Elephant Walk

(vg). cambodian spring rolls filled with ground pork, peanuts, carrots, onion and bean thread. served with fresh greens and tuk trey on the side for dipping

ground pork simmered in coconut milk with garlic, peanuts and chili pods; served with crispy jasmine rice for dipping

(kuy tieu), the traditional khmer noodle soup-prepared with rice noodles, sliced pork, bean sprouts and fried garlic; garnished with cilantro and scallions

a tangy soup with all-natural shrimp, tomatoes and lime juice; garnished with fried garlic and french mint

a hearty rice soup with chicken breast, fried garlic, bean sprouts, scallion, cilantro, and lime

cambodian chicken soup with chicken breast, lemongrass, lime juice, basil and scallion

roasted red and gold beets with baby arugula, vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette.

(vg). baby green mix with sliced plum tomatoes, dressed with our house vinaigrette.

** a timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot and french mint; with a dressing of galangal, garlic, shallot, fish sauce, rice vinegar and peanuts

thinly sliced english cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.

shredded cabbage, carrot, chicken, red bell pepper, onion, peanut, mint and asian basil; dressed with tuk trey

braised boneless short ribs, jasmine rice with scallion oil; garnished with cilantro and scallion.

** cubed beef tenderloin sautéed in a lightly caramelized sauce of black pepper, garlic and mushroom soy; served over shredded lettuce with a lime dipping sauce.

(vg with organic tofu), sliced chicken breast sautéed with lemongrass, onion and red bell pepper; sprinkled with crushed peanuts

crispy southeast asian catfish filet served with a tangy broth of fresh plum tomatoes, garlic, shallot, rice vinegar and fish sauce; garnished with fried shallot and cilantro.

(vg). curry with natural shrimp, asparagus, baby bok choy, snow peas, eggplant, red pepper and summer squash

(vg). sliced chicken breast in a broth of lemongrass, galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby choy, snow peas, asian eggplant, and spinach.

(vg). rice noodles sautéed with shredded chicken breast, thinly sliced tofu, crushed chiles, garlic, salted soy beans, pickled shallot, chinese chive, bean sprouts and red bell pepper. topped with shredded omelet

(vg with organic tofu), natural shrimp sautéed in a sweet and spicy cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass; with button mushroom, onion and scallion

(vg). pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.

grilled 8oz deboned trout marinated in lime juice, garlic and jalapeño; served with cambodian pickles and a lime-chili tuk trey; garnished with fried leeks

** grilled flat iron steak, red wine beef jus, sauteed yukon gold new potatoes, zucchini and baby portabella.

roasted bone-in chicken breast with a creamy lemon-rosemary sauce, roasted sweet potatoes and sauteed spinach.

crispy wontons layered with warm bartlett pear and scallion, topped with natural shrimp flambéed with white wine, leeks and garlic

** rare, pan-seared tuna loin encrusted with bread crumbs; sliced over spiced red and green chili cream sauces with crisped pear and scallion ravioli

ground pork simmered in coconut milk with garlic, peanuts and chili pods; served with gluten-free crispy jasmine rice for dipping

roasted red and gold beets with baby arugula, vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette.

(vg). baby green mix with cherry tomatoes, dressed with balsamic vinaigrette

a tangy soup with all natural shrimp, plum tomato and lime juice; garnished with "french" mint (without fried garlic)

cambodian chicken soup with chicken breast, lemongrass, lime juice, basil and scallion

shredded cabbage, carrots and chicken with red bell pepper, onion, peanuts, mint and asian basil; dressed with tuk trey

** a timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot and "french" mint; tossed in a dressing of galangal, garlic, shallot, fish sauce, rice vinegar and peanuts; with baby greens

** grilled flat iron steak, red wine beef jus, sauteed yukon gold new potatoes, zucchini and baby portabella.

roasted bone-in chicken breast with a creamy lemon-rosemary sauce, roasted sweet potatoes and sauteed spinach.

