OUR MENU FOR JULY 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, mint, green onion, and toasted rice powder. Served over mixed salad greens.

$14

Green Curry Hash

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

$12

Curried Bean Bisque

white beans and black beans simmered in a mild red curry vegetable broth with onions and garlic. Garnish of toasted garlic oil, Tajin, and green onion. vegan and gluten free

Mains

Ginger Shrimp & Ground Beef

shrimp, ground beef, ginger julienne, sweet peppers, greens, bamboo, carrots, mushrooms, onions, white wine, yellow bean sauce, and toasted garlic oil. Side of rice.

$27

Cassoulet Mussamun

garlic, pepper, and coriander dry brined pork shoulder simmered with white beans, carrots, onions, potatoes, and mussamun curry spices. Garnish of chopped green onion, cilantro, crushed peanuts, and sliced Tajin dusted cucumber

$24

Vegan Ratatouille Nam Jim

stew of thick chopped tofu, eggplant, zucchini, kabocha squash, butternut squash, and tomatoes simmered in mildly spicy nam jim (a sauce of roasted sweet peppers, onions, garlic, lime, and soy sauce). Garnish of chopped cilantro and green onion. Side of rice. vegan and gluten free.

$23