Ah yes, thinking the cold weather has gone away, time to pack the winter stuff.
The garden is full and lush with lots of herbs ready for the kitchen.
This weekend I'm gonna have some fun with the menus.
Starting with Friday, American classics with a twist. Ribs, pizza and burgers, 1ZERO6 style.
By request, Cambodian ribs, pork loin back ribs rubbed with our Khmer Krom spice mix, garlic and palm sugar and slow roasted and smoked.
Pizza with Lap Xuong (cured Chinese sausage), red curry paste, chili, fresh herbs and fresh mozzarella. Finishing with our lemongrass shrimp burger on a fresh Kaiser roll with cucumber chili relish.
Also, a special dessert ~ Chile Caribe Brownie with Vanilla Crème Anglaise.
Saturday night will feature a mix of dishes from different points on the globe.
Salmon with avocado salsa heads up the list with fresh salmon filet marinated in naranja agria, cumin and garlic. Grilled and hit with fresh avocado salsa. From South America, "Pelt of the Puma", pork tenderloin medallions marinated and studded with fresh sage leaf and rolled in apple wood bacon, then grilled. And last, but, not least .. our 5 spice chicken, adapted from my favorite Viet Café in San Francisco.
Sunday night is "Noodle Night". A collection of entree's featuring pasta / noodles with a difference. Starting with a hand made ravioli with chicken, orange zest and spice hit with lime balsamic dressing. A 'cool' Chinese noodle dish with grilled spiced chicken and peanut garlic sauce and our house Pad Thai with shrimp and pork.
To the menus ...
FRIDAY NIGHT
Summer Rolls
Poached spiced shrimp, fresh greens and herbs from the garden rolled in rice paper and chilled.
Served with tirk trey chu p'em.
Num Kroot Mu
Little rice flour cakes with seasoned pork, coconut milk and scallion it with coconut custard and served with tirk salouk.
7.95
Cambodian Ribs
House fusion dish of pork loin back ribs rubbed with our Khmer Krom spice mix, garlic and palm sugar. Slowly roasted and then smoked over cinnamon and black peppercorns. Served with country slaw and pineapple relish.
17.95
Lap Xuong Pizza
Multi ethnic fusion dish with pizza hit with fresh red curry paste, Chinese cured sausage, peppers, onion and mozzarella, baked on a cast iron chapa. Finished with fresh herbs from our garden.
Served with a salad. This is so good!
16.95
Lemongrass Shrimp Burger
House dish of shrimp ground with fresh lemongrass, mixed with Thai spices and herbs, then grilled. Hit with cucumber sweet chili relish, Bib lettuce and lime on a fresh baked Kaiser roll. Served with oven roasted steak fries and chili tamarind ketchup.
Yeah, this is killer!
16.95
SATURDAY NIGHT
106 Roll
Spiced pork, beef, Saifun and spice rolled in pasta sheets and oil fired. Served with traditional Filipino dip sauce.
Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
7.50
The garden is full and lush with lots of herbs ready for the kitchen.
This weekend I'm gonna have some fun with the menus.
Starting with Friday, American classics with a twist. Ribs, pizza and burgers, 1ZERO6 style.
By request, Cambodian ribs, pork loin back ribs rubbed with our Khmer Krom spice mix, garlic and palm sugar and slow roasted and smoked.
Pizza with Lap Xuong (cured Chinese sausage), red curry paste, chili, fresh herbs and fresh mozzarella. Finishing with our lemongrass shrimp burger on a fresh Kaiser roll with cucumber chili relish.
Also, a special dessert ~ Chile Caribe Brownie with Vanilla Crème Anglaise.
Saturday night will feature a mix of dishes from different points on the globe.
Salmon with avocado salsa heads up the list with fresh salmon filet marinated in naranja agria, cumin and garlic. Grilled and hit with fresh avocado salsa. From South America, "Pelt of the Puma", pork tenderloin medallions marinated and studded with fresh sage leaf and rolled in apple wood bacon, then grilled. And last, but, not least .. our 5 spice chicken, adapted from my favorite Viet Café in San Francisco.
