Getting harder and harder to come up with dishes that "compliment" the weather.
So ... this weekend , some cool dishes and some fusion with some cafe standards. 
Time to trim the Kaffir lime tree and spice-up the kitchen on Saturday night.

Just a reminder, this week starts the new sales tax increase (8%) that went into effect as of the first of the month. 

Friday night is pasta night ... from around the world. 
Starting with Sotanghon Guisado, a tasty shrimp and chicken pancit from the Philippines. A little fusion with our chicken jiaozi hit with a lemongrass chicken sauce and ravioli with sausage Bolognese.

Saturday night features a savory cold shrimp and noodle salad with a punchy Thai dressing. Also, that night ... our wood fired Thai pizza with house made  Mu Yor (Thai pork sausage) with chili and Kaffir lime. Finishing the night is Vietnamese grilled lime chicken with Nasi Goreng.

Sunday night refreshing grilled shrimp dish with a bright citrus sambal sauce. A spicy chopped Thai chicken salad with fresh prawn crackers and from Oaxaca, grilled pork with fresh apricot chile sauce.

The cafe will be closed from September 29 to October 15 ... re-opening on Friday, October 16. I will be in Oaxaca cooking, eating, gathering recipes for the cafe.


To the menus ~

FRIDAY NIGHT
 Summer Rolls
Poached shrimp, greens and herbs rolled in rice paper and chilled. Served with sweet chili lime sauce.
Lumpiang
Seasoned ground pork with carrot, onion and parsley rolled in pasta sheets and oil fired. Served with spicy dipping sauce.
7.50

 Sotanghon Guisado
Shrimp and chicken wok fired with garlic, chili, onion and dried mushrooms. Carrot and snow peas are added with clear rice noodles. Hit with nam pla and spice and finished with herbs.
20.

Ravioli with Sausage Bolognese
Plump cheese ravioli hit with sauce of fresh sweet fennel sausage, pancetta, garlic, wine, cream and fresh herbs. Finished with our Pecorino mix and served with a salad.
19.

Jiaozi with Lemongrass Chicken Sauce
Our chicken Chinese dumplings boiled and then wok fired and hit with sauce of chicken ground with garlic, lemongrass and chili. Finished with coriander leaf and served with a salad.
18.

SATURDAY NIGHT
Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
Tsukune
Chicken ground with white pepper, garlic, scallion and ginger. Skewered and grilled. Served with Japanese tare sauce.
7.50

Thai Shrimp & Noodle Salad
Shrimp marinated and grilled. Served atop chilled rice noodles tossed with English cucumber, shredded carrot, scallion, shallot and basil leaf. Dressed with spicy Thai lime sauce and (optional) crushed peanuts.
20.

Wood Fired Thai Mu Yor Pizza
Pizza of spiced dough wood fired and topped with house made Thai sausage, yellow bean paste, scallion, garlic, chili, nam pla and mozzarella. Re-fired and hit with coriander leaf. Served with a greens and herb salad.
18.

Grilled Vietnamese Lime Chicken
A little Vietnamese house fusion with chicken breast marinated in lime juice, Kaffir lime leaf, garlic and Shaoxing wine. Grilled and hit with lime lemongrass sauce, served with Nasi Goreng.
18.

SUNDAY NIGHT
Thai Empanada
Pork loin ground with shrimp, ginger, garlic, chili and spice. Folded in pasta sheets and oil fired. Served with spicy dipping sauce.
Crab Kroot
Little rice flour cakes with crab meat, coconut and scallion hit with sweet chili sauce.
7.50

Shrimp with Citrus Sambal Sauce
Those ginormous shrimp marinated in citrus and garlic, grilled and hit with sauce of lime, orange, lemon juices, garlic, sambal oelek and Chinese chives. Served with saffron Basmati rice and grilled asparagus.
21.

Pork with Apricot Chili Sauce
House cut pork loin chop marinated in tequila, garlic and sea salt. Grilled and hit with sauce of chilies Ancho, Pasilla and Chipotle, garlic, fresh apricots and aromatic spices. Served with camote cake and a greens salad.
19.

Thai Chopped Chicken Salad
Chicken breast poached in spiced bouillon and shredded. Chilled and mixed with shredded Nappa, papaya, carrots and scallion. Tossed with dressing of Koikuchi soy, ground peanuts, chili, palm sugar and lime juice. Finished with basil and coriander leaf and served on Bibb lettuce and with heirloom tomatoes.
18.

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!