Brunch Around the World in 80 Ways

In September 2021 Chef RL and the Small Cafe team set out on a year-and-a-half-long campaign to feature flavors from every corner of the globe. This wonderful world travel to 80 countries was completed in late April 2023, no other restaurant has ever accomplished this!

In 1872 Jules Verne wrote the novel Around The World In 80 Days. A wager of almost $2,000,000 was made by Mr. Fogg to prove that the world could be circled in 80 days. Fogg traveled by train, boat, balloon and wind but the wager was thought lost as he arrived back in London a day late so he thought. However because he had traveled eastward his days were shortened; Fogg had seen 80 sunrises, the people in London had seen only 79. He met the deadline!

At Small we will take you on a Brunch Around The World in 80 Ways; our well known Chef RL Boyd bets he can make a special dish from a different country every week for the next 80 weeks. We invite you to join us on this journey.

Follow us on our website and social media for updates.

Happy culinary travels.

Live large, eat Small.

Brunch Around the World in 80 Ways

MONTENEGRO

Montenegrin Musaka: ground lamb and beef simmered in spiced tomato sauce layered with eggplant and potato, topped with cheesy béchamel sauce and baked in a cast iron skillet. Served with a side salad.

WOW... Today we make OUR LAST STOP of our Brunch in 80 ways. We are in Montenegro for a nice hot skillet of Musaka. Similar to the Greek version of "moussaka" the Montenegrin version is made with a rich tomato gravy layered in between eggplant and potato, then topped with a cheesy béchamel sauce and baked until nice and golden brown. Musaka is quite similar to the Italian's lasagna with the only major differences being the spices and cheeses used as well as the absence off pasta in favor of thinly sliced eggplant and potato.

Our version of musaka starts with a rich tomato gravy made with 50/50 ground beef and lamb, smoked and sweet paprika, bay leaves, garlic, onion, peppers, a hefty bunch of local ramps (brought to chef RL yesterday), layered in between sliced eggplant, sliced white potato and topped with a creamy, melty, cheese studded bechamel sauce, and yes, we are baking it until golden brown and serving it with a side salad.

Molimo dodite da probate last 80 nacina odlieno jelo (please come taste the last 80 Ways awesome dish!)

$17.50

4/18/2023 – 4/22/2023

SERBIA
Serbian Burek: individual cast iron baked phyllo dough stuffed with pork sausage, spinach, potato, caramelized onions and peppers, shredded sheep's milk cheese, garlicky yogurt, topped with herb salad.
This week we are in Serbia for a taste of Burek. Burek is a "meat pie" usually stuffed with ground beef, pork or lamb, potatoes, onions and cheese and is wrapped with phyllo dough and baked until golden brown and crispy. Burek made its way to Serbia via Turkey during the Ottoman Empire. Many variations exist throughout Eastern Europe and it is usually eaten during breakfast.
Small Café’s version of burek is made with ground beef and pork, white potato, caramelized peppers and onions, spinach and cow's milk farmer's cheese. We wrap this meat mixture with phyllo dough and brush with lots of butter and bake until perfection. Our Burek is served with a small herb salad and some dip of garlicky yogurt.
Ovo sipsko jelo je tako dobro (this Serbian dish is so good!)
$17.50
4/12/2023 – 4/16/2023

SLOVAKIA
Slovakian Vepro Knedlo Zelo: crispy beer braised pork belly, steamed cabbage, pan fried Slovak cheese dumplings, garlic-herb sauce.
This week we are visiting Slovakia, home country of Tatiana Svarkova. We are here to taste the famous Slovakian dumplings. Vepro Knedlo Zelo is a leavened (yeast risen) dumpling that its dough is studded with farmer's cheese and day old bread served with braised or roasted pork meat, cabbages and onions.
Small Café’s version uses pork belly that was rubbed and chilled overnight in lots of spices then slowly braised in the oven with light beer, carrots, onions and garlic. It is then cut and seared in a cast iron pan along with the Slovakian dumplings (farmers cheese, day old bread, eggs, yeast), savoy cabbage and diced onion until golden brown. And after all that chef is making a pan sauce made by deglazing the pan in the braising liquid from the pork belly and a roasted garlic, lemon and herb cream is added to finish.
Toto Je Take Dobre (This stuff is good!!)
$17.50
4/5/2023 – 4/9/2023

IRAQ
Iraqi Mutabbaq Samak: fried, spice marinated white fish, aromatic rice cooked in fish stock, caramelized onions, Iraqi amba sauce, herb yogurt, crispy onions.
This week we are in Iraq to try a very tasty and spicy fried fish dish called Mutabbaq Samak. Mutabbaq Samak is a rice dish with aromatic rice being cooked over an open flame in a spiced and flavorful fish stock that is served with caramelized onions and spice fried fish that can be filleted or fried whole. It is a popular dish all along the Persian Gulf and has a bit of heat to ignite your palate with flavor.
Our version of Mutabbaq Samak starts with aromatic rice simmered slowly in a fortified fish stock then tossed with spinach, carrot and caramelized onions. We then take 5oz of cod, coat it liberally in an Iraqi curry and flour mixture then deep fry until golden brown and crispy. We place the curry fried cod on top of the rice and drizzle with two sauces, Iraqi amba sauce (sour mango, chilis, spices, brown sugar, apple cider vinegar) and herb yogurt (yogurt, cilantro, parsley, garlic, lemon) then we top this dish with fried onions.
Hadha Rayie Hqan (This is truly magnificent)
$16.95
3/29/2023 – 4/2/2023

ANGOLA
Angolese Frango Piri Piri Roll. grilled skin-on chicken thigh marinated in spicy piri piri chilis, red palm oil aioli, citrus-onion salad, toasted brioche bun.
We are sailing from the Atlantic Ocean into the country of Angola to introduce you to Piri Piri, a blazing hot chili pepper that burns up dishes in southern Africa. Piri Piri sauce, or molho de piri-piri, is used both as a marinade for fish, shrimp or chicken and as a tabletop condiment. Proteins marinated in Piri Piri are usually grilled over charcoal and of course is found all over in street markets in southern Africa.
We are serving our version of Piri Piri as a sandwich starting with a butter toasted brioche bun slathered with palm oil aioli, grilled boneless, skin on, chicken thigh, marinated in house made SPICY Piri Piri (African birds eye chilis, vinegar, garlic, onion and spices). W e top that with a citrus onion salad (scallions, pamplemousse, tangerine, blood orange and lime segments, diced red and white onion). Served with chips.
Picante e Maravilhoso (Spicy and Wonderful!)
$17.50
3/22/2023 – 3/26/2023

DENMARK
Frikadeller Smørrebrød: Open faced sandwich on top of butter toasted artisan bread, fried Danish meatballs, remoulade sauce, shaved onion salad, crispy shallots.
This week we are touring Denmark for Chef's version of a Smørrebørd topped with fried Danish meatballs! Smørrebørd is an open faced sandwich made on buttered bread. The toppings and types of bread vary, and there are tons of different combinations of ingredients and condiments that make the Smørrebørd possibilities quite limitless. Smørrebørd is a very popular street food in Denmark and is usually eaten "on the go" all around town.
We prepare our Danish version of a meatball "frikadeller" with 50/50 ground beef/pork, and season with nutmeg, grated onion, fresh sage, white pepper and toasted breadcrumbs. The 3oz frikadellers are oven baked until cooked almost through, and finished by frying until crispy. The frikadellars are served on buttered, crunchy artisan bread with Danish style remoulade (mayo, sour cream, carrot, cabbage, capers, shallots, chives, garlic, lemon juice, cornichon (little sour pickles), and s&p), and garnished with a shaved onion salad and a sprinkle of crispy shallots all over the top.
$15.95
3/15/2023 - 3/19/2023
Det er så godt! (It is so good!)

AUSTRIA
Austrian Apple Strudel Stuffed French Toast: Two slices of brioche filled with apple strudel chunks and cream cheese, bourbon egg batter, spiced buttermilk whipped cream, maple syrup, 10x sugar.
This week we are touring Austria for some of their famous apple strudel. The oldest known recipe for apple strudel dates back to 1697. Strudel is made with a flaky, puff pastry that is braided over a mixture of fruits, nuts, sugar, lemon and sometimes raisins and nuts before being baked until golden brown and delicious.
Our spin on traditional apple strudel starts with a house made strudel made with granny smith and fuji apples, along with golden raisins and toasted almonds. We take the apple strudel and sandwich it in between 2 slices of brioche then bathe it in a bourbon egg custard before browning in clarified butter on a skillet pan. When the apple strudel french toast is nice and toasty we top it with lots of 10x sugar, buttermilk whipped cream, real maple syrup and a sprig of mint.
$13.95
3/8/2023 - 3/12/2023
Es ist fantastisch! It is fantastic!

