I will be heading to Oaxaca March 6th thru the 15th. The cafe will be closed March 10th thru the 12th. The cafe will re-open Friday the 17th with all kinds of goodies and new recipes.

Lots of requests this weekend, with a few new dishes. 
So, last week I had the new Avocado Guatemalan chocolate cake for one night, sorry if you missed it. It is a very labor intensive dessert and that is why it is not available every night. It depends on the amount of prep I have daily for it to make an appearance during dinner service.

Friday night features Rainbow trout, classic interior Mexico style with lotsa garlic. Also, that night, a 5 spice red chicken and a new house noodle dish with Hong Kong flavor notes.

Saturday night, all cafe favorites .. Salmon Pibil, salmon spiced and wrapped in banana leaf and steamed. Pork tenderloin hit with our Oaxaca rub, grilled and finished with raspberry chipotle sauce and our take on a classic Vietnamese beef dish with spiced greens.

Sunday night ... Dago Night with more house favorites.
Starting with our Umami Pasta with shrimp and house mushroom liquor, along with  our Garlic Rosemary hen with roasted potatoes, sharing the menu with Bucatini Bolognese inspired from my favorite Italian cafe .. in Oaxaca.


 To the menus ~

FRIDAY NIGHT
Chả Giò
  Pork, shrimp, vermicelli, Shiitake, Wood Ear and spice rolled in pasta sheets and oil fired. Served with spicy nuoc cham.
Tod Mun Gung
Fish and shrimp ground with red curry, coriander leaf, Kaffir lime leaf and onion. Shaped into patties and oil fired. Served with cucumber chili sauce.
7.50


Garlic Trout
Rainbow trout filet hit with mix of garlic, olive oil, lime and butter, then roasted. Served with spicy green beans and potato hash.
~ Limited servings ~
24.

   Pork & Shrimp with Hong Kong Noodles
Wild shrimp and sliced pork tenderloin marinated in Shaoxing wine, toban djan, garlic and spice. Wok fired with chili, scallion, yellow curry and soy. Mixed with wok tossed wheat noodles and finished with fresh herbs and chili threads.
20.     

5 Spice Red Chicken
Chicken breast and thighs marinated in mix of beet root, honey, hóisīn, tomato, house 5 spice and Koikuchi soy. Grilled and served with sticky rice and broccoli wok fired with garlic and háo yóu
18.


SATURDAY NIGHT
Crab Kroot
Little rice flour cakes with crab meat, coconut and scallion hit with coconut custard and served wtih sweet chili.
    Chicken Satay
Chicken marinated and skewered, then grilled. Served with satay sauce.
7.50

   
Salmon Pibil
Salmon spiked with saffron, sea salt and spice. Topped with tomato, shallot, lemon and peppers. Wrapped in banana leaf and steamed. Served with Indo-Mex chopped salad and camote.
24.

Heavenly Beef
Beef steak cubed and marinated in hóisīn, garlic, soy and Vietnamese smoked black pepper. Wok fired and served on a bed of dressed watercress, shallot, basil and tomato. Served with sticky rice.
23.

Pork with Raspberry Chipotle Sauce
Pork tenderloin marinated in silver tequila and our Oaxaca spice mix, grilled and hit with sauce of fresh raspberries, shallot, chipotle chili and fruit vinegar. Served with spiced camote and asparagus.
21.


SUNDAY NIGHT 
 Crostini e 'Nduja
Toasted garlic bread rounds spread with mix of Calabrese salumi, red pepper, olive oil and garlic.
Pollo di Crocchette
Chicken ground with garlic, mushrooms, balsamella and spice. Rolled in crumb and oil fired. 
 Served with aioli.
7.50

 Pasta Umami
  String pasta finished "al segretto' in sauce of Crimini & Shiitake mushrooms, black garlic, shallot, wine and fresh herbs. Hit with house mushroom liquor and finished with wild shrimp, parsley and Parmigiano. Served with a greens salad.
23.

Bucatini al Bolognese
Hollow thick string pasta tossed with THE meat sauce from Bologna (via Oaxaca) of steak, pancetta, la Trinità, vino and a splash of crema. Finished with Pecorino and served with a salad.
22.

Gallina Gioco Aglio
Game hen rubbed with garlic, sea salt, olive oil and fresh rosemary, roasted and served with roasted Dutch butter potatoes and Parmigiano tomato. Served with a salad.
19.

Please, read thread below .. thanks.

   
* We are a small cafe ( 6 tables ) and we are by reservation.*
We strongly request 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. 
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!