OUR MENU FOR JUNE 26 & 27

Starters

Sawai Stew

inspired by SC-style catfish stew, which according to my research has a texture closer to a chunky tomato soup: smoked sawai (a catfish of SE origin) simmered with tomatoes, sweet potatoes, onions, and red curry spices. Served over rice.

$12

Green Curry Hash

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

$12

Chilled Sweet Potato Bisque

sweet potato, Japanese sweet potato, red curry vegetable broth, onions, and garlic. Garnish of toasted garlic oi, green onion, black pepper, and Tajin. Vegan and gluten free.

Mains

Smoked Chicken Hot and Sour Noodles

pulled smoked chicken over noodles made mildly sour with tamarind and lime juice. tossed with carrots, butternut squash, greens, bamboo, sweet peppers, Thai soy sauce, a bit of chili paste, toasted garlic oil, and broad rice noodles.

$24

Panang Curry

tofu, zucchini, carrots, collards, kale, butternut squash, sweet peppers, charred cabbage, and bamboo simmered in a coconut panang curry. Side of rice.

$23

Eggplant Mu Khing

eggplant tossed with hand chopped pork ginger julienne, toasted garlic oil, charred onions, yellow bean sauce, oyster sauce, and palm sugar. Garnish of chopped green onion and cilantro. Side of rice.

$24