Well .... I am back from Cyprus! 
The emails were a result of someone who had hacked my Microsoft mail account. The "fix" was very interesting, even my profile was hijacked. I now live in Nigeria AND the United Kingdom and I now speak Arabic. Don't quite understand hijacking an email account ~

Some good rain this week and it is inspiring me with the menus. Again, been working on a few recipes and they are ready to hit the table. Also, this weekend some dishes that are my favorites to prepare.

Friday we start with a Viet-Mex fusion salmon dish that has very interesting flavor notes. A new steak dish with Bavette (house steak) with caramelized onions and garlic and finally, more house fusion with a Thai stuffed chicken breast with coconut green curry gravy.

Saturday night a killer duck dish with a fig balsamic sauce. The Spanish classic, a dish I totally enjoy preparing ... Gambas al Ajillo with garlic and those ginormous shrimp and to round out the menu, our house lasagne with beef and spinach.

Sunday night we start with a seafood Pho, assorted seafood in a very aromatic and exotically  spiced broth with rice noodles and herbs/greens. A new dish with pork tenderloin spice and wrapped in pork belly. One of my absolute favorite dishes from one of my favorite haunts in San Francisco ... 5 Spice chicken from Cordon Bleu Vietnamese counter cafe, grilled spiced chicken and rice with a killer meat sauce.

To the menus ....

Sorry, we are booked this night.

Shrimp Puffs
Shrimp ground with spice, Panko and Kaffir lime leaf. Oil fired and served with lemongrass sauce.
Cha Cha Kroot
Little rice flour cakes with Spanish chorizo, coconut and scallion hit with fresh mole.

Vani Chipotle Ca Hoi
A little Viet-Mex fusion with wild salmon rubbed with Vietnamese vanilla, Chipotle chili, honey and garlic. Dusted with sea salt and thyme, then grilled. Served with spiced camote cakes and vegetable.

Bistecca di Falda
Our house steak (Bavette) marinated in garlic oil, fruit vinegar and garlic. Pan seared and oven finished. Sliced and hit with sauce of caramelized onion, garlic, wine and herbs. Served with roasted garlic mashers and a greens salad.

Ohk Kai
A little Thai-House fusion with this dish. Chicken breast pounded and marinated in Thai spice and then rolled around a filling of shrimp, Panko, herbs and ginger. Roasted, sliced and hit with a fresh coconut green curry sauce. Served with whipped camote and vegetable.

Dumplings of chicken, pork, ginger and spice boiled and served with traditional sauce.
Summer Rolls
Poached shrimp, fresh greens, herbs from the cafe garden rolled in rice paper and chilled. Served with nuoc cham.

Petto d' Anatra
Italian house fusion with duck breast seasoned and cooked on an iron chapa, sliced and hit with sauce of reduced Fig Balsamic, garlic, fresh rosemary, sage and thyme. Served on a bed of kale wok fired with garlic and lemon. Sharing the plate with whipped camote.
21.95  <<< Sold out >>>

Gambas al Ajillo
Cafe favorite of those ginormous shrimp pan fired with lotsa garlic, Irish butter, olive oil and Cognac. Finished with Spanish pimenton and parsley, served in a clay casuela with a hunk of fresh crusty bread and a greens salad.

Lasagne di Casa
Fresh pasta sheets layered with seasoned ground steak, pancetta, fresh spinach, balsamella, cheeses and fresh pomodoro. Capped with fresh mozzarella and baked. Served with a fresh greens salad.

Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
Thai Empanadas
Shrimp, pork and Thai spice ground together and folded in a pasta sheet, then oil fired. Served with sweet chili sauce.

Seafood Pho
Shrimp, baby clams, field mushrooms and fresh spiced fish balls served over rice noodles in an aromatic broth of fish stock spiced with onion, star anise, cardamon, cinnamon, ginger and fennel seeds. Finished with coriander leaf, basil and chili slivers.

Pork Tenderloin in Pork Belly
House dish of pork tenderloin spiced and wrapped in seasoned pork belly, pan seared and oven roasted. Sliced and served with Vietnamese tamarind sauce, steamed rice and vegetable.

5 Spice Chicken
Killer dish of chicken marinated in our 5 Spice mix, white pepper, garlic and palm sugar. Grilled and served with rice hit with special meat sauce and Viet slaw.

Please read thread below ... thanks.
* We are a small cafe and we strongly recommend making a reservation.

We strongly suggest you call and reserve your choice with your reservation, especially if your party is 4 or more ... or after 7:00, as we DO run out of popular dishes early, as other folks do reserve their choices.   All large parties (4 or more) must pre-order. I shop daily for that night only, food is not rolled over into the next days menus.
Just a helpful insider tip!

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!