Crispy dumplings with minced pork, jicama, wild lime leaves and lemongrass, served with sesame hoisin dipping sauce, and cucumber pickles.

Crispy Cambodian pork spring rolls served with peanut, greens, herbs and tuk trey for dipping.

Duck braised in soy-ginger tamarind juices, creamy polenta, portabella, raw snow peas

Cambodian sour soup with tiger shrimp, plum tomatoes, fried garlic and “French” mint

The traditional Khmer noodle soup with pork tenderloin, bean sprouts, herbs, and fried garlic.

A delightful soup of freshly squeezed orange and lime juice with avocado, plum tomato, button mushroom and onion; laced with olive oil and garlic; fresh cilantro garnish

Shredded cabbage, carrot, chicken breast, red bell pepper, onion, peanut, mint, Asian basil, and tuk trey.

Baby spinach, Vermont goat cheese, roasted walnuts, red onion, cherry tomato. lemon vinaigrette

Shredded green mango and papaya, shrimp, fresh mint, basil, red bell pepper, and sweet red onion with a tangy lime based kapot dressing

Seared tofu, grilled vegetables, asparagus, spiced ginger curry, and sweet aged soy with sesame oil: served with Jasmine rice

Skinless chicken thigh in lemongrass sauce, peanut, onion, bell pepper, and scallion: served with Jasmine rice

Beef short ribs slow-cooked in red Burgundy with pearl onion, bacon, button mushroom, carrot, and mashed potatoes.

Rice noodles in a sauce of salted soy beans, tofu, pork belly, garlic, chilies, pickled shallot, Chinese chive, bean sprouts, red bell pepper, and omelet garnish.

Beef tenderloin caramelized in black pepper, garlic, mushroom soy, fresh lettuce, and lime-garlic dipping sauce: served with Jasmine rice

Boneless beef short ribs braised in tamarind, ginger, chili pods and soy; with garlic fresh Shanghai noodles and pickled cucumber

Crispy Asian catfish, tangy sauce with fresh plum tomato, shallots and garlic, fried shallots, cilantro, served with Jasmine rice

Faroe Island salmon filet pan-seared with a lemon butter sauce; served with sautéed corn succotash

Shrimp and fresh vegetables sautéed in a vegan curry sauce; garnished with fresh lime and cilantro; served with Jasmine rice

Spicy pork tenderloin stir-fry with blistered shishito peppers, habanero, sesame oil, ginger, Asian basil, onion, aged soy, red bell pepper, scallion; served with Jasmine rice

Grilled deboned rainbow trout with spicy jalapeno-lime marinade, sautéed Chinese broccoli; served with Jasmine rice

Rice noodles in a sauce of salted soy beans, tofu, pork belly, garlic, chilies, pickled shallot; Chinese chive, bean sprouts, red bell pepper, omelet garnish

A rich creamy chocolate truffle cake with raspberry coulis

Refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple crushed in rum, sugar & lemon juice