Fried wonton stuffed with chicken, water chestnut, shiitake mushroom, onion, garlic, served with a sweet chili sauce and sriracha aioli.

Baby pork ribs braised 4-6 hours in honey whiskey sauce.

Fried prawn cake flavored with coriander root, garlic, and black pepper, then crumbled in panko breadcrumbs. Served with a sweet chili sauce.

Grilled marinated chicken on a skewer served with sticky rice and tamarind dipping sauce.

Thin egg crèpe stuffed with shrimp, fried tofu, cucumber, roasted peanut, radish, coconut, and bean sprouts.

Mixed greens with creamy peanut dressing.

Sliced beef with cucumber, tomato, shallot, lime juice, fish sauce, cilantro, and dried chilis.

Thinly sliced chicken breast in coconut broth, oyster mushrooms, lime juice, kaffir lime leaves, galanga, and cilantro.

Hot and sour pork soup, tamarind, lemongrass, shallot, lime juice, roasted rice, dried chilies, and cilantro.

Creamy hot and sour shrimp soup, lemongrass, tomato, onion, straw mushroom, and cilantro.

Chicken Ballotine with Massaman Curry, two-way potatoes, charred onion and roasted peanut.

Braised Pork Belly, grits, sauté bok choy, roasted cauliflower and palm sugar sauce.

Crispy Duck or 8 OZ. Braised Short Rib with Khao Soi curry noodle soup, shallot, pickled green mustard, and cilantro.

8 OZ. filet mignon, roasted carrot, Rutabaga purée, grilled garlic chive blossoms and yellow curry sauce.

House made squid-ink pasta, shrimp, squid, mussels, clams, fresh pepper corn, Thai chilies, and Thai Basil.

Pan seared Patagonian Chilean Sea Bass with rice pilaf, butternut squash purée, wilted spinach and Choo Chee Curry sauce.