Narkara Menu

Corn two ways: a spicy, citrus-bright corn salad with cashews and a steamed corn tamale with coconut.

A Northeastern-style papaya salad with lime, chili, and fermented fish, tossed with housemade noodles. This preparation is served at a traditionally intense level of spice.

Tuna lightly cured in lime and fish sauce, topped with citrus, herbs, cashews, and crispy sago. Bright, tangy, and nutty.

Asparagus set in yanang leaf jelly, tossed with herbs, roasted rice powder, and fermented fish for umami depth.

Northern-style raw beef larb with herbs, chili, and makwaen pepper, topped with crispy shallots and a raw quail egg.

Crisp coconut pancakes topped with crab, spicy chili jam, and kaffir lime.

Boneless wings stuffed with minced chicken and sticky rice, fried crisp and topped with makwaen pepper and Thai herbs.

Duck larb with chili and lime, finished with seared foie gras for a rich, spicy-herbal bite.

Marinated Iberico pork skewers, smoky and savory, paired with pickled vegetables and nam jim jaew pla ra, a tangy tamarind and fermented fish chili dip.

A rare Northern Thai delicacy, this slow-simmered pork curry is set into a savory chilled jelly. Aromatic, rich, and uniquely textured.

Velvety custard of crab tomalley, topped with fresh uni and served with khao jee pu, grilled sticky rice filled with jumbo lump crab.

A duo of house-made sausages: Sai Ua, herbal and mildly spicy, and Sai Krok Isan, tangy and fermented. Served with fresh vegetables, herbs, and jaew pla ra, a bold Thai fermented fish chili dip.

A warming broth of chicken, smoky chili, makwaen pepper, and herbs. Herbal and citrusy.

Silky Thai-style egg custard with mushrooms, betel leaf, and herbs. Earthy and aromatic.

Pork belly marinated with chili, lemongrass, and herbs, grilled in banana leaf.

A Northern Thai classic of chicken poached in its own juices with chili paste, kaffir lime, and fermented fish sauce. Spicy, herbal, and deeply savory.

Tender short rib in a bold, tangy broth of lemongrass, chili, and shrimp paste.

Inspired by the famous grilled chicken of Kao Suan Kwang in Northeastern Thailand, this roasted half chicken comes with sweet chili and jaew pla ra, a bold fermented fish chili dip, served with sticky rice.

Iberico pork marinated in galangal chili paste, seared for a spicy, smoky finish, and served with nam prik ka, a spicy galangal chili dip.

Seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste. Smoky, nutty, and aromatic.

King oyster mushrooms with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste. Smoky, nutty, and aromatic, offering a plant-based take on a Northern classic.

Spare ribs simmered with young jackfruit in a rich, earthy Northern curry.

Whole Branzino roasted in a salt crust with lemongrass and kaffir lime. Served with seafood sauce and vegetables.

Chilean seabass marinated with Thai herbs, wrapped in banana leaf and roasted for a fragrant, lightly smoky finish.

NY strip served with grilled sticky rice waffle, cured egg, roasted garlic, and nam jim jaew, a tangy tamarind chili dip.

A Northern Thai specialty of jasmine rice mixed with pork blood, steamed until rich and savory. Served with mixed herbs.

Smoky grilled sticky rice filled with jumbo lump crab.

Seasonal vegetables wok-fried with garlic, chili, and shrimp paste for a savory Northern finish.

Dill-infused tequila, smoked chili vermouth, pomelo. Bright and smoky.

House-infused roselle vodka, Aperol, lime. Tart and floral.

Jasmine green tea gin, rice paddy herb-infused vermouth. Clean and aromatic.

Makwaen pepper-infused scotch, mezcal, Drambuie, galangal. Warm, smoky, and spiced with citrusy makwaen pepper.

Thai basil-infused scotch, sloe gin, calamansi. Herbal and citrusy.

Vodka, white rum, umeshu, guava juice, plum syrup, egg white. Sweet and balanced.

Thai green tea brandy, Midori, lime. Smooth and melon-fragrant.

Vietnamese coriander gin, strega, lychee syrup, lemon, absinth, sparkling wine. Floral and crisp.

Kaffir lime-infused tequila with kaffir lime, ginger, white port. Bright and tropical.

Larb-spiced tequila, tomato, tomatillo purée, lime, Worcestershire sauce. Herbal and fiery.

Bourgogne, France

Piemonte, Italy

2022, Podravje, Slovenia

2023, Trentino, Italy

2023, Nahe, Germany

2022, California, USA

2024, Provence, France

2023, Mosel, Germany

2022, Oregon, USA

2023, Beaujolais, France

2023, Jura, France

2023, Swartland, South Africa

2022, California, USA