OUR MENU FOR JUNE 12 & 13

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

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

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. Served over rice. vegan and gluten free.

$12

Mains

Arroz Con Costillas Tailandes

a riff on a recipe of our grandmother's: 3/4lb of garlic, pepper, and coriander salt dry brined pork spare ribs braised, then finished by simmering in a thick rice stew of mild yellow curry spices, carrot, charred onion, turmeric, tomato, sweet peppers, green olives, and capers.

$27

Tofu Red Curry Black Beans & Rice

tofu and black beans simmered in a mildly spicy red curry broth with collards, kale, butternut squash, sweet peppers, charred onions, toasted garlic oil and celery. Garnish of crumbled seasoned tofu, chopped cilantro, and green onion. Sid of rice. Vegan and gluten free.

$23

Green Curry Pork

garlic, pepper, and coriander salt dry brined pork shoulder braised, then finished with zucchini, sweet peppers, bamboo, mushrooms, and charred onions in a sharp, spicy coconut green curry. Side of rice.

$24