Our Menu for January 23 & 24

Starters

White Bean Bisque

white beans slow cooked in a mild red curry broth with roasted onions and garlic, then blended and sieved. Garnish of toasted garlic oil, black pepper, chopped green onion, and cilantro.

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.

$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.

$14

Vegetarian

Vegan

Mains

Hot and Sour Noodles

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

$23

Green Curry

tofu, zucchini, collards, kale, butternut squash, sweet peppers, bamboo, mushrooms, and eggplant, simmered in a coconut green curry. Side of rice.

$23

Pad Prikh Khing Tofu

tofu, ginger julienne, makrut lime leaf, woodear mushrooms, green beans, carrots, onions, greens, and red curry spices. Side of rice.

$23