SWITZERLAND
Swiss Zmorge Rösti: Crispy Swiss-style potato cake, shaved brown sugar ham, garlic spinach, 2 poached eggs, 4 cheese fondue, herbs.
This week we are taking a spin through Switzerland for a taste of their classic potato cake called "rösti". Rösti is a shredded potato pancake cooked until crispy in clarified butter. Many Swiss people consider rösti to be a national dish. Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as Spinat und Spiegelei. Rösti is commonly available in Swiss restaurants as a standard side dish for any meal of the day.
Small’s version of rösti is a shredded potato cake with cabbage and leeks, cooked crispy in a cast iron pan, then topped with shaved brown sugar ham, sautéed garlic spinach, 2 poached Massey Creek Farm eggs, ladled with 4 cheese fondue (gruyere, emmantal, jarlsberg, swiss) and sprinkled with herbs.
$15.95
3/1/2023 - 3/5/2023
Es ist knusprig & lecker! (It’s crispy & delicious!)

SOUTH AFRICA
South African Bobotie: Curried pork & beef mince, dried fruits, root veggies, topped with a béchamel custard and baked in a personal cast iron skillet. served with a side salad.
We are in South Africa this week for some Bobotie (pronounced ba-bo-tea). Bobotie is a South African casserole made of curried ground meat with dried fruits at the bottom, and a thin layer of egg custard on top. Its roots date back to the 17th century Dutch traders who set up camp in the area that is now Cape Town. The traders brought spices, cooking techniques, and recipes with them. While the specifics are a bit vague, it is thought by some that the original bobotie recipe came from Indonesia and was adapted to fit the available ingredients
Smalls's version of Bobotie is pretty traditional with a base of curried pork and beef mince cooked down with aromatics, spices and tomato, diced prunes, dates, golden raisins, turnip, butternut squash, rutabaga, carrot and yam. The curried mince mixture gets put into a personal sized cast iron skillet and is topped with an eggy béchamel sauce then baked until amazingly fragrant and golden brown. Served with a small side salad.
$15.95
2/22/2023 - 2/26/2023
Dit is te goed! (It is too good!)

PUERTO RICO
Puerto Rican Torta Pernil: Puerto Rican style, slow roasted pork belly, crispy plantain tostones, mojo aioli, chicharron, shredded lettuce, brioche bun, chips.
This week we sail to Puerto Rico for our take on a traditional Puerto Rican dish called "Pernil." Typically a dish served around the holidays or with large gatherings, Pernil is slow roasted pork leg or shoulder marinated overnight in tons of garlic, black peppercorns, adobo, onion, vinegar. The pork is slow roasted until tender in an oven or over a live fire. Pernil is typically served with rice; however, this week Chef is putting his version of Pernil in the middle of a brioche bun.
We are using pork belly marinated in the traditional Puerto Rican marinade and slowly roasted for over 4 hours. The pork belly is chilled and cut into portions, then crisped up in a hot pan and served in between a brioche bun slathered with mojo aioli (mayonnaise, sour orange, charred onion, lots of garlic, herbs and spices) topped with crispy tostones (smashed and fried green plantains) and a salad made with crispy pork skin, shredded iceberg lettuce and green onions. Served with chips.
$15.95
2/15/2023 - 2/19/2023
¡Es tan delicioso! (It is so delicious!)

UNITED STATES
Gluten Free Biscuit & Gravy: gluten free buttermilk biscuit, pork sausage/black pepper/onion gravy, one egg your way, green onions.
This week we do not need to travel far at all because we are in The United States for our spin on the all time southern favorite breakfast dish of biscuits and gravy. This breakfast dish emerged as a distinct regional dish in the 1800's after the American Revolutionary War, when stocks of foodstuffs were in short supply. Breakfast was necessarily the most substantial meal of the day for a person facing a day of work on the plantations of the American South. The gravy can be made with the meat and drippings from beef, sausage, bacon or any other protein that was available back then, it is then thickened with a roux, milk and/or cream, and is often flavored with black pepper.
Our version of biscuits and gravy is completely gluten free! We take one of our "famous" gluten free buttermilk biscuits and ladle a generous helping of gluten free sausage gravy (pork sausage, onion, gluten free flour, milk, cream and lots of black pepper), then we top the biscuit with one Massey Creek Farm egg cooked the way you like, and garnish with more crumbled pork sausage and thinly sliced green onions.
$11.95
2/8/2023 - 2/14/2023
It’s so good, y’all!

CANADA
Canadian Poutine Roll. crispy crinkle cut fries, roasted beef gravy, cheese curds, scallion ketchup, toasted brioche bun, chips.
This week we are in Canada for a taste of the famous Canadian gravy fries called "poutine". Poutine is a dish of french fries and cheese curds covered with brown gravy. Poutine emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention. For many years it was mocked and used by some to stigmatize Quebec cuisine. Poutine later became celebrated as a symbol of the culture and the province of Quebec. It has long been associated with Quebec cuisine and its rise in prominence has led to popularity throughout the rest of Canada and in the northern United States.
We are serving our version of poutine as a roll (sandwich). We start with crispy crinkle-cut french fries covered in a beefy brown gravy then mix in Wisconsin cheese curds, then put it on a brioche bun drizzled with scallion ketchup (homemade ketchup blended with roasted green onions). Served with chips.
$14.75
1/25/2023 - 1/29/2023
It's fun & delicious!

BOTSWANA
Botswana Seswaa Melt: pulled slowly roasted goat, pickled onion mayo, shredded jack cheese, butter toasted sourdough.
This week we are touring Botswana to taste the simple but hearty dish called Seswaa. Seswaa is a dish famous in Botswana made with goat, water, and onions. In Botswana, not a lot of seasonings are used in their dishes, so typically the Botswana add either no seasonings or just a bit of black pepper to their Seswaa. The goat stew is cooked in a three-legged pot over an open fire and left to bake for several hours. Seswaa is a popular dish at celebrations and large family gatherings in Botswana.
Small's take on the Botswana Seswaa will be in the form of a melt. We are using 2 slices of sourdough bread and spreading pickled onion mayo on both sides, and then stuffing it with slowly cooked goat shoulder. We are keeping it traditional and seasoning with lots of black pepper, and finely diced raw onion. We pile on some shredded jack cheese before toasting it in butter until nice and crispy and melty. The Seswaa melt is served with chips.

It’s simple and delicious!
1/18/2023 - 1/22/2023
$16.95

CHAD
Chadian Bangaou. Lamb stew with sweet potatoes and chickpeas, spinach and herb couscous, crispy garlic.
This week we arrived in the African country of Chad to experience the warm flavors of Bangaou. Bangaou is a lamb stew flavored with smoked spices such as paprika and hot chilis, sweet potatoes, chickpeas and green peppers. Bangaou is a family style dish that is often served at family gatherings along with flatbreads, rice and/or couscous. It is a hearty dish that leaves a little heat lingering on the tongue.
Small's version of Bangaou starts with local lamb leg from Firsthand Foods, hand cubed before braising in a broth of beer, tomato paste, garlic, onion and smoked spices. To build the dish we sauté diced onion, sweet potato and green bell peppers until nice and aromatic, and deglaze with the braised lamb leg. Our bangaou is finished with a hefty scoop of warm couscous, steamed with julienned spinach and a garlicky herb oil.

