INTRODUCTIONS Sesame Sourdough Baguette, Echire Aoc Butter, Sea
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FOOD Dinner INTRODUCTIONS sesame sourdough baguette, echire aoc butter, sea salt duck sate, caramelized pear, almonds, gingered tamarind dressing crispy tendon chips, red curry spice ma la beef tar tare, pear, pine nuts, quail egg, bone marrow vin balinese style fried meat balls, banana ketchup chili bean curd, glass noodle, cilantro, peanuts, scallions, sprouts, sesame soy black vin RICE PAPER imperial rolls, shrimp, crab, pork, taro root, glass noodle, roasted peanut, chili lime sauce grilled pork spring roll “nem nuong”, red leaf lettuce, mint, carrot, cucumber, house sauce bi chay cuon, sweet potato, jicama, egg, rice noodles, viet herbs, coconut peanut sauce VEGETABLE myanmar okra curry, fried whole egg, tomato, tamarind, cilantro, six spice x.o . pea tendrils, lime juice, almonds, dried scallop shards SALAD grilled prawns, green papaya, mango, cucumber, onion, cashews, lemongrass-cilantro dressing laotian chicken “larb gai” lettuce mix, herbs, peanuts, hb egg, crispy noodle, green chili lime vin FISH AND SHELLFISH salt & pepper lobster, butter fried shallots, fried chilies and garlic claypot scallops, sweet shrimp, malaysian curry, water spinach, cargo rice, thai basil HK steamed sea bream, ginger, scallions, cilantro, fresno chilies, shitake, soy, hot peanut oil charred sugar cane shrimp “chao tom”, green papaya, asian greens, house sauce sa-po, mixed seafood hot pot, fried tofu, braised pork, baby bok choi, yunnan chili MEAT AND POULTRY shaky shaky beef, watercress, baby tomatoes, burnt butter soy red-braised pork belly, crispy shitake, leek fondue kima platha, crispy flat bread filled with chili lamb, coconut curry lentil dipping sauce savory taro root cake, lap cheong, shrimp, shiitake, cracked egg, scallions, chili ginger vin vietnamese crepe, ‘banh xeo’ pork belly, prawns, bean sprout, herbs n’ greens, house dressing caramelized pork shanks, crushed peanut, scallions, red vinegar glaze, ginger plum compote NOODLES AND RICE thin egg noodles, garlic oil, sweet soy, crispy shallots, chili oil, crispy pork bits douban chili crack noodles, sliced braised beef shank, aromatics saigon lemongrass beef, vermicelli noodle, herbs, cucumbers, chili-lime dressing singapore curry noodles, prawns, char sui pork, bean sprouts bhutanese red rice, dungeness crab, lamb bacon, fried egg EASTSIDE 626 PROVISIONS red cargo rice 2. master stock jasmine rice 2. fried okra, tomato, lime, mint, fenugreek szechuan cabbage, crushed peanut, black vin ma la pickles, sichuan peppercorns green mango with tamarind, guava, chilies pickled serrano and garlic sambal, red and green Lunch INTRODUCTIONS sesame sour dough baguette, echire aoc butter, sea salt crispy tendon chips, red curry spice balinese style fried meat balls, banana ketchup chili bean curd, glass noodle, cilantro, peanuts, scallions, sprouts, sesame soy black vin RICE PAPER imperial rolls, shrimp, crab, pork, taro root, glass noodle, roasted peanut, chili lime sauce grilled pork spring roll “nem nuong”, red leaf lettuce, mint, carrot, cucumber, house sauce bi chay cuon, sweet potato, jicama, egg, rice noodl es, viet herbs, coconut peanut sauce VEGETABLE myanmar okra curry, fried whole egg, tomato, tamarind, cilantro, six spice cantonese gai lan, chili, aromatics, scallions x.o pea tendrils, lime juice, almonds, dried scallop shards SALAD grilled prawns, green papaya, mango, cucumber, onion, cashews, lemongrass-cilantro dressing laotian chicken “larb gai” lettuce mix, herbs, peanuts, hb egg, crispy noodle, green chili lime vin FISH AND SHELLFISH “singapore chili soft shelled crab” spiced tomato relish, pickled garlic HK steamed sea bream , ginger, scallions, cilantro, fresno chilies, shiitake, soy, hot peanut oil salt & pepper lobster, butter fried shallots, fried chilies and garlic NOODLES AND RICE douban chili crack noodles, sliced braised beef shank, aromatics saigon lemongrass beef, vermicelli noodle, herbs, cucumbers, chili-lime dressing singapore curry noodles, prawns, char sui pork, bean sprouts MEAT AND POULTRY vietnamese crepe, ‘banh xeo’ pork belly, prawns, bean sprout, herbs n’ greens, house dressing savory taro root cake, ground pork, shrimp, shiitake, cracked egg, scallions, chili ginger vin ‘bo kho’ vietnamese beef stew, pickled onions, lime, herbs, baguette pan fried bao bun, sichuan lamb belly, marinated cucumber, sweet bean sauce. BANH MI all topped with pickled daikon & carrot, sliced cucumber, cilantro, and slices of jalepeno, spread of house made egg yolk mayonnaise, shrimp chips, and a side of PHO soup #SGV special, Vietnamese cold cuts, grilled pork, peanuts, and pate grilled lemongrass chicken, crushed cashews, mint, basil, scallions, chili lime vin six spiced brisket, hoisin, shaved red onion, fried shallots and garlic EASTSIDE PROVISIONS mekong flowering rice master stock jasmine rice fried okra, tomato, lime, mint, fenugreek ma la pickles, szechuan peppercorns green mango with tamarind, guava, chilies papaya, green chilies, mustard oil sesame mung beans pickled serrano and garlic sambal, red and green FROMAGE SELECTION FOURME D’AMBERT | fig jam and crushed walnuts velvety, sweet cream, earthy, mushroomy roundness blue, cow milk, | Auvergne, France BUCHERON | apricot preserve, lavender fresh, fluffy, lemony, bloomy rind downy rind aged, goat milk | Poitou-Charentes, France PIERRE ROBERT | apple hibiscus compote buttery, silky smooth, mild, snow white rind triple crème, cow milk | Seine-et-Marne, France EPOISSE | bacon-onion jam cave age, stinky, custardy bacon bomb, super creamy Wash Rind, Cow Milk | Bourgogne, France single cheese 9 | selection of three each of the above served with fruit and nut toasties DESSERT SELECTION PETITE PASTRY | choice of three peanut butter profiterole lemongrass coconut panna cotta fallen chocolate soufflé caramel apple mini pie, crystalized ginger classic espresso eclaire brown butter strawberry lava cake, house chocolate sauce honey lavender crème brulee raspberry rose, house dark chocolate sauce three vanilla, salted caramel .