Crispy spring roll with raw tuna, avocado, rice, sauce with Cambodian spices and peanut
Crispy Cambodian spring rolls served with greens, herbs and tuk trey for dipping
Duck braised in soy-ginger tamarind juices, creamy polenta, portabella, raw snow peas
Crispy dumplings with minced pork, jicama, wild lime leaves and lemongrass, served with sesame hoisin dipping sauce and cucumber pickles
Ground pork simmered in coconut milk with garlic, peanuts; served with crispy rice.
The essential Cambodian rice soup with chicken, fried garlic, herbs and lime
The traditional Khmer noodle soup with pork tenderloin, bean sprouts, herbs and fried garlic
Gold and red beet, Vermont feta cheese with lemon zest, toasted walnut, mesclun greens, red onion, pomegranate vinaigrette
Shredded cabbage, carrot and chicken with red bell pepper, onion, crushed peanut, mint, Asian basil and tuk trey
Raw tuna, avocado, lemongrass, shallot, French mint, dressing with Khmer spices and peanut
Seared tofu, grilled vegetables, asparagus, spicy ginger curry, sweet aged soy with sesame
Shrimp and fresh vegetables sautéed in a vegan curry sauce; garnished with fresh lime and cilantro; served with Jasmine rice
Crispy Asian catfish, tangy sauce with fresh plum tomato, shallot and garlic, fried shallot, cilantro
Skinless chicken thigh in lemongrass sauce, peanut, onion, bell pepper, scallion
Grilled deboned rainbow trout with spicy jalapeno-lime marinade, sautéed Chinese broccoli; served with Jasmine rice
Rice noodles in a sauce of salted soy beans, tofu, pork belly, garlic, chilies, pickled shallot; Chinese chive, bean sprouts, red bell pepper, omelet garnish
Spicy pork tenderloin stir-fry with blistered shishito peppers, habanero, sesame oil, ginger, Asian basil, onion, aged soy, red bell pepper, scallion
Beef tenderloin caramelized in black pepper, garlic and mushroom soy, fresh lettuce, lime-garlic dipping sauce
Boneless beef short ribs braised in tamarind, ginger, chili pods and soy; with garlic fresh Shanghai noodles and pickled cucumber
Faroe Island salmon filet pan-seared with a lemon butter sauce; served with a potato and mushroom gratin
Beef short ribs slow-cooked in red Burgundy with pearl onion, bacon, button mushroom, carrot, and mashed potatoes
Grilled Bell and Evans statler chicken breast, lemon-rosemary sauce with shiitake mushroom, roasted sweet potato and sautéed spinach with garlic
Braised lamb curry with zucchini , Asian eggplant, cauliflower, carrot and onion; garnished with cilantro and served with Jasmine rice
Rare, pan-seared tuna loin encrusted with bread crumbs; red and green chili cream sauces, crispy pear and scallion ravioli
A rich creamy chocolate truffle cake with raspberry coulis
Refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple crushed in rum, sugar & lemon juice
Coconut milk custard with Kambocha squash, garnished with coconut cream and fresh coconut
Brown Rice
Mashed Potato
Crispy polenta
Mushroom Potato Gratin
Pickled Ginger Cucumber
Garlic Noodles (contain chicken stock)
Sautéed or Steamed Vegetables
Shishito Peppers