C'est copieux et délicieux!
It's hearty and delicious!
1/11/2023 - 1/15/2023
$16.95

CYPRUS
Souvlakia Roll. grilled, marinated chicken thigh, crispy halloumi cheese, three olive tapenade, lemon aioli, brioche roll, chips.
This week we sailed to Cyprus for a taste of the Cypriot version of souvlakia. Souvlakia was made famous by the Greeks but Cyprus has its own version, which is probably the most popular “fast food” on the island. It all starts with marinating pork or chicken in herbs, spices, garlic and lemon before skewering the marinated chicken and grilling it over a traditional Cypriot grill known as a “foukou”. Souvlakia is typically served with tzatziki, pickled vegetables, fresh pita, tomatoes and onions.
Here at Small we marinate chicken thighs in lots of lemon zest, garlic, tomatoes, onions and herbs, along with spices and EVOO. We are grilling our souvlakia on a cast iron grill pan and serving it on a brioche roll with crispy halloumi cheese, three olive tapenade and lemon aioli spiked with a little bit of fresh dill. The souvlakia roll is served with chips.
Exo apó aftón ton kósmo!
Out of this world!
16.95
1/4/2023 - 1/8/2023

URUGUAY
Uruguayan Chivito: marinated flank steak, smoked ham, crispy pancetta, green olive mayo, chopped boiled egg, L.T.O., soft roll.
This week we are docking in Uruguay to explore the amazing chivito. The chivito (which translates as "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco, which is thinly sliced grilled beef. This is topped with slices of ham, bacon, lettuce, tomato, sometimes melted mozzarella cheese and a fried egg. The chivito is often served with fried potatoes. Chivito is the national dish of Uruguay, and each region has its own variation of this delicious beef sandwich.
Small's version of the chivito will be made on a soft roll slathered with green olive mayo, smoked ham, grilled marinated flank steak, shaved lettuce, tomato and onion, crispy pancetta, and chopped boiled egg. We are serving the chivito with chips.
¡Es tan delicioso!
It is so delicious!
12/28//2022 - 1/1/2023
$16.75

DOMINICAN REPUBLIC
Dominican Mofongo: Plantain fritter with lump crab, spicy shrimp stew, cilantro, pineapple hot sauce.
This week we dock in the Dominican Republic for a variation of their style of mofongo. The “classic” plantain mofongo is a dish made of mashed plantains which is mixed with garlic paste and chicharron. and then deep fried to a golden crisp. It is traditionally served with a beef broth dipping sauce. Traditionally, mofongo is served in a wooden mortar bowl known as a pilón.
Small's version of this dish will not disappoint. Boiled & mashed plantains are mixed with savory spices and lump crab meat and then deep fried to form a thick, delicious crunch. We are serving our rendition of the mofongo atop a shrimp stew which includes spicy peppers, onions, beer (yes beer!) hearty spices, tomatoes and of course, shrimp. This dish will be served with a sweet & spicy pineapple hot sauce on the side.
¡Es tan bueno! (It is so good! )
$16.95
12/14/2022 - 12/18/2022

BELARUS
Belarusian Syrniki: Pan fried, orange scented farmer's cheese crumpets, with champagne berries, vanilla whip, 10x sugar.
This week we are enjoying something sweet in Belarus known as syrniki. Syrniki are sweet pancakes made with farmer's cottage cheese. They are extremely popular in post-Soviet countries, and are enjoyed all over slavic countries as a breakfast, lunch, dinner and even dessert.
Small’s version of syrniki is flavored with fresh orange zest, and we fold in whipped cream before pan frying them to a golden deliciousness, in clarified butter. The syrniki will be served on a compote of champagne berries (champagne, blueberries, strawberries, blackberries, raspberries), and garnished with vanilla whipped cream and a heavy dusting of 10x sugar.
Vyhliadaje tak smačna! (Looks so delicious!)
$14.50
12/7/2022 - 12/11/2022

ESTONIA
Estonian Vürtsikilu Suupiste. Deep fried smoked sprats, garlic cream cheese, butter toasted rye, poached eggs, herb hollandaise, pickled onions.
This week we docked in Estonia to experience the flavors of Vürtsikilu Suupiste. Vürtsikilu Suupiste is a popular appetizer or snack sandwich made with Sprats. Sprats are a type of small oily fish that are quite like sardines and featured in many typical Estonian dishes. The dish is traditionally served on toasted rye bread, with a generous amount of cream cheese, mixed with crushed garlic, topped with smoked or pickled sprats.
Small’s version of Vürtsikilu Suupiste will take shape as a benedict instead of a sandwich. We hand bread and deep fry smoked sprats and place them on a slice of hearty dark rye bread, toasted in butter and slathered with garlic cream cheese. Two perfectly poached eggs are layered on top and then draped in herbed hollandaise, garnished with pickled red onions, potato stix and served on top of fresh winter greens.
Ebareaalne! (Out of this world!)
$15.75
11/30/2022 - 12/4/2022

PARAGUAY
Paraguayan Bori Bori. cornmeal dumplings with Paraguayan cheese in a rich chicken stew garnished with thinly sliced red onions, cilantro and sour cream.
This week we arrived in Paraguay for a taste of the traditional Paraguayan dumplings known as bori bori which is pronounced as ‘vorí vorí’ in Guarani language. Usually, this language uses repetitions of words to show abundance. This warm shareable dish is never made for one person.
This stew has a long history of sustainability for the Paraguayan people. It is packed full of nutrient rich ingredients, making it a well sought after dish that can be found being served even in the fanciest restaurants.
At Small, we are serving our bori bori with a rich chicken stew (chicken thighs, peppers, spices, aromatics and chicken stock) and garnishing it with thinly sliced red onions, cilantro leaves and sour cream.
bori bori iporãitereíva (magnificent bori bori!)
$14.95
11/23/2022 - 11/27/2022

BHUTAN
Bhutanese Juma: Sausages cooked in a black pepper gravy, peppers, onions, cabbage, crispy egg noodles, fried garlic, and scallions.
This week, we landed in Bhutan, for a dish made with Bhutanese sausages known as "juma". Juma is a type of common Bhutanese sausage made with minced meat, rice, and some light spices all filled into an intestine wrapper. The minced meat for juma is usually a blend of pork, beef and chicken, and is spiced with Sichuan peppercorns.
At Small, we are making a stir fry with our juma. Egg noodles are pan fried with onions, peppers, sliced juma and cabbage. While it is still piping hot, we add our spicy black pepper gravy (onions, chicken stock, beef stock, onions, cracked black peppercorns and cracked Sichuan peppercorns). We garnish this juma stir fry with crispy garlic and thinly sliced green onions.
Yō masālēdāra ra svādiṣṭa cha! (It's spicy and delicious!)
$15.95
11/16/2022 - 11/20/2022

CAMEROON
Cameroonian Kondres: Chicken thighs and plantains slowly simmered in a spicy tomato curry, buttered aromatic rice, spinach salad, and green onions.
This week we land in Cameroon for a spicy dish of Cameroonian Kondres. This one-pot meal is popular throughout Cameroon and is one of two national dishes in Cameroon. Kondres is prepared using stewed plantains and either chicken, beef or goat, along with Scotch Bonnet peppers, fresh tomatoes and a spicy curry blend until the meat is tender. Slow cooking melds it all together, creating a spicy, rich dish.
Small's version of Kondres is made by slowly simmering green plantains and diced organic chicken thighs in a spicy Cameroon tomato curry sauce. We sweat the scotch bonnet peppers together with onions, garlic, celery and ginger. We are serving our Kondres with buttered aromatic rice (jasmine, brown jasmine, & basmati), topped with a baby spinach salad and a house-made sherry vinegar dressing.
C'est hors de ce monde! (It’s out of this world!)
$15.95
11/9/2022 - 11/13/2022

ARGENTINA
Argentinian Choripan Roll: sliced Argentinian chorizo, peppers & onions, green pepper sauce, cilantro mayo, brioche roll, chips.
We have landed in Argentina this week for some choripán. Choripán gets its name from the words chorizo, meaning sausage, and pan, meaning bread. The Choripán affectionately nicknamed, “chori,” is a grilled chorizo sandwich garnished with the country’s iconic sauce for meat – chimichurri and often salsa criolla. In Buenos Aires, and pretty much everywhere else you go in the country, you will find this sandwich on menu offering big and small from city markets to sports arenas, and even beachside food trolleys.
At Small, we are preparing our choripan with sliced and pan seared Argentinian chorizo, sautéed with peppers and onions topped with a green pepper sauce (chimichurri with roasted green peppers), cilantro mayo, crispy shoestring fries all on a buttered brioche roll. Served with chips.
Es delicioso! (It’s delicious!)
$15.95
11/2/2022 - 11/6/2022

LITHUANIA
Lithuanian Cepelinai: minced beef filled potato dumplings, sour cream sauce, crispy garlic, and herbs.
This week we landed in Lithuania for a taste of their national dish, Cepelinai or “didžkukuliai.” Potato dumplings are made from grated and riced potatoes, stuffed with ground meat and dry curd cheese or mushrooms. Cepelinai is a filling comfort food first created 150 years ago and well loved enough that it is considered the national dish of Lithuania. The name of cepelinai comes from their shape, which resembles that of a Zeppelin airship.
Small's version of the Lithuanian Cepelinai is pretty close to the traditional cepelinai which is a minced beef mixture covered in a potato dumpling that is simmered in water before finishing in a sour cream sauce. We garnish the cepelinai with crispy fried garlic and freshly picked herbs.
Tai skanu (It’s delicious!)
$15.95
10/26/2022 - 10/30/2022

