The Elephant Walk South End

Crispy spring roll with raw tuna, avocado, rice, sauce with Cambodian spices and peanut

(available vegetarian with Shiitake mushroom) Crispy Cambodian spring rolls served with greens, herbs and tuk trey for dipping

Duck braised in soy-ginger tamarind juices, creamy polenta, portabella, raw snow peas

Ground pork simmered in coconut milk with garlic, peanut; served with crispy rice

Crispy dumplings with minced pork, jicama, wild lime leaves and lemongrass, served with sesame hoisin dipping sauce and cucumber pickles

Cambodian sour soup with tiger shrimp, plum tomatoes, fried garlic and "French" mint

The essential Cambodian rice soup with chicken, fried garlic, herbs and lime

The traditional Khmer noodle soup with pork tenderloin, bean sprouts, herbs and fried garlic

Raw tuna, avocado, lemongrass, shallot, French mint, dressing with Khmer spices and peanut

Gold and red beet, Vermont feta cheese with lemon zest, toasted walnut, mesclun greens, red onion, pomegranate vinaigrette

Shredded cabbage, carrot and chicken with red bell pepper, onion, crushed peanut, mint, Asian basil and tuk trey

(available gluten free without pear ravioli) Rare, pan-seared tuna loin encrusted with bread crumbs; red and green chili cream sauces, crispy pear and scallion ravioli

Faroe Island salmon filet pan-seared with a lemon butter sauce; served with potato mushroom gratin and grilled asparagus

Roasted Bell & Evans Statler chicken breast, lemon-rosemary sauce with Shiitake mushroom, roasted sweet potato and sautéed spinach with garlic

Beef short ribs slow-cooked in red Burgundy with pearl onion, bacon, button mushroom, carrot, and mashed potatoes

(available gluten free without fries) Grilled flat-iron steak with Sherry wine peppercorn sauce with shallot, home-made shoestring fries

Seared tofu, grilled vegetables, asparagus, spicy ginger curry, sweet aged soy with sesame

(available vegan with tofu) Shrimp and fresh vegetables sautéed in a vegan curry sauce; garnished with fresh lime and cilantro

Crispy Asian catfish, tangy sauce with fresh plum tomato, shallot and garlic, fried shallot, cilantro

(available vegan with tofu) Bells & Evans skinless chicken thigh in lemongrass sauce, peanut, onion, bell pepper, scallion

Grilled deboned rainbow trout with spicy jalapeno-lime marinade, sautéed Chinese broccoli

Rice noodles in a sauce of salted soy beans, tofu, pork belly, garlic, chilies, pickled shallot; Chinese chive, bean sprouts, red bell pepper, omelet garnish

Spicy pork tenderloin stir-fry with blistered shishito peppers, habanero, sesame oil, ginger, Asian basil, onion, aged soy, red bell pepper, scallion

Beef tenderloin caramelized in black pepper, garlic and mushroom soy, fresh lettuce, lime-garlic dipping sauce

Boneless beef short ribs braised in tamarind, ginger, chili pods and soy; with garlic fresh Shanghai noodles and pickled cucumber

A rich creamy chocolate truffle cake with raspberry coulis

(gluten free if served without almond lace cup) Refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple crushed in rum, sugar & lemon juice

Coconut milk custard with Kabocha squash, garnished with coconut cream and fresh coconut

Choose from Cold Fusion Madagascar Bourbon Vanilla, Pistachio Gelati and Raspberry or lemon sorbet

home made

contains chicken stock

Ethereal gin, grapefruit, orange bitters, lime, up

Orange vodka, passion fruit, blood orange, prosecco

Rosé with strawberry, pineapple, citrus

Rum, coconut rum, lime juice, muddled fresh strawberries, up

Basil Hayden, Carpano Antica, Peychaud's, Luxardo Maraschino cherry, up

Tequila, passion fruit, Kaffir lime, Thai bird chile, rocks

Kaffir lime vodka, lemongrass simple syrup, ginger beer; rocks

Frozen vodka, passion fruit and Thai basil slush topped with blue curaçao and prosecco; up

Fig and orange-infused whisky, walnut bitters; rocks

Mezcal, agave, lemon, prosecco; up

Dark rum, pineapple, Thai basil shrub, rocks

Crisp and dry; estate-bottled, hand-picked fruit

A bright, balanced rosé of Pinot Noir – the very taste of Spring

Sauvignon Blanc in a subtle, restrained Loire Valley style

Full, precise fruit, spicy flavors, and crisp mineral accents

White peach and grapefruit, touch of sweetness with bright citricity

Orchard fruit flavors, bright finish

Silky peach, poached pear, accented with s touch of oak

Silky red berry flavors, touch of earthy licorice

Red and dark berry flavors, silky texture and long finish

Medium bodied, smooth black fruit, hints of black pepper

Generous ripe black fruit and full, silky tannins

Lush red fruit, elegant tannins, spicy notes on long, dry finish