OUR MENU FOR MAY 15 & 16

Starters

Peanut Curry Hash & Rice

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

$12

Sawai Stew

inspired by SC-style catfish stew, which according to my research has a texture closer to a chunky tomato soup: smoked sawai (a catfish of SE origin) simmered with tomatoes, sweet potatoes, onions, and red curry spices. Served over rice.

$12

Red Curry White Bean Soup

white beans slow cooked in vegetable broth with charred peppers, onions, red curry spices, a bit of Thai soy sauce, and toasted garlic oil. Garnished with chopped cilantro, green onion, and Tajin. vegan and gluten free.

Mains

Jungle Style Red Curry

tofu simmered in red curry vegetable broth with sweet peppers, collards, kale, zucchini, butternut squash, bamboo, mushrooms, carrots, eggplant, charred cabbage, and young green peppercorns. Side of rice. Vegan and gluten free.

$23

Ginger Shrimp & Ground Beef

shrimp, ground beef, ginger julienne, sweet peppers, greens, bamboo, carrots, mushrooms, onions, white wine, yellow bean sauce, and toasted garlic oil. Side of rice.

$27

Pot Roast Mussamun

braised beef finished in a coconut mussamun curry with carrots, potatoes, greens, charred onions, and peanuts. Served with rice.

$28