Finally, a day without wind ...
Lots going on this weekend in town, good to see so many familiar faces on their annual visit.
The menus will be quite eclectic this weekend, with many requests.
I am posting pics of the cafe for my fellow cooking friend in Chiapas. Friday nights ribs are in her honor. I so do miss her cooking!
A shout out to Silke ... another trip around the sun ~
* Happy Birthday *
to the menus ~
Dumplings of pork, chicken, ginger and spice boiled and served with traditional sauce.
Crocchette di Pollo
Chicken ground with garlic, onion and spice. Shaped, dredged in crumb and oil fired. Served with house olive aioli.
A little Italian -Vietnamese fusion with salmon marinated and then steamed with plum wine, garlic, chili and chives. Topped with hot & sour herb salad, asparagus and Basmati rice.
Lasagne ai Funhgi
Fresh pasta sheets layered with assorted field mushrooms, garlic balsamella, cheese and herbs. Baked and served with a greens salad.
Costolette alla Sutharee
Seasoned grilled pork ribs tossed with sauce of lemongrass, garlic, chili and other Thai seasonings. Served with sticky rice and Malaysian rojak salad.
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
Chopped shrimp, pork, cabbage, mushrooms and saifun rolled in wrappers and oil fired. Served with nuoc cham.
Salmón con Salsa de Granada
Salmon filet marinated, then pan fired. Hit with salsa of pomegranate arils, pomegranate molasses, shallot and herbs. Served with Basmati rice and Sichuan spicy garlic green beans.
Pork loin filet sliced and pounded thin, then marinated in red & white miso, garlic, Sake and ginger. Pan fired and served with Basmati rice and asparagus with oyster sauce.
Pollo con Pesto Mexicano
Chicken breast marinated in wine, garlic and herb pesto. Stuffed under the skin (yes, skin) with herb pesto with pepitas, Panko and cheese. Roasted and served with camote and vegetable.
Tod Man Gung
Medallions of shrimp ground with Thai spice, Kaffir lime leaf and chili. Hit with Panko and oil fired. Served with spicy sweet chili sauce.
Galletas y Berenjena
Fresh crab crackers topped with spiced roasted eggplant, salsa verde and red peppers.
Shrimp & Crab Louie
House dish of large shrimp poached in bouillon, chilled and served atop fresh greens with crab meat, hard boiled egg, cucumbers, olives and tomato. Hit with house Louie dressing and served with saltines.
Bife de Chancho
Pork loin cutlets pounded and pinned with sage leaf and prosciutto, then pan fired and hit with pan sauce. Served with our green onion potato pancakes and salad.
Pollo a La Zarzamora
Chicken breast marinated and grilled. Hit with reduced sauce of blackberries, Controy liqueur, citrus, palm sugar and stock. Served with roasted camote and a greens salad.
Please read thread below .. thanks.