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
Nham Plaa Tod – Khao Pod Yang
Isaan style fermented fish fritter, grilled corn
Dtom Yum Ka Muu
Soup of pork knuckle, pickled mustard greens
Yum Ped Yang
Pekin duck, sunchoke, baby artichoke, lobster mushroom, couscous
Yum Hoy – Ma Khua Ted
Mussel, heirloom tomatoes, taro, lotus stem
Plaa Rah Song Krueng
Halibut, banana blossom, okra, bamboo, pak ka-yang, pla rah curry
Nam Prik Ko-rach
Relish of minced beef, cherry tomatoes, soft egg, greens
Gai Yang Som Tum
Charcoal grilled chicken, Isaan papaya salad
Khao Niew Dum
Forbidden sticky rice
Kanom Dtom
Steamed rice flour cake, toddy palm, mango calamansi curd, puffed rice
Moji Ice cream
Grilled banana leaf semifreddo, smoked huckleberry, sour coconut
Chef team: Kitsanaruk Ketkuaviriyanot, Daniel Kim, Jon Maristela, William Harper, Brandon Bellerose
Pastry Chef: Maya Erickson
Service Team: Cira Hamlin, Jonathan Staehr, Rebecca Nguyen
Wine Pairing: Dana Frank, Sommelier
Cocktails: Phuket Cafe
** 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.