Wild Ginger Bellevue

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

flank steak marinated in lemongrass, shallots garlic and ginger. Served with a peanut dipping sauce.

local pork is marinated in turmeric and spices, then grilled and served with a pineapple peanut dipping sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Crispy spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

Wok fried chicken wings tossed in a sweet and tangy Vietnamese sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

Wide rice noodles are wok-fried with prawns and squid with light soy sauce and hints of basil and chili.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

2. / 4.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

The key ingredient in this Vietnamese dish is galangal, the close cousin of ginger. Seabass is marinated, wok fried, and served over rice noodles with five fresh herbs.

Twice cooked fresh duck spiced with Sichuan Peppercorn and spice. Served with steamed bao buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut, and crushed peanuts.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic, and ginger. A Vietnamese specialty.

Beef short rib is slow cooked with potato in a soy and ginger sauce until tender.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom, and pickled garlic. Garnished with peanuts and fried ginger.

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty

When we say assam we mean irresistibly sour, Prawns are wok fried in a tamarind sauce with shallots, garlic, and turmeric.

This unique Chinese style dish features succulent prawns that are flash fried with dried oats and garlic.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Wok fried chicken with peanuts, red and green bell pepper, onion, chilies, and soy sauce.

A classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.

Chinese sausage, shrimp, diced green beans, carrots, egg, and scallion. Topped with a fried egg.

Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage, okra, turmeric rice cake.

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

Slow cooked with the flavors of coriander, fennel, and turmeric. Topped with fried curry leaves and dried chilies.

An Indian inspired vegan dish using our homemade curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic, and tomato.

knob creek bourbon, calvados, sweet vermouth, bitters

house infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

local vodka from glass distillery, fresh muddled cucumber, thai basil, fresh squeezed lemonade

stoli citros vodka, thai basil, lemon

barrel aged whiskey with amaro, spiced brandy, benedictine and chartreuse

deep eddy ruby red vodka, aperol, st germain, bitters

bombay sapphire gin, turmeric infused vodka, lillet blanc

house infused spicy rum, lime, mango

cruzan rum, lime, pineapple, coconut

vodka infused for 90 days with fresh ginger

ginger vodka, yuzu sake, lime, ginger beer

(300ml)

(300ml bottle)

emerald blossom, sencha fukujyu, min-nan oolong, keemun, orange ginger mint

spring water (1 liter)

sparkling

select white, red and sparkling wines available inquire for todays selections

grapefruit vodka, lemon, lime, club soda

house infused lychee vodka, pomegranate juice, soda

curry leaf infused whiskey, aperol, sweet vermouth, peychauds bitters

gin, lemon, yuzu sake, soda

select white, red and sparkling wines available inquire for todays selections

grapefruit vodka, lemon, lime, club soda

house infused lychee vodka, pomegranate juice, soda

curry leaf infused whiskey, aperol, sweet vermouth, peychauds bitters

gin, lemon, yuzu sake, soda

Crispy spring rolls filled with vegetables and mushrooms. Lettuce, Thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

A rich coconut curry chicken soup with fresh egg noodle, topped with crunchy fried noodles, lime juice and soy sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger. A Vietnamese specialty.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom and picked garlic. Garnished with peanuts and fried ginger.

A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.

Beef short rib and potato are slow cooked in a soy ginger sauce until tender.

an Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic, and tomato.

house infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

Deep eddy ruby red vodka, aperol, st germain, bitters

barrel aged whiskey with amaro, spiced brandy, benedictine and chartreuse

house infused spicy rum, lime, mango

don q cristal rum, lime, pineapple, coconut

vodka infused for 90 days with fresh ginger

ginger vodka, yuzu sake, lime, ginger beer.

