Small Plates
 

Shanghai Bok Choy 6.00

tender green stemmed bok choy sauteed with garlic and your choice of fish sauce, aged soy sauce, or oyster sauce

 

Korean BBQ Pork Tacos (2) 8.00

slow cooked pulled pork dressed with spicy and sweet cho-gochujjang sauce, topped with pickled carrot and radish, cilantro, taco sauce and crema, on grilled soft corn tortillas

 

Chicken on a Stick (3) 7.00

chicken thigh meat specially marinated and grilled to perfection choose either sweet chili sauce or peanut sauce 

 

Shrimp on a Stick (3) 8.00

fresh shrimp quick-basted on the grill choose either sweet chili sauce or peanut sauce

 

Indonesian Cold Cucumber Salad 5.00

diced fresh pineapple with cucumber and red onion in a sweet rice vinegar dressing

 

Vietnamese Summer Rolls (2)          6.00  

soft rice paper wrapped around cucumber, shredded lettuce, carrot, daikon radish and basil - served with sweet soy and peanut sauces. add shrimp 2.00

pro tip - bite the end off and pour the sauce down inside

 

Vietnamese Fried Spring Rolls (4) 7.00

rice paper brushed with egg wash then filled with cabbage, carrot, garlic and shredded wood ear mushroom. served with sweet chili sauce.

 

Tteokbokki - Spicy Korean Rice Cakes   8.00

tender and chewy rice cakes cooked in a spicy and sweet chili sauce with peppers and onions topped with sesame seeds and scallions

add mozzarella 1.00 add daikon radish 1.00


 

Noodle Soups

Taiwanese Beef Noodle Soup 13.00

beef brisket chunks swimming in a rich broth with bok choy, scallions, cilantro, bean sprouts & Thai basil.

 

Khao Soi Gai 13.00

spicy red curry coconut chicken soup topped with fresh scallions, cilantro, bean sprouts and Thai basil

 

Dandanmien     13.00
ground pork and ground peanuts in a rich, spicy Sichuan soup. topped with cilantro, bean sprouts, scallions, a soy sauce pickled egg, and chili oil


 

 

Rules:For the dishes below, you are invited to customize the spice level to your liking. We use a heat scale of zero to five. If the description of a dish includes the word spicy it means that it starts at a three on the heat scale and cannot be diminished.  The curry dishes are made with coconut milk and contain carrots, yams, tomatoes and bok choy unless otherwise stated and are served with rice. Prices shown are with chicken or tofu; shrimp or beef is an additional charge of 2.00

 

Wok Fried Noodles
 

Pad Thai 13.00

fried medium rice noodles with fish sauce, sweet tamarind sauce, red onion, carrot, napa cabbage, scrambled egg, bean sprouts, scallions and cilantro. topped with crushed peanuts and a lime wedge

 

Pad Kee Mao (Drunken Noodles) 13.00

fried wide rice noodles in a spicy brown sauce with tomatoes, peppers, onions, garlic, and Thai basil, topped with a fried egg.

Pad See Yu 12.00

wide rice noodles stir fried in aged soy sauce and finished with sweet soy sauce with garlic, onion, greens, and carrots, topped with a fried egg.

 

Wok Fried Japchae 14.00

Korean sweet potato starch noodles with fried garlic, onions, peppers, carrots, bok choy, mushrooms, and scallions - dressed with aged soy sauce and sesame oil & topped with sesame seeds and a fried egg

 

Curries and Pad Krapow
 

Indonesian Yellow Curry        14.00

the flavors of turmeric, lemongrass, and ginger; with notes of cumin and cinnamon.

 

Thai Sweet Green Curry 14.00

simple and sweet - with lemongrass, onions, cashews and spices.

Thai Red Curry 14.00 spicy, made with a blend of aromatic spices including ginger,coriander, chilies and lime leaf.

 

Panang Curry 15.00

bell peppers, onions, and carrots in our spicy red curry adulterated by crushed peanuts and Thai basil

 

Pad Krapow (Thai Basil) 14.00

tomatoes, sweet peppers, garlic, and onion with fresh Thai basil in a savory brown sauce.


 

*a reminder that eating undercooked eggs can lead to foodborne illness