Well, the stove is back up and working. 
Since Sunday night was cancelled, I will be posting that menu for this coming Sunday night.

Saturday night is the "Dia de Los Muertos" dinner, which is booked. Dinner starts at 6:00 pm.
If you did not see the menu the past 3 weeks, email me and I will send it to you.

Friday night, an old "Spaghetti Western" favorite, ravioli with classic northern Bolognese sauce.
Also, that night, a little fusion with our "Thai-Talian" Tagliatelle with shrimp and Jiaozi with Tomato Ginger sauce.

I am going to Tucson this week and if all goes well, there will be another addition to Friday nights menu ... Trick or Treat?
It will be a Treat ... Osso Buco on Friday night, very limited servings.

To the menus ...

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Due to the fact that I have no internet thanks to Comcast only having customer service 2 days a week, please call to make reservations (575.313.4418). The issue will not be remedied till next week. 
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1zero6 Rolls
Spiced beef, Saifun and herbs rolled in fresh pasta sheets and oil fired. Served with dipping sauce.
Tod Man Pla
Fish ground with Kaffir lime leaf, spice and nam pla, shaped and pan fired. Served with nuoc cham.

"Thai-Talian" Tagliatelle
House dish of flat string pasta tossed with sauce of Thai Gach Tom, chili, fresh tomatoes and herbs. Finished with those ginormous shrimp wok fired with garlic. Served with a greens salad with special dressing.

Ravioli Bolognese
Plump cheese ravioli hit with our Bolognese sauce of steak, pancetta, la Trinita, wine and a touch of cream. Finished with Italian parsley and fresh oregano. Served with a salad with our special dressing.

Pork Osso Buco
Pork shank seasoned and pan seared, then oven braised for hours with wine, leeks, herbs and spice. Served with garlic mashers and a greens salad.

Jiaozi with Tomato Ginger Sauce
House dish of crisp wok fired dumplings with pork, chicken and spice hit with sauce of fresh tomatoes, ginger root, scallion and spice. Finished with coriander leaf and dried shallot. Served with a salad hit with special dressing.

Closed for special "Dia de Los Muertos " Dinner.

Crab Kroot
Little rice flour cakes with crab meat, scallion and coconut hit with saffron coconut custard and served with sweet chili sauce.
Tod Mun Gung
Shrimp, fish, Kaffir lime leaf and spice ground together, shaped and pan fired. Served with ginger chili sauce.

Reef Filets
Wild salmon marinated and dusted with rice flour, wok fired with paste of coriander root, white pepper, garlic, chili and galangal. Served with chili lime sauce, steamed Basmati rice and vegetable.

Pork with Orange Tamarind Sauce
House cut boneless pork loin "chop" marinated in citrus, honey, chili and spice. Grilled and hit with sauce of tamarind, orange juice & zest, palm sugar and stock. Served with whipped camote cake and vegetable.

Gai Pan Takrai
One of my favorite dishes to prepare. Chicken ground with lemongrass, garlic, coriander root, carrot and white pepper. Molded on a lemongrass stalk and roasted. Served with steamed Basmati rice and vegetable salad.

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