¡Qué lástima!, recuperación rápida México.

Was lucky to procure some great wild fish for this weekend ... fresh Pacific snapper, wild SockEye salmon and a beautiful Ahi tuna loin. 

Once again it is time to prune the Kaffir lime tree and use it leaves for some cool dishes this Friday night. Starting with Pacific snapper seasoned and pan fired with wild Mexican shrimp. A very savory Kaffir curry with chicken and the right Thai flavor notes. Finishing the line-up, cafe cut pork chop with Thai-Burmese spices.

Saturday night beautiful Sock-Eye salmon spiced and hit with a glaze incorporating ginger root and fresh tamarind. Will be making some fresh Calabrese sausage with fennel, smoked black pepper and other spices this night and serving it with our Eggplant Parmigiana from our Spaghetti Western menu. Rounding this menu is a classic Mexican dish with game hens hit with pomegranate and honey.

Sunday night the Ahi tuna comes in as a classic Salade Niçoise with a twist. Had a request for our spinach and beef cannelloni with a light pomodoro sauce. And one of my favorite dishes .. Ravioli Bolognese with THE meat sauce from Bologna.


To the menus ~


FRIDAY NIGHT
<<< BOOKED >>>
Camote Samosa
Roasted spiced yams, peas, Indo spice and chili folded in pasta sheets and oil fired. Served with spicy green sauce.
Char Siu Rolls
 Fresh greens, Chinese BBQ pork and scallion rolled in rice paper and chilled. Served with spicy sweet chili.
7.50

Pargo con Camarones y Lima
Fresh Pacific snapper seasoned and pan fired. Finished in sauce of Kaffir lime leaf, nam pla, garlic, chili and wild shrimp. Served with yellow rice and asparagus.
25.

Burmese Pork Chop
Cafe cut pork loin chops marinated in Kaffir lime, lemongrass, garlic, shallot, coconut milk and ngapi. Grilled and served with wasabi garlic mashers and snap peas.
22.

Lime Leaf Curry
Vibrant curry with fresh paste of Kaffir lime leaf, shallot, soy, basil, chili, belacan and palm sugar. Simmered in coconut milk with wok fired chicken, peppers and shallot. Finished with basil leaf and crispy shallot. Served with yellow rice.
20.

SATURDAY NIGHT
Pepper Pork Stix
Pork tenderloin sliced and marinated in Vietnamese smoke black pepper, garlic and  háoyóu. Skewered and grilled.
Jiaozi
Dumplings of pork, chicken and ginger boiled and served with traditional sauce.
7.50

Salmon with Tamarind Ginger Glaze
Wild SockEye salmon seasoned and pan grilled, hit with glaze of reduced tamarind, ginger root and honey. Served with Thai corn cakes and Nasi Goreng.
25.

Salsiccia con Melanzana
Fresh house made spicy Calabrese sausage served with thick slices of eggplant fired in olive oil, layered with basil leaf, fresh mozzarella and pomodoro, capped with mozzarella and baked. Served with a greens salad.
21.

Pollito Tierno
Game hens split and marinated in pomegranate juice, garlic, aromatic spices and wild honey. Roasted and basted with reduced marinade. Hit with pomegranate molasses and served with arroz con cebolla y fruta and a greens salad.
19.

SUNDAY NIGHT
AntiPasti Migliore
Mix of Italian meats, cheese, olives and roasted red peppers hit with olive oil and balsamic. Served with sliced Italian bread.
  Cevapi
Beef steak ground with Halal lamb, onion and pimentón. Shaped into little sausages and grilled. Served with fresh ajvar.
7.50

Salade Niçoise  
Ahi tuna pan seared and served with Dutch baby potatoes, snap peas, tomato, capers, olives, anchovy and hard boiled egg. Hit with vinaigrette and fresh herbs.
25.

Ravioli Bolognese
Plump cheese ravioli finished in classic sauce of steak, pancetta, carrot, leeks, garlic, wine, pomodoro and a hit of cream. Served with a greens salad.    
     20.

Spinaci & Manzo Cannelloni
Fresh house made crespelle rolled around spinach leaf, beef, ricotta, herbs and Pecorino Romano. Hit with pomodoro and bakes. Served with a greens salad.


    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. 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!