The cafe garden is almost completely planted, got the basil plants in, a new mint, sage and the Kaffir lime tree (my prized source of flavor). Out on the home front in *HurleyWood* tons of lemongrass, tomatoes and assorted herbs are planted.
Now if only the wind would go away!

Please read this thread:
What does a "daily scratch menu" mean? Let me break it down ... it means that each day there is a new and different menu offered, prepared fresh from scratch that day. The previous days food is not rolled over to the next night, hence making  your choice with your reservation a good call. 
No left-overs, no waste, cafe prices kept down.

When I leave my house in the morning, I also leave the internet.
Keep in mind ... I do not have internet at the cafe. 
There is an interesting invention that solves that problem ... it is called ... the telephone. 
Just sayin' ...

Regarding cooking classes ... it seems that having them scheduled on a week day or night is an issue. Sorry, I cannot teach class and then prep and be open/cook for dinner all in the same day. I don't have minions to do my prep/work. There is just no room for a class on any of those days.
So, I am going to schedule a class on Wednesday, May 7th that will encompass sauces, quick dishes (using those sauces) and kitchen pantry basics. It will be limited to 5 people per class, so there is participation. I will let you decide if it should be day or evening ... email me if you are interested ... first come, first served with the time choice. Cost will be $40. 

This weekend will feature some new dishes and a couple of cafe favorites that are requested.

To the menus ...

FRIDAY NIGHT
Summer Rolls
Shrimp, fresh greens and herbs rolled in rice paper and chilled. Served with nuoc cham.
Imperial Rolls
Mince of pork, saifun, herbs and spice rolled in pasta sheets and oil fired. Served with chili herb dipping sauce.
7.50

Shrimp Curry with Sweet Basil
Classic Thai curry of garlic wok fired with fresh red curry paste, then simmered in coconut milk with large wild caught shrimp, fresh basil leaf, chili, Kaffir lime leaf and ground roasted (optional) peanuts. Finished with coriander leaf and dried shallot. Served with Basmati rice.
19.95

 Hot & Sour Pork Salad
Perfect dish for this weather. Pork tenderloin marinated, sliced and grilled. Hit with hot & sour dressing and served over fresh greens, thinly sliced red onion, sliced heirloom tomatoes and fresh herbs. Steamed Basmati rice on the side with chili and lime.
17.95

Gai Yang
Chicken breast (with skin) marinated in nam pla, garlic, chili, coriander root, palm sugar and sesame. Grilled and served with special spicy sauce on the side. Vegetable salad and rice share the plate.
16.95

SATURDAY NIGHT
Insalata Caprese
Heirloom tomatoes sliced and layered with fresh mozzarella and basil leaf. Hit with aged balsamic, olive oil and Bolivian Rose salt.
Olive Oil and Garlic Bruschetta
Simple and delicious! Fresh hearty Italian bread sliced and grilled, hit with garlic sliced and slowly pan fired in olive oil. Finished with Portuguese Cream salt.
7.50

Shrimp & Shiitake Ravioli
A little fusion with this dish of house made ravioli with wild caught shrimp, Shiitake mushroom, ginger, kecep manis and sesame oil. Drizzled with Lemongrass Lime oil and finished with fresh chives and poached shrimp. Served with a greens salad.
19.95

Crespelle Funghi
Fresh house made pasta crepes folded over filling of herbed ricotta, fresh mozzarella and seasoned pan fired assorted mushrooms (Cepes, Porcini and Crimini). Topped with garlic balsamella and baked. Served with a greens salad.
17.95

Braciola di Maiale Ripenea
House cut boneless pork loin chop stuffed with Ciabatta, pancetta, herbs and onion. Slow roasted and basted with garlic oil. Served with our orzo with mushroom cream and a salad.
16.95

SUNDAY NIGHT
Saffron Crab Kroot
Little rice flour cakes with saffron, crab meat, coconut and scallion. Served with sweet chili sauce.
Steamed Pork Rolls
Pork loin ground with Thai spice, chili and saifun, rolled in rice paper and steamed. Hit with garlic oyster sauce.
7.50

Summer Salmon
Salmon filet rubbed with spice mix with fennel, coriander, pimenton and olive oil. Grilled and hit with orange fennel relish. Served with sweet potato cakes and a greens salad.
19.95

House Ribs
Pork loin back ribs rubbed with our house mix of organic Chiapas coffee, Oaxacan chilies, spice and palm sugar. Slow roasted and hit with our mop sauce. Served with country slaw and heirloom tomato salad.
17.95

Chicken Grilled in Banana Leaf
A little fusion with this dish of chicken wok fired in spice paste with lemongrass, galangal, candlenuts and turmeric root. Simmered in coconut milk and then rolled in banana leaf with lemongrass, salam leaf and tamarind. Slowly grilled and served with steamed rice and spicy vegetable salad.
16.95

Please read thread below .. thanks.
* We are a small cafe and we highly recommend making a reservation.

I might suggest you call and reserve your choice with your reservation, especially if your party is 4 or more ... or after 7:00, as we DO run out of popular dishes early, as other folks do reserve their choices.
Just a helpful insider tip!

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!