Kai & I

Sweet and sour dipping sauce.

Sweet and sour dipping sauce.

Nuoc cham dipping sauce.

Chicken, shrimp, lettuce, herbs and noodles wrapped and served with peanut sauce.

Served with a tangy peanut sauce and homemade pickled cucumbers.

Pan seared and served with ginger soy dipping sauce.

Calamari lightly breaded and fried, sauteed with bell peppers, jalapeno and pineapples.

Traditional Vietnamese beef stock, served with a side of bean sprouts, fresh basil, jalapeno and lime.

Nori, mushroom and quail egg.

Asian spice meets Minnesota nice. Coconut based red curry, asparagus, cranberries and mushrooms.

Lettuce, bean sprouts, herbs and rice noodles. Topped with crushed peanuts and nuoc cham dressing.

Pad noodles, egg, bean sprouts and onions. Topped with crushed peanuts, fresh lime and scallions. Hot.

Soft fresh ramen noodles, bamboo shoots, pea pods, carrots, mushrooms and onions.

Wide flat noodles, broccoli, onions, jalapeno, bell peppers and pea pods in a peanut coconut sauce. Medium spicy.

Thai red curry, coconut milk, cranberries, mushrooms, onions and scallions. Hot.

Yellow curry, coconut milk and onions topped with crushed peanuts. Medium spicy.

Thai green curry, lemongrass, mushrooms, bell peppers, jalapeno and onions. Very hot.

Broccoli, carrots, mushrooms and onions tossed in a mild ginger sauce.

Steak suggested. Pea pods, mushrooms, chestnuts, bamboo shoots and onions. Medium spicy.

Pineapple, mushrooms, bell peppers, onion, jalapenos and fresh basil. Chili spiced to taste. Hot.

Chicken or tofu suggested. Broccoli covered in our sesame sauce. Medium spicy.

Peanuts, bell peppers, green beans, dried chilies and onions in a classic kung pao sauce. Medium spicy.

Pork. Marinated in Asian spice overnight then slow cooked for 6 hours and finished in a BBQ sauce.

Beef. Marinated with mirin, tropical juice and sesame.