starters  

chicken potstickers   4 for 15. 
House-made potstickers filled with chicken and mushroom are pan-seared and served with a black vinegar dipping sauce.

 tuna bruschetta*   24.
Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds.

malay chicken satay   6 for 13.   GF
Marinated in lemongrass, ginger, shallots and spices. Skewered and grilled and comes with a rice cake, pickled cucumbers and a peanut dipping sauce.

singapore beef satay   6 for 18. 
Marinated in turmeric, cumin, coriander and garlic. Skewered and grilled and comes with a rice cake, pickled cucumbers and a peanut dipping sauce.

thai mushroom satay   4 for 16.5   V GF 
Fresh local shiitake mushrooms marinated in coriander, garlic and ginger. Skewered and grilled and comes with a rice cake, pickled cucumbers and a chili vinegar dipping sauce.

salads

chieu cabbage salad   14.   V GF 
with chicken   18.5   GF 
Thinly sliced cabbage, red onion, carrot, peanuts and aromatic herbs in a slightly spicy Vietnamese dressing. 

thai beef salad   24.5
Grilled flank steak over mixed greens, cucumber, mint and cilantro in
a lime dressing.

sides

seasoned steak fries   10.5   GF 
Served with sambal mayo.

sichuan green beans   10.   V  
Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.  

entrees   served with brown rice 

beef rendang   28.   GF 
A classic slow cooked rich beef dish flavored with lemongrass, galangal, shallots and coconut milk.

chinese bbq ribs   27. 
Tender, sweet and savory sustainably farmed pork ribs are slow roasted and finished on the grill. 

green curry chicken   23.  GF
A classic Thai coconut curry with green chili, galangal, lemongrass and lime peel. 

sea bass   45.    GF
Pan-fried and topped with aromatic herbs and crushed peanuts. 

hanoi tuna*   48.   GF
Fresh sashimi grade ahi tuna, seared rare and topped with scallion oil, crushed almonds and fresh dill. 

monk’s curry   22.   V GF
A vegetarian curry featuring eggplant, spiced hard tofu, sweet potato, green beans, daikon and peanuts in an exotic Thai curry sauce.

vegan pad thai   20.   V  GF   (not served with rice)
Rice noodles, fried tofu, red onion, bean sprouts, garlic chives and peanuts in a vegan sweet/hot/sour tamarind sauce. 

chicken pad thai   22.    GF   (not served with rice)
Rice noodles, chicken, fried tofu, egg, red onion, bean sprouts, garlic chives, and peanuts in a traditional sweet/hot/sour tamarind sauce. 

dessert  

chocolate mousse   8.5    
Housemade topped with whipped cream

coconut sago   8.5   V GF
Light and refreshing tapioca pearls topped with a fennel pandan syrup.  

gelatiamo   7.5 
Small batch gelato and sorbet.  Ask about our current flavors.