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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.
Shredded green papaya and carrot, aromatic Southeast Asian herbs, fried shallot, peanuts, and Thai chilies in a lemon-fish sauce dressing.
House-made Maine lobster and wild Patagonian pink prawn dumplings served in a wonton style broth with scallions, fried shallots, and coriander leaves.
Served with pickleschicken.
Served with lontong rice, pickles, and peanut sauce chicken.
Our house-made chicken potstickers are a perennial favorite. Served with a black vinegar dipping sauce.
Wok fried chicken wings tossed in sweet and tangy Vietnamese sauce.
Grilled sea bass with roasted peanuts, Thai basil, lime juice, chili, and tamarind. Butter lettuce leaves for wrapping.
3 pieces. Crunchy spring rolls filled vegetables. Lettuce, basil, cilantro, bean sprouts, and a sweet-hot dipping sauce provided for wrapping.
Wok-fried white meat chicken with fresh garlic, peanuts, red and green bell peppers, onions, chilies, and soy sauce.
Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage, and okra.
A Hong Kong specialty. Hand selected scallops are quickly seared and coated with soy sauce and black pepper.
Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed buns, Sichuan peppercorn salt, and sweet plum sauce.
Pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.
Draper Valley chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
A favorite from Vietnam. Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger.
Pink prawns wok fried in a heady black pepper and chili sauce with shallots garlic ginger and thick soy.
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, and served with almonds, dill, and scallion oil.
Marinated in cognac and sichuan peppercorn then wok roasted and finished with hoisin, fresh toasted coconut, and crushed peanuts.
Alaskan wild troll-caught king salmon steamed with ginger, scallions, chilies, and cilantro. Finished with a hot oil flash and Shaoxing rice wine.
A classic Thai curry rich in green chili and galangal. Finished with a touch of coconut milk.
A classic Chinese fried rice with sweet pork sausage and topped with fried egg.
A dense, flourless chocolate torte topped with fresh chantilly cream, raspberry coulis, and toasted almond brittle.
Served with pickleschicken.
Served with lontong rice, pickles, and peanut sauce chicken.
A dense, flourless chocolate torte topped with fresh chantilly cream, raspberry coulis, and toasted almond brittle.
Thinly sliced green and red cabbage, carrot, bean sprouts, cilantro, tri-mint, peanuts, and fried shallots topped with steamed chicken and served with a slightly spicy Vietnamese dressing.
Shredded green papaya and carrot, aromatic Southeast Asian herbs, fried shallot, peanuts, and Thai chilies in a lemon-fish sauce dressing.
House-made Maine lobster and wild Patagonian pink prawn dumplings served in a wonton style broth with scallions, fried shallots, and coriander leaves.
Served with pickleschicken.
Served with lontong rice, pickles, and peanut sauce chicken.
Our house-made chicken potstickers are a perennial favorite. Served with a black vinegar dipping sauce.
Wok fried chicken wings tossed in sweet and tangy Vietnamese sauce.
Grilled sea bass with roasted peanuts, Thai basil, lime juice, chili, and tamarind. Butter lettuce leaves for wrapping.
3 pieces. Crunchy spring rolls filled vegetables. Lettuce, basil, cilantro, bean sprouts, and a sweet-hot dipping sauce provided for wrapping.
A Hong Kong specialty. Hand selected scallops are quickly seared and coated with soy sauce and black pepper.
Fried tofu, eggplant, soy sauce, kafir lime leaf, and basil.
10 pieces. Pink prawns wok-fried in a black pepper and chili sauce with shallots, garlic, ginger, and soy sauce.
Wok-fried white meat chicken with fresh garlic, peanuts, red and green bell peppers, onions, chilies, and soy sauce.
Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage, and okra.
Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed buns, Sichuan peppercorn salt, and sweet plum sauce.
Pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.
Draper Valley chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
A favorite from Vietnam. Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger.
A classic Thai curry rich in green chili and galangal. Finished with a touch of coconut milk.
A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives, and thin rice noodles.
A classic Chinese fried rice with sweet pork sausage and topped with fried egg.
A dense, flourless chocolate torte topped with fresh chantilly cream, raspberry coulis, and toasted almond brittle.
A favorite from Vietnam. Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger. (cannot be made gluten free)
Marinated in house-made fish sauce, pan-fried and topped with aromatic southeast Asian herbs, and crushed peanuts.
Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed bao buns, sichuan peppercorn salt and sweet plum sauce. (can not be made gluten free)
Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.
Crispy spring rolls filled with vegetables. Lettuce, basil, cilantro, bean sprouts, and a sweet-hot dipping sauce provided for wrapping.
House-made hand stuffed chicken potstickers served with a black vinegar dipping sauce.
Thinly sliced green and red cabbage, carrot, cilantro, tri-mint, peanuts and fried shallots topped with poached chicken and served with a slightly spicy Vietnamese dressing.
Shredded green papaya and carrot, aromatic southeast Asian herbs, fried shallot, garlic, peanuts, and spicy Thai chilies in a lemon-fish sauce dressing.
Fine julienne carrot, coconut, lime juice and thai chili. Vegan and gluten free. 8oz portion.
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, served with almonds and dill. Consuming raw or undercooked meat, seafood & egg may increase your risk of food borne illness.
Wok-fried with eggplant, shallot, rau ram leaf, lemongrass, tamarind, and house-made chili sambal.
Wok-fried chicken with aromatic herbs, spicy black beans, crushed peanuts ,red and green bell peppers and onions. (peanuts can not be omitted) (can not be made gluten free)
A classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.
Chinese sausage, shrimp, peas, carrots, egg, scallions, ginger, and topped with a fried egg.
Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage, and okra, served with pandan turmeric rice cake.
Fried tofu, eggplant, soy sauce, kafir lime leaf and basil. (can not be made gluten free)
Marinated in brandy and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts. (can not be made gluten free)
Gluten-free. Draper Valley chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
Wide rice noodles are wok-fried with prawns, squid, light soy sauce with hints of basil, and chili.
House-made egg noodles wok-fried with in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts. Garnished with cucumber. (This item can not be made gluten free) (Peanuts can not be omitted)
A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives, and thin rice noodles.
With pandan coconut cream.