POP-UP
  Sunday . August 26
Buckhorn Saloon . Pinos Altos

*** Please Read ***

 Since there is an overwhelming response to the 
pop-up, there will be 2 seating's,
5:30 pm & 7:30 pm.
***  Sorry, this event is booked ***


****** Most Important ******
Even if you have contacted me prior to this post. 

When making your rez, you must state which time, along with all (appetizers, entree and dessert) menu choices, as I am a guest in Thomas' kitchen, we have to be spot on.

All reservations and choices must be submitted by Saturday, August 18, as we have to order food and supplies.


Seating will be family style (one long table). 
Wine and cocktails are available. 

 

All reservations must be made via email, 
 ( jake@1zero6.com ), that way there is no faux pas with time and choices. Confirmation will be made by return email by me.





Appetizers
 7.50
 
 1zero6 Rolls
Spiced minced beef, saifun, herbs and chili rolled in fresh pasta sheets and oil fired.
 Served with jaew sauce.
Summer Rolls
Poached shrimp, fresh greens and herbs rolled in rice paper and chilled. Served with nuoc cham.




 Green Chili Crab Lasagne 
Fresh pasta sheets layered with crab meat, NM green chile, garlic balsamella, fresh mozzarella and herbs. Capped with mozzarella and baked.
Served with a greens salad with Wafu dressing.

28.
 
Salmon with Pistachio Crust
Fresh salmon filet hit with mix of pistachios, Kaffir lime leaf, garlic, fresh herbs and olive oil. Roasted and served with spiced roasted asparagus and saffron orzo. Served with a greens salad with Wafu dressing.
26.

"Thai-Mex" Pork
Pork shoulder hit with mix of achiote, naranja agria, garlic, fresh Kaffir lime leaf and spice. Wrapped in banana leaf and slow roasted. Served with whipped camote, Rojak salad and tortillas.
25.


Desserts
8.

Oaxacan Chocolate Torte
Chocolate from the village of Zaachila, Oaxaca in a light pastry crust, topped with grated chocolate.
Pastel de Quatro Leche con Cuajada de Limón
One of the cafe's favorite cakes ... 4 milk cake chilled and topped with lemon curd and lightly toasted coconut.

Thank you to Thomas & Kurt for hosting this event.
Looking forward to seeing every one ~

 



 
Off to Oaxaca in Sept., will be traveling up to the Isthmus Region to share food and lifestyles.
They will be logged on this page. 






 ??  WHERE'S the CREW  ??
Katie is @ The Buckhorn and Vicky's
Jeff is @ Bear Mtn. Lodge
Sutton is making candy in Bayard