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Handmade Maine lobster and wild Patagonian pink shrimp dumplings served in a wonton style broth, scallions, fried shallots, and coriander leaves.
Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts, and aromatic herbs are tossed with a slightly spicy Vietnamese dressing.
Shredded green papaya and carrot, aromatic Southeast Asian herbs, fried shallot, thai chili, and peanuts in a lemon-fish sauce dressing.
Chilled house-made noodles, sesame ressing, cucumber, pickles, and coriander leaves garnish.
Grilled seabass with roasted peanuts, Thai basil, lime juice, chili, and tamarind on butter lettuce leaves.
Sashimi grade ahi tuna tossed in a kumquat vinaigrette with cucumbers, chives, sesame, and sesame rice chips.
3 pieces. Traditional Southeast Asian vegetable spring roll with fried tofu and shiitake mushrooms in a rice paper wrapper with peanut dipping sauce.
Fresh local mussels, wok fried in a spicy roasted chili paste with tomato, red pepper, palm sugar, and basil.
5 pieces. Made in-house, our chicken potstickers are a perennial favorite. served with a black vinegar dipping sauce.
3 pieces. Sweet chili soy glaze, toasted sesame, bean sprout relish, and green onion.
7 pieces. Wok fried chicken drums tossed in sweet and tangy Vietnamese sauce.
Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed buns, Sichuan peppercorn salt, and sweet plum sauce.
A favorite from Vietnam: flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger.
A Hong Kong specialty. Hand selected scallops are quickly seared and coated with soy sauce and black pepper.
Lightly breaded and wok-fried in a sweet and sour sauce with chili.
Wok fried chicken with aromatic herbs, spicy black beans, red and green bell peppers, and onions.
Marinated in cognac and Sichuan peppercorn then wok roasted and finished with hoisin, fresh toasted coconut, and crushed peanuts.
Marinated in Cambodian yellow curry with lemongrass and turmeric. Pan-fried and served on green mango salad.
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, and served with almonds, dill, and scallion oil.
Salmon, sea bass, prawns, mussels, and scallops accompanied by okra, peppers, and green beans in a classic Thai curry rich in green chili and galangal. Finished with a touch of coconut milk.
Patagonian pink prawns lightly battered and wok glazed in sweet and sour sauce with peanuts and chili.
Salmon filet in a red curry coconut sauce, wrapped in a banana leaf, steamed, then grilled. Served with a green mango relish.
House-made egg noodles wok-fried in a spicy Mongolian chili sauce with julienne vegetables and crushed peanuts. Topped with cucumber.
A classic Thai noodle dish with chicken, fried tofu, peanuts, chives, and thin rice noodles.
Malaysian style spicy coconut fried rice with chicken, prawns, and vegetables. Topped with a fried organic egg.
Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.
Fresh wide rice noodles are wok-fried with prawns, chicken, fish cake, chives, eggs, bean sprouts, and chilies in a sweet and spicy soy.
Ginger and garlic.
Fried tofu, eggplant, soy sauce, kafir lime leaf, and basil.
Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage, and okra, served with lontong rice.
Marinated in Cambodian yellow curry. Pan-fried and served on green mango salad.