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APPETIZERS

Mixed green salad
Spring mix with simple citrus vinaigrette

Thai cabbage salad
Chopped napa cabbage with cilantro, bean sprouts and peanuts in sesame-ginger vinaigrette

Sesame lime ceviche
Seasonal fish with spicy cilantro-lime dressing, served with fried wontons

Chicken satay
Grilled chicken with sweet soy and sesame seeds

Miso soup
Miso with green onions and tofu

Spicy Tom Yam Soup
Thai Tamarind curry broth with green onions, bean sprouts and daikon

Chilled sesame noodle salad
Rice noodles with carrot, edamame and sesame-soy vinaigrette

ENTREES

Isaan Style Chicken
Orange and lemongrass marinated Chicken breast with stir fried eggplant, long beans and fried tofu

Five spice pork tenderloin
Roasted pork tenderloin, sliced and served with grilled seasonal fruit and stir-fried asian greens

Seared Salmon with Yellow Curry
Seared salmon with yellow curry, mango and cashews

Grilled Sweet Soy Skirt Steak
Sweet soy-mirin marinated steak, grilled and sliced, served with grilled five spice pears and wok tossed rapini

Ginger-citrus Prawns
Prawns with stir fried seasonal vegetables in a ginger-citrus sauce

Seared lamb in palm sugar
Marinated lamb with palm sugar crust, sliced and served over stir-fried pea tendrils with leeks and Japanese sweet potatoes

Sesame beef tenderloin
Seared beef tenderloin, with sweet soy and sesame seeds, sliced and served over Chinese broccoli

Vegetarian stir-fry
Seasonal vegetables cooked with shao xing wine and ginger-citrus sauce

Tofu with long beans and red curry
Spicy red curry over chunks of potato, tofu and Chinese long beans

Vegetarian Drunken Noodle
Thick rice noodles with stir-fried onion, chiles and thai basil

Executive Chef Jessica Gorin

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