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
Yum Khanoon
Chicken skin, jackfruit, fresno chili, shallot, tamarind, dried fish
Tom Gati
All things coconut, clams, heart of palm, sorrel, thai chili
Yum Nua
Beef carpaccio, frisee, mango, truffle oil, coconut creme fraiche
Som Tum
Iberico, abalone, kohlrabi, cherry tomato, peach, guava
Gaeng Som
Sour curry, King salmon & salmon roe, ripe papaya, taro stem, snap pea
Nam Prik Nakron Baan
Smoked trout, dungeness crab, bell pepper, pineapple, makrut lime, fried betel leaf, greens
Pad Kralam
Charred sweet cabbage, coconut cream, fennel, dill, fried curry paste
Khao Man Gati
Butterfly pea flower rice, toasted coconut, fried shallot
Cake Baitoey
Pandan genoise, lemongrass & lime cream, jasmine rice ice cream, jasmine meringue
Wun Khao Kua
Toasted rice panna cotta, rhubarb, coconut caramel
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.