SNACKS ______LARGE PLATES _____ COCKTAILS ______BY THE GLASS ______
LOWER EAST SIDE | 14 PROSECCO CHICHARRON | 4 rye, vermouth, cynar, habanero bitters ten spice, coconut vinegar BBQ BABY BACK RIBS | 27 Carpene Malvolti | NV | Italy | 14 p&k bbq sauce, asian slaw STINKY PEAT | 14 MULLER THURGAU “BODEN FUNK” ROASTED PEANUTS | 4 chamomile rye, elderflower, scotch rinse Schloss Muhlenhoff | ‘18 | Germany | 13 coconut, lemongrass, kaffir MALAYSIAN FRIED CHICKEN | 28
_____ pineapple chutney, sambal, curry leaves RUM & HYDE | 14 REISLING TROCKEN SMALL PLATES white rum, ginger, curry leaves, lemon Carl Ehrhard | ‘16 | Germany | 16 WHOLE FRIED FISH | 32 THAI MUSHROOM SALAD | 16 chuu chee curry, coconut cream, thai basil BANGKOK FIRE | 14 PITT NAT ROSE mushroom trio, seared shrimp, chili-jam rye, thai chili infused honey, lemon Pittnauer | NV | Austria | 16 dressing, coconut cream CRISPY PATA | 27 BABOY DAIQUIRI | 14 MIP ROSE pork leg, pickled green mango, dipping GREEN PAPAYA SALAD | 15 thai basil rum, szechuan peppercorn St Lucie | ‘18 | France | 13 charred chicken, green papaya, crispy taro, sauces peanuts, herbs, fish sauce, lime juice HOT TROPIC | 14 PINOT NOIR HALF HAINANESE DUCK | 35 thai chili tequila, hibiscus, salt rim Domaine Bonnardot | ’17 | France | 15 GRILLED PORK JOWL | 15 duck fat rice, ginger sauce, chili sauce GAMAY brussels sprouts, toasted rice, lime-chili, fish PIGRONI | 14 sauce, herbs ______gin, campari, vermouth, grapefruit bitters Cuvee du Chat | ‘17 | France | 14 SIDES VINHO TINTO BABY OCTOPUS PAKSIW | 17 ______watercress, garlic chips, black vinegar butter THAI-LOTE | 8 BEER Folias de Baco | ‘15 | Portugal | 13 grilled corn, sambal butter, coconut, kaffir LUCKY BUDDHA LAGER | 8 LAMBRUSCO CHILI PAN MEE | 17 MANTAO BUNS | 4 12 oz. bottle Frico by Scarpetta | NV | France | 11 spicy pork ragu, ramen noodles, crispy JASMINE RICE | 4 anchovies, slow poached egg SAN MIGUEL LIGHT | 8 COCONUT RICE | 4 12 oz. bottle NON-ALCOHOLIC ___ BRAISED RED CURRY BEEF | 23 SAN MIGUEL PREMIUM LAGER | 8 lychee, thai basil, kaffir, coconut cream ______12 oz. bottle YOUNG COCONUT WATER | 8 KA PROW | 19 DESSERT STILLWATER GENERAL GOSE | 10 Add Rum | 7 stir fried beef, thai basil, fried egg TURON | 9 16 oz. can SWEET & SOUR CILANTRO SODA | 7 banana fritter, salted caramel ice cream, OMNIPOLLO DOUBLE MOA SOUR | 11 Add Gin | 7 PORK BELLY ADOBO | 16 chocolate sauce soy sauce, vinegar, szechuan peppercorns, 16 oz. can HOT TEA & COFFEE __ crispy garlic, slow poached egg WESTBROOK WHITE THAI WITBEIR | 7 HALO-HALO | 9 FIJI GREEN TEA | 3 12 oz. can SIZZLING SISIG | 18 shaved ice, leche flan, ube ice cream, SPICED MINT LEMONGRASS | 3 OFF COLOR APEX PREDATOR SAISON | 10 pork head, chili, whole egg macapuno, pinipig BLACK PEACH GINGER | 3
16 oz. can LEMON MYRTLE CHAMOMILE | 3 RICOTTA DONUTS | 9 DUTCHESS GHOST BEER PALE ALE | 11 KHAO SOI | 17 donuts, kalamansi custard red curry, coconut milk, chicken, egg 16 oz. can VIETNAMESE COFFEE | 3 noodles, pickled mustard greens, red onions OMMEGANG NIRVANA IPA | 7 VIETNAMESE ICED COFFEE | 5
12 oz. bottle PAD CHEONG SEE EW | 17 CHEF’S 5 COURSE FAT ORANGE CAT NE IPA | 10 rolled noodles, pork belly, egg, choy sum TASTING MENU 16 oz. can THREE FLAVOR PRAWNS | 17 $55 per person OMNIPOLLO NEBUCHADNEZZER IPA | 10 chili, tamarind, palm sugar glaze, kaffir 16 oz. can scallions (Sunday thru Thursday) EVIL TWIN TRIPLE IPA | 12 GRILLED SIRLOIN | 19 16 oz. can cabbage, crispy garlic, spicy isaan sauce STILLWATER KUNG PAO STOUT | 11 16 oz. can **CONTAINS PEANUTS**