Starters (please select one)
Rouleaux (dairy free, available vegetarian)
Two crispy Cambodian pork spring rolls served with greens, herbs and tuk trey for dipping (contain peanuts)
Croquette de Risotto aux Asperges Vertes (contains chicken stock) Mushroom risotto galette fried golden, green asparagus and mushroom white wine butter sauce, sweet pea coulis
Nyoum Trasak (dairy free, available vegan)
Soba noodles, shrimp, cucumber, cherry tomato, mint, red onion, peanut, Asian basil, baby greens, spicy chili-lime tuk trey dressing
Entrées (please select one)
Curry des Crevettes aux Légumes Frais (gluten & dairy free, available vegan with tofu) Shrimp and fresh vegetables sautéed in a vegan curry sauce; garnished
with fresh lime and cilantro
Poulet à la Citronnelle (gluten free, available vegan with tofu)
Bells & Evans skinless chicken thigh in lemongrass sauce, peanut, onion, bell pepper, scallion; jasmine rice
Porc aux Piments Doux Shishito (dairy free)
Spicy pork tenderloin stir-fry with blistered shishito peppers, habanero, sesame oil, ginger, Asian basil, onion, aged soy, red bell pepper, scallion
Magret de Canard Poêlé, Sauce à l’Orange Sanguine (available gluten free) Long Island duck breast pan-seared with a blood orange reduction sauce; served with sautéed Chinese broccoli and potato cake; garnished with fried leeks
Pavé de Saumon (available gluten free)
Faroe Island salmon filet pan-seared with a lemon cream reduction sauce, served with grilled asparagus and sautéed fingerling potatoes
Boeuf Bourguignon (gluten free)
Beef short ribs slow-cooked in red Burgundy with pearl onion, bacon, button mushroom, carrot, and mashed potatoes
Dessert (please select one)
Le Péché au Chocolat (gluten-free)
A rich creamy chocolate truffle cake, raspberry coulis, crème Anglaise
Sangkhia l’Pao (gluten free)
Coconut milk custard with Kabocha squash, garnished with coconut cream and fresh coconut
Chocolat Liegeois
A scoop of dark chocolate sea salt ice cream covered with a Frangelico coffee sauce and whipped cream
