OUR MENU FOR NOV 7 & 8

Starters

Eggplant Gratiem Prikh Thai

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

$11

Larb Het Yang

grilled garlic, pepper, coriander, and white wine seasoned mushrooms tossed with cucumber, chickpeas, lemongrass, lime, tamarind juice, onion, cilantro, green onion, and toasted rice powder. Served over mixed salad greens. vegan and gluten free.

$14

Vegetarian

Vegan

Black Bean Bisque

black beans slow cooked in mild panang curry vegetable broth with roasted onions and garlic, then blended smooth. Topped with seasoned crumbled tofu, green onion, and cilantro. Vegan and gluten free

Mains

Jungle Style Red Curry

tofu simmered in red curry vegetable broth with sweet peppers, collards, kale, spinach, bamboo, mushrooms, carrots, eggplant, and young green peppercorns. Side of rice.

$22

Panang Curry Red Beans & Rice

tofu and red kidney beans simmered in a mildly spicy panang curry broth with charred onions, celery, sweet peppers, and toasted garlic oil. Garnish of coconut cream, crumbled seasoned tofu, chopped cilantro, and green onion. Side of rice. Vegan and gluten free.

$22

Hot and Sour Noodles

mildly spicy tofu and noodles made mildly sour with tamarind and lime juice. Tossed with carrots, daikon, celery, collards, kale, spinach, butternut squash, bamboo, sweet peppers, Thai soy sauce, chili paste, toasted garlic oil, and broad rice noodles. Vegan and gluten free

$22