House-made Maine lobster and wild Patagonian pink prawn dumplings served in a wonton style broth with scallions, fried shallots, and coriander leaves.

Shredded green papaya and carrot, aromatic Southeast Asian herbs, fried shallot, peanuts and Thai chilies in a lemon fish sauce dressing.

Crispy tofu with mango, jicama, bean sprouts, pineapple, peanut sauce, fried peanut, and shallot garnish.

Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage, and okra. Served with longing rice.

Served with longing rice, pineapple achar.

Our house-made chicken potstickers are a perennial favorite. Served with a black vinegar dipping sauce.

Crunchy spring rolls filled vegetables. Lettuce, basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

Sashimi grade ahi tuna tossed in a kumquat vinaigrette with cucumbers, chives, sesame and sesame rice chips.

Sweet chili soy glaze, toasted sesame, bean sprout relish, green onion.

Grilled sea bass with roasted peanuts, Thai basil, lime juice, chili, and tamarind. Butter lettuce leaves for wrapping.

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.

Draper Valley chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Beef short ribs in coconut milk spiced with cardamom, coriander, galangal, Thai basil, and peanuts.

Local salmon filet in a red curry coconut sauce, wrapped in a banana leaf, steamed, then grilled. Served with mango relish.

Pink prawns wok-fried in a black pepper and chili sauce with shallots, garlic, ginger and soy sauce.

Marinated in Cambodian yellow curry with lemongrass and turmeric. Pan-fried and served with green mango salad.

Fresh wide rice noodles are wok-fried with prawns, chicken, fish cake, chives, egg, bean sprouts, and chilies in a sweet and spicy soy sauce.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

Malaysian-style spicy coconut fried rice with chicken, prawns and vegetables. Topped with a fried organic egg.

ask your server for today’s selection.

crushed melon, cane sugar cola, cream soda, root beer, lemon lime, zero calorie cola

Traditional black or green tea.

Emerald blossom, sencha Fukui yu, min-nan oolong, keemun, orange ginger mint.

Regular or decaf.

Spring water.

Sparkling water.