Basa Restaurant

Thai bird chilies, basil, garlic, white wine, & flat bread

served with siracha garlic aioli, mignonette, & black bean sauce, over mesclun greens

with lime cilantro crème fraiche, fifty year old balsamic, pickled ginger & Kentucky paddle fish caviar

with grilled marinated beef, mint, rice vermicelli, bean sprouts, Vietnamese herbs, & sweet chili vinaigrette

with shrimp, pork, glass noodles, wood ear mushrooms, & chili garlic dipping sauce

with romaine, mint, lime, red onion, bean sprouts & ginger soy dipping sauce

pickled papaya and cucumber, & black bean sauce

with caramelized onion, herbs, & a sherry ginger vinaigrette

with hearts of romaine, red onions, paddy herbs, fried wonton, parmigiano reggiano, & bacon

with steamed tiger prawns, basil, roasted peanuts, fried shallots, & a sweet chili vinaigrette

watercress & asparagus salad, & soy ginger butter

with bok choy & Israeli couscous

with smoked bacon, tamarind broth with Vietnamese celery, bean sprouts, & tomato. Served with jasmine rice

with roasted garlic, scallion oil, & jasmine rice

with garlic, watercress, organic cherry tomatoes, red onions & jasmine rice

with carrots, potatoes, & grilled cilantro butter baguette

with rice vermicelli, crispy roll, mixed greens, mint, peanuts, & cucumbers

with garlic chips, egg noodle, & aromatic wild mushroom ragout

Individual baked custard garnish with orange zest and liqueur

Coconut, Blueberry, Mango, White Peach, Tamarind Siracha, and Durian

Warm cake served over cinnamon apple compote, caramel pecan gelato, and sugar ginger

Fried plantain served over pecan gelato, pomegranate gastrique, and caramel sauce

Formosa Gunpowder

essence of mango & pineapple

Orchid Oolong, orchid floral notes

Chingwo County, oak cask highlights

Chamomile Lemon Grass (non-caffeinated)

served in slow drip filter.