Hoping everyone has a good Turkey Day with all the goodies. Especially the stuffing and real cranberry sauce (the best part in my humble opinion).

I am using the time to catch up on yard work, it just goes better in the colder weather.
I have put together some good "after Turkey Day " menus for the weekend.

~ Holiday schedule ~
Closed Thanksgiving Day and Friday.
X-Mas Eve Dinner is booked.
Cafe will be closed Christmas Day until January 1, 2016

Pomegranates are beautiful right now, so .. 
Saturday night I am cooking a cafe favorite, Salmon  roasted and glazed with pomegranate molasses with pomegranate salsa. Also, that night, a little Oaxaca with Pavo con Mole Negro and another cafe favorite, Gambas al Ajillo.

Sunday night some fusion with a Vietnamese classic pork dish that I am turning into a Pho dish.
The weather is perfect for this fusion goodie. I am spicing it up with another dish utilizing fresh green curry paste and salmon and a Thai influenced pasta dish with Thai crab paste and shrimp.

To the menus ~


 Rollos de Pollo Zapoteca
A little house creation with a Oaxacan / Zapotec flair. Chicken minced and mixed with chili, onion, garlic and leche de maiz, rolled in pasta sheets and oil fired. Served with dipping sauce.
Tod Man Gung
Shrimp cleaver minced and mixed with pork, Kaffir lime, chili and spice. Pan fired and served with special Thai sauce.

Pomegranate Salmon
Salmon filet rubbed with spice mix and roasted, basted with pomegranate molasses and hit with salsa of pomegranate arils, chili, citrus, onion and green herbs. Served with saffron Basmati rice and asparagus.

Gambas al Ajillo
 Large shrimp pan fired in butter with olive oil, lotsa garlic, sea salt and flamed with Brandy. Served in a clay cazuela, hit with Spanish pimenton and served with a hunk of crusty bread with a Caesar salad.

Pavo con Mole Negro
Turkey breast seasoned and pan fired, hit with house made classic Mole Negro with Oaxacan chilies, aromatic spices and Oaxacan chocolate. Served with spiced camote and a Caesar salad.

 Rempah Ayam
Chicken ground with turmeric, chili and Indian spice. Shaped and pan fired. Served with fresh kasundi.
Thai Empanada
Pork loin ground with garlic, Thai spice and green herbs. Folded in pasta sheets and oil fired.

Green Curry Salmon
Salmon filet rubbed with house made green curry paste with fresh herbs, chili, lemongrass and spice. Steamed and served with Basmati rice and wok fired garlic chili green beans.

 Pasta with Thai Crab Paste & Shrimp
A little house fusion with linguine tossed with Thai crab paste, tomatoes, garlic, chili and nam pla. Finished with pan fired garlic shrimp and green herbs. Served with a Thai salad.

 Thịt Nướng Pho
Traditionally a dry noodle dish ... this version has it in a rich pork bone broth with aromatic spices.
 Pork shoulder sliced thin and marinated in garlic, lemongrass, pepper, nuoc mam, coconut sugar and chili. Grilled and served over rice noodles in rich fragrant broth with sprouts, green herbs, scallion and pickled mustard greens.

Please read thread below ... thanks.  
* We are a small cafe and we are by reservation.*
We strongly suggest you call and reserve your choice with your reservation. Since each night is a different menu, we don't prepare mass quantities and hope it sells ... food is not rolled over into the next days menus. I shop daily and prep for that night's reservations only. 
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!