First things first ... Please read:

We are getting  quite a few new folks at the cafe, some are not reading the info on this page.
 Please read the thread below menus ... it will avoid "attitude" regarding the cafe.

Also, this is the ONLY PAGE that has our weekly menus, no other "site" is has any authorization to list menus, let alone old ones. It is not our responsibility to monitor the internet.

I will be heading to Oaxaca March 6th thru the 15th. 
The cafe will be closed March 10th thru the 12th.
Cafe will re-open Friday the 17th.

Wanna shout out to Azima, who is celebrating another trip around the sun.
 ~ Happy Birthday ~

Azima has requested a vegan "noodly" dish for her and Miss Sophia's dinner. I have created a dish that they will enjoy ... Bumi Noodles, very savory with la doubanjiang as an earthy umami base. I chose Bumi (Malaysian for terra/earth) because it is just spot on.
These noodles will be offered as vegan and non-vegan.



To the menus ~

FRIDAY NIGHT
Jiaozi
Dumpling of pork, chicken ginger and spice boiled and served with traditional sauce. 
Mu Kroot
Little rice flour cakes with coconut and pork loin ground with garlic, chili and our 5-spice mix. Topped with coconut custard and served with sweet chili.
7.50


Sesame Crusted Salmon
Norwegian salmon marinated in Koikuchi soy, Sake, red miso and saffron. Crusted with sesame seeds and roasted. Served with yaki onigiri (grilled rice ball) and miso roasted asparagus. 
24.

Poblano Shrimp Lasagne
A little fusion with this dish of fresh pasta sheets layered with seasoned wild shrimp, roasted Poblano chili, balsamella and  queso fresco. Capped with queso and baked. Finished with pimentón and served with a greens salad.
21.

Banana Leaf Pork with Mole
Pork shoulder "steaks" rubbed with achiote, chili, naranja agria and spice. Topped with tomato, onion, garlic and house mole with Chilhuacle and smoked Pasilla de Oaxaca chilies. Wrapped in banana leaf and steamed. Served with yellow rice and calabaza.
19.


SATURDAY NIGHT
Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served wtih tirk salouk.
Camote Samosa
Roasted spiced sweet potato, peas and curry leaf folded in pasta sheets and oil fired. Served with house kasundi.
7.50


Ebi Chili
Wild Mexican shrimp marinated in sea salt, Sake, katakuriko and Sichuan peppercorn. Wok fired and finished in sauce of garlic, ginger, toban chili paste, honey, peas and tomato paste. Served with sticky rice and green bean Shiraae.
23.

Bumi Noodles
Wheat noodles tossed with grilled cold smoked pork and sauce of shallot, Sichuan la doubanjiang, black garlic, field mushrooms, sprouts and scallion. Finished with radish sprouts and chili threads.
20.
Vegan version ~ ( sans pork ) with pressed tofu.
18.

Lemongrass Chicken
Chicken breast cubed and marinated in lemongrass, Kaffir lime, nam pla, garlic and spice. Threaded on skewers and grilled, then hit with our lemongrass sauce. Served with Nasi Goreng and rojak salad.
19.


SUNDAY NIGHT
1zero6 Rolls
Pork loin ground with shrimp, garlic, chili and spice. Rolled in pasta sheets and oil fired. Served with Thai jaew sauce.
Tod Mun Pla
Fish ground and mix with Kaffir lime leaf, lemongrass, garlic chili paste and long bean. Shaped into patties and pan fired. Served with sweet chili  
7.50


Stuffed Douchi Squid
Baja squid stuffed with mince of pork, salted Chinese black bean, garlic, chili, ginger and shallot. Wok fired and quick simmered in sauce of garlic black bean, Sichuan peppercorn, black vinegar  and scallion. Served with steamed Basmati rice and Nappa lemongrass salad.
23.

Thai Red Beef Curry
Sirloin steak cubed and wok fired with fresh red curry paste, Kaffir lime leaf, ginger, eggplant and green peppercorn. Simmered in coconut milk with nam pla and soy. Finished with chili threads and basil leaf. Served with steamed rice.
21.

Pork Toban
Pork shoulder sliced and marinated, wok fired with ginger, garlic, chili, asparagus, Shaoxing wine and toban djan. Served with steamed rice.
18.

  
Please read thread below ... thanks. 
* We are a small cafe ( 6 tables ) and we are by reservation.*
We strongly request 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. 
For vegetarian/vegan or dietary restrictions, we need advance ( 24 hours ) notice.
Just a helpful insider tip!

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

Gift certificates are valid for 3 months. 
Gift certificates are accepted for regular dinners ... 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!