OUR MENU FOR OCT 10 & 11

Starters

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

Green Curry Hash & RIce

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

$11

Bisque Gaeng Mussamun

butternut squash, sweet potatoes, onions, and garlic simmered in vegetable stock with mussamun curry spices, then blended smooth. Vegan and gluten free.

Mains

Red Curry Red Beans and Rice

garlic, pepper, and coriander dry brined pork shoulder simmered with red beans, a mildly spicy red curry broth with charred onions, celery, greens, sweet peppers, ginger, celery and garlic. Garnish ofchopped cilantro and green onion. Side of rice.

$24

Pad Thai Tod Mun

Tod mun nuggets (shrimp and chicken ground with cilantro, green onion, green bean, lime leaf, and red curry spices) tossed with cast iron-seared sen lek (thin, flat) rice noodles, Solar Farms Lexington, SC hydroponic bean sprouts, toasted garlic oil, tamarind juice, thai soy sauce, fish sauce, charred onion, and green onion. Garnish of shaved cabbage and crushed peanuts.

$27

Lentil Tofu Ginger

tofu, lentils, eggplant, mushrooms, pumpkin, butternut squash, greens, ginger julienne, toasted garlic oil, charred onions, green onion sweet peppers, yellow bean sauce, and red curry spices. Side of rice. Vegan and gluten free.

$22