** cubed tenderloin of beef sautéed in a lightly caramelized sauce of black pepper and garlic; served over shredded lettuce with a lime sauce on the side for dipping (without mushroom soy sauce)

(vg). sliced chicken breast in a broth of lemongrass. galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby bok, choy. snow peas, asian eggplant, and spinach.

grilled 8oz deboned trout marinated in lime juice, garlic and jalapeño; served with cambodian pickles and a chili and lime tuk trey

(vg). curry with natural shrimp, asparagus, baby bok choy, snow peas, eggplant, red bell pepper, and summer squash

pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.

crispy cambodian spring rolls filled with pork, peanut, noodles, carrot and onion; served with greens and herbs for wrapping and tuk trey for dipping

ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice

warm crepe filled with duck braised in soy-ginger and tamarind juices, with mushroom and scallion; garnished with dressed greens.

cambodian chicken soup with chicken breast, lime juice, lemongrass; garnished with asian basil and scallion

a tangy soup with tiger shrimp and plum tomatoes; garnished with fried garlic and french mint

a hearty rice soup with chicken breast, fried garlic, bean sprouts, scallion, cilantro, and lime

(kuy tieu), the traditional khmer noodle soup with grilled sliced pork tenderloin, bean sprouts and fried garlic; garnished with cilantro, scallion and salted cabbage

shredded cabbage, carrot and chicken with red bell pepper, onion, crushed peanut, mint, asian basil and tuk trey

thinly sliced english cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.

** a timbale of diced raw tuna, avocado, lemongrass, shallot and "french" mint; tossed in a dressing of asian spices and peanuts; with baby greens

roasted red and gold beets with baby arugula, vermont goat cheese toasted walnut, red onion and balsamic vinaigrette.

baby green mix with sliced plum tomatoes dressed with our house vinaigrette

a cambodian signature dish - a spicy, steamed, custard-like preparation of fresh crab, shellfish and southeast asian catfish with coconut milk and complex khmer seasonings; garnished with cilantro and red bell pepper.

braised boneless short ribs. jasmine rice with scallion oil, garnished with cucumber, red radish and scallion.

crispy southeast asian catfish filet served with a tangy broth of fresh tomatoes, garlic, rice vinegar and fish sauce; garnished with fried shallot and cilantro.

sliced chicken breast sautéed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts

curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and yellow squash

rice noodles sautéed in a sauce of shredded chicken breast, tofu, garlic, salted soy beans, pickled shallot, chinese chive, bean sprouts and red bell pepper; topped with shredded omelet

** cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce

pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.

natural shrimp sautéed in a lightly sweet and spicy cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass; with button mushroom, onion and scallion

sliced chicken breast in a broth of lemongrass, galangal and kaffir lime with fragrant toasted rice powder,. buttercup squash, baby bok choy, snow peas, asian eggplant and spinach.

grilled 8oz deboned trout marinated in lime juice, garlic and jalapeño; served with cambodian pickles and chili lime tuk trey

hearty gratin of quinoa "risotto" , cauliflower, eggplant, zucchini, buttercup squash, onion, and gruyere cheese; garnished with tomato coulis and dressed greens.

pan-seared atlantic salmon on a bed of spinach, with a medley of jerusalem artichoke, leeks, cherry tomatoes and baby portabella in a creamy garlic red wine sauce.

grilled flat iron steak, red wine beef jus, sauteed yukon gold new potatoes, zucchini and baby portabella.

roasted bone-in chicken breast with a creamy lemon-rosemary sauce, roasted sweet potatoes and sauteed spinach.

crispy wontons layered with warm bartlett pear and scallion, topped with natural shrimp flambéed with white wine, leeks and garlic

** rare, pan-seared tuna loin encrusted with bread crumbs; sliced over spiced red and green chili cream sauces with crisped pear and scallion ravioli

crispy cambodian spring rolls with shiitake mushroom, noodles, peanut, carrot and onion; served with greens and herbs for wrapping and tuk trey for dipping

roasted red & gold beets with baby arugula, vermont goat cheese, walnut, red onion & balsamic vinaigrette.

