the menus

DINNER MENU

STARTERS
Rouleaux de Thon Cru aux Epices Khmères (Dairy free)

Crispy spring roll with raw tuna, avocado, rice, sauce with Cambodian spices and peanut

: 14
Rouleaux (available vegetarian with Shiitake mushroom, Dairy free)

Crispy Cambodian spring rolls served with greens, herbs and tuk trey for dipping

: 12
Polenta et Canard Braisé aux Champignons

Duck braised in soy-ginger tamarind juices, creamy polenta, portabella, raw snow peas

: 12
Dumplings Croustillants au Porc Epicé (Dairy free)

Crispy dumplings with minced pork, jicama, wild lime leaves and lemongrass, served with sesame hoisin dipping sauce and cucumber pickles

: 11
Nataing (gluten free)

Ground pork simmered in coconut milk with garlic, peanuts; served with crispy rice.

: 12
SOUPS
B’baw Mouan (dairy & gluten free)

The essential Cambodian rice soup with chicken, fried garlic, herbs and lime

: 9
Soupe Phnom-Penh “Kuy Tieu” (dairy free, available gluten free)

The traditional Khmer noodle soup with pork tenderloin, bean sprouts, herbs and fried garlic

: 9
SALADS
Salade de Betteraves, Vinaigrette à la Grenade (gluten free, available vegan)

Gold and red beet, Vermont feta cheese with lemon zest, toasted walnut, mesclun greens, red onion, pomegranate vinaigrette

: 13
Salade Cambodgienne (gluten & dairy free, available vegan)

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

: 11
Avocat Kanthor (gluten free)

Raw tuna, avocado, lemongrass, shallot, French mint, dressing with Khmer spices and peanut

: 15
ENTREES A LA CAMBOGDIENNE
Légumes et Tofu grilles, Curry Vert au Gingembre (vegan, available gluten-free)

Seared tofu, grilled vegetables, asparagus, spicy ginger curry, sweet aged soy with sesame

: 23
Curry des Crevettes aux Légumes Frais (gluten and dairy free, available vegan with tofu)

Shrimp and fresh vegetables sautéed in a vegan curry sauce; garnished with fresh lime and cilantro; served with Jasmine rice

: 24
Trey Tuk Peng Pah (dairy free)

Crispy Asian catfish, tangy sauce with fresh plum tomato, shallot and garlic, fried shallot, cilantro

: 22
Poulet à la Citronnelle (gluten & dairy free, available vegan with tofu)

Skinless chicken thigh in lemongrass sauce, peanut, onion, bell pepper, scallion

: 22
Truite Grillée, Marinade de Jalapeno au Citron (gluten & dairy free)

Grilled deboned rainbow trout with spicy jalapeno-lime marinade, sautéed Chinese broccoli; served with Jasmine rice

: 25
Mee Siem (available vegan, dairy free)

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

: 21
Porc aux Piments Doux Shishito

Spicy pork tenderloin stir-fry with blistered shishito peppers, habanero, sesame oil, ginger, Asian basil, onion, aged soy, red bell pepper, scallion

: 24
Loc Lac (available gluten free, dairy free)

Beef tenderloin caramelized in black pepper, garlic and mushroom soy, fresh lettuce, lime-garlic dipping sauce

: 27
Khar Saiko Kroeung

Boneless beef short ribs braised in tamarind, ginger, chili pods and soy; with garlic fresh Shanghai noodles and pickled cucumber

: 27
ENTREES A LA FRANCAISE
Pavé de Saumon, Asperges Grillees et Gratin de Pommes de terre aux Champignons (gluten free)

Faroe Island salmon filet pan-seared with a lemon butter sauce; served with a potato and mushroom gratin

: 26
Boeuf Bourguignon (gluten free)

Beef short ribs slow-cooked in red Burgundy with pearl onion, bacon, button mushroom, carrot, and mashed potatoes

: 27
Poulet Roti, Sauce Citron et Romarin (gluten free)

Grilled Bell and Evans statler chicken breast, lemon-rosemary sauce with shiitake mushroom, roasted sweet potato and sautéed spinach with garlic

: 26
Curry d'Agneau aux Legumes (gluten free)

Braised lamb curry with zucchini , Asian eggplant, cauliflower, carrot and onion; garnished with cilantro and served with Jasmine rice

: 26
Filet de Thon Saisi aux Deux Coulis Pimentés (available gluten free)

Rare, pan-seared tuna loin encrusted with bread crumbs; red and green chili cream sauces, crispy pear and scallion ravioli

: 26
DESSERTS
Le Péché au Chocolat (gluten-free)

A rich creamy chocolate truffle cake with raspberry coulis

: 9.50
Mousse aux Fruits de la Passion (gluten free if served without almond lace cup)

Refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple crushed in rum, sugar & lemon juice

: 9.50
Sangkhia l'Pao

Coconut milk custard with Kambocha squash, garnished with coconut cream and fresh coconut

: 8.50
SIDES

Brown Rice

4

Mashed Potato

5

Crispy polenta

5

Mushroom Potato Gratin

6

Pickled Ginger Cucumber

5

Garlic Noodles (contain chicken stock)

6

Sautéed or Steamed Vegetables

6.50

Shishito Peppers

7

We serve food filled with love...