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Meatballs of Chicken with sawtooth cilantro, lime juice, dried chili flakes and toasted rice powder, fried and served with butterhead lettuce. House Made Pandan Tapioca Pearl Crackers, with relish of minced chicken and shrimp slightly sweetened with tamarind-coconut sauce. Charred Eggplant and Tomato, with raw radish, fried shallot and spicy tamarind dressing. (served cold) Frisée, Fried tofu, crunchy bean curd sheet and egg, accented by shaved Persian cucumber, sliced winter beets and toasted chili-tamarind coconut cream dressing. Vegetarian Scallop, medallion of an Eringi king mushroom, served with frise'e and house made chili jam. CHOICE OF BITES & GREENS Slow Cooked Top Round with Banh Mi Noodle in dried chili coconut curry broth, with Thai shallot, lime, house made chili jam, pickled mustard greens and crispy noodles atop. Braised Chicken Breast with Thin Rice Noodle in spicy-lime broth with green beans, carrots, bean sprouts, roasted crushed peanuts, cilantro, roasted Thai chili flakes and garlic oil. Grilled Amish Chicken, green papaya salad, coconut rice and shallot chips. Served in a traditional Thai “binto” set used for lunch or bringing food as an offering to monks. Tofu Steak, breaded and singed with textured soy protein, sugar snap peas, celery, king mushrooms, shaved carrots, sesame oil with au jus of soy and crispy garlic. (Available in Gluten-Free) Kale and Tofu coconut-tamarind curry sauce and Kale chips. CHOICE OF NOODLE & RICE CHOICE OF SWEETS Black Sticky Rice Pudding, Hibiscus poached lotus roots and salted coconut emulsion. Chocolat Mousse, with candied pecans and vanilla ice cream. LUNCH $20 No Substitutions Gluten Free North Shore Restaurant Month Available on Mondays - Thursdays (serve with special soup of the day)
