OUR MENU FOR 16 &17

Starters

Pumpkin Bisque

pumpkin and butternut squash simmered with a mild yellow curry vegetable broth with onions and garlic, then blended smooth. Garnish of chives and shichimi togarashi (a mild, citrusy chili blend). Vegan and gluten free.

Sawai Stew

inspired by a variety of 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, potatoes, onions, and red curry spices. Served over rice.

$12

Panang Curry Hash

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

$12

Mains

Ribs & Red Beans & Rice

mussamun curry braised pork spare ribs over red beans simmered in mussamun curry broth, carrots, greens, charred onions, potatoes, and peanuts. served with rice.

$27

Panang Curry

tofu, zucchini, carrots, collards, kale, butternut squash, charred cabbage, sweet peppers, and bamboo simmered in a coconut panang curry. served with rice. Vegan and gluten free.

$23

Jungle Green Curry Shrimp

shrimp simmered in green curry vegetable broth with cauliflower, bamboo, mushrooms, carrots, eggplant, sweet peppers, and young green peppercorns. Side of rice.

$27