Well, welcome winter .. again.
Another redux of cooler weather menus for this weekend, a bit heartier.


I was lucky this week to procure a whole Swordfish loin for Saturday night, this dish will be on the tropical side. Quite a few "new" dishes ( actually, house dishes with some creative tweeking ) this weekend and a couple of standards that have been requested.

Friday night we start with our Miso Salmon with ginger pea puree, Oaxacan marinated chicken hit with a red pumpkin seed mole with mushrooms and a cafe cut pork loin chop with tamarind and our house camote corn enchiladas.

Saturday night, spiced grilled Swordfish with a picante mango salsa, one of my favorites .. Lemongrass Ribs (pork loin back ribs) with a Punjabi slaw and a little fusion with chicken marianated in citrus, garlic, cumin, saffron and Oaxacan chili. Grilled and hit with micro herbs.

Sunday night, a new fusion dish with Chinese and Korean flavor notes ... Mexican squid, Doubanjiang, chili and ginger ... nice and savory with a kick. Also, that night, a stuffed pork loin chop hit with an umami sauce with black garlic. Another fusion dish with chicken marinated in a variety of black peppers, shallot  and garlic and served with Hong Kong noodles.




To the menus ~


FRIDAY NIGHT
<<<  BOOKED  >>>
Crab Kroot
Little rice flour cakes with crab meat, scallion and coconut hit with coconut custard and served wtih sweet chili.
1zero6 Rolls
Shrimp ground with pork, garlic, chili paste, saifun and spice rolled in pasta sheets and served with garlic chili sauce.
7.50


Miso Salmon
Salmon filet rubbed with Miso paste, Koikuchi soy, garlic and saffron. Pan fired and served atop ginger pea puree with saffron rice and grilled asparagus.
25.

Pollo con Mole de Pepián Rojo
Chicken breast seasoned and pan grilled with field mushrooms, hit with pumpkin seed mole with chile Ancho. Served with camote and string calabaza.
21.

Chuleta de Tamarindo
Cafe cut pork loin chop marinaded in tamarind pulp, garlic and sea salt. Grilled and hit served with our camote corn enchiladas.
19.


SATURDAY NIGHT
<<<  BOOKED  >>>
Camote Samosa
Roasted yams, peas and spice folded in pasta sheets and oil fired. Served with spicy green sauce.
     Tod Man Pla
Shrimp ground with fish, garlic, Kaffir lime and spice, shaped and pan fired. Served with jaew sauce.
7.50


Grilled Swordfish Steak
Swordfish steak rubbed with house spice mix and grilled. Hit with salsa of mango, chili, lime and Vietnamese coriander leaf. Served with yellow rice and Rojak salad.
25.

Lemongrass Ribs
Pork loin back ribs rubbed with lemongrass, garlic, palm sugar and nam pla, slow roasted and served with Asian potato salad and Punjabi slaw.
20.

Chicken Paillard ~ a la Méjico
Chicken breast opened and flattened, marinated in tequila, lime, garlic, chile Costeño amarillo and spice. Pan grilled and served with Mexican chopped salad and yellow rice.
19.


SUNDAY NIGHT
Guōtiē
Dumplings of pork, ginger and Nappa pan fired crisp and steamed to finish. Served with traditional sauce.
Fish Puffs
Fish cubed and dredged in house saffron batter, then oil fired. Served with house tartar sauce.
7.50


Seoul Squid
 A little Chinese-Korean fusion with squid marinaded in black garlic, chili and Koikuchi soy. Wok fired with onion, ginger and Chinese Doubanjiang. Finished with scallion and dried shallot. Served with Basmati rice and asparagus.
24.

Umami Pork Chop
Cafe cut pork loin chop stuffed with mushrooms, Panko, black garlic and Vietnamese coriander. Roasted and hit with house umami sauce. Served with Nasi Goreng.
23.

Black Pepper Chicken
Chicken sliced and marinated in Tellicherry, Kaalee Mirch and Vietnamese smoked black pepper. Wok fired with onion, garlic, ginger and green chili. Hit with stock and Koikuchi soy and served atop Hong Kong noodles and with wok fired greens.
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 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!