CROATIA
Croatian Pljeskavica. Spicy 50/50 ground beef and lamb patty, ajvar pepper relish, creamed spinach, diced red onion, toasted sesame seed bun, chips.
This week we have landed in Croatia for a worldwide favorite, the hamburger! Known in Croatia as a “pljeskavica". A pljeskavica is a ground meat patty that appears in variations on menus in all regions of Croatia. The meat mixture used often depends on the common religion in the region, and is usually a combination of beef, lamb, and/or pork.
Small’s version of the pljeskavica is a spicy blend of ground lamb and ground beef. The ground meats are mixed with a spicy dry rub and allowed to marinate for 24 hours before forming into 6 oz patties, and pan frying in a griddle pan.
The Pljeskavica is served on a toasted sesame seed bun slathered with our garlic & white wine creamed spinach, then topped with diced red onions, and house-made ajvar pepper relish. Served with chips.
Super stvar! (Great stuff!)
10/19/2022 - 10/24/2022
$15.50

Saudi Arabia
Saudi Kibbeh Roll. minced beef croquette with pine nuts, raisins and spices, spicy garlic sauce, arugula, toasted brioche bun, chips.
This week we are in Saudi Arabia for a taste of kibbeh. Kibbeh, comes from the Arabic word kubbah or "ball," is a staple in Middle Eastern cuisine. Made from ground lamb or beef, these football-shaped croquettes are a flavorful blend of fragrant herbs and spices, and hearty bulgur wheat. Kibbeh is eaten all around the Middle East and the herbs, spices and fillings differ from country to country.
We make our kibbeh by first making the "shell" which includes onion, ground beef, garlic, cinnamon, coriander and cumin added to a food processor until a paste forms, and then mixed with the bulgur wheat. The filling is then made combining ground beef, onion, raisins, toasted pine nuts and spices, then hand wrapped in the shell and pan fried until crispy. Our version of kibbeh is served on a toasted brioche bun topped with dressed arugula, and a hefty dollop of spicy garlic sauce. Served with chips
أشياء عظيمة (Great Stuff!)
10/12/2022 - 10/16/2022
$15.50

FINLAND
Finnish Lihapullat Sandwich: 50/50 beef/pork meatballs, chive mashed potatoes, cranberry chutney, brown onion gravy, toasted sub roll, chips.
This week we stop in Finland for a comfort food favorite: lihapullat or Finnish meatballs. Lihapullat is traditionally made with 50/50 ground beef/pork, rolled small in size and pan fried for a light airy texture and simmered in a brown gravy onion sauce. The most popular pairing is with lingonberry jam. This warm and hearty dish is a favorite at Finnish tables for any occasion.
Our take on Lihapullat is made with 50/50 beef/pork, seasoned bread crumbs, and sour cream soaked fried onions. They are pan fried to create a crisp flavorful sear, and simmered in rich brown onion gravy. We serve our lihapullat smothered in gravy, atop chive mashed potatoes on a toasty sub roll, and paired with house made cranberry chutney.
Hieno juttu! (Great Stuff!)
10/5/2022 - 10/9/2022
$15.25

SENEGAL
Senegalese Thiere: Meatballs 50/50 mutton/beef, steamed couscous with sweet potato, white beans, dates, "brown sauce" and fried onions.
We stopped in Senegal for some nice West African bites. The cuisine of Senegal is influenced by the nation's many ethnic groups, the largest being the Wolof. The Wolof culture is diverse and dates back to the mid 14th century as the Jolof Empire. Thiere is served throughout the country of Senegal with variations specific to each region.
Our version of Senegalese Thiere starts with couscous loaded with sweet potato, red potato, white beans, dates and lemon. Accompanying this couscous are mutton & beef meatballs that have been flavored with West African spices, eggs, tomato and oats. Ladled on top of the meatballs is a hardy brown sauce made by stewing beef with carrots, onions, beer and garlic. Garnished with crispy fried onions.
Neex! (It’s delicious!)
$15.95
9/28/2022 - 10/2/2022

NIGERIA
Nigerian Jollof Rice: cast iron baked aromatic rice cooked in a Nigerian curry and tomato stew with pulled pepper chicken and scallion salad.
This week we arrive in Nigeria, the most populous black nation in the world, for a taste of Jollof rice. Nigerian Jollof Rice or Jellof rice is a rich and incredibly tasty west African one-pot meal. Jollof Rice is regularly served in various African countries, each one has their own variation of this dish.
The Small version of Jollof rice is made with long grain basmati rice, simmered in a stew of: scotch bonnets, thinly sliced onions, fresh tomatoes, garlic, chicken stock and Nigerian curry spice. We add pulled pepper chicken (roasted chicken with Nigerian curry spices) in a personal iron skillet that was brushed with rendered chicken fat to bake the Jollof rice in. We are serving this with a scallion salad on top (thinly sliced scallions, radish and carrot), to cool down some of the heat from this spicy rice dish!
Yayi kyau a rasa (too good to miss)
$15.95
9/21/2022 - 9/25/2022

GREECE
Greek Pastitsio: Greek Lasagna w/bechamel sauce,spiced beef ragu, bechamel, Greek bucatini pasta, kefalotyri cheese, market salad.
Yesterday, we landed in Greece for Pastitsio. Traditional Pastitsio is the Greek version of lasagna, and is the ultimate Greek comfort food. The meat ragu is made with aromatic spices including clove and cinnamon sticks, red onion, garlic, and bay leaves. and of course a hefty amount of red wine. This dish uses bucatini pasta, which is a thick pasta similar to spaghetti but has a hole running through the center. The bucatini is tossed with crumbled feta, and topped with a thick and creamy bechamel sauce, flavored with nutmeg and kefalotyri cheese.
The Pastitsio is baked in a personal sized cast iron skillet until nice and golden brown and it is served with a market salad.
υπέροχα πράγματα (Great Stuff!)
$15.95
9/14/2022 - 9/18/2022

LATVIA
Latvian Kotlete Burger: 50/50 pork/beef patty, roasted beet mustard, rasols (Latvian potato salad), butter toasted brioche bun. Served with chips.
Yesterday we landed in the country of Latvia to bring you some very traditional Latvian flavors. Kotlete is basically a Latvian meatball.They are made with different blends of proteins such as beef, pork or lamb. We use different seasonings such as raw onion, fried onion, caraway seed and garlic. The meatball is held together by some beaten eggs, sour cream, day old bread crumbs or oats. These meatballs are traditionally prepared pan fried with boiled potatoes, rasols (Latvian potato salad) and wilted greens/lettuces.
We then toast a brioche bun in plenty of butter and spread roasted beet mustard (roasted red beets, whole grain mustard, honey) and place the kotlete on top with rasols
Heliskas lietas (Great Stuff!)
$15.85
9/7/2022 – 9/11/2022

AUSTRALIA
Aussie Meat Pie: beer braised beef stew, carrot, onion and peas, short crust, puff pastry, mixed greens salad.
We are in the country of Australia for a traditional Aussie Meat Pie. In Australia, a meat pie is a hand-sized pie containing diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway snack. The meat pie is considered by some as the national dish of Australia.
Our Small, actually pretty Big version, is served in an individual cast iron skillet. We started this dish by making a rich beef stew cooked with plenty of onions and garlic as well as celery and carrots, light Australian beer, sliced mushrooms and green peas. The beef stew is then ladled into a short dough crust inside of the skillet then topped with a sheet of puff pastry before baking. The meat pie is then served with a garnish of mixed greens salad.
Enjoy mate!!
$15.95
8/31/2022 – 9/4/2022

GEORGIA
Georgian Khachapuri: oven baked bread filled with herb ricotta, hoop cheddar, Gruyere and feta cheeses. Topped with runny egg, served on pickled onion and herb salad.
We are in the country of Georgia, a former Soviet Republic, to bring you Khachapuri. This is a traditional Georgian dish of cheese-filled bread, the bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese, eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese.
Our version is the Khachapuri Adjaruli, a boat shaped yeast dough that is baked with a mixture of herbed ricotta (garlic, parsley, black pepper) shredded Gruyere and hoop (directly from cow’s milk) cheddar as well as crumbled feta. We are serving this with a runny egg on the top, butter, on an herb salad with pickled onions.
დაუჯერებელი Daujerebeli (Unbelievable!)
$15.95
8/24/2022 – 8/28/2022

PORTUGAL
Portuguese Torta Francesinha: grilled steak, sliced ham, sausage and garlic/lime mayo sandwiched between Texas toast and topped with tomato-beer sauce and melted cheese.
We are docked in Portugal, the country where Christopher Columbus learned to sail. We are here this week to show you the "Portuguese Torta Francesinha ", a triple meat sandwich.
Our version this week consists of: sliced black forest ham, smoked pork sausage, slices of marinated and grilled tri-tip steak, garlic/lime mayo, sandwiched between two toasted pieces of Texas toast. We then place the sandwich in a cast iron skillet, top it with tomato/beer sauce and shredded queso fresco before baking it in the oven until golden brown and melty. We are garnishing this meaty sandwich with some lightly dressed mixed greens.
Degustacao Feliz (Happy Tasting!)
$15.75
8/17/2022 – 8/21/2022

