Miang som
Cara cara orange, shrimp, peanuts, coconut, betel leaf, fish sauce caramel
Kanom krok
Hokkaido scallop, coconut cream, lemongrass, lime leaf, crispy rice cup
Ma Hor
Chicken, peanuts, shallots, palm sugar, Thai chili, pineapple
Tom Gati
All things coconut, clams, heart of palm, sorrel
Yum Nua
Beef carpaccio, frisee, green mango, coconut creme fraiche chips
Yam Kor Muu
Iberico pork jowl, carrot, nectarine, mizuna, tito leaf, pla ra
Gaeng Luang Plaa Lae Khai Plaa
King salmon & salmon roe, gang luang curry, ripe papaya, taro stem, wood sorrel
Nam Prik Nakron Baan
Relish of smoked trout, halibut collar, makrut lime, fried betel leaf, greens
Pad Kralam
Charred sweet cabbage, coconut cream, fennel frond, fried curry paste, anchovy
Khao Man Gati
Butterfly pea flower coconut rice, toasted coconut, fried shallot
Cake Baitoey
Pandan genoise, lemongrass & lime cream, jasmine rice ice cream, jasmine meringue
Wun Khao Kua
Toasted rice & coconut caramel panna cotta, peach, ginger
Chef team: Kitsanaruk Ketkuaviriyanot, Daniel Kim, Jon Maristela, William Harper Tanya
Pastry Chef: Maya Erickson
Service Team: Cira Hamlin, Jonathan Staehr, Rebecca Nguyen, Connor Morales
Wine Pairing: Dana Frank, Sommelier
Cocktails: Eric Nelson, Chazz Madrigal
** Sorry, no substitutions. Many dishes contain fermented fish, shellfish, seafood, cilantro, red bell pepper and nuts, even when not listed. Please let us know if you have allergies or food sensitivities. Consuming raw/undercooked meats (cooked to order), poultry, seafood or egg may increase your risk of foodborne illness.