egg. Tossed with linguine, sprouts, chives and special tamarind based sauce. Finished with basil leaf, crushed peanuts and chili slivers.
19.

 
SUNDAY NIGHT
<<< BOOKED >>>
Fish Puffs
Fish cubed and marinated, dredged in spiced batter and oil fired. Served with spicy house tartar sauce.
Moo Kroot
Little rice flour cakes with pork loin ground with garlic, chili and spice paste. Hit with coconut custard and served with sweet chili.
7.50

Pan-Asian Seafood Salad
Octopus braised with Asian spices, chili and lime. Sliced and tossed with shrimp and fish in spicy dressing. Served atop fresh greens, basil, mint and coriander leaf. Finished with dried shallot and chili slivers. Served with Onigiri.
25.

Buta Miso
Pork tenderloin sliced and marinated in white miso, Sake, ginger and palm sugar. Pan fired and hit with seared pineapple and slivered scallion and served with Thai corn cakes and ginger cabbage slaw.
20.
 

5 Spice Hen
Game hen spatchcocked and rubbed with house 5 spice, garlic and pepper. Grilled and served with rice hit with special meat sauce and Viet slaw.
19.

 
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. 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!