(300ml)

(300ml bottle)

– seattle

– redmond

georgetown brewing co. – seattle

– japan

large

emerald blossom, sencha fukujyu, min-nan oolong, keemun, orange ginger mint

spring water (1 liter)

sparkling 500 ml

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

flank steak marinated in lemongrass, shallots garlic and ginger. Served with a peanut dipping sauce.

local pork is marinated in turmeric and spices, then grilled and served with a pineapple peanut dipping sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Crispy spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

Wok fried chicken wings tossed in a sweet and tangy Vietnamese sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

Wide rice noodles are wok-fried with prawns and squid with light soy sauce and hints of basil and chili.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

2. / 4.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

The key ingredient in this Vietnamese dish is galangal, the close cousin of ginger. Seabass is marinated, wok fried, and served over rice noodles with five fresh herbs.

Twice cooked fresh duck spiced with Sichuan Peppercorn and spice. Served with steamed bao buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut, and crushed peanuts.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic, and ginger. A Vietnamese specialty.

Beef short rib is slow cooked with potato in a soy and ginger sauce until tender.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom, and pickled garlic. Garnished with peanuts and fried ginger.

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty

When we say assam we mean irresistibly sour, Prawns are wok fried in a tamarind sauce with shallots, garlic, and turmeric.

This unique Chinese style dish features succulent prawns that are flash fried with dried oats and garlic.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Wok fried chicken with peanuts, red and green bell pepper, onion, chilies, and soy sauce.

A classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.

Chinese sausage, shrimp, diced green beans, carrots, egg, and scallion. Topped with a fried egg.

Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage, okra, turmeric rice cake.

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

Slow cooked with the flavors of coriander, fennel, and turmeric. Topped with fried curry leaves and dried chilies.

An Indian inspired vegan dish using our homemade curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic, and tomato.

knob creek bourbon, calvados, sweet vermouth, bitters

house infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

local vodka from glass distillery, fresh muddled cucumber, thai basil, fresh squeezed lemonade

stoli citros vodka, thai basil, lemon

barrel aged whiskey with amaro, spiced brandy, benedictine and chartreuse

deep eddy ruby red vodka, aperol, st germain, bitters

house infused spicy rum, lime, mango

cruzan rum, lime, pineapple, coconut

vodka infused for 90 days with fresh ginger

ginger vodka, yuzu sake, lime, ginger beer

(300ml)

(300ml bottle)

emerald blossom, sencha fukujyu, min-nan oolong, keemun, orange ginger mint

spring water (1 liter)

sparkling

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

flank steak marinated in lemongrass, shallots garlic and ginger. Served with a peanut dipping sauce.

local pork is marinated in turmeric and spices, then grilled and served with a pineapple peanut dipping sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Crispy spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

Wok fried chicken wings tossed in a sweet and tangy Vietnamese sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

Wide rice noodles are wok-fried with prawns and squid with light soy sauce and hints of basil and chili.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

2. / 4.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

The key ingredient in this Vietnamese dish is galangal, the close cousin of ginger. Seabass is marinated, wok fried, and served over rice noodles with five fresh herbs.

Twice cooked fresh duck spiced with Sichuan Peppercorn and spice. Served with steamed bao buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut, and crushed peanuts.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic, and ginger. A Vietnamese specialty.

Beef short rib is slow cooked with potato in a soy and ginger sauce until tender.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom, and pickled garlic. Garnished with peanuts and fried ginger.

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty

When we say assam we mean irresistibly sour, Prawns are wok fried in a tamarind sauce with shallots, garlic, and turmeric.

This unique Chinese style dish features succulent prawns that are flash fried with dried oats and garlic.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Wok fried chicken with peanuts, red and green bell pepper, onion, chilies, and soy sauce.

A classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.

Chinese sausage, shrimp, diced green beans, carrots, egg, and scallion. Topped with a fried egg.

Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage, okra, turmeric rice cake.

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

Slow cooked with the flavors of coriander, fennel, and turmeric. Topped with fried curry leaves and dried chilies.