baby green mix with plum tomatoes and vinaigrette

shredded cabbage and carrots with red bell pepper, onion, peanuts, mint, asian basil and vegan tuk trey

julienned english cucumber, buckwheat soba noodles, red bell pepper, asian basil, baby greens, mint, onion, crushed peanuts, dressed with vegan tuk trey.

hearty gratin of quinoa "risotto" , cauliflower, eggplant, zucchini, buttercup squash, onion and gruyere cheese; garnished with tomato coulis and dressed greens.

buttercup squash, baby bok choy, button mushroom, asian eggplant, snow peas, summer squash, and spinach in a vegan broth of lemongrass, galangal and kaffir lime with fragrant toasted rice powder.

organic tofu sautéed in a lightly sweet and spicy cambodian satay sauce; with button mushroom, onion and scallion

organic tofu, flash-fried and sautéed in lemongrass sauce with onion, peas, red bell pepper, scallion & peanuts

a vegetable curry sauté with eggplant, asparagus, baby bok choy, red bell pepper, snow peas and yellow squash

rice noodles sautéed in a sauce of tofu, garlic, soy, pickled shallot, chinese chive, bean sprouts and bell pepper

(vg). pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.

steamed with edamame

(vg), with shiitake mushroom. two cambodian spring rolls filled with ground pork, crushed peanut, bean thread noodles, carrot and onion; served with fresh greens and herbs for wrapping and tuk trey on the side for dipping

ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice

blue hubbard squash soup with chive creme fraiche and flash-fried leeks.

warm crepe filled with duck braised in soy-ginger and tamarind juices, with mushroom and scallion; garnished with dressed greens.

prince edward island mussels sautéed with asian basil, jalapeño, garlic, scallion and red bell pepper.

(vg). thinly sliced english cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.

(vg). pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.

(vg). curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and yellow squash.

vermont family farm pasture-raised pork slow-cooked in a peppery caramelized sauce with mushroom soy; served with a spicy and tangy braise of purple top turnip and cabbage; garnished with fresh english cucumber and cilantro.

(vg with organic tofu). sliced chicken breast sauteed with lemongrass, onion. red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts.

local blue cod seared on a bed of sauteed julienne of snow peas, mushroom and bean sprouts served with a tangy miso cream spiced with ginger and garnished with crispy leeks.

** cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce.

pan-seared atlantic salmon on a bed of spinach, with a medley of jerusalem artichoke, leeks, cherry tomatoes and baby portabella in a creamy red wine and garlic-lemon sauce.

refreshingly tart and sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple macerated in rum, sugar and lemon juice

a rich, creamy, chocolate truffle cake perfectly paired with raspberry sauce

a pate brisee tartlet filled with semi-sweet chocolate and smooth caramel. served with creme anglaise and vanilla ice cream.

ground pork simmered in coconut milk with sliced garlic, crushed peanuts and chili pods; served with gluten-free crispy rice for dipping

cambodian chicken soup with chicken breast, lime juice and lemongrass; garnished with scallion and asian basil

a tangy soup with special chicken stock, natural shrimp, tomatoes and lime juice; garnished with "french" mint

(without soba noodles & vg). thinly sliced english cucumber, chicken breast, red bell pepper, asian basil, baby greens, mint, onion, crushed peanuts; dressed with spicy chili-lime tuk trey.

roasted red and gold beets with baby arugula, vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette.

** a timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot and "french" mint; tossed in a dressing of asian spices and peanuts.

(vg). shredded cabbage, carrots and chicken with red bell pepper, onion, roasted crushed peanuts, mint and asian basil; dressed with tuk trey

a cambodian signature dish - a spicy, steamed, custard-like preparation of fresh crab, shellfish and southeast asian catfish with coconut milk and complex khmer seasonings; garnished with cilantro and red bell pepper

sliced chicken breast in a broth of lemongrass, galangal and kaffir lime with fragrant toasted rice powder. buttercup squash, baby bok choy, snow peas, asian eggplant, and spinach.

(without fried leek garnish) grilled 8oz deboned trout marinated in lime juice, garlic and jalapeño; served with cambodian pickles and chili lime tuk trey

hearty gratin of quinoa "risotto" , cauliflower, eggplant, zucchini, onion, & gruyere cheese, garnished with tomato coulis & dressed greens.

