Our Menu for February 06 & 07

Starters

khao tom

a thick rice soup simmered with shrimp, shrimp stock, ginger julienne, Thai soy sauce, fish sauce, cilantro, green onion, white pepper, and toasted garlic oil.

$14

Peanut Curry Hash & Rice

pork shoulder and chicken hash simmered with charred onions in a mild coconut peanut curry sauce. Served over rice.

$11

Tom Kha Mushroom

tofu and garlic, pepper, and white wine marinated grilled mushrooms in a lemongrass, lime, ginger, and galangal coconut cream soup. Vegan and gluten free.

Mains

Shrimp and Chorizo Pad Thai

shrimp and crumbled smoked chorizo tossed with cast iron-seared sen lek (thin, flat) rice noodles, Solar Farms (Lexington, SC) hydroponic bean sprouts, greens, tamarind juice, lime juice, toasted garlic oil, and charred onion. Garnish of shaved cabbage, green onion, cilantro, and crushed peanuts.

$27

Caldo Invierno

a vegan version of our Guatemalan grandmother's chicken soup recipe: vegetables and rice simmered in a lemony vegetable stock. Tofu, carrots, potatoes, zucchini, sweet peppers, kabocha squash, butternut squash, potatoes, collards, kale, charred cabbage, charred onions, toasted garlic oil, lemon juice & zest, mint, green onions, and cilantro. Vegan and gluten free.

$23

Mussamun Curry Ribs

3/4lb of garlic, pepper, and coriander salt dry brined pork spare ribs finished by simmering in a coconut mussamun curry with potatoes, greens, carrots, charred onions, and peanuts. Side of rice.

$27