An Indian inspired vegan dish using our homemade curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic, and tomato.

knob creek bourbon, calvados, sweet vermouth, bitters

house infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

local vodka from glass distillery, fresh muddled cucumber, thai basil, fresh squeezed lemonade

stoli citros vodka, thai basil, lemon

barrel aged whiskey with amaro, spiced brandy, benedictine and chartreuse

deep eddy ruby red vodka, aperol, st germain, bitters

house infused spicy rum, lime, mango

cruzan rum, lime, pineapple, coconut

vodka infused for 90 days with fresh ginger

ginger vodka, yuzu sake, lime, ginger beer

(300ml)

(300ml bottle)

emerald blossom, sencha fukujyu, min-nan oolong, keemun, orange ginger mint

spring water (1 liter)

sparkling

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Crispy spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

A rich coconut curry chicken soup with fresh egg noodle, topped with crunchy fried noodles, lime juice and soy sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

Twice cooked fresh duck spiced with Sichuan Peppercorn and spice. Served with steamed bao buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic, and ginger. A Vietnamese specialty.

Beef short rib is slow cooked with potato in a soy and ginger sauce until tender.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom, and pickled garlic. Garnished with peanuts and fried ginger.

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty.

This unique Chinese style dish features succulent prawns that are flash fried with dried oats and garlic.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Wok fried chicken with peanuts, red and green bell pepper, onion, chilies, and soy sauce.

A Classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.

Wok fried chicken breast, diced green beans, carrots, egg, scallion.

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

Slow cooked with the flavors of coriander, fennel, and turmeric. Topped with fried curry leaves and dried chilies.

A crispy, spicy, sweet and tangy Indochinese dish featuring fried cauliflower tossed in chili sauce.

Curry leaf infused whiskey, Aperol, sweet vermouth, Peychaud’s bitters

House infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

Barrel aged whiskey with amaro, spiced brandy, Benedictine and chartreuse

Deep Eddy ruby red vodka, Aperol, St Germain, bitters

House infused spicy rum, lime, mango

Cruzan rum, lime, pineapple, coconut

Vodka infused for 90 days with fresh ginger

Ginger vodka, yuzu sake, lime, ginger beer

Seattle

Redmond

Georgetown Brewing Co. – Seattle

Japan

Belgium

Thailand

China

Mexico

Ireland

St. Louis

Snoqualmie

Ballard

Japan

Connecticut

Emerald blossom, sencha fukuyu, min-nan oolong, keemun, orange ginger mint

Regular or decaf

Spring water (1 liter)

Sparkling

Select white, red and sparkling wines available. Inquire for today's selections.

Grapefruit vodka, lemon, lime, club soda

Gin, fresh squeezed lemonade, creme de violette

House infused lychee vodka, pomegranate juice, soda

Curry leaf infused whiskey, aperol, sweet vermouth, peychauds bitters

Gin, lemon, yuzu sake, soda

4 pcs.

5 pcs.

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

Flank steak marinated in lemongrass, shallots garlic and ginger. Served with a peanut dipping sauce.

Local pork is marinated in turmeric and spices, then grilled and served with a pineapple peanut dipping sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Fried spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

Wok fried chicken wings tossed in a sweet and tangy Vietnamese sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

Wide rice noodles are wok-fried with prawns and squid with light soy sauce and hints of basil and chili.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

Twice cooked fresh duck spiced with Sichuan Peppercorn and spice. Served with steamed bao buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut, and crushed peanuts.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic, and ginger.

Beef short rib is slow cooked with potato in a soy and ginger sauce until tender.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom, and pickled garlic. Garnished with peanuts and fried ginger.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Wok fried chicken with peanuts, red and green bell pepper, onion, chilies, and soy sauce.

A classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty.

This unique Chinese style dish features succulent prawns that are flash fried with dried oats and garlic.

Chinese sausage, shrimp, diced green beans, carrots, egg, and scallion. Topped with a fried egg.

Slow cooked with the flavors of coriander, fennel, and turmeric. Topped with fried curry leaves and dried chilies.

An Indian inspired vegan dish using our homemade curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic, and tomato.

Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage, okra, turmeric rice cake.

Fried tofu, eggplant, soy sauce, kaffir lime leaf and basil.

Seattle

Redmond

Georgetown Brewing Co. - Seattle

Japan

Belgium

Thailand

China

Mexico

Ireland

St. Louis

Snoqualmie

Ballard

Japan

Connecticut

Emerald Blossom, Sencha Fukuyu, Min-Nan Oolong, Keemun, Orange Ginger Mint

Regular or Decaf

(1 liter)

500 ml

1 liter

Curry leaf infused whiskey, Aperol, sweet vermouth, Peychaud's bitters

House infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

Local vodka from Glass Distillery, fresh muddled cucumber, Thai basil, fresh squeezed lemonade

Stoli Citros vodka, Thai basil, lemon

Barrel aged whiskey with amaro, spiced brandy, Benedictine and Chartreuse

Deep Eddy Ruby Red vodka, Aperol, St Germain, bitters

House infused spice rum, lime, mango

Cruzan rum, lime, pineapple, coconut

Vodka infused for 90 days with fresh ginger

Ginger vodka, yuzu sake, lime, ginger beer

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

flank steak marinated in lemongrass, shallots garlic and ginger. Served with a peanut dipping sauce.

local pork is marinated in turmeric and spices, then grilled and served with a pineapple peanut dipping sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Crispy spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

Wok fried chicken wings tossed in a sweet and tangy Vietnamese sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

Wide rice noodles are wok-fried with prawns and squid with light soy sauce and hints of basil and chili.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

2. / 4.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

The key ingredient in this Vietnamese dish is galangal, the close cousin of ginger. Seabass is marinated, wok fried, and served over rice noodles with five fresh herbs.

Twice cooked fresh duck spiced with Sichuan Peppercorn and spice. Served with steamed bao buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut, and crushed peanuts.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic, and ginger. A Vietnamese specialty.

Beef short rib is slow cooked with potato in a soy and ginger sauce until tender.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom, and pickled garlic. Garnished with peanuts and fried ginger.

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty

When we say assam we mean irresistibly sour, Prawns are wok fried in a tamarind sauce with shallots, garlic, and turmeric.

This unique Chinese style dish features succulent prawns that are flash fried with dried oats and garlic.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Wok fried chicken with peanuts, red and green bell pepper, onion, chilies, and soy sauce.

A classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.

Chinese sausage, shrimp, diced green beans, carrots, egg, and scallion. Topped with a fried egg.

Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage, okra, turmeric rice cake.

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

Slow cooked with the flavors of coriander, fennel, and turmeric. Topped with fried curry leaves and dried chilies.

An Indian inspired vegan dish using our homemade curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic, and tomato.

knob creek bourbon, calvados, sweet vermouth, bitters

house infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

local vodka from glass distillery, fresh muddled cucumber, thai basil, fresh squeezed lemonade

stoli citros vodka, thai basil, lemon

barrel aged whiskey with amaro, spiced brandy, benedictine and chartreuse

deep eddy ruby red vodka, aperol, st germain, bitters

house infused spicy rum, lime, mango

cruzan rum, lime, pineapple, coconut

vodka infused for 90 days with fresh ginger

ginger vodka, yuzu sake, lime, ginger beer

(300ml)

(300ml bottle)

emerald blossom, sencha fukujyu, min-nan oolong, keemun, orange ginger mint

spring water (1 liter)

sparkling

Select white, red and sparkling wines available. Inquire for today's selections.

Grapefruit vodka, lemon, lime, club soda

Gin, fresh squeezed lemonade, creme de violette

House infused lychee vodka, pomegranate juice, soda

Curry leaf infused whiskey, aperol, sweet vermouth, peychauds bitters

Gin, lemon, yuzu sake, soda

4 pcs.

5 pcs.

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Crispy spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

A rich coconut curry chicken soup with fresh egg noodle, topped with crunchy fried noodles, lime juice and soy sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

Twice cooked fresh duck spiced with Sichuan Peppercorn and spice. Served with steamed bao buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic, and ginger. A Vietnamese specialty.

