OUR MENU FOR NOV 21 & 22

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

Sohm Tum Goong y Chojin

chilled 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 daikon chojin (Guatemalan chopped radish salad). Served over salad greens.

$14

Green Curry Hash & RIce

pork and chicken hash simmered with charred onions in sharp, mildly spicy coconut green curry gravy. Served over rice.

$11

Mains

Pad Siew Ror Mit Tao Hu

tofu, kale, collards, baby broccoli, pumpkin, butternut squash, shiitake mushrooms, bamboo, cabbage, carrots, and onions in a Thai soy sauce and dark sweet soy sauce based sauce with sen yai, (broad, flat) rice noodles. Garnish of seasoned crumbled tofu. Vegan and gluten free.

$22

Pad Thai Goong Ma-karm

mildly spicy sweet and sour tamarind glazed shrimp over cast iron-seared 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

Panang Ribs

3/4 pound of pork spare ribs dry brined with garlic, pepper, and coriander salt, then braised with carrots, collards, kale, spinach, sweet peppers, and butternut squash in a mild coconut panang curry sauce. Side of rice.

$27