Chicken skewers, imperial rolls, spring rolls & Vietnamese meatballs.

4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce

3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro

Jumbo whole wings, Thai chili garlic glaze, toasted sesame seeds.

4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce

4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce

3 marinated sliced chicken breast skewers, grilled over open flame marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish

3 fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

Lump crab, coconut curry, chilies, egg, kaffir, ginger, shrimp chips. Spicy.

3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

Pei mussels, lemongrass, sauvignon blanc-coconut broth, grilled banh mi bread. Spicy.

steamed and tossed in a spicy seasoning blend served with blistered red jalapeno

Minced pork, green onions, caramel, herbs.

freshly diced sushi grade ahi tuna served thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime

traditional “slaw-like” salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a Red Boat tamarind vinaigrette. *cannot be made without dressing

chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. drizzled with nuoc mam dressing

green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper

green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime

flavorful salad with lots of texture from 5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat

Chicken breast, galangal, shiitakes, scallions, tomatoes.

Vietnamese style, tofu, mushrooms, pineapple, tomatoes, spinach, peanuts, rice noodles.

Spiced chicken broth, white meat chicken, thin rice noodles, bean sprouts, fresh herbs.

Hanoi-style spiced broth, sliced tenderloin, thin rice noodles, fresh herbs.

Black tiger shrimp, enokii, mint, hot & sour broth. Spicy.

a thai classic – wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts

a thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts

cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and Red Boat

wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu tossed with tomatoes, cucumbers, tofu, cilantro and dried chilies with tamarind soy over chopped lettuce

House-made wide rice noodles wok-seared in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce

House-made wide rice noodles wok-seared in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce

classic fried rice loaded with vegetables, thai basil and soy cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms

seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce

stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro

Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro

seasoned minced pork with thai basil, served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg cooked with carrots, tomatoes, onion, cilantro and thai chilies

stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice comes with tomatoes, thai basil, and onions.

Half rack, ginger soy glaze, green curry noodles, green papaya slaw.

Vietnamese baguette, pickled carrots, daikon, cucumbers, spicy aioli, Sriracha, herbs, egg or pate. Choice of protein: sliced chicken, pulled pork, ham, seared shrimp, fried tofu, meatballs. Includes a side of cucumber salad, wok seared vegetables or imperial rolls.

Australian foreshank, peanut tamarind curry, boiled egg, jasmine rice.

Garlic lemongrass poached MSC certified 7 oz. filet, baby bok choy, thin rice noodles, chili lime broth.

Hand harvested scallops, pad Thai noodles, local tofu, spicy tamarind sauce, crushed peanuts. Spicy.

Pan-seared George's Bank cod, wok seared vegetables, curried jasmine rice.

Citrus street salad, cilantro jasmine rice, roasted tomato coconut sauce.

pan-roasted 7-oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze.

Wok-fried with head and tail on, tamarind-soy moon sauce, cucumber salad, jasmine rice.

scratch made green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil

Chicken breast, bell peppers, pineapple, potatoes, tomatoes, brown jasmine rice.

chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad also has bell peppers, apple eggplant, onions, and potatoes

ginger-coriander based light coconut curry sautéed with shrimp, served over fresh egg noodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil.

soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers

choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables.

puffed chips made from ground shrimp and tapioca flour seasoned with chili, garlic, coriander, and salt

Sauteed with beansprouts, garlic, and peanuts. Seasoned with Red Boat

tossed with carrots, beansprouts, sweet onion, lemongrass soy and sesame seeds

12 oz Bottle

12 oz Can

With Ginger & Lime

Made fresh to order

our house IPA is brewed with lemongrass, ginger, galangal, kaffir lime, cilantro, turmeric, coriander and five different american hops. use of fresh spices straight from our kitchen make it easy to pair!

crisp and refreshing Vietnamese lager brewed with rice and pilsner malt. the name and style were inspired by a beer famously only available on the streets of Hanoi.

jalapeño-infused tequila, lime, agave, tamarind, basil, hawaiian black lava salt rim

Vodka, ginger beer, cucumber, mint, lime, thai basil

Tin Cup, Ripe Mango, Lemon, Mint

pale belgian wheat beer brewed with our peach ginger detox tea. notes of fresh peach, witbier spice, and candied ginger.

New England Style Juicy IPA . 7.5 % abv

american porter brewed with notes of cacao nibs, toasted coconut, and moderate thai chili spice.

designed for sharing, this recipe originated at the Long Bar in Singapore's Raffles Hotel. Fords gin,cherry heering, triplum, Benedictine, Angostura,pineapple, lemon, lime

Ford's Gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thaii-P-A

Carrots, Egg, and Tomatoes

Rice noodles with carrots, peanuts, sweet & sour sauce

with Chicken, carrots, and lemon

Clear pho broth, chicken, rice, carrots, potatoes, broccoli

Choose your favorite protein, rice, and side item:

white chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt

scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. served over tamarind-caramel and topped with house-made coconut gelato and sliced mango

diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan infused coconut cream

House-made coconut gelato & hibiscus dipping sauce.