Interesting weekend ahead with the beginning of the Chinese Lunar New Year and Valentines Day. So ... in true fashion, the menus will reflect both with a little added extra.
Just a heads-up ~
Valentines Day is booked.
The cafe will be closed from March 27th until April 8th. I will be in southern Chiapas garnering new foods and recipes ... and eating.
Friday night will feature a house pasta dish that I served awhile ago, true umami flavor notes with shrimp and Shiitake mushrooms. Also that night, a big flavored southeast Asian fish dish and a thick grilled chuleta with orange and tamarindo glaze.
Saturday night, one of my favorites with a little house fusion. 5 Spice chicken with special meat sauce from Vietnam. A special Ginger Fish from northern China and spiced grilled pork tenderloin with chili mushroom sauce.
Sunday night, a Valentines menu with Oaxacan Filet Mignon with crema and mole, a cafe favorite of large shrimp with garlic and Cognac, wild salmon and Kaffir lime medallions and a little Middle Eastern & Mexican dance with pomegranate hen.
Also, I am stoked and lucky enough to have procured another ultra-premium Sake to add to our killer list.
This is off dry and perfect for our menus.
To the menus ~
Dumplings of pork, chicken, ginger and spice boiled and served with traditional sauce.
Saffron Crab Kroot
Little rice flour cakes with saffron, crab meat, scallion and coconut hit with coconut custard and served with sweet chili sauce.
Salmon filet rubbed with spice paste of Thai green peppercorn, ginger, coriander root and spice. Wok fired and hit with spicy chili lime sauce. Served with Basmati rice and Sayur Urab.
House dish with thin pasta tossed with sauce of Shiitake mushrooms, large shrimp, Koikuchi soy and Umami seasoning. Finished with green herbs and Parmigiano mix. Served with a greens salad with house Wafu dressing.
Chuleta con Salsa de Narnaja e Tamarindo
Cafe cut pork loin chop rubbed with our Oaxacan spice mix, grilled and hit with a savory citrus glaze with the twang of tamarind. Served with whipped camote and heirloom tomato curtido.
Shrimp "poached" in citrus, mixed with chili, onion, tomato, avocado and spice. Chilled and served with galletas saladas.
Char Siu Rolls
Cantonese roast pork, Sai Fun, greens and herbs rolled in rice paper. Served with fresh Jaew sauce.
Marinated fish filet wok fired with garlic and ginger. Flash simmered in wok fired sauce of ginger, nam pla, garlic, red pepper, Shiitake mushrooms and scallion. Served with Basmati rice and poached asparagus.
Lomo de Cerdo de Oaxaca
Pork tenderloin marinated in chinestle and sea salt. Grilled and sliced, hit with sauce of Pasilla Negro and Ancho chilies, field mushrooms, stock and spice. Served with cunas de la patata and salad.
5 Spice Hen
From my favorite Vietnamese counter cafe in San Francisco. Game hen marinated in our 5 spice mix, Shaoxing wine and spice. Grilled and served with Basmati rice hit with special meat sauce and Asian slaw.
Since this night is booked, please ... respond with *all* menu choices before Saturday morning. Thank you.
Croquetas de Gambas y Cerdo
Pork loin ground with shrimp and spice. Rolled in crumb and oil fired. Served with house made garlic and Aleppo chili aioli.
106 Summer Rolls
Poached shrimp, fresh greens, scallion and green herbs rolled in rice paper and served with spicy peanut sauce.
Filete de Res de Oaxaca
Beef tenderloin rubbed with special spice mix, comal seared and then roasted. Hit with our house mole and crema. Served with roasted garlic potatoes and asparagus.
Gambas al Ajillo
Prawns wok fired in butter, olive oil, chili and lotsa garlic. Hit with Cognac and flamed, finished with Spanish pimenton and parsley. Served with a hunk of fresh crusty bread and a greens salad.
Tortas de Salmon de Kaffir
Sock Eye salmon cleaver minced and mixed with Kaffir lime leaf, ginger, garlic, chili and spice. Pressed in Panko and pan fired. Served with lemongrass sauce and saffron infused Nasi Goreng.
Gallina de Granada
Game hen seasoned and rubbed with lemon, salt, spice and turmeric root. Flash roasted, then grilled. Hit with spiced pomegranate molasses. Served with Russian salad and heirloom tomato curtido.
There will be three special desserts this night, including Mr. Lyford's favorite, our chocolate Dulce de Leche cake with Chantilly Creme and Raspberries.
Please, read thread below ... thanks.