Dinner
designed to be enjoyed communally, crafted with ingredients that honor thai tradition, and driven by texas seasonality + regional tastes with our modern interpretation.
cold หนาว
- green mango salad (gf/v) • 12
- bird chili, cucumber, mint, tamarind
- po-pea jay (gf/v) • 8
- vegetable spring roll, vermicelli noodle, garlic, mint, avocado, thai herbs, tomato vinegar
- napala (gf)• mp
- seasonal ceviche with market seafood or marinated palm hearts
- raw oysters (gf) • mp
- mega chef nahm jim
hot ร้อน
- crispy pork + shrimp shumai • 12
- fermented black bean, kewpie mayo
- vegetable shu mai • 12
- tofu, chili vinegar, rotating root vegetables
- chicken + mushroom dumpling • 12
- hi-fi mycology mushrooms, scallion, cashew chili crunch
- satay (gf) • 10
- char-grilled pork, satay sauce, kewpie mayo, toasted peanut
- tom kha gai (gf) • 16
- roasted chicken, coconut + lemongrass broth, bamboo, oyster mushroom, thai basil, chili oil
curry แกง
- yellow mussel curry (gf) • 17
- p.e.i. mussels, turmeric, hatch chili, shallot, fresno
- green curry (gf/v) • 19
- seared tofu, thai eggplant, english peas, roasted corn, fingerling potato
- jungle curry (gf) • 20
- texas wagyu brisket, red chili, roasted corn, eggplant, peppercorn, coconut cream
- panang • 20
- hatch chili, texas pecan, turmeric, potatoes, charred green onion, pea tendril
grilled + crispy ย่าง + รอบ
- *son in law • 26
- braised pork shoulder, crispy farm egg, thick soy, nahm prik pla
- *tiger cry (gf) • 32
- char-grilled strip steak, red chili nahm jim, fresno chili, sticky rice, nahm prik pao, thai basil
- tofu (gf/v) • 12
- crispy fried tofu, thai sambal, crispy garlic, cilantro
- fried chicken (gf) • 20
- double-fried chicken, chili chicken fat + sweet chili dust, house pickles, cilantro, mint
- whole market fish (gf) • mp
- fried crispy with chili vinegar, pickled watermelon, charred bok choy
noodles + stir fry ผัด + บะหม
- squid stir fry (gf) • 22
- fresno chili, black soybean, salted radish, vinegar, thai basil
- fried rice • 19
- jasmine rice, wok egg, caramelized soy, bok choy, nahm prik pla, choice of protein
- pad thai (gf) • 21
- wok-fried rice noodles, egg, green bean, tamarind, lime, peanut, choice of protein
- protein options
- tofu + vegetables +5
- chicken +6
- brisket +8
- crab +12
- fish +12
dessert ของหวาน
- kanom kai nok kra ta (gf/v) • 12
- orange + purple sweet potato donuts, banana syrup, pandan leaf, sesame seeds, rice powder
- coconut custard (gf) • 10
- korean pear, mint leaf, strawberry gel, pomegranate granita
- ice cream • 3/scoop
+ sweetened condensed milk
- + vietnamese iced coffee
- + dark chocolate
- + rotating sorbet
sides เครื่ องเคียง
- house pickles (gf/v) • 6
- rotating selection of 3
- brussels sprouts (v) • 12
- fermented bean, garlic
- seasonal vegetables (gf/v) • 12
- local produce, garlic, wine
- sticky rice (gf) • 3
- nahm prik pla
kids
- fried rice • 10
- jasmine rice, scallion, caramelized soy, and choice of beef, chicken or tofu + vegetables
- pad thai (gf) • 10
- wok fried rice noodles, green bean, egg, bean sprout
- eggrolls • 10
3 eggrolls, crispy garlic, sweet + sour tamarind sauce
- sticky fried chicken (gf) • 10
- ginger soy glaze
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
