est. McKENZIE 1989 classics fragrant duck 19. / 32. Twice cooked fresh duck spiced with Sichuan Peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty. seven flavor beef 20. Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger. A Vietnamese specialty. peanut & fresh herbs sea bass 30. GF Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts. satay dipping sauce, rice cake and pickled cucumbers main course malay chicken 6 skewers - 9. nam’s lamb chops 30. Marinated in lemongrass, ginger, shallots and spices. Marinated in cognac and Sichuan peppercorn then grilled and finished Served with a peanut dipping sauce. with hoisin, fresh toasted coconut and crushed peanuts. wagyu beef 6 skewers - 18. hanoi tuna* 33. GF Marinated in lemongrass, shallots garlic and ginger. Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, Served with a peanut dipping sauce. seared rare, served with almonds and dill. thai mushroom 4 skewers - 13. V nonya prawns 22. GF Fresh local shiitake mushrooms are marinated in coriander, garlic and Wok-fried with eggplant, shallot, rau ram leaf, lemongrass, tamarind and spices. Served with a chili vinegar dipping sauce. house-made chili sambal. indian butter chicken 19. GF starters Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices. siam lettuce cups 24. GF Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and angkor wat chicken 18. tamarind. Served with butter lettuce leaves for wrapping. Wok fried chicken with aromatic herbs, peanuts, spicy black beans, red and green bell pepper and onion. thai spring rolls (3) 11. V Crispy spring rolls filled with vegetables and mushrooms. green curry chicken 18. GF Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce A classic Thai curry rich in green chili, galangal and kaffir lime peel. provided for wrapping. Finished with coconut milk. chicken potstickers (6) 14. chinese sausage & shrimp fried rice 17. House-made potstickers filled with chicken and mushroom. Chinese sausage, shrimp, diced green beans, carrots, egg, scallions, Served with a black vinegar dipping sauce. ginger and topped with a fried egg. sayur lodeh 15. V GF Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, soup & salad green beans, cabbage and okra, served with Pandan turmeric rice cake. seven element soup 15. One of the unique culinary soup wonders of the world; a rich coconut thai passion tofu 16. curry chicken soup with fresh egg noodles, topped with crunchy fried Fried tofu, eggplant, soy sauce, kafir lime leaf and basil. noodles, lime juice and soy sauce. sri lankan dahl 13. V GF tom yum seafood soup 17. Slow cooked with the flavors of coriander, fennel and turmeric. A spicy rich chicken stock fragrant with lemongrass, galangal, Topped with fried curry leaves and dried chilies. lime leaf and fresh chili is the base for this seafood soup with prawns, fish and squid. noodles chicken chieu salad 12. GF mongolian noodles 17. Thinly sliced cabbage, shredded chicken, red onion, carrot, House-made egg noodles wok-fried in a spicy Mongolian chili sauce, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing. julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. carrot coconut salad 8. Add flank steak for 9. Fine julienne carrot, coconut, lime Juice, thai chili. thai seafood noodles 19. green papaya salad 14. Wide rice noodles are wok-fried with prawns, squid, mussels, Fresh green papaya is shredded and mixed with carrot and herbs. and light soy sauce with hints of basil and chili. Served with a spicy fish sauce dressing. chicken pad thai 17. Add any of the following to your salads: chicken – 4. prawns - 5. A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles. sides dessert sichuan green beans 13. V coconut sago 5. V GF bok choy with ginger & garlic 10. V GF with pandan coconut cream jasmine white rice or seasonal ice cream and sorbet 6.5 california brown rice 2. / 4. V GF V = vegan GF = gluten free *Consuming raw or undercooked meat, seafood & egg may increase your risk of food borne illness. wines by the glass priced by the small glass / glass / bottle white and rosé sparkling RIESLING · EROICA · 2019 BENVOLIO Extra Dry · NV Prosecco · Italy 10. / 40. Columbia Valley · Washington 11. / 14. / 44. GRUET BRUT ROSE · NV PINOT GRIGIO · BANFI Le Rime · 2018 Albuquerque, New Mexico 14. / 50. Montalcino · Italy 10. / 13. / 40. CHARDONNAY · MAISON L’ENVOYE Vielles Vignes · 2015 reds Bourgogne · France 11. / 14. / 44. PINOT NOIR · SIDURI · 2016 CHARDONNAY · CAMBRIA Katherine’s Vineyard · 2017 Yamhill-Carlton · Oregon 16. / 21. / 64. Santa Maria Valley · California 12. / 16. / 48. RED BLEND · CLAYHOUSE Adobe · 2014 SAUVIGNON BLANC · THE SEEKER · 2019 Paso Robles · California 11. / 15. / 44. Marlborough, New Zealand 10. / 13. / 40. GRENACHE/SYRAH · FAMILLE PERRIN RESERVE · 2017 ROSE · ONTANON Clarete · 2019 Cotes du Rhone · France 11. / 15. / 44. Rioja · Spain 12. / 16. / 48. CABERNET SAUVIGNON · VA PIANO OX · 2018 Columbia Valley · Washington 14. / 18. / 56.

handcrafted cocktails draft beers 7.5 (14oz) / 10.5 (20oz) the mckenzie 15. seapine lager bourbon, solerno, tuaca, green chartreuse, orange bitters seapine ipa butterfly effect 12. thai chili-infused tequila, st george green chili vodka, stella artois grapefruit juice, butterfly pea blossom elysian contact haze ipa basil berry martini 13. stoli razberi, st germaine, thai basil, lemon, lime, bottled beers simple syrup tsing tao 5. rang yai pearl 12. singha 5. don q white rum, coco lopez, pineapple juice, lime budweiser 4.5 glass gimlet 14. glass vodka, muddled thai basil and cucumber, bud light 4.5 splash of lemonade elysian dragonstooth stout 7. cherry blossom 14. kaliber non alcoholic 5. sake, cointreau, cranberry juice, lime, orange bitters 2 towns brightcider 7. suntory time 14. suntory toki whiskey, ogm tea, muddled fresh ginger, lime, house made lemongrass syrup non-alcoholic montenegroni 14. lemonade lemongrass, or classic 5. gin, aperol, amaro montenegro, lemon twist thai iced tea 5. ginger rickey 12. 5. gin, muddled fresh ginger, lime, simple syrup, soda vietnamese iced coffee ginger ale, soda, tonic, diet coke 4. lotus mule 14. lychee infused vodka, lime, ginger beer, simple syrup coke, sprite 5. hot monkey business 13. ginger beer 5. camomile infused suntory toki whiskey, lemon, honey pellegrino 1L 7. acqua panna - still 1L 7. served chilled as 4oz pours sake, etc. topo chico 12oz 5. tedorigawa “lady luck” hot tea 4. (ishikawa) daiginjo 20. (gls) / 99. (720 mL btl) starbucks verona regular or decaf 4. momokawa diamond junmai ginjo forest grove oregon 10. (gls) / 42. (720 mL btl) homare junmai yuzu (fukushima) 12. (gls) / 60. (btl) gekkeikan “nigori sake” (fushimi) junmai 18. (300ml btl) gekkeikan plum wine 9.

*Consuming raw or undercooked meat, seafood & egg may increase your risk of food borne illness. 09.03.21