Fresh, crispy lettuce leaves served with a succulent filling of lean chicken breast, water chestnuts, and carrots. Sweetened with hoisin sauce and spiced with garlic.
Jasmine rice in a rich, creamy Thai-style coconut broth. A zangy blend of spice and citrus that nips the back of your tongue. Served in cup. Pour in mouth!
Thin wedges of tofu browned to perfection in pure canola oil. Tossed with mint, cilantro, and a dash of kosher salt. Accompanied with three sassy dipping sauces: a piquant peanut, a tangy tamarind-ginger, and a spicy Sriracha chili-garlic.
Tofu, mushrooms, carrots, red leaf lettuce, rice noodles, and mint wrapped in rice paper. Served with hoisin caramelized-onion dipping sauce, crushed peanuts, and sambal.
Curry-marinated, grilled chicken served atop fresh romaine lettuce and crunchy cabbage. Tossed in our sesame-peanut dressing and topped with crispy wonton skins, crushed peanuts, and scallions.
Marinated mein noodles, red leaf lettuce, and veggies tossed in a tamarind-soy-ginger dressing. Topped with tender strips of seared beef, cilantro, togarashi, and sesame seeds.
Rice noodles, white onions, scallions, bean sprouts, and soy-grilled chicken bathed with our aromatic chicken broth. Accompanied with a plate of sliced chilies, bean sprouts, fresh Thai basil, and a wedge of lime.
Grilled, soy-marinated chicken with fresh vegetables and mein noodles.
Grilled caramel-shallot-soy-marinated pork on bed of rice vermicelli, red leaf lettuce, fresh herbs (Thai basil, mint, rau ram), cucumbers, and bean sprouts. Garnished with crushed peanuts, carrots, fried shallots, sambal, and nuoc cham dressing.
Squash, zucchini, carrots, cabbage and broccoli sautéed with tofu on a bed of rice vermicelli, red leaf lettuce, fresh herbs (Thai basil, mint, rau ram), cucumbers, and bean sprouts. Garnished with crushed peanuts, carrots, fried shallots, sambal, and soy-lime dressing.
Sautéed diced chicken breast, green peas, bamboo shoots, Kaffir lime leaf, a ginger-garlic mix, and green curry sauce. (Without rice this dish is gluten-free.)
Black beans and tofu sautéed in vegetarian stir-fry sauce with a medley of cabbage, squash, zucchini, tomatoes, and broccoli. And a dash of sambal for an invigorating blast!
Tender, marinated tri-tip beef and fresh broccoli florets sautéed in Lee Kum Kee stir-fry sauce and a splash of oyster broth. Approachable. Savory. Yummy.
Black Bean Chicken 9.50
Diced chicken breast, black beans, and assorted fresh veggies sautéed in chicken broth, a hint of oyster sauce, and a tad of sambal.
Kung Pao Chicken 10.00
Crispy, battered chicken breast, red bell peppers, green onions, and peanuts. Sautéed in a tart, Kung Pao sauce for a spicy kick. Pow!