CHILE
Chilean Avocado Toast: grilled crusty Ciabatta bread, smashed avocado, crumbled Longaniza sausage, marinated onion salad, one sunny up egg, topped with lime crema.
The Small team landed in Chile, South America this week; Chile is the southernmost country in the world, the closest country to Antarctica. The country is long and narrow and has a coastline on the Pacific Ocean of almost 3,750 miles!!
Chef RL is bringing you a Chilean version of Avocado Toast, an open sandwich consisting of toast with mashed avocado that is usually seasoned with salt & pepper as well as some type of citrus juice. There are many versions of avocado toast all across the globe.
The Small version has the flavors of Chile, including crushed ripe avocado, butter grilled crusty bread, marinated onion salad (thinly sliced red, white and vidalia onions, serrano peppers, jalapeno, radish, carrot, garlic, red wine vinegar and spices), crispy crumbled Chilean Longaniza sausage, one sunny side up egg, and lime crema. Served on top of mixed lettuces. For our vegetarians we also offer this special minus the crumbled Longaniza.
Es Muy Bueno (it is really good)
$15.50
8/10/2022 – 8/14/2022

SCOTLAND
Scottish Breakfast: seared sausage, mushroom, tomato and potato hash, white cheddar scrambled eggs, parsley.
Our Small Cafe team landed in Scotland this week to showcase the flavor of traditional Scottish white pudding in the form of a hash. Scotland is a part of the United Kingdom – along with England, Wales and Northern Ireland
What is white pudding? White pudding is a traditional oatmeal sausage dish in Scotland, Ireland, Canada, and parts of England. While recipes vary by region, most call for cereal grain (like oatmeal or barley), animal fat (like pork or beef suet), breadcrumbs, spices (like white pepper or coriander), and a protein. Chefs combine these ingredients in a sausage casing before boiling and cooling the pudding in cold water. Chefs may cook the sausage whole or slice it up into coins which they then fry, grill, or deep-fry.
We are making our hash with cubed white pudding, diced yellow potatoes, vidalia onion, herb roasted mushrooms (cremini and button), and tomatoes (heirloom cherry tomatoes). We are topping the hash with white cheddar scrambled eggs and chopped parsley.
Lang may yer lum reek (live long and prosper)
$13.50
8/3/2022 – 8/7/2022

ICELAND
Icelandic Lamb Burger: pan seared 50/50 lamb/beef patty, grilled onion & dill skÿr, lingonberry jam, toasted brioche bun, chips.
In the middle of a hot summer we are visiting Iceland, the most sparsely populated country in Europe. We are bringing you an amazing Icelandic Lamb Burger. At Small we are using a 50/50 blend of ground lamb and ground Angus beef mixed in with grated red onion, salt, pepper and garlic. We are then pan-searing the lamb/beef patty in a griddle pan and roasting it in the oven until it is medium rare/medium. The patty is then served on a butter toasted brioche bun that has been slathered with grilled onion and dill skÿr.
Skÿr is an Icelandic cultured dairy product, it has the consistency of strained yogurt, but has a milder flavor. Skÿr can be classified as a fresh sour cheese. It has been a part of Icelandic cuisine for centuries. We add some lingonberry jam (a jam made from lingonberries, popular in Baltic states) and some fresh mixed greens.
Mjog Serstakt (very special)
$15.75
7/27/2022 – 7/31/2022

YEMEN
Sayadieh: grilled marinated cod, crispy jasmine rice, caramelized onions, tomato, herb and tahini salad, toasted almonds.
The Small Café fishing trawler is fishing for cod off Yemen this week, south of Saudi Arabia. Chef RL marinates the cod to create the dish called Sayadieh. This is a classic Middle Eastern rice and fish dish that is a very popular dish in this part of the world and is generally eaten on special occasions as fish is relatively expensive.
Chef RL has marinated the cod in lemon, cumin, garlic, turmeric and smoked paprika. Then the cod is grilled before placing it on top of steamed jasmine rice and caramelized onion, garnished with a tahini salad made from various different fresh tomatoes, chives, parsley, lemon, garlic and tahini (roasted sesame paste) and toasted almonds.
Bi linn don mhias bia mara seo (Please join us for this wonderful seafood dish)
$17.75
7/13/2022 – 7/17/2022

ENGLAND
British Ham & Beans on Toast: house made baked navy beans, apple wood smoked ham, toasted sourdough, a farm sunny up egg and scallions.
Our plane landed in England where this week we are presenting you our version of Beans on Toast. How did beans on toast come about? Heinz (yes, the ketchup company) claims that an executive invented the dish as a marketing ploy in 1927, but it’s likely the dish is still around today because it was so common as a cheap protein during World War II, for breakfast, dinner or both.
For our vegetarians we also serve this dish without ham so all Smallers can enjoy this truly British food!
$10.75
7/6/2022 – 7/10/2022

SWEDEN
Smörgås: poached shrimp salad, butter toasted 3 seed bread, mixed lettuces, marinated tomatoes, creme fraiche, dill, chips.
Our 80 Ways vessel docks in the Scandinavian country of Sweden this week, in between Norway and Finland. Small Café 80 Ways is bringing you a version of a Smörgås, a very popular open-faced sandwich that can be made with different varieties of breads as well as toppings. Toppings can include smoked fish, roasted or cured meats, marinated vegetables and herbs such as dill. We promise the flavors will take you to new heights!
We start our Smörgås with butter toasted 3 seed bread and top it with a poached shrimp salad (shrimp, sweet pickle, red onion, dill and creme fraiche) then we top that with a marinated tomato and mixed lettuce salad, diced hardboiled egg and a drizzle of creme fraiche. Served with chips.
Det blir inte battre an sa har (it does not get better than this)
$15.95
6/29/2022 – 7/3/2022

BELGIUM
Belgian Stoofvlees: Belgian beer braised beef stew, whole grain mustard, yukon gold potatoes, garlic aioli.
The Brunch in 80 Ways tour takes us to Belgium this week, a small country between The Netherlands and France.
You will love the Belgian comfort food called “stoofvlees”, a stew meat. Though specific recipes vary, at its base, it is a beef stew made with Belgian beer. Beef is cubed up and marinated overnight in a mixture of whole grain mustard, dried thyme, onion, garlic, sweet paprika, smoked paprika and red wine vinegar. After the marinated beef has been browned in a pot, onions, carrots, bay leaves, Belgian beer and beef stock are added and it is the simmered for a minimum of four hours. Stoofvlees is typically served with pommes frites and aioli.
Our Small version varies slightly, our pommes frites are not deep fried but pan-fried in a cast iron skillet instead. For potatoes we use yukon gold potatoes.
Eet smakelijk (enjoy your meal)
$15.50
6/22/2022 - 6/26/2022

ISRAEL
Za'atar Grilled Chicken: lemon and za'atar marinated chicken breast, scallion and parsley tabouleh, schüg yogurt
Israel is our stop this week, we bring you a taste of some vibrant Middle Eastern cuisine. Za'atar is a very common spice mixture consisting of roasted thyme leaves, toasted sesame seeds and sumac. It is used in a variety of dishes as a topping (for example, hummus) and as a marinade for meats and vegetables.
We are grilling a chicken breast that has been marinated in lemon zest, garlic, za'atar and olive oil, and serving it with a scallion and parsley tabouleh, a parsley salad made with cracked bulgar, lots of parsley, garlic, tomato and plenty of lemon juice as well as spices such as cumin and sumac. It is then garnished with a schüg yogurt. Schüg is a Middle Eastern hot sauce made with rehydrated chiles, garlic and herbs. We made the red version with red chilis and mixed it in with yogurt. This dish is light and flavorful and perfect for summer.
hnah deyn esnvarg (Bon Appetit)
$17.50
6/15/2022 - 6/19/2022

MALI
Malian Tiguadege Na: chicken thigh, carrot, potato, peanut sauce, couscous, roasted peanuts, green onion.
This week we travel by Jeep along the Niger river to the famous city of Timbuktu in the landlocked African Republic of Mali for some Tiguadege Na, the national dish of Mali that is prepared with lamb or chicken. The word 'Tiguadege Na' basically means 'meat in peanut butter sauce'. This peanut butter stew is extremely delicious and rich in texture. Large chunks of potatoes and carrots are added to enhance the flavor of this amazing dish.
Our version of the dish is made with seared chicken thighs, potatoes, carrots and onions that are then simmered in a rich peanut sauce (peanut butter, tomato paste, fresh tomato, onion, garlic and herbs de provence) Then we garnish it with a scoop of couscous (so nice they named it twice), chopped, roasted peanuts and sliced green onion.
Fáilte roimh bia iontach (Welcome to great food)
15.95
6/8/2022 - 6/12/2022

