Nice change in the weather ... finally.
Just a heads-up, since we face west into the setting sun the dining room tends to heat up. And being an old building, we do not have air conditioning, (swamp coolers only do so much, especially if there is humidity) some evenings we will close earlier. Plus, the kitchen just gets too hot and it strains the refrigerators.
Quite a few folks are booking in advance ... so please note: the cafe will be closed from Friday, August 25th until Friday, Sept. 8th. I will be in the mountains of Mexico gathering goodies for the cafe and, of course ... eating.
We have a very eclectic menu this weekend .. thanks to the weather.
Friday we start with a little house New Mexico fusion with enchiladas ... shrimp and crab enchiladas .. stacked. Following is another fusion mix with Thai and Caribe chicken with a spicy flavor note and finally, the tartness of tamarind with pork and Burmese flavor notes rounds out the evenings menu.
Saturday night features a double-good dish with squid, basil and chili served atop squid ink pasta. Was lucky to procure a whole loin of Swordfish and that will be grilled and hit with a fresh mango salsa, also, a fresh, tart lemon grilled chicken dish finishes the menu choices.
Sunday night highlights marinated salmon pan fired and spiked with a tasty fresh chili citrus salsa, a savory pomegranate walnut chicken with Middle-East flavor and steamed spiced pork shoulder with fresh peach and chili sauce.
To the menus ~
<<< BOOKED >>>
<<< BOOKED >>>
Saffron Num Kroot
Little rice flour cakes with saffron, shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
Steak ground with garlic, chili, yellow bean paste and spice. Rolled in pasta sheets, oil fired and served with spicy jaew sauce.
Enchiladas de Mariscos Apiladas
A little House-New Mexico fusion with corn tortillas stacked and layered with shrimp, crab meat, green enchilada sauce and queso. Finished with mole rojo, crispy shallots and fresh herbs. Served with spicy sunflower sprout salad.
More fusion with Thai-Burmese flavor notes ... pork shoulder cubed and rubbed with paste of onion, tamarind, garlic and chillies. Wrapped in banana leaf and slowly steamed for hours. Hit with sauce of spice paste, tamarind water, turmeric and belacan. Served with yellow rice and vegetable curtido.
Yet another fusion dish with chicken marinated in spice paste with onion, chili, thyme, allspice, cinnamon, lemongrass, citrus and scallion. Grilled and served with Japanese potato salad and vegetable slaw.
Zucchini, shallot, garlic, sprouts and carrot mixed with seasoned batter and oil fired. Served with yellow curry sauce.
Pepper Pork Stix
Pork tenderloin sliced and marinated in Vietnamese smoked black pepper, dầu hàu and black garlic. Skewered and grilled.
Grilled Swordfish with Mango Salsa
Café cut Swordfish steak marinated and grilled, and hit with spicy house mango salsa. Served with Mexican chopped salad.
Pasta Nero with Chili Basil Squid
House dish of Baja squid wok fired with chili, garlic, nam pla, and fresh basil. Served atop wok fired squid ink pasta and finished with a soft fried egg and chili threads.
Chicken breast marinated in garlic, lemon zest, olive oil and spice. Grilled and hit with sauce of lemon juice and zest, chives, wine and stock. Served with baby Dutch butter potatoes and asparagus.
Little rice flour cakes with crab meat, coconut and scallion hit wtih coconut custard and served wtih sweet chili.
Soffi de Pesce
Fresh fish cubed and dredged in our spiced saffron batter and oil fired. Served with house tartar sauce.
Salmon with Orange Chili Salsa
Salmon filet marinated with citrus and smoked black pepper, then pan grilled. Hit with fresh orange chili salsa with fresh herbs. Served with sunflower sprout salad and toasted onigiri.
Chicken breast opened and dusted with black garlic, sea salt and crushed walnuts. Pan fired and hit with sauce of pomegranate molasses, stock, honey and ras el hanout. Served with saffron orzo and grilled calabaza.
Chili Peach Pork
Pork shoulder rubbed with spice mix and pan seared, steamed and finished in sauce of fresh peaches, NM red chile and spice. Served with camote and tomato and sprout curtido.
Please, read thread below ... thanks.