(vg). curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and summer squash

** (without mushroom soy sauce) cubed beef tenderloin lightly caramelized in black pepper, garlic and sugar and served over lettuce with a lime dipping sauce

grilled flat iron steak, red wine beef jus, sauteed yukon gold new potatoes, zucchini and baby portabella.

roasted bone-in chicken breast with a creamy lemon-rosemary sauce, roasted sweet potatoes and sauteed spinach.

** rare, pan-seared tuna loin and sliced over spiced red and green chili cream sauces with steamed vegetables

(vg). pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry,

two warm croissants with butter & jam

a seasonal assortment of fresh fruit - ask your waiter.

(vg with shiitake mushrooms), spring rolls filled with ground pork, peanuts, carrots, onion and bean thread. served with fresh greens and herbs and tuk trey for dipping

(kuy tieu), the traditional khmer noodle soup-prepared with rice noodles, sliced pork, bean sprouts and fried garlic; garnished with cilantro.

a tangy soup with tiger shrimp and plum tomatoes; garnished with fried garlic and "french" mint

a hearty rice soup with chicken breast, fried garlic, bean sprouts, scallion, cilantro, and lime

cambodian chicken soup with chicken breast, lemongrass, lime juice, fish sauce, basil and scallion

roasted red and gold beets with baby arugula, vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette.

baby green mix with sliced plum tomatoes dressed with our house vinaigrette

(vg). thinly sliced english cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, asian basil, baby greens, mint, onion, crushed peanuts; dressed with spicy chili-lime tuk trey.

(vg). shredded green cabbage, carrot, mint, asian basil, chicken breast, crushed peanuts and onion with tuk trey dressing

french toasts served with a cinnamon cider maple syrup from wood's cider mills in vermont; garnished with fresh fruit.

crispy wontons layered with warm bartlett pear and scallion, topped with natural shrimp flambéed with white wine, leeks and garlic

(vg with organic tofu). natural shrimp sautéed in a lightly sweet cambodian satay sauce with button mushroom, peanuts, onion and scallion

(vg with organic tofu), sliced chicken breast sautéed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted crushed peanuts

(vg). rice noodles sautéed in a sauce of shredded chicken breast, tofu, garlic, salted soy beans, pickled shallot, chinese chive, bean sprouts and red bell pepper; with shredded omelet and lime wedge

crispy southeast asian catfish filet served with a tangy broth of fresh plum tomatoes, garlic, shallot, rice vinegar and fish sauce; garnished with fried shallot and cilantro.

** sautéed, cubed beef tenderloin, lightly caramelized in black pepper, garlic and mushroom soy; served over a bed of shredded lettuce with a lime and black pepper dipping sauce

(vg). curry with natural shrimp, asparagus, baby bok choy, snow peas, eggplant, red bell pepper and summer squash

black forest ham, with melted gruyere cheese.

sauteed portabella mushroom with creme fraiche and scallion; with melted gruyere cheese.

black forest ham topped with a fried egg.

sliced black forest ham and gruyère cheese

sauteed spinach and vermont goat cheese.

sauteed zucchini with portabella mushroom.

(gf) a rich creamy chocolate truffle cake perfectly paired with raspberry coulis

caramelized banana custard served in a tall pâte brisée timbale topped with a delicate caramelized pastry cream; served with caramel sauce and chocolate ice cream

two traditional french desserts revisited: combining chocolat liègeois and café liègeois as one! layered almond, coffee and chocolate cake with coffee and chocolate ice creams; served with mocha sauce

a pâte brisée tartlet filled with semi-sweet chocolate and smooth caramel. served with crème anglaise and vanilla ice cream

refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple (gluten free if served without almond lace cup)

choose from: vanilla, chocolate, or coffee ice cream and raspberry sorbet

blue flower

assam

chai tea with a measure of grand marnier (strictly for medicinal purposes of course!)

luscious godiva chocolate liquer in a creamy cappuccino topped with the usual froth and a little more chocolate just to make sure!