LAOS
Laotian Khao Jee Pa-Tay: toasted baguette, pork liver pâté, crumbled pork sausage, pickled vegetables, red chili mayo, chips.
Flying into Laos for our 36th country on our 80 Ways World tour, we are bringing you the traditional Laotian sandwich. Very similar to the Bahn Mi, Khao Jee Pa-Tay is made with a toasty French Baguette. The fillings of this sandwich come in an array of different meats, pate, pickled vegetables and herbs.
The Small Café version of Khao Jee Pa-Tay is created using a crusty French baguette that is then filled with pork liver pâté, crumbled pork sausage, pickled vegetables (daikon, radish, chilis, carrots), drizzled with red chili mayo and served with chips.
ຍິ່ງໃຫຍ່ແທ້ໆ nyinghainy aeth (Truly Great!)
$15.75
6/1/2022 – 6/5/2022

BANGLADESH
Kacchi Biryani: marinated beef brisket, baked basmati rice, peas, tomato gravy, boiled egg, chopped herbs
Coming in from the Bay of Bengal, our 80 Ways ship docks in Bangladesh, east of India, to experience the marvelous flavors of Kacchi Biryani. This is usually a featured dish for weddings and social gatherings and celebrations. Layers of meat, rice and onions are infused with warm and delectable blends of aromatic spices baked into aromatic basmati rice.
Our hearty Kacchi Biryani is made by marinating beef brisket in aromatic spices (clove, cardamom, allspice) and tomato paste. The brisket is slowly roasted before going on top of basmati rice, peas and topped with an aromatic tomato gravy and garnished with a boiled egg.
Satyi’I susbadu (truly delicious)
$15.95
5/25/2022 – 5/29/2022

IRELAND
Irish Banger Hash: sliced sausages, caramelized onions, diced potatoes, chopped cabbage, 2 eggs your way.
This week our 80 Ways journey takes us to Ireland, home of the Irish Banger Hash and Guinness beer. Interesting beer fact: in 1759, at the age of 34, Arthur Guinness signed a 9,000 year lease at £45 per year for the St. James’s Gate Brewery in Dublinand started producing beer!
The traditional Irish sausage known as the "banger" is made from pork, spices and rusk (breadcrumbs). Bangers are usually found served in pubs across Ireland as well as the United States and are generally served with mashed potatoes, boiled cabbage and a pork gravy.
At Small we are making a hash with the Irish bangers and serving the hash with 2 Massey Creek Farm eggs any way you like them. The hash is made with crispy diced potatoes, caramelized onions, sliced Irish bangers and chopped cabbage.
Cen mhias iontach
(what a great dish!)
$14.50
5/18/2022 – 5/22/2022

BOLIVIA
Bolivian Sanduiche de Chola; spice roasted pork belly, onion and tomato salad, garlic aioli, served on a brioche bun.
80 Ways takes us to Bolivia for a Sanduiche de Chola. This sandwich consists of spice roasted pork and is topped with a salad made from onions, tomato and herbs. Different cuts of pork can be used for this sandwich and the most important part of the process is the marinating for 24 hours in a spice paste before slowly roasting until tender. This adds a richness that really ups the ante.
Our Sanduiche de Chola is made with spice roasted pork belly (garlic, cumin, annatto seed, garlic), tomato and onion salad tossed with fresh jalapenos, cilantro, green onion and garlic, all piled onto a toasted brioche bun slathered with garlic aioli.
Pintudo (Amazing!)
$14.75
5/11/2022 - 5/15/2022

SINGAPORE
Singapore Mei Fun: chicken thigh, shrimp, peppers, cabbage, rice vermicelli noodles, yellow curry powder.
We are flying into Singapore this week for Mei Fun. Mei Fun is the stuff of dreams! It is made from super thin rice vermicelli noodles that are stir fried with any combination of fresh, crunchy vegetables, proteins such as shrimp, chicken or pork, that is flavored with yellow curry powder, sweet soy sauce and rice wine vinegar.
Our Mei Fun will be made with rice vermicelli noodles, sautéed with chicken, shrimp, peppers, onions, a variety of cabbages and will be seasoned with yellow curry powder, sweet soy sauce and rice wine vinegar.
Hao dongxi (Great stuff!)
$14.75
5/4/2022 – 5/8/2022

CUBA

Cubano Pork Sandwich: soft white sub roll, herbs, sauce Dijonnaise, minced garlic and red onion, smoked/pulled pork, black forest ham, sweet pickles, Muenster cheese. Served with chips.
This week we are sailing into Havana, Cuba for a Cubano pork sandwich. This sandwich is one of Chef R.L.’s absolute favorite sandwiches to eat. They are extremely popular in Miami where there is a very large population of Cuban immigrants. The Cubano sandwich consists of a soft white sub roll, mustard, ham, pulled pork, swiss cheese, and pickles, then it is griddled in a little bit of butter until nice and crispy on the outside and nice, melty on the inside.
The Small Cafe version of “The Cuban" is served on a soft white sub roll, herbs, sauce Dijonnaise ( Dijon mustard and mayo), black forest ham, smoked, pulled pork, sweet pickles and Muenster cheese. It is then toasted in butter until golden brown and served with chips. Yummy!
Delicioso!!!!
$13.75
4/27/2022 – 5/1/2022

PHILIPPINES

Philippine Pork Adobo Sandwich: pulled pork shoulder, banana ketchup BBQ, garlic slaw.
Our journey takes us this week to the Philippines for some pork adobo. Philippine food with its signature aromatic spices is exhilarating and may even give you an adrenaline rush. Adobo is usually chicken or pork that is cooked in soy sauce, vinegar, onions and garlic. The word Adobo was derived from the Spanish word adobar “to marinate”. This can be in the form of a liquid marinade or a rub using a combination of a powdered ingredient.
Our unique version of Pork Adobo starts with pork shoulder that was marinated for 24 hours in onions, garlic, soy sauce and vinegar and then slow-roasted until tender. Chef RL also made a BBQ sauce from the very popular Philippine condiment known as "banana ketchup" to mix in with the pulled pork shoulder. Served on a toasted brioche bun and topped with garlic slaw and crispy shallots.
Magugustuhan mo ito (you will love it!)
$14.50
4/20/2022 – 4/24/2022

VIETNAM

Vietnamese Shrimp Summer Rolls
This week our boat docks in Vietnam for Summer Rolls. Summer Rolls are made from wrapping rice paper around pretty much any assortment of fillings. Roast pork, chicken, shrimp, rice noodles, herbs and vegetables are all popular fillings for Summer Rolls making for delicious bites.
Our version of Summer Rolls is made with chili poached shrimp, shredded lettuce, cucumber, shredded carrots, rice noodles and cilantro. These ingredients are mixed together and wrapped up in a rice paper wrapper. They are served on a bed of greens along with a peanut dipping sauce (crunchy peanut butter, vinegar, sambal, fish sauce).
Ăn ngon miệng nhé (enjoy your meal)
$13.75
4/13/2022 – 4/17/2022

EL SALVADOR

El Salvadorian Pupusas: ground beef, cheese, garlic and spices pan fried in dough
It’s hard NOT to love any ingredient when it’s ground beef and cheese! We landed in El Salvador this week to bring one of Chef R.L’s favorite things to eat: Pupusas.
We start by making a "dough" with cold water and masa (white corn meal), and mix together until it almost feels like wet sand. Then we put in our filling (in this case beef and cheese) and form the dough into a nice, round puck shape. Pupusas are stuffed with a variety of things including: beans, cheese, chicken, different types of braised meats, really almost anything you can imagine.
In the Small version the pupusas are stuffed with a mixture of ground beef, onion, garlic, spices, and 2 different types of cheese (Oaxaca cheese and queso quesadilla). It is then pan fried until crispy and served with "curtido" (pickled cabbage and carrots) and a side of sour cream
Esto es genial (this is awesome!)
$13.50
4/6/2022 – 4/10/2022

BRAZIL

Brazilian Feijoada: stewed pork shoulder, pork loin, bacon, smoked sausage, chorizo and black beans, herbed quinoa
After a long flight we have landed in Brazil for some Feijoada. Feijoada is considered to be the national dish of Brazil and usually is made with black beans, pork shoulder, sausages and bacon, stewed with tomatoes and onions. It was originally a dish eaten by slaves in Brazil and consisted of whatever pork scraps were left over stewed with black beans.
Our version of Feijoada is stewed black beans with chorizo, smoked sausage, pork loin, pork shoulder, bacon, tomatoes, onions and black beans. It will be served with a scoop of herbed quinoa on the top.
Vamos Comer! (lets eat!)
$14.25
3/30/2022 – 4/3

