Gingergrass

Fresh crab meat with wok tossed noodles, garlic crab butter, scallion, cilantro, and pecorino-romano cheese.

Fried taro root with aioli.

Taro fries, aioli, grilled onions, shallots, cilantro, and chilies.

Crab and shrimp, chicken, or vegetarian. Red leaf lettuce, herbs, cucumbers, pickled root vegetables, and nuoc cham.

Papaya, carrots, red pepper, peanuts, and shallots.

Chopped butter lettuce, dill, cilantro, mint, thai basil, rau ram tossed in a lime nuoc cham dressing topped with peanuts

Grilled with spicy coconut peanut sauce.

Sweet salt, pepper, grilled onions, cilantro, and chilies.

Wood-ear mushroom and jicama. Choice of tofu or pork.

Chili-garlic peanut and coconut yogurt sauce.

Asparagus, zucchini, red pepper, shiitake, red leaf lettuce, herbs, and vermicelli.

Seared albacore tuna, basil avocado, pickled root vegetables, chilies, vermicelli, and basil aioli.

Shrimp, roasted pork, red leaf lettuce, herbs, vermicelli, and peanut sauce.

Jicama, carrot, tofu, coconut, mushroom, egg, red leaf lettuce, herbs, and peanuts.

Asparagus, avocado, lettuce, noodles, herbs, and Mama Yung's spicy sauce.

Market kale, avocado, carrot, cilantro, onion, and red pepper vinaigrette.

Free range chicken, napa cabbage, frisée, red pepper, onion, pickled shallots, herbs, peanuts, crispy shallots, and peanut vinaigrette.

Soft organic tofu, butter lettuce, jicama, red pepper, shiitake, herbs, cucumber, bean sprouts, tamarind dressing, and basil pesto.

Aromatic broth, rice noodles, herbs, onions, bean sprouts, limes, and chilies.

Vermicelli rice noodles, red leaf lettuce, herbs, cucumbers, bean sprouts, pickled root vegetables, nuoc cham, and peanuts.

Bok choy, shiitake, and crispy tofu. Can be made vegan on request.

Thin cut, grilled. Soy ginger marinade and nuoc cham.

Mary's free range chicken, ginger, lemongrass, onion, garlic, and chilies.

Mary’s free range chicken marinated in soy, garlic, and lemongrass.

Filet mignon, onions, chilies, and watercress.

Egg noodles, bean sprouts, scallions, carrots, cabbage, egg, and peanuts. Chicken, beef, baked tofu, or vegetables.

Japanese eggplant, long beans, ginger, and hoisin. Choice of pork or tofu.

Bok choy, broccoli, carrot, yam, and lemongrass-lime yellow curry. Choice of baked tofu, chicken, or shrimp.

Soy ginger salmon, black coconut rice, and apple slaw.

Tender filet mignon in a spicy peanut sauce, wok-tossed with yams and long beans served with broken rice and slaw.

Mr. Baguette baguette, aioli, cilantro, chilies, pickled daikon, and carrot. Served with house-made pickles and shrimp chips.

Graham cracker crust topped with creamy lime filling and toasted coconut.

Spring roll wrappers filled with bananas, drizzled with chocolate, and served with coconut cream dipping sauce.

Fresh crab meat with wok tossed noodles, garlic crab butter, scallion, cilantro, and pecorino-romano cheese.

Fried taro root with aioli.

Taro fries, aioli, grilled onions, shallots, cilantro, and chilies.

Crab and shrimp, chicken, or vegetarian. Red leaf lettuce, herbs, cucumbers, pickled root vegetables, and nuoc cham.

Papaya, carrots, red pepper, peanuts, and shallots.

Chopped butter lettuce, dill, cilantro, mint, thai basil, rau ram tossed in a lime nuoc cham dressing topped with peanuts

Grilled with spicy coconut peanut sauce.

Sweet salt, pepper, grilled onions, cilantro, and chilies.

Wood-ear mushroom and jicama. Choice of tofu or pork.

Chili-garlic peanut and coconut yogurt sauce.

Asparagus, zucchini, red pepper, shiitake, red leaf lettuce, herbs, and vermicelli.

Seared albacore tuna, basil avocado, pickled root vegetables, chilies, vermicelli, and basil aioli.

Shrimp, roasted pork, red leaf lettuce, herbs, vermicelli, and peanut sauce.

Jicama, carrot, tofu, coconut, mushroom, egg, red leaf lettuce, herbs, and peanuts.

Asparagus, avocado, lettuce, noodles, herbs, and Mama Yung's spicy sauce.

Market kale, avocado, carrot, cilantro, onion, and red pepper vinaigrette.

Free range chicken, napa cabbage, frisée, red pepper, onion, pickled shallots, herbs, peanuts, crispy shallots, and peanut vinaigrette.

Soft organic tofu, butter lettuce, jicama, red pepper, shiitake, herbs, cucumber, bean sprouts, tamarind dressing, and basil pesto.

Aromatic broth, rice noodles, herbs, onions, bean sprouts, limes, and chilies.

Vermicelli rice noodles, red leaf lettuce, herbs, cucumbers, bean sprouts, pickled root vegetables, nuoc cham, and peanuts.

Mary’s free range chicken marinated in soy, garlic, and lemongrass.

Filet mignon, onions, chilies, and watercress.

Egg noodles, bean sprouts, scallions, carrots, cabbage, egg, and peanuts. Chicken, beef, baked tofu, or vegetables.

Japanese eggplant, long beans, ginger, and hoisin. Choice of pork or tofu.

Bok choy, broccoli, carrot, yam, and lemongrass-lime yellow curry. Choice of baked tofu, chicken, or shrimp.

Soy ginger salmon, black coconut rice, and apple slaw.

Tender filet mignon in a spicy peanut sauce, wok-tossed with yams and long beans served with broken rice and slaw.

Bok choy, shiitake, and crispy tofu.

Marinated in a garlic-shallot sauce and grilled.

Mr. Baguette baguette, aioli, cilantro, chilies, pickled daikon, and carrot. Served with house-made pickles and shrimp chips.

Graham cracker crust topped with creamy lime filling and toasted coconut.

Spring roll wrappers filled with bananas, drizzled with chocolate, and served with coconut cream dipping sauce.