Thursday, October 5th

Inspired by Hoi An, Vietnam

Chefs’ Compositions

  • Pork Braised in Tamarind & Sriracha. Red Romaine Lettuce with Radishes, Cucumber & Rice Vinaigrette. Rice Noodles with Green Onions. 

    $14

  • Chicken with Coconut Peanut Sauce. Tomato, Cucumber, Thai Chiles & Cilantro. Rice Noodles with Green Onions.

    $14

    Has Nuts

  • Red Romaine Lettuce with Radishes, Cucumber & Rice Vinaigrette. Grilled King Trumpet Mushrooms & Bok Choy with Nuoc Chom. Tomato, Cucumber, Thai Chiles & Cilantro. Rice Noodles with Green Onions.

    $13

    Vegan

À la carte

  • Pork Braised in Tamarind & Sriracha

    $7

  • Chicken with Coconut Peanut Sauce

    $7

    Has Nuts

  • Red Romaine Lettuce with Radishes, Cucumber & Rice Wine Vinaigrette

    $3.5

    Vegan

  • Grilled King Trumpet Mushrooms & Bok Choy with Nuoc Chom

    $3.5

    Vegan

  • Tomato, Cucumber, Thai Chiles & Cilantro

    $3.5

    Vegan

  • Rice Noodles with Green Onions

    $3.5

    Vegan