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
Ka Nom Pang Na Goong Mung Korn
Lobster, Thai aioli, five spice brioche, ginger, thai chili, jalapeno, sumac
Khao Tom Plaa
Swordfish in rice soup, matsutake, ginger, chinese donut, Thai XO sauce
Yum Goong Sod
Spot prawn, jellyfish, Chinese sausage, cucumber, brussel sprout, finger lime, herb puree
Yum Hang Wua
Oxtail, tendon chip, mala spice, pearl onion, greens, golden and red beet
Chu Chee Nuea
Dry aged New York steak, Thai cassia leaf curry, bok choy, yam, chanterelle
Muu Pad Nhum Leab
Ground pork, black olive, fermented tofu, garlic, little gem, radicchio, egg, apple
Plaa Nueng Ma-now
Petrale sole, green onion, ginger, spicy lime broth
Khao Pad Man Nuea
Beef fat fried rice, ginger, green onions
Ka Nom Salie Sapparod
Pineapple cake, five spice custard, cured egg yolk, walnut
Khao Neow Peak
Forbidden rice pudding, red bean semifreddo, grass jelly, quince
Chef team: Kitsanaruk Ketkuaviriyanot, Daniel Kim, Jon Maristela, Tanya
Pastry Chef: Maya Erickson
Service Team: Cira, Jonathan, Rebecca, Connor
Wine Pairing: Dana Frank, Sommelier
Cocktails: Eric Nelson
** 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.