Quite a few good dishes this weekend ... a few new, a few familiar and a couple requests.

It's funny, last week explaining that I do not have internet at the cafe and to * call * after 9:00 on Friday, Saturday and Sunday.  Came home on Sat. & Sun. night to find emails that day requesting rez' for those days. Sorry, but, it was on the web page all week last week. 
I just don't understand why a smartphone is used for everything but, a telephone.

Oh yeah, contrary to "word on the street " ... 
we are not closing.

Friday night "those ginormous shrimp" pair up with fresh seared pineapple in a killer curry with Kaffir lime leaf and coconut. Also on the menu is a new pork dish from Ecuador with Annatto paste and aromatic spices and one of my favorites, a Yucatecan dish with turkey and chilmole.

Saturday night a little Oaxacan & house fusion with chicken with a macadamia nut crust hit with Ancho and orange salsa. A savory salmon with orange pomegranate salsa and a cold smoked pork loin chop with orange tequila sauce.

Sunday night "those ginormous shrimp" reappear in a classic Spanish dish with tons of garlic and crusty bread. A cafe favorite .. ravioli with chicken Bolognese and another new fusion dish with garlic stuffed pork loin cooked in hard cider with apples and onions.

To the menus ....

1zero6 Rolls
Pork ground with garlic, chili and spice. Rolled in pasta sheets and oil fired, served with citrus sauce.
Cha Cha Kroot
Little rice flour cakes with Spanish chorizo, coconut and scallion hit with sweet chili sauce.

Kaeng Khua Saparot
Those ginormous shrimp wok fired with chili, garlic and fresh red curry paste. Tossed with wok seared fresh pineapple, Kaffir lime leaf and coconut milk. Simmered and finished with grape tomatoes and basil leaf. Served with saffron rice.

Pernil Lojano
Regional Ecuadorian dish of pork loin stuffed with garlic cloves, rubbed with spice paste of annatto seed, clove, naranja agria, cinnamon and onion. Slow roasted, sliced and served with pan browned potatoes, pickled onion salad and salsa aji de tomate.

Pavo con Chilmole
Turkey breast sliced, pan fired and finished in stock with fresh recado of Annatto seeds, chili, aromatic spice, bitter orange and fresh oregano from the garden. Served with saffron rice, tortillas and tamarind avocado salad.

 Tostadas de Jaiba 
Little corn tortillas crisped and topped with crab meat, avocado, chili, tomato and Sakura sauce.
Bolas di Jamon
Ham ground with spice, herbs, chili and balsamella. Rolled in crumb and oil fired. Served with spicy sweet chili sauce.

Salmon with Pomegranate Orange Salsa
Salmon filet rubbed with spice mix and grilled. Hit with salsa of pomegranate arils, orange slices, herbs and chili. Served with molded Russian salad and grilled asparagus.

Chuletas Ahumadas
House cut boneless pork loin chop lightly cold smoked and pan fired. Hit with sauce of orange juice & zest, garlic, stock and NM honey. Flamed with tequila and spiked with Spanish pimenton. 
Served with camote corn cake and calabaza.

Chicken with Macadamia Crust
Chicken breast opened and flattened, seasoned and pressed into a mix of ground Macadamia nuts, spice and Panko, then roasted. Hit with sauce of Ancho chili, garlic and fresh orange juice. Served with our camote corn enchiladas and salad.

Shrimp Cocktail
House version with poached shrimp chilled and mixed with our special cocktail sauce. Served with saltines.
Antipasti Migliore
Plate of assorted Italian meats, cheese, roasted red peppers and olives. Served with garlic crostini.

Gambas al Ajillo
Straightforward dish of those ginormous shrimp pan fired in butter, olive oil and lotsa garlic. Hit with Cognac and Spanish pimenton. Served with fresh crusty bread and a greens salad.

Ravioli Bolognese di Pollo
Plump cheese ravioli tossed with a twist on classic Bolognese ... chicken, pancetta, leeks, garlic, carrot tossed pan fired, simmered with wine, stock, pomodoro and cream. Finished with fresh oregano from  the garden and Pecorino Romano. Served with a greens salad.

Cider Roast Pork
Pork loin rubbed with thyme, grated onion and Spanish pimenton. Roasted with apples, onion, garlic, herbs and hard cider. Sliced and hit with pan cider sauce and served with the roasted apples, onion and  roasted sweet potato wedges. Salad on the side.

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 after 7:00, as we DO run out of popular dishes early, as other folks do reserve their choices. All large parties 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!

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

Gift certificates are accepted for regular nightly dinner ... 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!