Thankful for this weather and it's inspiration on the menus.
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.
Friday night we feature our version of Salade Niçoise with seared Ahi tuna and all the accoutrements. Also, seasoned grilled Rib Eye steak with chipotle garlic sauce and smashed potatoes. Along with our house Lasagne Classico with beef, salsiccia, fresh and smoked mozzarella.
Saturday night, a special Malay treat of Mahi Mahi steamed with exotic flavor notes from the region. Also, Costillas Sabrosas, pork back ribs with our special marinade and spice rub. Since basil is in full swing, a Thai dish with chicken, chili and basil, finished with a fried egg.
Sunday night, a couple of cafe favorites ... Salmon with our turmeric rice noodles wok fired with special sauce. Also, tomahawk pork chops pan fired in herb butter, served with our Orzo and mushroom cream, and finishing the evening, grilled rosemary orange chicken.
To the menus ~
<<< BOOKED >>>
Wild shrimp cleaver minced and mixed with garlic, oil and saffron batter. Oil fired and served with sweet chili lemon sauce.
Fresh mozzarella layered with basil leaf and black tomato, hit with olive oil and balsamic.
Salade Niçoise 106
Ahi tuna seasoned and pan seared, served with green beans, baby Dutch butter potatoes, hard-boiled egg and olives. Drizzled with special dressing.
Rib Eye with Chipotle Garlic Sauce
Café cut bone-in Rib Eye rubbed with our Oaxaca spice mix and grilled. Hit with sauce of chipotle chili, wine, shallot and garlic. Served with smashed potatoes and salad spiked with Bleu cheese.
Café favorite of fresh pasta sheets layered with spinach, ricotta and a rich ragù of minced steak, salsiccia, garlic, herbs and tomato. Capped with mozzarella and baked. Served with a salad.
<<< BOOKED >>>
Roasted eggplant, onion and red peppers spiced and folded in pasta sheets and oil fired. Served with salsa verde.
Red Curry Crab Cakes
Crab meat mixed with red curry, onion, Kaffir lime and Panko. Pan fired and served with citrus chili sauce.
Mahi Mahi fillet rubbed with sesame oil and topped with sliced Shiitake mushroom, chili, scallion and preserved vegetable, then steamed. Finished with coriander leaf, shallot and chili threads. Served with steamed Basmati rice.
Café favorite of pork loin back ribs rubbed with Oaxaca spice, citrus, tequila and garlic. Slow roasted, then grilled. Served with spicy Mexican slaw.
A little Thai-House fusion with chicken breast cubed and marinated in soy, oyster sauce and nam pla. Wok fired with spice paste, red peppers, long beans and basil leaf.. Served with steamed rice and topped with a fried egg. Finished with chili threads.
<<< BOOKED >>>
Balkan sausages of beef, Halal lamb, pimentón and onion grilled and served with ajvar.
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.
Salmon with Rice Noodles
Salmon marinated and pan grilled, served atop our turmeric rice noodles wok fired with vegetables, sprouts and special sauce.
Tomahawk Pork Chop
Special cut double pork chop pan fired in Mennonite butter, black garlic and fresh herbs. Served with our mushroom cream orzo and a salad.
Orange Rosemary Chicken
Chicken breast cubed and marinated in fresh orange juice & zest, rosemary from our garden, garlic and South American black salt. Skewered and then grilled, then hit with sauce of reduced orange juice and wild honey. Served with asparagus and pan fired Dutch butter potatoes.
Please, read thread below ... thanks.