First things first ... I guess I failed to make it known to those who participated in the "Bonus Cards" that those cards are good till the end of the year ... sorry, my bad.

We have added a link to the cafe email on the right side of the page. Please, be aware that we do not have internet at the cafe and any emails sent Friday thru Sunday after 10:00 in the morning will be read when I get home from work on cafe nights. 
It is better to call on those days.
The truth is, I am way too busy doing prep and baking on cafe days to mess around with computers ... that is why we have a phone.

My buddy Paul, in Illinois said a box of his chilies & peppers are en route ... I always look forward to his garden goodies every year.

The cafe will be closed from Sunday, August 21rst. till  Friday, September 2nd.


Friday night a special treat, a deluxe version of one of my favorite dishes ... Beef Chow Fun with beef tenderloin and our turmeric rice noodles. Also, that night, loin of Swordfish with fresh red curry and a little house fusion with chicken breast stuffed with a savory filling.

Saturday night, a twist on our house Pad Thai ... shrimp and calamari. Also in the line-up is a cafe favorite, Pelt of the Puma with pork tenderloin and some Yucateca fusion with chicken and nopales (cactus pads).

Sunday night features Norwegian salmon spiced and steamed in banana leaf. Sharing the menu is a touch of Oaxaca with Pollo Enchilado with Oaxacan chilies and spices and cafe cut pork chop with tamarind and orange sauce.

  
To the menus ~

FRIDAY NIGHT
Mu Kroot
Little rice flour cakes with seasoned pork, coconut and scallion hit with coconut custard and served with sweet chili sauce.
 Camote Samosa   
Roasted sweet potato, peas, curry and chili folded in pasta sheets and oil fired. Served with spicy banana ketchup.
7.50

Red Curry Swordfish
Swordfish loin sliced and rubbed with garlic and ginger, pan fired and finished in fresh red curry, coconut milk and Thai basil. Served with Nasi Goreng.
22.

Beef Chow Fun 
Beef tenderloin sliced and wok fired with ginger, scallion, white pepper, soy and Shaoxing wine. Wok tossed with turmeric rice noodles, special sauce and bean sprouts. Finished with dried shallot and chives.
20.

Pollo Sabroso
Chicken breast seasoned and stuffed with paste of Poblano chilies, olives, garlic and fresh herbs. Pan fired and hit with coriander lime sauce and served with zucchini cakes.
18.


SATURDAY NIGHT
 Roti Khas
Chicken ground with garlic, chili, yellow bean paste and Saifun. Rolled in pasta sheets and oil fired. Served with plum sauce.
Jiaozi 
Dumplings of pork, chicken and ginger boiled and served with traditional sauce.
7.50

 Pad Thai 106
Turmeric rice noodles wok tossed with shrimp, long cut calamari, onion, garlic, eggs and tofu. Hit with spicy sauce and sprouts. Finished with chili slivers and coriander leaf.
22.

Pelt of the Puma
Medallions of seasoned pork tenderloin rolled in apple wood bacon with fresh sage leaf, pan fired and hit with pan sauce. Served with our green onion potato pancakes and vegetable pasta.
21.

Kaaxo' Kaajal
Chicken breast opened and marinated in citrus, chili and onion. Pan fired and finished in cream with aromatic spices. Nopales and red peppers share the plate with steamed rice.
19.


SUNDAY NIGHT
Shrimp Cakes
Shrimp ground with garlic, scallions, red peppers and spice. Mixed with rice flour and egg, then  pan fired. Served with citrus chili sauce.
Croquetas
 Chicken, garlic, mushrooms and spice shaped, dredged in Panko and oil fired. Served with garlic aioli.
7.50

Salmón al Vapor
Norwegian salmon hit with thyme, chili, vanilla and honey, wrapped in banana leaf and steamed. Served with Mexican chopped salad.
23.
Pollo Enchilado
Chicken breast opened and rubbed with paste of Guajillo chili, fresh oregano, garlic and sea salt. Roasted and served with our camote corn enchiladas with smoked mozzarella and salad. 
20.
Cerdo con Tamarindo y Naranja
Cafe cut pork loin chop marinated in garlic, orange juice and onion. Grilled and hit with sauce of tamarind, orange juice & zest, palm sugar and spice. Served with roasted camote and calabaza.
18.
Please read thread below  ... thanks.  
* We are a small cafe 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. 
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!