A combination of staple dishes and seasonal items.
Wok Fried Cashews
Roasted in the wok with chilis for that extra kick
Crispy Pig Ears
Marinated overnight with bourbon, fish sauce, brown sugar and five spice. A textured bite that pairs well with a cold beer.
Popular in Burma. Squash cubes battered and fried, served with traditional tamarind sauce for dipping.
Fried chickpea tofu from the Northern part of Burma. Served with tamarind sauce with green chilis, ginger and garlic.
Mango Chili Salt
A sliced half mango served with house made chili salt, a refreshing vegan option. A great way to start the meal or cleanse the palate before dessert.
Spiced potato filling, served with pol sambal relish.
To Start & Share
Thai scallop carpaccio: thin slices of sea scallops, drizzled with a Thai nam jim sauce and topped with fried garlic and micro cilantro. GF
Javanese Chicken Skewers
Grilled chicken skewers inspired by the Javanese preparation in Indonesia. Not your traditional "satay" skewers but golden from the turmeric and with a resonating lingering heat from the chili. GF
Ua Si Khai Lemongrass Pork
A stuffed lemongrass dish from Laos with ground pork, green onions & garlic. The essential oils from the lemongrass steep into the stuffing and come out during frying. GF
Inspired by Nyonya food, the cuisine of Straits Chinese whose descendants live in Malaysia and Singapore today. Blending Chinese and Malay ingredients - choose between fried chicken, Asian porchetta, or chickpea tofu buns.
Marinated Beef Jerky
Tender hanger steak strips marinated overnight and then flash fried. Served with Shark Sriracha dipping sauce.
Green Papaya Salad
A riff of a Thai/Burmese style with shredded green papaya, Chinese long green beans, tomatoes, and wok tossed peanuts. Dressed with a refreshing mixture of lime, tamarind and garlic. GF, V*
Green Mango Salad
Designed to be a refreshing bite between spicier dishes. Tossed ribbons of green mango and carrots, chayote, Thai Basil and cashews. GF
Sassate Duck Heart Skewers
Grilled and basted with a tamarind, peanut and piri piri pepper. The sauce is a nod to the Portuguese influence on Timorese cuisine
Banana Blossom Salad
Inspired by Chef's time in Sri Lanka. Banana blossoms have palms in the center similar to artichoke. Thinly sliced and tossed with coconut poached chicken, Thai basil, cilantro and mint. GF
Vietnamese Salt & Pepper Squid Skewers
Grilled on skewers, with birds eye chili and a scallion marinade. GF
Rice and Noods
Kee Mao Rice Noodles
Stir fried flat rice noodles with Chinese broccoli, zucchini, snap peas and onion. V, GF*
Char Kuey Teow Noodles
Chef's spin on a popular dish in Singapore, Malaysia, Brunei, and Indonesia. Stir fried rice noodles with a black garlic sauce, Argentinian prawns and Chinese sausage.
Chicken Bakso Soup
Chicken tapioca meatball soup with fresh egg noodles, Chinese broccoli, Thai basil and crispy shallots – the spicy ai manas sauce is served on the side for your spice level preference
Vietnamese Fried Rice
Elevated comfort food at its finest. Tossed in duck fat for flavor and wok fried with beech mushrooms, snap peas, cooked egg, baby shrimp, and sliced Chinese sausage. GF*
Basil Fried Rice
Assorted vegetables wok-tossed with jasmine rice, egg, Thai basil, garlic and chili paste – can be made according to your spice level preference. Veg, V*, GF*
Steamed traditionally with pandan leaves and served in traditional bamboo holders. V, GF
Coconut Lemongrass Jasmine Rice
Rice steamed with lemongrass stalks, coconut milk, and bay leaves. Lightly flavored and unsweetened. V, GF
Curry Lovah (served with rice)
Jackfruit & Purple Sweet Potato Curry
A rich, vegan Massaman curry, a spin on a traditional Thai dish. We replace beef with jackfruit and the potatoes with a slightly sweeter purple sweet potato to complement the notes of peanuts and tamarind. V, GF
Gang Makua Rataouille
A play on the traditional French stew, this version is a nod to the French influence in Thailand. Lightly fried eggplant with bell peppers and zucchini. V, GF
Triple Root Seared Cod
Seared Icelandic cod and sautéed asparagus, served with a vibrant coconut sauce that features fresh galangal, ginger and turmeric. GF
Braised Short Rib Jungle Curry
Inspired by jungle curries of Northern Thailand. Braised beef short rib pieces with Thai eggplant and holy basil. A spicy dish. GF
Rohan Duck Leg Khao Soi
Bone-in Rohan duck meat, slowly braised in turmeric, black pepper, black cardamon, shallot, and coconut milk. Served with egg noodles and pickled mustard greens. Finished off with a crispy egg noodle nest.
Wok Tossed Mussels
PEI Mussels wok tossed with green chili, garlic, krachai and galangal roots. Served in a basil infused coconut broth with grilled baguette. GF*
Crispy Whole Fried Snapper
Crispy fried snapper fish. Eat this with your hands - pull of a piece of fish, dip it into our lime and lemongrass sauce, and pull a piece of sticky rice to go with it. GF*
Ikan Bakar Grilled Branzino
Butterflied branzino, grilled on banana leaves served with sambal belacan and warm roti canai for a hands on experience. GF*
Gulai Kepala Ikan
Try something new with this baked snapper, served with a flavorful curry sauce infused with goraka and turmeric leaf – for our adventurous diners, the cheek is the best bite!
