Keo

Coconut milk, lemongrass, tomato, and mushroom.

Thinly sliced steak and Vietnamese noodles in rich beef broth. Bean sprout, basil, cilantro, and lime garnish.

Chicken in mild lemongrass herb broth, with celery, mushroom, and lime.

Shrimp, white fish, mussels, tomato, and mushroom in spicy citrus broth.

Served over mixed greens with carrot, jicama, orange, glazed almonds, and crispy wonton strips. Mandarin orange and ginger dressing.

Seared protein, spring roll, served on a bed of rice vermicelli, lettuce, cucumbers, and carrot. Served with house dressing.

White chicken with cabbage, carrot, sweet chili-lime dressing and roasted peanuts.

Crispy cod with Asian slaw. Served in corn tortillas.

Coconut chicken with peanut sauce.

Shrimp, Vietnamese rice vermicelli, carrot, and basil. The side of peanut sauce.

Ground beef with yellow curry, peas, and onion.

Sriracha aioli dipping sauce.

Sesame, onion, and soy.

Crispy wonton with seared tuna, bell peppers, onion sriracha aioli, and hoisin.

Taro root and carrot served with Thai sweet chili sauce.

Shrimp and chicken with glass noodle, onion, and cilantro. Served crispy with bib lettuce, and house dressing.

Scallion, bamboo shoot, carrot, and garlic.

Red curry, coconut milk, lime, cilantro, and white wine. Served with grilled baguette.

Cauliflower and green beans with sweet chili sauce.

Turmeric seasoned crepe filled with ground beef or chicken. Served with cucumber, and lettuce salad.

14 oz. house marinade, grilled and served with seasonal vegetables, and choice of rice.

Grilled tiger prawns with red curry seasoned udon noodles, shitake mushroom, bok choy, and onion.

Soy, garlic, and ginger marinade. Grilled and served with cucumber kimchi, and rice.

Orange soy glaze served with steamed vegetables, and rice.

Grilled chicken with red curry broth, baby bok choy, onion, and soft boiled egg.

Chicken and lemongrass. Served with taro fries, and sriracha aioli.

One-third lb akaushi beef with lettuce, tomato, house made pickles and gochugang mayo. Served with taro fries.

Ground chicken breast, fresh basil, garlic, onion, and bell peppers.

Shrimp, tuna, calamari, and mussels with bok choy, carrot, onion, snow pea, and sweet chili sauce.

Sautée beef, zucchini, sprouts, spinach, and shitake mushroom. Served with rice. Topped with a sunny side up egg, and gochujang sauce.

Lemongrass, garlic, green, and red bell pepper, onion, chili, and turmeric.

Bamboo shoots, coconut milk, bell pepper, long beans, baby corn, and eggplant.

Bamboo shoots, coconut milk, bell pepper, long beans, baby corn, and eggplant.

Potato, coconut milk, long beans, peas, onion, and yogurt.

Baby corn, ginger, onion, and bell peppers.

Ramen noodle, spicy Thai seasoning, bean sprout, scallions, and celery.

Carrot, celery, scallion, bean sprouts, and egg. Served with rice noodles.

Carrot, snow pea, baby corn, yellow onion, bok choy, and oyster crab sauce.

Sprouts, peas, carrot, broccoli, and onion topped with fried egg, and crispy shallots.