Fried Chinese Chive Dumping (3) serve with house dark sweet soy sauce (Nam Jim Gui Chai)

Vegetarian Lao style fried spring rolls, fried tofu, and Kao Nam Tod. Served with vermicelli noodles, onions, green leaves, and Lao dipping sauce.

Eight (8) pieces. Fried tiger prawns coated in panko bread. Served with spicy mango sauce

Caramelized fried chicken wings (6) in spicy and sweet basil sauce

Beef jerky serves with roasted spicy tomato paste (jeow)

fried marinated pork spareribs topped with fried garlic served with lime, roasted rice, fish sauce

Deep fried marinated quail served with house-made sauce

crispy fish cakes served with house sweet chili sauce

Rice ball salad. Fried rice balls mixed with preserved pork. Served with lettuce wraps.

Minced duck breast salad mixed with red onions, mint, cilantro, lime juice, and ground roasted rice

Rice ball salad. Vegetarian with tofu.

Lao style fried spring rolls stuffed with ground chicken, taro, silver noodles, mushrooms, carrots, and onions. Served with vermicelli noodles, peanuts, and green leaves.

Fried vegetable egg rolls. Served with vermicelli noodle, fresh salad, and pineapple sauce.

Spicy minced tofu salad mixed with red onions, mint, cilantro, lime juice, and ground roasted rice.

Mildly spiced. Shrimp papaya salad. Shredded green papaya salad with tiger prawns, cherry tomatoes, green beans, and garlic. Tossed in chili-lime dressing and topped with peanuts.

Mildly spiced. Lao style papaya salad. Shredded green papaya salad with cherry tomatoes and garlic. Tossed in fermented crab paste dressing.

Fried salmon fillet in spicy lime dressing on a bed of iceberg lettuce and tomatoes

Lao style fried spring rolls stuffed with taro, silver noodles, mushrooms, carrots, cabbage, and onions. Served with vermicelli noodles, peanuts, and green leaves.

Mildly spiced. Vegetarian papaya salad. Shredded green papaya salad with cherry tomatoes, green beans, and garlic. Tossed in chili-lime dressing and topped with peanuts.

Minced chicken salad mixed with red onions, mint, cilantro, lime juice, and ground roasted rice.

*Mildly Spiced* Traditional Lao noodle soup in curry flavored coconut broth, chicken breast, chicken thigh, ground chicken, shredded cabbages, mint, carrots, bean sprouts, roasted chili, and rice noodles.

*Mildly Spiced* Yellow curry noodle soup with egg noodles, tofu, mixed vegetables, and pickled mustard green topped with crispy egg noodles, green onions, red onions, cilantro and fried onions

*Mildly Spiced* Yellow curry noodle soup with egg noodles, sliced chicken, and pickled mustard green topped with crispy egg noodles, green onions, red onions, cilantro and fried onions

Homemade rice noodle in thicken chicken broth. Served with hearty slices of chicken breast, chicken thigh, and ground chicken.

*Mildly Spiced* Sour and spicy chicken broth soup. Served with thin egg noodles, sliced chicken, ground chicken, and tiger prawns.

Pork stew. Slow-braised pork. Served with Chinese broccoli, boiled egg, mustard greens, and house-made spicy garlic lime sauce. Served with jasmine rice.

Mildly spiced. Fried wild-caught Atlantic salmon. Served with pineapple and onions. Topped with sweet chili sauce and crispy basil. Served with jasmine rice.

Duck over rice. Five spices duck served over jasmine rice. Topped with gravy and side of sliced cucumbers.

Fried salmon served with red curry sauce with crispy roti on a bed of steamed vegetables served with jasmine rice

Mildly spiced. Lao style steamed catfish with kaffir lime leaf and holy basil, folded in banana leaves. Served with sticky rice and steam vegetables.

*No Spice* Coconut yellow curry with potatoes and carrot. Choice of tofu veg, chicken +4, or tiger prawns +6. Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3

*MADE MILD SPICE* Coconut green curry with green beans, bamboo, red bell peppers, eggplant, and basil. Choice of tofu veg, chicken +4, or tiger prawns +6. Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3

*Mildly spiced* Coconut red curry with eggplant, red bell peppers, green bean, bamboo shoots, and fresh thai holy basil. Choice of tofu veg, chicken +4, or tiger prawns +6. Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3

*Mildly spiced* Coconut red curry with kabocha squash, red bell pepper, and fresh thai holy basil. Choice of tofu veg, chicken +4, or tiger prawns +6. Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3

*Mildly spiced* Carrots, green beans and red bell peppers in panang curry sauce. Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3

*Mildly spiced* Crispy duck breast in panang curry sauce, red bell, carrot, broccoli, and fried thai holy basil. Topped with fresh coconut cream. Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3

*Mildly spiced* Wild caught Atlantic salmon in coconut red curry, thai holy basil, red bell peppers, green beans, and broccoli. Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3

*Mildly spiced* Tiger prawns in coconut red curry with peanut sauce, Thai holy basil, red bell peppers, and fresh mango . Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3 (Photo: Shrimp Avocado Panang)

*Mildly spiced* Tiger prawns in coconut red curry with peanut sauce, Thai holy basil, red bell peppers, and fresh avocados . Served with jasmine rice, sticky rice/brown rice +2, garlic rice +3

Sugarcane

12oz can

Sugar cane refreshing flavors of lemon and lime, perfectly blended.

Non-alcoholic beer-alternative from Japan with an ultra-light, ultra-crisp, and ultra-refreshing taste. 0.00% Alc., 0 Calories, and 0g Sugar