frangelico is the nut, chambord is the berry! coffee never had such good company. served topped with whipped cream.

california

aydie, france

sonoma coast, california

jamaican ginger beer, gin; rocks, with a lime wedge

slane castle irish whiskey, lustau sherry and local apple cider syrup, dash of angostura bitters; rocks

ultimat vodka, lillet blanc, grapefruit juice, simple syrup and sparkling rose; up with a twist

milagro organic blanco tequila, organic agave nectar and fresh squeezed lime juice; rocks, no salt, with a lime

basil hayden bourbon, carpano antico italian vermouth and a dash of peychaud's bitters; up, with an imported maraschino cherry

charbay green tea vodka, fresh lime juice, mint leaves and white cranberry juice; rocks

grey goose pear vodka, cocchi americano, ginger beer and tonic; rocks, with an orange chip

crop organic cucumber vodka and dolin blanc vermouth; up, with a slice of cucumber

citrus vodka, canton ginger cognac and fresh lemon; up

plymouth, ma

germany

worcester ma

gloucester, ma

new hampshire

somerville

ma

vermont

thailand

china

belgium

belgium

belgium

massachusetts

holland

massachusetts

holland

new york

vermont

new york

germany

fondo antico 2011 palermo, sicily. from a small family winery, this native grape variety cherry, berry and pepper notes with a velvety, graceful texture persisting on the palate

el pajaro rojo 2011 bierzo, spain. organic farmed, with rich texture and fully-developed dark fruit accnted by gentle spice flavors and a touch of oak.

piedmonte, italy. the wine comes from old vines (up to 40 years old), yielding lush fruit and a clean style that refreshes white retaining nuance and complexity

burgundy, france. a sleek, elegant pinot noir from vineyards near the village of alisiers

jumilla, spain. this single vineyard, with old vines on original root-stock, produces wine with precise red and dark berry flavors and a lingering finish.

niederosterreich, austria. this single vineyard, with old vines on original root-stock, produces wine with precise red and dark berry flavors and a lingering finish

contra costa, california. california climate and a mediterranean grape varietal combine to give dense, dark plum and chocolate flavors.

mendoza, argentina. old vines and high elevation give flavors of freshly-crushed raspberries.

willamette valley, oregon. pinot with red berry flavor, intensity and touch of forest.

cite de carcassone, languedoc-rousillon, france. a generous, concentrated wine with rich raspberry, leather and spicy flavors, and elegant, silky tannins.

sonoma, california. a dry and balanced blend of cabernet and merlot

rioja, spain. round, red currant and dusty raspberry flavors with fine tannin

(organic). mendoza, argentina. dark fruit flavors and a smooth, full finish.

burgundy, france. fresh, clean minerality and crisp, delineated fruit creat and exceptional white burgundy.

w. schweinhardt 2008, nahe, germany. this ancient white varietal ripens fairly late, giving crisp structure to its full, peach and pear flavors

montpellier, france. this organic white is grown within sight of the mediterranean with balanced mineral notes, broad texture and pleasing honied undertow

pomerols, languedoc. a "local" blend that is vibrant and fresh with citrus and floral aromas

cotes catalanes, france. this biodynamic wine is dry, with the flowery, fragrant, grapy character of muscat pairing well with spicy asian flavors.

palermo, sicily. true to the flavors of the ancient grape varieties, it reveals notes of lemon zest, cut grass, almond skin and crushed brimstone.

nahe, germany. this dry riesling is grown on terraces of course gravel, yielding delicate fruit and citrus notes. the family has been making wine for 350 years

guardia sanframondi, italy. full-bodied and juicy, with flavors of white peaches, minerals, and golden pears; nice acidity and a hint of green apple

mosel, germany. slightly sweet, with a perfect balance of fruit and tart mineral

loire valley, france. classic sauvignon blanc as only the french can make it.

marlborough, new zealand. passion fruit and gooseberry flavors are balanced by crisp, citrus notes

venezia giulia, italy. clean, blanced pinot grigio

burgundy, france. ripe, flavorful fruit and a touch of mineral