FALL 2019  |  INSPIRED BY THAILAND’S WORKING CLASS

เมี่ยงส้ม

MIANG SOM

Navel orange, shrimp, herbs, peanuts, coconut, betel leaf

ขนมครก

KANOM KROK

Scallop, galangal, coconut cream, lemongrass, lime leaf, crispy rice cup

เป็ดปิ้ง

PED PING

Duck breast skewer, duck tongue, duck yolk jam, pickled rutabaga, fermented fish sauce glaze

Chateau Fouquet Cabernet Franc Pet-Nat Rosé ‘Fillibulle’, Loire Valley, FR 2018

ก๋วยจั๊บ

GUAY JUB

White pepper-pork broth, pork belly, beef heart, beef tripe, crispy tofu, steamed egg

Domaine Loew Red Sylvaner, ‘Premieres Vendanges de Marguerite’, Alsace, FR 2018

ยำไก่ย่าง

YUM GAI YANG

Chicken thigh, chicken breast jerky, fried wing, chicken heart relish, mushroom, galangal-coconut creme fraiche

ยำนกกระทายัดไส้

YUM NOK GRA-TA

Sai Oua stuffed quail, egg noodles, crab paste, eggplant, cucumber, chinese black olives

Art + Science Skin Contact Sauvignon Blanc ‘La Chênaie’, Willamette Valley, OR 2017

แกงเหลือง

GANG LUANG

Southern style turmeric broth curry, arctic char, clams, snow mushroom, grilled pineapple, pea greens

หลนปลาเค็ม

LON PLAA KEM

Ground pork, salted mackerel, coconut, tamarind, ginger, fresno, cilantro

ผัดผักแกะ

PAD PAK GAE

Braised lamb shoulder, lamb sweetbreads, gingko nuts, green peppercorn, kra chai, taro root cake, taro stem

ข้าวหอมมะลิแดง

KHAO HOM MA-LI DAENG

Red and white jasmine rice

Francois Pinon Vouvray ‘Silex Noir’, Loire Valley, FR 2017

ไอศครีมสังขยาข้าวโพด

ICE CREAM SANG KHA-YA KAO PHOD

Charred corn ice cream cake, corn husk caramel, puffed sorghum, fried shallot

ขนมโตเกียวชาไทย

KANOM TOKYO CHA THAI

Malted crepe, thai tea mousse, seasonal fruit jam, cured egg yolk

Demeter Zoltán Furmint Late Harvest Tokaj, Tokaj, HUN 2017

WINE LIST

VIEW LIST

Chef de cuisine: Brandon Hirahara

Chef team: Daniel Kim, Kitsanaruk Ketkuaviriyanot, Charles Wilson, Vedran Jordan

Pastry Chef: Maya Erickson

Service Team: Jenny, Cira, Kirk, Benjamin

Wine Pairing: Dana Frank, Sommelier

Cocktails: Jon Lewis

 

 

** 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.