OUR ALL-VEGAN MENU SEPT 11/12

Starters

Larb Het Yang

grilled garlic, pepper, coriander, and white wine seasoned mushrooms tossed with cucumber, chickpeas, lemongrass, sweet peppers, lime, tamarind juice, onion, mint, toasted garlic oil, and toasted rice powder. Served over shaved cabbage.

$14

Black Bean Bisque

black beans slow cooked in mild red curry vegetable broth with roasted onions and garlic, then blended smooth. Topped with chives, Tajin, and shichimi togarishi (both mild, citrusy chili blends)

Eggplant Gratiem Prikh Thai

grilled eggplant topped with a mildly spicy sauce of chopped tofu, sweet peppers, charred onions, dried shiitake, yellow bean sauce, and toasted garlic oil, white pepper, coriander seed. Served over rice.

$12

Mains

Red Curry Red Beans and Rice

tofu and red kidney beans simmered in a mildly spicy red curry broth with collards, kale, butternut squash, sweet peppers, charred onions, toasted garlic oil, and celery. Served with rice.

$23

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, and mint.

$23

Jungle Style Green Curry

tofu simmered in green curry vegetable broth with sweet peppers, greens, butternut squash, bamboo, mushrooms, carrots, eggplant, and young green peppercorns. Side of rice.

$23