First things first ...
Closed December 25th until Friday, January 6th. 
 The annual X-Mas Eve Dinner is booked. 

All kinds of goodies coming in from around the globe ... one of the best this week, wild Kaffir lime leaves from Thailand that will be used in a couple of  dishes this weekend. I have been waiting for over a month for these leaves and they are perfect for curries.
Speaking of curries .. Friday night, fresh green curry chicken with these leaves and a little tweek on a cafe favorite .. Norwegian salmon with pistachio and cashew crust with herbs. Finishing the line up, a savory chuleta with umami seasoning.

Saturday night, again with the Kaffir leaves with a citrus shrimp dish with wild Mexican shrimp. A dish with the best sauce from one of my favorite cafe's in Oaxaca, tortellini with Bolognese Bianco with Pecorino Romano and herbs. A little fusion with chicken breast opened and layered with Prosciutto cheese and black garlic.

Sunday night, more fusion with pasta and wild shrimp with Guatemalan spice and another Guatemalan inspired dish with chicken with Antigua spice grilled in banana leaf. Last, but, not least ... pork tenderloin long steaks seasoned, grilled and hit with peach & chili sauce.

To the menus ~

FRIDAY NIGHT
Cha Cha Kroot
Little rice flour cakes with Spanish chorizo, coconut and scallion served with salsa di  chili Costeno.
Chicken Satay
Chicken marinated in Indian spice, skewered and grilled. Served with yellow curry chutney sauce.
7.50


Salmon with Pistachio Cashew Crust
Norwegian salmon spiced and hit with mixture of pistachio and cashew nuts, spices, garlic and oil. Roasted and served with Urab Sayur and yellow rice.
24.

Chuleta Umami
Cafe cut pork loin chop marinated and grilled, then pan fired with cafe umami seasoning and served with grilled asparagus and  smashed Dutch butter potatoes.
22.

Green Curry with Chicken 
House green curry paste pounded with lemongrass, chili, Kaffir lime and herbs. Chicken simmered in coconut milk and curry paste. Simmered with Japanese eggplant, chili, nam pla and wild Kaffir lime leaf. Finished with basil leaf and chili. Served with yellow rice.
19.

SATURDAY NIGHT
Salmon Puffs
Norwegian salmon cubed and dipped into special batter, then oil fired. Served with house tartar sauce.
Shrimp & Corn Cakes
A little Thai fusion with sweet corn, minced wild shrimp, Kaffir lime leaf and spice pan fired and served with sweet chili sauce. 
7.50


Citrus Shrimp
Wild shrimp marinated, wok fired with chili, lime, garlic and lemongrass. Flash simmered in sauce of citrus juices, Kaffir lime leaf and palm sugar. Served with rice and rojak salad.
23.

Tortellini di Bolognese Bianco
From my favorite Italian cafe .. in Oaxaca. Plump cheese tortellini tossed with sauce of minced steak, garlic, wine, herbs, cream and fresh stock. Finished with Parmigiano Reggiano and parsley. Served with a greens salad with marinated fresh mozzarella.
20.

Rotolo di Pollo
Chicken breast opened and layered with prosciutto, garlic, cheese and fresh herbs. Rolled, tied and pan seared, then roasted. Sliced and hit with sauce of field mushrooms, wine and herbs. Served with roasted potatoes and salad.
19.


SUNDAY NIGHT
Guate Roll
Seasoned pork ground with chili, mixed with sweet corn, onion and spice. Rolled in pasta sheets and oil fired. Served with coriander chili sauce.
Cevapi
Beef ground with onion, garlic, pimenton and pepper. Shaped and grilled. 
Served with ajvar.
7.50


Pasta de Camarones Amarillo
Saffron string pasta tossed with marinated wild shrimp simmered with the Trinity, chili, herbs, black garlic and grape tomatoes. Served with a greens salad.
23.

Cerdon con Salsa Duranzo 
Pork tenderloin cut into long steaks and marinated. Grilled and hit with sauce of peaches, Gaujillo chili and spices. Served with our green onion potato pancakes and a greens salad.
21.

Pollo Chipilapa
Chicken breast marinated and wrapped in banana leaf with Antigua spices, shallot, tomato and herbs. Comal fired and served with potatoes with Ancho chili butter and with a salad.
19.

Please read thread below .. thanks.

* We are a small cafe and we are by reservation.*
We strongly request you call and reserve your choice with your reservation. 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. 
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!