Food Menu
Available during dinner hours and weekend lunch.
SMALL PLATES
Stuffed Chicken Wings
Minced chicken and sticky rice stuffed in boneless chicken wings, finished with fried garlic and makwaen pepper. Served with sweet chili sauce.
19
Crab Butter Custard with Uni
Silken custard of crab tomalley, topped with fresh Hokkaido uni and accompanied by grilled sticky rice filled with crab meat.
25
Spicy Raw Beef Tartare
Northern-style raw beef larb with herbs, chili, and makwaen pepper, topped with crispy shallots and a raw quail egg.
25
Tom Yum Goong Dumplings
Delicate shrimp and mushroom dumplings infused with lemongrass and kaffir lime, seasoned with tom yum flavor, fish sauce and lime. Served with a fragrant herb broth.
18
Crispy Shrimp Balls
Chicken & shrimp balls served with Chinese plum jelly and cucumber relish.
19
Thai Coconut Crab Pancakes
Crisp coconut pancakes topped with crab, spicy chili jam, and aromatic kaffir lime.
25
Sweet Corn Salad Two Ways
Corn prepared two ways: a bright, citrus-laced corn salad with cashews, alongside a delicate steamed corn tamale with coconut.
19
Salted Crab Papaya Salad with Noodles
A Northeast Thai-style papaya salad with lime, tomatoes, chili, long beans, culantro, and fermented fish, tossed with housemade noodles and topped with salted crab.
22
Thai Papaya Salad
Green papaya, cherry tomatoes, long beans, roasted peanuts, dried shrimps, and a bright lime-palm sugar dressing.
19
Thai Fish Ceviche
Yellowtail gently cured in lime and fish sauce, layered with citrus, herbs, cashews, and crispy sago.
25
Spicy Minced Duck & Foie Gras
A vibrant duck larb with chili and lime, crowned with seared foie gras for a rich, spicy-herbal bite.
36
Tapioca Dumplings
Steamed tapioca dumpling filled with a savory peanut and radish filling.
15
LARGE PLATES
Crispy Pork Belly Roll with Five-Spice Glaze
Rolled crispy pork belly glazed in a rich five-spice sauce with notes of garlic, cilantro root, and white pepper. Served with pickled Chioggia beetroot, scallions, chili, and signature Thai seafood sauce.
29
Seared Pork Shoulder
Pork shoulder marinated in galangal chili paste, seared for a smoky finish, and served with nam prik ka, a fiery galangal chili dip.
33
Northern Thai Pork Belly Curry
Slow-braised pork belly in a rich Northern Thai curry of chili, ginger, galangal, lemongrass, turmeric, and warm spices. Topped with cashews and crispy ginger.
32
Roasted Half Chicken
Half chicken roasted and served with sweet chili sauce and Jaew Pla Ra, a bold fermented fish chili dip.
28
Seared Duck Dry Stir-Fry Curry
Seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste.
42
Mushroom Stir-Fry Curry
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.
28
Beef Tallow Fried Rice
Beef tallow fried rice with grilled strip loin steak, broccolini, fish-sauce-cured egg yolk, and jaew sauce.
35
Northern Dry Curry Short Rib
Braised bone-in beef short rib with Northern-style dry curry
65
Squid Ink & Salted Egg Yolk
Tender squid stir-fried in its own ink with egg yolk balls, layered with lemongrass, kaffir lime leaves, shallots, and chili.
28
Three Aromatics Stir-Fried Noodles
Sweet potato glass noodles stir-fried with tiger shrimp, acacia, bitter bean, and pickled garlic, enriched with shrimp paste and chili.
28
Roasted Seabass in Banana Leaf
Chilean seabass marinated with Thai herbs, wrapped in banana leaf and roasted for a fragrant, lightly smoky finish.
48
Steamed Whole Branzino
Whole Branzino steamed with a bright lime and fish sauce dressing, bird’s eye chili and garlic, finished with cilantro and fresh lime. (GF)
45
Salt-Crusted Roasted Branzino
Whole Branzino roasted in a salt crust with lemongrass and kaffir lime. Served with peanut seafood sauce and vegetables.
45
Grilled Yellowtail Collar with Tamarind Chili Sauce
Grilled yellowtail collar served with a sweet and tangy tamarind chili sauce made with fresh chili, garlic, cilantro root, and shallots.
33
Fish Curry Noodle
Fresh rice noodles with a fragrant curry of ground hamachi, lemongrass, galangal, kaffir lime, turmeric and shrimp paste. Topped with pan-seared hamachi (SF, GF)
28
THAI CLASSICS
Pad Thai Shrimp
Rice noodles wok-tossed with shrimp, firm tofu, tamarind sauce, garlic, dried shrimp and shallot, finished with bean sprouts, chives and sweet radish.
28
Chicken Confit Green Curry
Chicken leg confit in aromatic green curry with Thai eggplant, Thai basil, kaffir lime leaves, and coconut milk.
28
Chiang Mai Curry Noodle
Egg noodles in a rich khao soi coconut curry, finished with crispy noodles, pickled mustard greens, shallots, lime, and chili oil.
Chicken Confit
$35
Beef Short Rib
$38
Thai Basil Strip Loin
Diced beef strip loin stir-fried with Thai basil, garlic, fresh red chilies, and dried chilies.
29
Panang Short Rib
Tender beef short rib in a fragrant Panang curry with coconut milk, tamarind and ground peanuts. Served with pickled carrot, shallot and fresh basil.
38
SIDES
Savory Pork Blood Rice
A Northern Thai specialty of jasmine rice mixed with pork blood, steamed until rich and savory. Served with mixed herbs.
10
Seasonal Stir-Fried Vegetables
Seasonal vegetables wok-fried housemade savory sauce topped with dry galangal chili flakes.
15
DESSERTS
Taro Custard with Black Sticky Rice Ice Cream
18
Seasonal Dessert
Market Price