PAKISTAN

Pakistani Shami Kebab Sandwich: minced beef, herbs, spices, chick peas, sweet pickle aioli, brioche bun, chips.
This week we visit Pakistan in South Asia for a taste of Pakistani Shami Kebab. Kebabs are a very popular street food in many countries and come in a variety of different minced meats and spices. Kebabs are typically grilled and served with a flat bread along with an assortment of dipping sauces.
Our Shami Kebab Sandwich is a mix of minced beef, chick peas, onion, cilantro and spices. The kebab patties are then pan fried and served on a brioche bun with fresh lettuce, sweet pickle aioli and a side of chips.
Zabardast (Awesome!)
$14.50
3/23 – 3/27

NEPAL

Nepali Style Chow Mein: chicken thigh, sweet peppers, onion, napa cabbage, sweet soy, green onion, fried garlic.
This week we stop in Nepal in Southern Asia for our take on a popular fried noodle dish known as chow mein. Thin egg noodles are pan fried with any assortment of meat and/or vegetables and finished with a sweet soy based sauce.
Our Smal version of Nepali chow mein consists of pan fried egg noodles, napa cabbage, sweet peppers, celery, spinach, onion and chicken thigh. The fried noodles are then finished with a sweet soy sauce, green onion and fried garlic.
Maja Linuhos (Please enjoy)
$13.75
3/16 – 3/20

UKRAINE

Chicken Kyiv Sandwich: pan fried herb butter stuffed chicken thigh, Ukrainian cucumber salad, toasted brioche bun, chips.
This week we visit the incredible people of Ukraine for our take on a popular dish. Chicken Kyiv (not Kiev as that is the Russian spelling) is typically a chicken breast stuffed with a compound butter (made by blending garlic, lemon, dill and parsley together) that is then dredged in egg and breadcrumbs before pan frying.
Our version of Chicken Kyiv is a chicken thigh, stuffed with lemon, dill, parsley and garlic butter that is then breaded and pan fried. We are serving it on a toasted brioche bun along with Ukrainian cucumber salad (cucumber, red onion, dill, sour cream and mayo). Comes with chips.
You will Love this dish!
$14.50
3/9 – 3/13

PERU

Lomo Saltado: seared NY strip, red potatoes, peppers and onions, aji amarillo sauce
This week we are stopping in Peru, South America. Chef R.L. is preparing Lomo Saltado, a very popular traditional Peruvian dish that combines marinated strips of steak with peppers and onions.
“Lomo Saltado is one of my favorite Peruvian dishes with agood amount of Chinese influence thanks to the migration of the Chinese to Peru, specifically Lima”.
We are pan searing NY Strip with peppers, onions and potatoes, until they are all nice and crispy/caramelized and serving it with an aji amarillo sauce on the top.
Bacán Awesome!
$15.50
2/23 – 2/27

ETHIOPIA

Ethiopian Berbere Beef: stewed beef with peppers, onions, tomatoes and berbere spices. Served with spinach herb rice.
We are touching down in Ethiopia this week, the country of the great Emperor Haile Selassi. We will be making one of our global chef’s favorite dishes from Ethiopia. There is a relatively large community of Ethiopians in DC and Chef R.L was fortunate enough to spend time working with them as well as dining out with them. “One of my favorite dishes ever was Ethiopian berbere beef, a stewed beef with berbere spice, peppers and onions and served on an herbed rice.”
We are braising the beef in peppers, onions, tomatoes, garlic and berbere spices. Served with herbed spinach rice.
ግሩም Wonderful
$14.50
2/16/2022 – 2/20/2022

THAILAND

Green Curry Chicken: sautéed chicken breast, peppers and onions, pineapple, green curry sauce, steamed jasmine rice.
This week we are hitting the brakes in Thailand for a little, but very special, taste of green curry. Thailand is one of Chef R.L. personal favorite countries. Chef says “I am convinced you will love this curry dish we have prepared for you”.
Curry is a widely used term across the globe, and all of them are very delicious in their own ways. This is considered a wet curry because it uses a blend of chiles, galangal (thai ginger) lemongrass and coconut milk.
We are making our version with green curry, chicken breast, blended with a slight taste of pineapple and other spices. Served with steamed jasmine rice.
ถูกปาก (pronounced Aroy) Delicious!!
$13.75
2/9/2022 – 2/13/2022

LEBANON

Falafel Pita: deep fried crispy blend of beans, herbs and onions, toasted pita, cucumber yogurt, mixed greens
This week we stop in Lebanon for a taste of falafel. Falafel is a blend of garbanzo beans with herbs and onions then deep fried until crispy. This can be served as a sandwich or as an appetizer.
The Falafel Pita we are making this week is made of: ground chick peas, herbs, onions, garlic and spices. We are serving the falafel on top of a toasted pita with cucumber yogurt, pickled red onions and herbs.
(besseha) بالصحة Enjoy!
$12.50
2/2/2022 – 2/6/2022

EGYPT

Egyptian Hummus Bowl: homemade hummus, toasted pita rounds, chickpea salad, pickles, raw veggies and pretzel chips.
This week we dock in ancient Egypt for some really amazing hummus. Hummus originates from and is eaten all over the Middle East and the world, it comes in a wide variety of flavors. For the Small version we are keeping it nice and traditional with roasted garlic, tahini, lemon juice, chickpeas and za'atar (a spice blend of thyme, sumac and sesame seeds). We are blending all of these ingredients together until it forms a nice smooth consistency and serving it with different things to dip into it.
دعنا نأكل ! (let's eat!)
$10.50
1/26/2022 – 1/30/2022

GHANA

Ghanaian Peanut Soup and salad: coconut milk, sweet potato, roasted peanuts, steamed rice and a salad.
After a very long drive through the jungle we finally arrived at our destination in Ghana, Africa. We have prepared an absolutely delicious peanut soup for you.
Ghaniangroundnut soup is a very popular street food in Ghana, often served in chop bars, a restaurant that operates roadside. The soup is made with peanuts, yams and spices. This dish is so popular locally because of theabundance of peanuts in Ghana.
At Small Café we are serving this delicious soup with a fresh salad on the side.
‘Eye’ (pronounced eh-yeh) (It’s good!)
$10.50
1/18/2022 – 1/22/2022

SOUTH KOREA

Kimchi Quiche meal: napa cabbage kimchi, aged white cheddar, smashed potato, choice of meat
This week we touch down in South Korea for a taste of kimchi. Kimchi is a mandatory side dish when eating Korean cuisine. If you have ever had Korean BBQ, chances are that you have tried several different kimchi dishes known as '“banchan” There are many different types of kimchi, but this week we are using a traditional version made with Chile marinated napa cabbage, daikon radish and green onions.
We are taking our traditional, gluten-free quiche recipe and blending it with napa cabbage kimchi, aged white cheddar and green onions and serving it with a smashed potato and your choice of bacon, sausage or turkey sausage.
Jal Meoggo! (eat well!)
$11.50
1/12/2022 – 1/16/2022

MOROCCO

Moroccan Beef Sandwich: braised beef on brioche bun, with harissa aioli
This week we dock in Morocco, a kingdom in North Africa with a unique mix of Arab, African and European influences. We invite you to taste the braised beef sandwich. Moroccan cuisine is amazing and flavorful consisting of braised meats, spices and dried fruits typically cooked in a "tagine". “When I worked as a chef in DC we religiously would go every week for Moroccan food, now you can enjoy it at Small”.
The Moroccan Beef sandwich is served on a toasted brioche roll, with beef that has been slowly cooked in beef broth with onions, carrots, apricots, cinnamon, garlic, turmeric and a harissa aioli. Served with chips.
Kol Jayidan! (eat well!)
$13.00
1/5/2022 – 1/9/2022

GUATAMALA

Macaroni con Hotdog: mini shells, vermicelli, roasted salsa cheese sauce, baked
Today our journey stops in Guatemala. While Chef RL worked in Washington DC, his Guatemalan baker made this dish for him weekly. “She would always show up on Friday for work with a large amount of this dish for us to enjoy and it was always amazing. Now I am sharing this authentic dish with you”
Our Small Café version has mini shell macaroni, hot dog, and a cheese sauce made with roasted tomatoes, chiles and yes.... more cheese on top.
Please come join us for a taste!
Disfrutar con nosotros!
$12
12/29/2021 – 1/2/2022

