Easter weekend ... we will have a few meatless offerings this weekend as requested by our customers. 

Normally we are not open on Easter Sunday ... but, we will be this year.

All the mints are sprouting in the cafe garden, so, Friday night I am offering one of my favorite dishes that will feature those mints. It is an Indo-Chine chicken dish with mushrooms and mint. The other dishes that evening will be meatless. Those would be a killer salmon dish and a delicate lasagne with assorted mushrooms.

Saturday night will feature a meatless dish with our house dish of green chili crab lasagne.
Also, that night another house favorite ... pork tenderloin with raspberry chipotle sauce and a grilled lime chicken from Viet Nam.

Sunday night, one of my favorites, tortellini with chicken Bolognese, a very savory salmon dish and finally, a killer fusion turkey dish with mushrooms hit with a chipotle sauce.

We are in the process of doing a new sign for the cafe with the new logo ... hopefully, it will be hanging this weekend. If not ... you know where we are.

Also, some of you are asking about "The Glove". Some will remember a couple of years ago I got hit with polymyalgia rheumatica and was out for a month and a half with the hand situation. I lost use of a couple of tendons and on occasion when it acts up ... I have to wear a compression glove. They are made of material which is uncomfortable, messy and downright unsanitary. A buddy of mine in San Francisco who is a tattoo artist turned me on to the ones I wear at the cafe. Light weight, clean and increased grip without the yuck of a regular compression glove ... that's the story of the black glove.

To the menus ....

Sorry, we are booked this night.

Little dumplings of pork, chicken, ginger and spice boiled and served with traditional sauce.
Saffron Crab Kroot
Little rice four cakes with saffron, crab, coconut and scallion hit with coconut custard and served with sweet chili sauce.

Miele Salmone
A little house fusion with this dish. Salmon filet marinated in honey, soy, lemongrass, lime, coriander and cinnamon. Pan fired and finished with reduced marinade. Served with asparagus and steamed seasoned Basmati rice with peas. 

Lasagne Funghi
House dish of assorted mushrooms (cepes, Shiitake and field) pan fired with herbs and wine, chopped and layered between fresh pasta sheets with saffron balsamella, cheese and fresh herbs, then baked. Served with a fresh greens salad.

Indo-Chine Chicken and Mint
Nice fusion of Indian and Chinese with this dish of chicken wok fired with onion, chili, ginger and garlic. Hit with soy, nam pla, fresh assorted mints from the garden and button mushrooms. Served with Basmati rice.

Sorry, we are booked this night.

Camote Samosa
Roasted spiced sweet potato, fresh herbs and peas wrapped in fresh pasta and oil fired. Served with a spicy house curry sauce.
Num Kroot
Little rice flour cakes with shrimp, coconut and scallion hit with coconut custard and served with tirk salouk.

Green Chili Crab Lasagne
House dish of fresh pasta sheets layered with crab meat, NM green chili, cheeses and fresh ricotta. Capped with fresh mozzarella and baked. Served with a fresh greens salad.

Pork Tenderloin with Raspberry Chipotle Sauce
Pork tenderloin rubbed with our chili coffee mix and grilled. Hit with sauce of fresh raspberries, chipotle chili and raspberry vinegar. Served with our green onion potato pancakes and  salad.

Ga Chanh Roti
Grilled lime chicken from Viet Nam. Chicken marinated in Kaffir lime zest & leaves, honey, nam pla and white pepper. Skewered and grilled while basting with marinade. Served with lime wedges, rice and vegetable salad.

Sorry, we are booked this night.

Tod Mun Gung
Shrimp ground with Thai spice, herbs and Kaffir lime leaf. Shaped and pan fired. Served with chili lemongrass sauce.
Lumpia Shanghai Style
Pork, onion, garlic, vegetables and spice rolled in pasta sheets and oil fired. Served with traditional Filipino dipping sauce.

Tortini di Salmone
A little "Thai-talian" with this dish of chopped wild salmon, Thai spices, Kaffir lime leaf and herbs shaped into patties and pan fired in mustard oil. Hit with our lemongrass sauce and served with wok fired asparagus with chili and garlic and Basmati rice.

Tortellini alla Bolognese di Pollo
Cheese tortellini tossed in sauce of chicken, la Trinata, wine, pancetta and a hit of cream. Finished with Pecorino Romano and served with a greens salad.

Tacchino con Salsa di Chipotle Fungo
Turkey breast cubed, seasoned and pan fired and hit with sauce of mushrooms, chipotle chili, pancetta, tomatoes and garlic. Served over pappardelle breve and with a salad.

Please read the 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!