Cassia

Tender rendang served with a coconut curry sauce on a bed of jasmine rice, topped with anchovy peanuts and coconut sambal. Garnished with coconut crème and chopped lime leaf.

Chickpea curry topped with coconut crème and chopped laksa leaf. Served with a side of clay bread for dipping. Garnished with a medley of fresh herbs.

Fresh and herbaceous green papaya salad with watercress, herbs and spiced walnuts tossed in and herb vinaigrette.

The Rustic Canyon Family is committed to supporting our community by providing access to meals during this challenging time. Add this to your cart to make a donation to our fire relief efforts, which will provide food assistance to first responders and residents displaced by the fires.

Putting together a group meal? We've got you covered! The Cassia Family Meal makes it easy for you to craft the right family-style meal. You'll select a certain number of dishes from the different sections of our menu and we'll provide enough family-style portions of those dishes for your group.

Marinated in Vietnamese hot sauce, grilled and served chilled, topped with chopped laksa leaf. Served with an additional side of Vietnamese hot sauce for dipping.

A sweet and savory toast filled with coconut jam. Served with a slow cooked egg, soy sauce, white pepper and micro cilantro for dipping.

Savory and spicy wontons filled with pork, shrimp and ham with lots of umami coming from the wonton paste we spread over each wonton. Garnished with sesame seeds, scallions and fried shallots.

Light and refreshing cold noodles tossed in a spicy Chenghu sauce, with crushed walnuts, edamame, and cucumber. Garnished with cilantro, scallions, sesame seeds and lime. Add blue crab for $12.

Chickpea curry topped with coconut crème and chopped laksa leaf. Served with a side of clay bread for dipping. Garnished with a medley of fresh herbs.

Singaporean chili crab in a savory chili sauce with egg topped with fresh chopped laksa leaf. Served with a side of clay oven bread for dipping. Garnished with a medley of fresh herbs.

Creamy scallion butter topped with fresh chopped scallions. Served with a side of clay oven bread for dipping. Garnished with a medley of fresh herbs.

Freshly baked clay bread that is prepared in a tandoor oven, lightly brushed with butter, sea salt and fresh herbs.

Fresh and herbaceous green papaya salad with watercress, herbs and spiced walnuts tossed in and herb vinaigrette.

Vietnamese caesar salad packed with flavor of white anchovies, dried figs, herbs, red onion and anchovy croutons.

Minced duck sprinkled with green Sichuan peppercorn on top of a bed of Shanghai noodles tossed in chili oil and chopped pickled mustard green. Served on the side is sesame leek sauce for additional flavor.

Spicy seafood soup with a thick rice noodle, shrimp, mussels, fish cake in a spicy coconut broth. Garnished with fresh chopped laksa leaf.

Classic egg noodle dish tossed in a savory oyster sauce with pork belly char siu, ground pork and Chinese broccoli. Garnished with sambal and fresh chopped scallions.

Vegetarian version of the Kon Loh Mee, egg noodles tossed in a mushroom based sauce with Chinese broccoli.

Wok-tossed vegetable fried rice with Chinese broccoli, chopped iceberg lettuce, peas and corn. Garnished with fresh cilantro sprigs.

Wok-tossed Sichuan shrimp fried rice with Chinese broccoli, corn, peas, egg, and Sichuan chili. Garnished with Masago

Side of fresh jasmine rice.

This flavorful whole grilled seabass is marinated and then grilled topped with with fresh cilantro, mint, dill and lime. Primarily deboned with the exception of the head, collar bones and tail.

Tender rendang served with a coconut curry sauce on a bed of jasmine rice, topped with anchovy peanuts and coconut sambal. Garnished with coconut crème and chopped lime leaf.

A tender whole chicken leg that is confit in a duck fat and then wood-fire grilled that sits on a bed of duck fat fried rice with fried shallots and fresh chopped scallions. Served on the side are a trio of sauces, chili-lime sauce, ginger-scallion and sweet soy for dipping.

8oz Hanger steak that is marinated and topped with Phu Quoc black peppercorn sauce, shallot butter and watercress. Served on the side are thick cut French fries with a mustard aioli for dipping.

Meiji tofu, wood ear mushrooms, cauliflower and Sichuan peppercorn in a thick flavorful vegetarian broth topped with fresh chopped scallions. Served on the side is jasmine for balance.

Sesame and cumin dry rub on a high fat cut of lamb is grilled and sits on top of a bed of jasmine rice, caramelized onions, sambal and fresh cilantro sprigs. Served on the side is a sesame sauce and lemon. Enjoy after thoroughly mixing all contents.

Charred Chinese broccoli, chopped and served with a sweet and savory caramelized fish sauce and sweet and spicy vegetarian fish sauce.

Savory sweet potatoes marinated and grilled topped with Sichuan sour cream, masago, sesame seeds and fresh chopped scallions.

Wok-tossed yard beans and grilled avocado tossed in a preserved turnips, ginger and chili oil. Garnished with fresh cilantro sprigs.

Chicken, Jasmine rice, sweet soy sauce

Broccoli, Jasmine rice, sweet soy sauce

Coconut jam, butter

Tart lime leaf custard topped with a sweet lychee crème. Garnished with lime zest and a mint sprig.

Sweet banana-coconut pudding atop of a bed of Biscoff cookie crumble with Cassia-rum sauce and vanilla whipped cream.

330ml bottle of Singha lager made from 100% malt and barley with Saaz hops and brewed with Thai spring water.

330ml Puffed Rice Pale Ale, unfiltered and unpasteurized. The whole grain puffed rice gives a malty character balanced with the same hops profile as an IPA.

330ml light lager can brewed with Jasmine Tea produced in Guangxi province. The tea is a very delicate accent to the beer.

330ml bottle of malty, Assam infused lager.

330ml bottle of "Through the Mist" Hazy IPA, a New England style Hazy IPA.

330ml bottle of Taiwan Pomelo Belgian Witbier.

250ml Can of Maker Sparkling Riesling from Ser Winery in Cienega Valley, CA. Organically & dry farmed riesling and made by a female winemaker.

250ml can of Verdelho (a crisp, lemon and aromatic white wine) from Wander-must Wines by Gianna Fugazi. Sustainably farmed from a single vineyard in Lodi, CA.

250ml can of skin-contact natural Vermentino from Terah Wine Co. Biodynamically farmed and made by a woman and LGBTQ winemaker.

250ml can of carbonic Sangiovese from Terah Wine Co. Biodynamically farmed, natural wine made by a woman & LGBTQ owned winery.