ITALY

Spaghetti Grilled Cheese: Spaghetti Bolognese, fresh mozzarella, buttered sourdough
Today we stop in the paese d’italia (country of Italy) for a spaghetti grilled cheese. We have Italy to thank for amazing pizza and pasta dishes that we all love to indulge in almost weekly.
This week we are taking spaghetti, tossed in an Italian sausage, beef and tomato sauce mixture and sandwiching it between two slices of sourdough and topped with plenty of mozzarella cheese. The sandwich is then grilled in butter until nice and crunchy and melty. Served with kettle chips.
Delizioso (Delicious!)
$12
12/22/2021 – 12/26/2021

INDONESIA

Chicken Satay Sandwich: curry marinated chicken thigh, marinated cabbage, peanut sauce, mixed chips
Today we land for a 5 day stopover in Indonesia to taste the Chicken Satay. Chicken satay is very popular in Indonesia and all over the world in fact. A wonderful combination of marinated chicken, some curry spices, and dressed with an authentic peanut sauce, lightly spiced with Ketjap Manis and Sambal Oelek. Very yummy!!!
The Satay chicken thigh is curry marinated, pan grilled and served on a brioche bun dressed with the peanut sauce and marinated cabbage. Served with a mix of crinkle cut chips and a few Kroepoek (shrimp) chips.
Selamat makan! (Enjoy your meal)
$13
12/15/2021 – 12/19/2021

MEXICO

Chilaquilles: crispy tortilla chips, salsa rojo, 2 eggs sunny up, white cheddar Today we are disembarking in Mexico to taste Chilaquilles.
Chilaquilles is a traditional breakfast dish consisting of fried tortillas, salsa, queso fresco and eggs. It is an extremely popular street food in Mexico.
At Small Café we are making the Chilaquilles very typical of what you would see in Mexico. Crispy tortilla chips, house made salsa rojo, white cheddar and 2 sunny up eggs.
Salut! (Cheers!)
$12
12/8/2021 – 12/12/2021

GERMANY

Bratwurst Burger: seasoned pork and beef burger, sauerkraut, beer mustard. Today we are making a stop in Germany until Sunday to bring you the Bratwurst Burger.
Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-,(finely chopped meat) and wurst (sausage), although in modern German it is often associated with the verb braten, to pan fry or roast.
This week we are making a seasoned 50/50 beef and pork patty, seared with sauerkraut on top of a brioche bun slathered with beer mustard, served with chips.
Prost! (Cheers!)
$12
12/1/2021 – 12/5/2021

INDIA

Veggie Tikka Masala Wrap: veggies, special tomato curry sauce in flour tortilla Today we are docking in India where we are tasting the wonderful Indian veggie tikka masala wrap.
Tikka Masala is a dish consisting of roasted vegetables in a spiced curry sauce. The curry is usually creamy and orange-coloured. The dish was popularized by cooks from the Indian subcontinent living in Great Britain.
This week we are making Tikka Masala with roasted farm fresh veggies in a rich tomato curry sauce wrapped in a flour tortilla and served with chips. For non-vegetarians chicken can be added as an option.
Bhojpuri! (Cheers!)
$10.50 ($2 extra for chicken option)
11/24/2021 – 11/28/2021

POLAND

Polish Kielbasa Hash: Kielbasa sausage, red potatoes, cabbage, eggs This Wednesday we land in Poland, we stay there till Sunday.
We are going to bring you the Kielbasa Hash. Having originated in Poland, Kielbasa is a delicious sausage that is now enjoyed around the world. Nearly everyone has tried this sausage in some form and at some point in time, be it in a dish for dinner or straight off the grill.
At Small Café we are making the Hash with Kielbasa sausage, diced potatoes, cabbage and served with 2 locally sourced Massey Creek Farm eggs. Feel free to order your eggs the way you like them.
Na Zdrowie! (To Health!)
$12
11/17/2021 – 11/21/2021

JAPAN

Pork Katsu Sandwich: Pork Loin, Japanese Mayo, Shredded Lettuce This week we are visiting Japan to taste Pork Katsu.
Katsu in Japanese cuisine refers to thinly pounded meat, lightly breaded with panko (Japanese breadcrumbs). There are many types of Katsu made from chicken, beef or pork. Katsu is generally served with an arrangement of dipping sauces and can even be served sliced on top of a nice hot bowl of ramen.
Our version is made with thinly pounded pork loin, breaded with panko and pan fried until crispy. We are serving the Katsu on a toasted brioche bun with Japanese mayo and shredded iceberg lettuce. Served with chips.
Kanpai! (Cheers!)
$12
11/10/2021 - 11/14/2021

ROMANIA

Stuffed Cabbage Rolls: braised stuffed cabbage, ground beef, rice Today our train stops in Romania for traditional stuffed cabbage rolls.
Romanian cabbage rolls are an awesome comfort food especially in the colder months. They can be stuffed with pretty much any kind of ground meat like pork, beef or turkey mixed in with tender rice.
Our version is stuffed with ground beef and rice, dill, oregano, onion and chives, then braised in a Bloody Mary mix and garnished with dill creme fraiche.
Ce Misto! (how cool!)
$12
11/3/2021 – 11/7

SPAIN

Tortilla: Spanish Omelette with Manchego and Herbs.
This morning our flight landed in Espana. We are offering the Tortilla, a Spanish omelette is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine.
It is an omelette made with eggs, potatoes and optionally including onion. It can also be served at room temperature as a tapa but at Small Café we deliver it as a warm, delicious dish. The Small Café tortilla is made with potato, onion, aged Manchego cheese and fresh herbs.
Te veo pronto! (See you soon)
$10.50
10/27 – 10/31

FRANCE

Croque Madame: grilled ham and cheese, béchamel, fried egg, chips. Today we landed in France for a Croque Madame.
What could be better than a grilled ham and gruyere sandwich topped with bechamel ( cheese sauce made from roux and milk) and a sunny up egg? We can certainly thank the French for this wonderful, brunchable sandwich.
The Small Cafe version is made with black forest ham, baby swiss cheese, dijon, mayo on sourdough grilled bread topped with bechamel and a sunny up egg.
Bon Appetit!
$12
10/20/2021 - 10/23/2021

IRAN

Persian Chicken: pan roasted chicken, saffron rice, mixed greens Today we stop in Iran for Persian Chicken. Typical Persian dishes are combinations of rice with meat, vegetables, and nuts.
Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.
Our version is a juicy chicken breast marinated over night in yogurt, pomegranate molasses and herbs, then pan roasted and served with cranberry saffron rice and mixed greens.
Salmati! (Cheers!)
$12
10/13/2021 – 10/17/2021

COLOMBIA

Colombian Hot Dog: beef hot dog, cabbage, toasted bakery roll, remoulade Perros Caliente (hot dogs) are enjoyed around the world by many different cultures.
Today we stop in Colombia where they are an extremely popular street food. Colombian hotdog toppings vary and are much further along than just plain mustard. Typical toppings include: bacon, fried egg, salsa verde, pineapple sauce and crushed up potato chips.
Our version of the Perro Caliente is an all beef hot dog topped with pickled jalapeno remoulade, shredded cabbage and crushed potato chips.
Que Mas? (what more?)
$9
10/6/2021 - 10/10/2021

NETHERLANDS

Dutch Meatball Sandwich: ground pork, ground beef, Dutch spices. Dutch Meatballs (Gehaktballen) are a popular snack found on streets all over Holland. In the Netherlands people like to say: if a meatball aint Dutch, it aint much!
These Gehaktballen are made using a 50/50 mix of ground beef and ground pork. The meat mixture is then blended with Dutch seasonings (marjoram, cardamom, nutmeg, chile) egg yolks and bread crumbs before forming into balls, breaded and then baked in the oven.
At Small Café we are serving our Gehaktballen on a sourdough hoagie roll with a curry mustard aioli and melted Gouda cheese.
Eet smakelijk! (enjoy your meal!)
$12
9/29/2021 – 10/ 3/2021

TURKEY

Shakshuka: eggs, tomatoes sauce, toasted bread.
Shakshuka is a Turkish way of cooking eggs in a rich tomato sauce. It is generally served with some type of bread used for sopping up the yolks and tomato sauce. The tomato sauce is made from crushed tomatoes, onions, garlic and spices such as cumin, paprika and turmeric.
Here we are cooking the eggs over easy before covering them in the tomato sauce and serving it with a slice of toasted bread.
Elenize sağlık! (health to your hands)
$10
9/22/2021 - 9/26/2021

JAMAICA

Jerk Chicken Sandwich: Garlic mayo, mango chutney, greens.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.
The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Here we are pan searing a jerk marinated chicken breast and putting it in the middle of a toasted brioche roll with garlic mayo, mango chutney and greens with a side of chips.
YA MON
$12
9/15/2021 - 9/19/2021