This weekend I celebrate the Pomegranate.

When pomegranates are in season it is a happy time for cooks. Many different countries revel in this seasonal fruit. This weekend I will feature dishes from three countries utilizing the pomegranate. Also, many requests this weekend, I will do as many as I can.

During this season we get booked with private dinners and parties, so plan ahead.


~ The Dia de Los Muertos Menu ~ 
 Tamales de Camarón - Mole Negro con Pollito Tierna- Calabaza en Tacha
Lechuga Romana con Rábano
Sugar Skull Cakes - Café Zoque

Sorry, this dinner is booked.

Just a heads-up ... the annual X-Mas Eve Dinner is booking. As always, it is one seating, family style with limited seats. A full Prime Rib roast is the star.

Friday night features one of Mexico's most loved dishes with pomegranates, Chile en Nogada. Think of a chile relleno stuffed with savory meat, fruits, nuts and aromatics, hit with walnut cream sauce. Also, our Vanilla Chili Salmon with NM green chile corn cakes is in the line-up. A very special request from Nick & Nina (gone for the winter) ... Bolognese with ravioli.

Saturday night features the pomegranate in a Persian dish (Fesenjan) with chicken, walnuts, saffron and  aromatics. Sesame crusted salmon with ginger sauce and a cafe favorite, Cochinita Pibil round out this nights menu. 

Also, this night, our Cuatro Leches Cake.


Sunday night, from Italy, chicken with lemon and pomegranate reduction finish this fruits run. A nice twist on Spaghetti Marinara with squid ink pasta, assorted seafood and cherry tomato pomodoro. Ending with NY strip steak marinated in tamarind and garlic, served along side of spinach crêpes with tomato chili jam.

To the menus ~

FRIDAY NIGHT
<<< BOOKED >>>
Buñuelo de Camarón
Shrimp coarsely chopped and mixed with chili, garlic, rice flour and spice. Oil fired and served with chili lime tartar sauce.
1zero6 Rolls
Beef steak ground with onion, chili, doubanjian and garlic. Mixed with saifun, rolled in pasta sheet and oil fired. Served with spicy peanut sauce.
7.50

Vanilla Chili Salmon
Salmon filet rubbed with mix of Madagascar vanilla, garlic, chili, wild honey, spice and olive oil. Grilled and served with NM green chili corn cakes and salad.
25.
 
  Chile en Nogada
Poblano chili roasted and stuffed with shredded spiced pork, nuts, fruit, herbs, aromatic spice and tomato. Dredged in meringue and oil fired. Hit with sauce of walnuts, cream, sherry and queso fresco. Finished with pomegranate arils and parsley. Served with an orange and fennel salad.
22.

Ravioli con Bolognese di Pollo
Plump cheese ravioli finished in sauce of chicken, pancetta, leek, carrot and garlic. hit with wine, cream and stock. Finished with parsley and Pecorino Romano. Served with a salad.
19.

SATURDAY NIGHT
Summer Rolls
Poached shrimp, greens and fresh herb rolled in rice paper and served with spicy nước chấm. 
Saffron Crab Kroot
Little rice flour cakes with crab meat, saffron, coconut and scallion hit with coconut custard and served with sweet chili.
7.50

Sesame Crusted Salmon
Salmon filet hit with sesame seed, garlic, chili and sesame oil. Grilled and finished in sauce of stock, nam pla, ginger and Shiitake mushroom. Served with grilled asparagus and Onigiri (toasted rice ball).
25.   

Fesenjan
Persian dish of chicken wok fired with ghee, onion and butternut squash. Simmered in stock with paste of ground walnuts, pomegranate molasses, saffron, stock and cinnamon. Served over parsi pulao. Finished with pomegranate arils and green heerbs. Sided with Salad Shirazi.
21.

Cochinita Pibil
Pork shoulder marinated in naranja agria, Mayan achiote, lime and salt. Wrapped in banana leaf and slow roasted. Served with our camote corn enchiladas with curtido.
20.

  SUNDAY NIGHT 
Pepper Pork Stix
Pork tenderloin sliced and marinated in háoyóu and Vietnamese smoked black pepper. Skewered and grilled.
Rempah Ayam
Chicken ground with ginger, chili, garlic and curry spice. Pan fired and served wtih yellow curry sauce.
7.50  
 
Spaghetti Marinara Nero
Imported squid ink pasta finished in sauce of cherry tomatoes, olive oil, garlic, herbs, chili and assorted seafood (wild shrimp, squid and shellfish). Finished with green herbs and served with a salad. Cheese is not served with this dish.
25.

Garlic Tamarind Steak
Cafe cut NY strip marinated in tamarind pulp, garlic, smoked black pepper and olive oil. Grilled and served with house crêpes with spinach and balsamella, it with our tomato chili jam. Salad on the side.
24.

Pollo al Limone e Melograno
Skin on chicken breast rubbed with olive oil, garlic and salt. Pan browned till crisp and oven roasted with lemon, wine and herbs. Hit with reduction of pomegranate juice, lemon and arils. Served with grilled asparagus and  pan roasted Dutch butter potatoes.
19.

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!