/ ตำตามฤดู / "Tum-tam-rue-du" A refreshing starter that goes great with our protein dishes – Crisp kohlrabi, Asian pear, sugar snap peas, and tomato tossed in a bright som tum dressing with lime, chile, garlic, palm sugar, and fish sauce, finished with toasted pistachio

/มะพร้าวคั่วเกลือ/ “Ma prow prik kluea” (GF, V) - Addictive golden coconut bites tossed with salt, crispy garlic, and fried Thai chili

/กุ้ยช่ายทอด/ “Kui Chai Todd” (GFA, V) - Savory, battered chives in fry/stick form sprinkled with truffle salt and served with sweet soy vinegar

/ น้ำตกเห็ดเออรินจิ / "Nam-Tok-Hed -Erinji" Char-grilled king oyster mushroom sliced thick and tossed nam tok–style with mint, culantro, shallot, lime, and roasted rice powder.

/กะหล่ำปลีย่างน้ำปลา/ “Ka Lum Yang Nam Pla” (GF) - Char-grilled cabbage with smoky edges, tossed in sweet & savory Thai fish sauce caramel

/ไก่ทอดหาดใหญ่แซ่บ/ "Gai Thod Hat Yai Zaap" - Inspired by Thailand’s Southern fried chicken. Marinated with red curry and topped with our hot shallot dust, house pickled cucumber, sweet sriracha

/ ใส้อั่วรมควัน / "Sai-Oua-Rom-Kwan" House-made Northern Thai herbed pork sausage, smoked in-house with Korean radish & shishito relish

/หอยลายผัดพริกเผา/ "Hoy Lai Pad Prik Pao" - Wok-tossed middleneck clams in a creamy sweet chili jam along with Thai basil and served with a side of toasted sourdough

/สะเต๊ะไก่!/ "Sa-tay-gai" Char-grilled coconut marinated chicken thigh, cucumber salad ajad, and earthy peanut satay sauce

/ แกงฟักเจ / "Gaeng-Fak-Jay" Kabocha squash, chayote & golden king oyster mushrooms simmered in warming and comforting red curry with Thai basil

/ข้าวผัดปูไข่/ "Khao Pad Pu Kai" - A bold twist on classic Thai crab fried rice. Jumbo lump crab meat infused with Old Bay, rich crab fat, and topped with cured duck yolk

/ เป็ดอบวุ้นเส้น / "Ped-Ob-Woon-Sen" Fall-apart duck leg confit with silky glass noodles, smoky bacon, ginger & warm five spice, braised in a clay pot.

/ปลานึ่งสมุนไพร/ "Pla Neung Sa Moon Prai" (GF) - 7 oz tender market fish fillet steamed in banana leaf with a fragrant Thai chili & herb paste, locking in its natural juices and aromatics.

/เสือร้องไห้/ "Sua Rong Hai" (GF) - 8 oz. charred hanger steak with side of earthy king oyster mushroom nam tok, fresh herbs & toasted rice.

/ข้าวหอมมะลิ/ "Kao Hom Ma Li"

/ข้าวเหนียว/ "Kao Neaw"

/ข้าวประจำวัน/ "Kao Pra Jum Wan"

/น้ำจิ้มเครื่องเคียง (5 อย่าง)/ "Nam Jim Krueng Keang (5)"

/น้ำจิ้มเครื่องเคียง (3 อย่าง)/ "Nam Jim Krueng Keang (3)"

/น้ำจิ้มเครื่องเคียง (1 อย่าง)/ "Nam Jim Krueng Keang (1)"