Yay, warm weather has arrived.
The cafe garden is digging it ...

As mentioned last week, we are honing our beer menu down to a select few that go with our eclectic menus and we have completed that this week.

Also, I was able to score 10 pounds of Spaghetti Nero ... black squid ink spaghetti. It will be featured this weekend on two nights with Sundays jacked-up with stuffed squid.
There will also be some new dishes and some cafe favorites with a little tweaking.

Friday night features a Thai-Mex dish with fresh Corvina with savory flavor notes from the two countries. A Vietnamese inspired pork dish with rice noodles is also in the mix, along with tamarind chicken served with chilled noodles with spicy peanut sauce.

Saturday night, a cafe favorite of Spaghetti al Nero with shrimp and house made Nduja. Another favorite served is wild Sockeye salmon cakes with fresh Kaffir lime with Kimchi pancakes. Last, but, not least ... our pork back ribs with Bangkok flavor notes.

Sunday night, another squid ink pasta dish with squid stuffed with shrimp and pork. Following that is a new pasta dish with artichoke pasta with spice lamb meatballs and finishing the night, our house shrimp Pad Thai with wild Mexican white shrimp.

To the menus ~

<<< BOOKED >>>
Tod Mun Gung
Fish and shrimp ground with fresh Kaffir lime leaf, garlic and spice. Shaped and hit with Panko, then oil fired. Served with  jaew sauce.
Char Siu Rolls
Chinese BBQ pork, greens and saifun rolled in rice paper and chilled. Served with spicy plum sauce.

Thai-Mex Corvina
Fresh Corvina seasoned and pan grilled. Hit with sauce of house ponzu, lime, mango, avocado and shallot. Served with yellow rice and sunflower sprout salad.

Grilled Pork with Sweet & Spicy Noodles
Pork tenderloin sliced and marinated with Kaffir lime, black garlic and Pan-Asian spice. Grilled and served over our turmeric rice noodles hit with Vietnamese inspired citrus chili caramel sauce with slivered vegetable.

Tamarind Chicken with Peanut Noodles
Nice fusion dish with chicken marinated in tamarind, garlic, chili and lime. Grilled and tossed with chilled bucatini hit with spicy peanut sauce. Finished with scallion and chili threads.

<<< BOOKED >>>
Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
Lumpia ~ Shanghai Style
Beef steak ground with garlic, chili and spice. Mixed with vegetables and rolled in pasta sheets and oil fired. Served with black vinegar chili sauce.

Spaghetti al Nero di Seppia
House dish of squid ink pasta from Apulia, Italy tossed with sauce of tomato, shrimp and house made Nduja (Calabrian mix of salumi, red pepper, garlic and olive oil). Finished with fresh green herbs and served with black tomato and arugula salad.

Sockeye Salmon Cakes with Kaffir Lime
Wild salmon cleaver minced and mixed with Kaffir lime leaf, scallion, ginger and wasabi. Shaped into patties and dredged in Panko. Pan fired and served with house Ponzu, kimchi pancake and grilled asparagus.

Bangkok  Ribs 
Pork loin back ribs rubbed with house spice mix with black garlic, nam pla and ginger, then slow roasted. Hit with spicy, sweet and sour sauce. Served with Thai potato salad.

<<< BOOKED >>>
Soffi di Pesce
Salmon cubed and spiced, dredged in our saffron spiced batter and oil fired. Served with house tartar sauce.
Insalata Caprese
Fresh mozzarella, black tomatoes and basil leaf hit with olive oil, Balsamic and black salt. 

Squid on Squid
Squid stuffed with pork and shrimp, pan fired and plated with imported black squid ink pasta. Finished in a light pomodoro sauce with anchovy and red pepper flakes. Served with a greens salad.

Cevapi con Pasta di Carciofo 
A little fusion with house made Balkan meatballs of Halal lamb mixed with onion, garlic and pimentón. Tossed with artichoke pasta, finished in fennel pomodoro and hit with Pecorino Romano. Served with a greens salad.

Shrimp Pad Thai
Cafe favorite with wild Mexican shrimp wok fired with garlic, onion, chili and sprouted tofu. Tossed with turmeric rice noodles, egg, sprouts and tamarind based sauce. Finished with basil and chopped cashews.

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 or before reservation day if booked in advance. 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!