Pinto Garden - Greenwich Village

Minced chicken wok tossed with fresh garlic, Thai chili, and basil over jasmine rice.

Jumbo lump crab meat, wok tossed with jasmine rice, and fresh farm egg bake in a young coconut.

Braised lamb with homemade massamun curry, fingering potato, pearl onion, roasted carrot, and peanut.

Rice noodle, soy sauce with seasonal vegetable and farm fresh egg.

Rice noodle with seasonal vegetable, pickle radish, farm fresh egg, and peanut. with Shrimp

Minced chicken wok tossed with fresh garlic, Thai chili, and basil over jasmine rice.

Jumbo lump crab meat, wok tossed with jasmine rice, and fresh farm egg bake in a young coconut.

Sautéed seasonal vegetable.

Crispy herb rice, peanut, shallot, mint, and spicy lime vinaigrette.

Sauteed wild mushroom, lemongrass, kaffir lime leaves, mint, roasted rice with spicy lime dressing.

Sauteed wild mushroom, lemongrass, kaffir lime leaves, mint, roasted rice with spicy lime dressing.

Wild salmon sashimi, chili jam, and edamame. South East Asian herb.

Wild mushroom, coconut milk infused with lemongrass, galangal, kaffir leaf served in Tea pot.

Roti bread with sauteed with ground chicken, egg, shallot, curry powder, and cucumber condiment.

Marinated fried chicken wings with Southern Thai sauce.

Fried shrimp donut shape with sweet yuzu dipping sauce.

Homemade Chiangmai Yellow Curry with braised short ribs, pickle, cauliflower, and egg noodle.

marinated fried chicken served with turmeric rice and cucumber condiment

Braised lamb with homemade massamun curry, fingering potato, pearl onion, roasted carrot, and peanut.

Sauteed local vegetable, glass noodle, and an egg with homemade red bean paste. Served on a hot plate with jasmine rice.

Local vegetable, kabocha pumpkin with homemade panang curry.

Pan seared wild Arctic Char, homemade ginger curry with jasmine rice.

Homemade green curry with chicken, local vegetable, and puff pastry.

Smoked Thai tea duck breast with spicy farm tomato salad and homemade hoisin.

Sautéed vegetable.