Sunday night is "Noodle Night". A collection of entree's featuring pasta / noodles with a difference. Starting with a hand made ravioli with chicken, orange zest and spice hit with lime balsamic dressing. A 'cool' Chinese noodle dish with grilled spiced chicken and peanut garlic sauce and our house Pad Thai with shrimp and pork.
To the menus ...
FRIDAY NIGHT
Summer Rolls
Poached spiced shrimp, fresh greens and herbs from the garden rolled in rice paper and chilled.
Served with tirk trey chu p'em.
Num Kroot Mu
Little rice flour cakes with seasoned pork, coconut milk and scallion it with coconut custard and served with tirk salouk.
7.95
Cambodian Ribs
House fusion dish of pork loin back ribs rubbed with our Khmer Krom spice mix, garlic and palm sugar. Slowly roasted and then smoked over cinnamon and black peppercorns. Served with country slaw and pineapple relish.
17.95
Lap Xuong Pizza
Multi ethnic fusion dish with pizza hit with fresh red curry paste, Chinese cured sausage, peppers, onion and mozzarella, baked on a cast iron chapa. Finished with fresh herbs from our garden.
Served with a salad. This is so good!
16.95
Lemongrass Shrimp Burger
House dish of shrimp ground with fresh lemongrass, mixed with Thai spices and herbs, then grilled. Hit with cucumber sweet chili relish, Bib lettuce and lime on a fresh baked Kaiser roll. Served with oven roasted steak fries and chili tamarind ketchup.
Yeah, this is killer!
16.95
SATURDAY NIGHT
106 Roll
Spiced pork, beef, Saifun and spice rolled in pasta sheets and oil fired. Served with traditional Filipino dip sauce.
Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
7.50
Salmón con Salsa de Aguacate
Salmon filet marinated in naranja agria, garlic and cumin, grilled and hit with fresh salsa of avocado, chili, onion, fresh herbs and citrus. Served with camote and salad.
18.95
"Pelt of the Puma"
Killer South American dish of pork tenderloin medallions studded with fresh sage leaf and rolled with apple wood bacon. Pan grilled and hit with fresh house made Chimichurri. Served with smashed potatoes and asparagus salad.
17.95
5 Spice Chicken
From my favorite Viet Café in San Francisco ... chicken marinated in our 5 spice mixture, garlic and oil. Roasted and then grilled, served with rice hit with special meat sauce and cabbage slaw.
16.95
SUNDAY NIGHT
Jiaozi
Little dumplings of pork, chicken, ginger and spice, boiled and served with traditional sauce of soy, chili and scallions.
Tod Mun Gung
Shrimp ground and mixed with Thai spice, Kaffir lime leaf and herbs. Pan fired and served with sweet chili dip sauce.
7.50
Chicken Ravioli with Lime Balsamic Dressing
House dish of hand made ravioli with chicken, orange zest, fresh basil from our garden and parmigiano. Hit with lime juice, aged balsamic vinegar, honey and olive oil. Finished with chives and served with a fresh greens salad.
17.95
"Cool Noodles"
Fresh Chinese wheat noodles blanched and chilled. Tossed with grilled spiced chicken, scallion and house made Thai peanut sauce. Finished with fresh herbs and kecep manis. Served with a fresh greens salad.
16.95
106 Pad Thai
Our take on a classic ... pork, shrimp, onion, chili and egg wok fired and wok tossed with Thai rice noodles, bean sprouts and spicy house made Pad Thai sauce. Finished with Thai basil, crushed peanuts and lime.
16.95
Please read thread below ... thanks.
* We are a small cafe and we highly recommend making a reservation.
I might suggest you call and reserve your choice with your reservation, as we DO run out of popular dishes early.
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!
I might suggest you call and reserve your choice with your reservation, as we DO run out of popular dishes early.
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!
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