Beef short rib is slow cooked with potato in a soy and ginger sauce until tender.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom, and pickled garlic. Garnished with peanuts and fried ginger.

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty.

This unique Chinese style dish features succulent prawns that are flash fried with dried oats and garlic.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Wok fried chicken with peanuts, red and green bell pepper, onion, chilies, and soy sauce.

A Classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.

Wok fried chicken breast, diced green beans, carrots, egg, scallion.

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

Slow cooked with the flavors of coriander, fennel, and turmeric. Topped with fried curry leaves and dried chilies.

A crispy, spicy, sweet and tangy Indochinese dish featuring fried cauliflower tossed in chili sauce.

Curry leaf infused whiskey, Aperol, sweet vermouth, Peychaud’s bitters

House infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

Barrel aged whiskey with amaro, spiced brandy, Benedictine and chartreuse

Deep Eddy ruby red vodka, Aperol, St Germain, bitters

House infused spicy rum, lime, mango

Cruzan rum, lime, pineapple, coconut

Vodka infused for 90 days with fresh ginger

Ginger vodka, yuzu sake, lime, ginger beer

Seattle

Redmond

Georgetown Brewing Co. – Seattle

Japan

Belgium

Thailand

China

Mexico

Ireland

St. Louis

Snoqualmie

Ballard

Japan

Connecticut

Emerald blossom, sencha fukuyu, min-nan oolong, keemun, orange ginger mint

Regular or decaf

Spring water (1 liter)

Sparkling

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

Flank steak marinated in lemongrass, shallots garlic and ginger. Served with a peanut dipping sauce.

Local pork is marinated in turmeric and spices, then grilled and served with a pineapple peanut dipping sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Fried spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

Wok fried chicken wings tossed in a sweet and tangy Vietnamese sauce.

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

Wide rice noodles are wok-fried with prawns and squid with light soy sauce and hints of basil and chili.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

Twice cooked fresh duck spiced with Sichuan Peppercorn and spice. Served with steamed bao buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut, and crushed peanuts.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic, and ginger.

Beef short rib is slow cooked with potato in a soy and ginger sauce until tender.

A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom, and pickled garlic. Garnished with peanuts and fried ginger.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Wok fried chicken with peanuts, red and green bell pepper, onion, chilies, and soy sauce.

A classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty.

This unique Chinese style dish features succulent prawns that are flash fried with dried oats and garlic.

Chinese sausage, shrimp, diced green beans, carrots, egg, and scallion. Topped with a fried egg.

Slow cooked with the flavors of coriander, fennel, and turmeric. Topped with fried curry leaves and dried chilies.

An Indian inspired vegan dish using our homemade curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic, and tomato.

Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage, okra, turmeric rice cake.

Fried tofu, eggplant, soy sauce, kaffir lime leaf and basil.

Seattle

Redmond

Georgetown Brewing Co. - Seattle

Japan

Belgium

Thailand

China

Mexico

Ireland

St. Louis

Snoqualmie

Ballard

Japan

Connecticut

Emerald Blossom, Sencha Fukuyu, Min-Nan Oolong, Keemun, Orange Ginger Mint

Regular or Decaf

(1 liter)

500 ml

1 liter

Curry leaf infused whiskey, Aperol, sweet vermouth, Peychaud's bitters

House infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim

Local vodka from Glass Distillery, fresh muddled cucumber, Thai basil, fresh squeezed lemonade

Stoli Citros vodka, Thai basil, lemon

Barrel aged whiskey with amaro, spiced brandy, Benedictine and Chartreuse

Deep Eddy Ruby Red vodka, Aperol, St Germain, bitters

House infused spice rum, lime, mango

Cruzan rum, lime, pineapple, coconut

Vodka infused for 90 days with fresh ginger

Ginger vodka, yuzu sake, lime, ginger beer