OUR MENU FOR APRIL 24 & 25

Starters

Sohm Tum Goong y Chojin

shrimp tossed with a citrusy Thai "slaw" (mortar and pestled cucumber, carrot, cabbage, raw green beans, toasted garlic oil, tomatoes, Thai soy sauce, palm sugar, and cilantro) and chojin (Guatemalan chopped radish salad). Served over salad greens.

$16

Green Curry Hash

pork shoulder and chicken thigh hash simmered with charred onions in a coconut green curry gravy. Served with rice.

$12

Cold Ginger Carrot Bisque

garlic, pepper, and coriander salt roasted carrots, onions, and ginger simmered in a mild yellow curry broth, then blended smooth. Chilled and garnished with toasted garlic oil, Tajin (a mild chili citrus salt), black pepper, and green onion. Vegan and Gluten Free

Mains

Pad Thai Shrimp & Ground Beef

shrimp and ground beef tossed with 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

Red Curry Tofu

tofu, carrots, zucchini, collards, kale, butternut squash, eggplant, sweet peppers, bamboo, and charred cabbage simmered in a coconut red curry. Side of rice. Vegan and gluten free.

$23

Panang Curry Black Beans & Rice

garlic, pepper, and coriander braised pork shoulder and black beans simmered in a mildly spicy panang curry broth with carrots, butternut squash, sweet peppers, charred onions, toasted garlic oil, and celery. Side of rice.

$24