Grilled Pork Ribs
Pork spare ribs, marinated overnight and then slow roasted to perfection. Finished on the grill with palm sugar and fish sauce, and topped with red chilis, sesame seeds and scallions. GF
Bone-in Rendang Steak
22oz rib eye dry-rubbed, basted and grilled with the amazing flavors that comprise of beef redang –from coconut and galangal to lemongrass and chilies, this is not your average steak! GF
A roasted half chicken inspired by Chef's time in Burma. Chicken is roasted on a bed of lemongrass stalks to infuse flavor. Served with a tart and sweet Burmese chili sauce.
Pan sauteed okra to get some color. Added to shallots, caramelized with fresh turmeric and ginger. Dish has some heat to it but can be made milder upon request. V*GF
Crispy Brussel Sprouts
Brussel sprouts topped with Indonesian sambal oelek aioli and crispy shallots. V, Veg*, GF*
Stir Fried Chinese Broccoli
Closer to broccoli rabe than traditional broccoli. Sauteed in garlic and diced Thai chilis. V*, GF*
Ala Thel Dala Deviled Potatoes
Sautéed crispy pee wee potatoes served with sautéed shallots, curry leaves, black mustard seeds, Sri Lankan chili powder and turmeric. V, GF
Khao Neeo Mamuang
Traditional mango sticky rice with a twist. We infuse our sticky rice with butterfly pea flower to give it a beautiful blue color.
A buttery, spiced, four layer Indonesian spice cake. A nod to the Dutch influence in Indonesia with notes of cinnamon, cloves, and nutmeg.
A traditional semolina and white poppy seed cake is topped with sliced bananas flambéed in Mekhong Thai spirit, coconut sugar and five spice as a play on bananas foster
Pandan Ho Ho
A playful spin on a childhood classic. Rolled pandan chiffon cake with coconut frosting, topped with white chocolate, and toasted coconut flakes.
6 / 10
Thai iced tea or Vietnamese iced coffee pastry cream stuffed in a bombolini style doughnut. The granulated sugar over top is bruleed for an extra crunch.
5 / 5.50
Rotating flavors. Option for dairy free, gluten free and vegan soft serve.
House Martini Service 15
Grey Goose Vodka or Plymouth Gin, Pickled Pineapple Brine, Vermouth, Lemon Oil, House Pickles
East Asian Gin & Tonic
Aviation Gin, Makrut Lime Leaf, Grapefruit, Thai Basil, Tonic, Chili Oil
Live Free Or Thai Hard
Knob Creek Rye, Mekhong, Five Spice Syrup, Bitters
The Flower That Blooms In Adversity
Spring 44 Vodka, Housemade Ginger Beer, Rambutan, St. Germain, Thai Basil
Mandate Of Heaven
Blue Coat Gin, Red Pepper, Sambal Oelek, Campari, Sweet Vermouth, Orange Oil
Castaway On The Moon
Leblon Cachaça, Coconut Palm Sugar, Tamarind, Cilantro, Lime, Saline
Our Place In The Sun
Hennessy Cognac, Highland Park 12 yr Scotch, Passion Fruit, Wok-Toasted Orgeat, Ardbeg, Banana Chip
Suffering Is Optional
Sombra Mezcal, Guava, Papaya, Aperol, Lemon, Chili Salt
Sri Lankan Blue
Rhum JM, Butterfly Pea Flower Coconut Milk, Lime, Pineapple, Ceylon Cinnamon
Wheresoever You Go, Go With Your Heart
Hendricks Gin, Karachi, Lemon Grass, Green Chartreuse, Lime
Reisling, Mango, Lemon
Pale Lager, Singapore
Dark Lager, Laos
Dogfish Head Craft Brewery, Belgian Style Witbier, Delaware
Grapefruit Radler, Austria
Flying Dog Brewery, Imperial IPA, Maryland
Oskar Blues Brewery, Throwback IPA, Colorado
Saigon Scooter Selfie
Two Roads/Evil Twin, Vietnamese Coffee Stout, CT
Passion Fruit Gose
Two Roads, Sour Ale, CT (16oz)
Sake Style Saison
Extra Dry Ale, Stillwate , MD (16 oz)
Old Stock Ale
North Coast, Aged in Brandy Barrels, CA (17oz)
Dogfish Head Craft Brewery, Wasabi brewed IPA, Delaware
No. 139 Dry Rose
Wolffer Cider, NY
Graft Cider, Hop Mimosa Cider, NY
Songs of Innocence
Basil tea punch, passionfruit or ginger beer
Specialty Iced Drinks
Thai iced tea or Vietnamese sweet iced coffee
Butterfly pea flower or Organic Green iced tea
4 / 5
Assorted Hot Teas
Blue Velvet Black, or Temple Of Heaven Green, or Chamomile caffeine free tea
Nitro Iced Coffee (black) or Big Trouble Counter Culture hot coffee
Mexican Coke, Diet Coke or Dry Watermelon