First things first ... below is our Holiday schedule.

Not open Thanksgiving Day, closed Friday, the day after.
Open Saturday & Sunday Thanksgiving weekend.

 The X-Mas Eve Dinner is booked ... and the cafe will be closed from December 25th until Friday, January 5th.

The cafe was nominated for Best Restaurant in the Greater New Mexico Area by Edible Santa Fe. 

 Been thinking about San Francisco as of late and how I miss the old City and the food. Of course, North Beach is on the top of the list. 

Friday night is in honor of those days and North Beach with a nice Italian menu.
Cioppino is at the top of the list with a nice assortment of fresh seafood in a saffron laced broth to be sopped up with fresh crusty Italian bread. Also, a treat from San Francisco ... Homestead beef ravioli with house ragù and a savory Made-in-America Italian dish with Steak Pizzaiola.

Saturday night features a dish I have not made in a very long time, spiced, marinated salmon filet in rice paper. A new dish with Khmer Krom flavor notes, pork, shrimp and wheat noodles. And one of my favorites, slow roasted lemongrass pork back ribs.

Sunday night a new fusion steak dish with Vietnamese and Chinese flavor notes, with rice noodles. Also, in the line up, a shrimp stuffed pork chop with garlic tamarind sauce. Finishing the night, a little Brazilian-Indian curry with chicken.

To the menus ~

Bruschetta Pomodoro
Hearty Italian bread grilled and topped with pan fired grape tomatoes, garlic and basil. Hit with black salt and imported Pecorino Romano.
AntiPasti Migliore
Italian meats, cheese, roasted red peppers and  olive hit with balsamic and smoked black pepper.

A real San Francisco treat of assorted fish, wild shrimp and shellfish simmered in a tomato based broth with fennel, basil, leeks, fresh herbs and garlic with a hit of saffron. Served with crusty bread and a greens salad.

Bistecca Pizzaiola
KC Strip steak marinated in olive oil, garlic and herbs. Grilled and finished in a sauce of tomatoes, peppers, onion, mushroom and wine. Served with pasta and a greens salad.

    Ravioli al Ragù
Homestead beef ravioli finished in rich, thick meat sauce with minced steak, pork, San Marzano tomatoes, garlic and herbs. Hit with parsley and Pecorino Romano. Served with a salad.

Crab Kroot
 Little rice flour cakes with crab meat, coconut and scallion. Hit with coconut custard and served with sweet chili.
Chicken Stix
Chicken rubbed with spice mix, yogurt and lemon, skewered and grilled. Served with spicy peanut sauce.

Salmon sa Bigas Papel
A little fusion with this dish of salmon filet hit with house sofrito. Wrapped in rice paper, pan fired and then roasted. Served with lime, Thai curry corn cakes and grilled asparagus.
Mee Char
Khmer Krom wheat noodles wok fired with pork, wild shrimp, vegetables and egg strips. Hit with special sauce and finished with green herbs and crispy shallot. 

Lemongrass Ribs
Meaty pork loin back ribs rubbed with lemongrass, garlic and spice. Slow roasted and basted with our lemongrass mop sauce. Served with Oaxacan esquites.

Num Kroot
Little rice flour cakes with shrimp, coconut and scallion. Hit with coconut custard and served with tirk salouk.
Char Siu Rolls
Chinese BBQ pork, yellow bean paste and spice rolled in pasta sheets and oil fired. Served with spicy nuoc cham.

Tiêu đen Beef
A little house fusion with this dish of NY strip steak cubed and marinated in Shaoxing wine, háoyóu, smoked Vietnamese black pepper and light soy. Tossed with potato starch and wok fired with Poblano chili, onion and red peppers. Glazed with reduced marinade and served with yellow rice and sprout salad.

Shrimp Stuffed Pork
Pork loin sliced thick and stuffed with spiced shrimp, shallot, ginger and spice. Pan seared and roasted. Hit with sauce of tamarind, garlic and nam pla. Served on a bed of wok fired greens and with mashed sweet potato.

Indo-Carioca Curry
More house fusion with chicken marinated and wok fired with onion, peppers, potatoes and ginger. Simmered in coconut milk with garlic and house curry mix. Finished with tomato and coriander leaf. Served with yellow rice and sprout curtido.

Please, read thread below ... thanks.      

* We are a small cafe ( 6 tables ) and we are by reservation.*
As it is only me on the stove, reservations are limited nightly. We strongly request you call and reserve your choice with your reservation or before reservation day if booked in advance. Failure to do so tells me you're cancelling the rez. 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!