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 green papaya salad 14. mongolian noodles 17. Fresh green papaya is shredded and mixed with carrot and herbs. House-made egg noodles wok-fried in a spicy Mongolian chili sauce, Served with a spicy fish sauce 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. chicken chieu salad 12. GF Wide rice noodles are wok-fried with prawns, squid, mussels, Thinly sliced cabbage, shredded chicken, red onion, carrot, and light soy sauce with hints of basil and chili. peanuts and aromatic herbs with a slightly spicy Vietnamese 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 · BRAND Feinherb · 2018 BENVOLIO Extra Dry · NV Prosecco · Italy 10. / 40. Pfalz · Germany 10. / 13. / 40. PINOT GRIGIO · BANFI Le Rime · 2018 reds Montalcino · Italy 10. / 13. / 40. PINOT NOIR · SIDURI · 2016 CHARDONNAY · MAISON L’ENVOYE Vielles Vignes · 2015 Yamhill-Carlton · Oregon 16. / 21. / 64. Bourgogne · France 11. / 14. / 44. RED BLEND · CLAYHOUSE Adobe · 2014 CHARDONNAY · CAMBRIA Katherine’s Vineyard · 2017 Paso Robles · California 11. / 15. / 44. Santa Maria Valley · California 12. / 16. / 48. GRENACHE/SYRAH · FAMILLE PERRIN RESERVE · 2017 ROSE · FABRE EN PROVENCE · 2018 Cotes du Rhone · France 9. / 12. / 36. Cotes de Provence · France 11. / 14. / 44. 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. bourbon, solerno, tuaca, green chartreuse, orange bitters 4 rotating taps ask your server what’s in stock butterfly effect 12. thai chili-infused tequila, st george green chili vodka, grapefruit juice, butterfly pea blossom bottled beers basil berry martini 13. tsing tao 5. stoli razberi, st germaine, thai basil, lemon, lime, tiger 5. simple syrup budweiser 4.5 rang yai pearl 12. 10. don q white rum, coco lopez, pineapple juice, lime chimay doree guiness stout 11.2oz 6. glass gimlet 14. glass vodka, muddled thai basil and cucumber, kaliber non alcoholic 5. splash of lemonade 2 towns brightcider 7. cherry blossom 14. sake, cointreau, cranberry juice, lime, orange bitters suntory time 14. non-alcoholic suntory toki whiskey, ogm tea, muddled fresh ginger, lime, lemonade lemongrass, or classic 5. house made lemongrass syrup thai iced tea 5. montenegroni 14. vietnamese iced coffee 5. gin, aperol, amaro montenegro, grapefruit twist la croix rotating flavors 4. ginger rickey 12. gin, muddled fresh ginger, lime, simple syrup, soda coke, diet coke, sprite 4. lotus mule 14. ginger ale or ginger beer 5. lychee infused vodka, lime, ginger beer, simple syrup pellegrino 1L 7. hot monkey business 13. acqua panna - still 1L 7. chamomile-infused camomile infused suntory toki 12oz 5. whiskey, lemon, honey topo chico hot tea 4. sake, etc. served chilled as 4oz pours starbucks verona regular or decaf 4. tedorigawa “lady luck” (ishikawa) daiginjo 20. (gls) / 99. (720 mL btl) 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. 05.06.21