FOOD

• CHOP SHOP SLAW 4
  napa cabbage, apple, radicchio, spicy garlic mayo
• GREEN PAPAYA, CASHEW & WATERCRESS SALAD 6 WITH SHRIMP 10
  fish sauce, sugar, rice vinegar
• AVOCADO MANGO SUMMER ROLL 6
  peanut curry dipping sauce
• SHRIMP SUMMER ROLL 8
  peanut curry dipping sauce
• PAN-FRIED VEGETABLE OR PORK DUMPLINGS 6
• PORK BELLY BUNS 6
  hoisin, peanuts, pickled vegetable
• FRIED CHICKEN LOLLIPOPS 8
  rice flour; garlic chili sauce, lemongrass, lime leaf, brown sugar
• STEAMED LAMB DUMPLINGS 12
  chili, sesame oil, peanut sauce
• CHOP-SHOP SLAW 4
  napa cabbage, apple, radicchio, spicy garlic mayo
• SPICY CUCUMBER SALAD 4
  rice vinegar, sugar, chili, sesame oil
• CHINESE ASSORTED PICKLES 4
• SALMON FRIED RICE 12
  peas, fresh corn, thai basil, scrambled egg
• THAI FRIED RICE 12
  chinese sausage, fried egg, fresh corn, peas, shallot
• COLD SPICY SESAME NOODLES 9 WITH CHICKEN 12
  peanut and sesame paste, hot oil, cucumber
• SPICY DRUNKEN NOODLE 14
  shrimp, chicken or tofu; rice noodle, egg, chinese broccoli, bok choy
• PAD THAI 12
  shrimp, chicken or tofu; fish sauce, tamarind, peanuts
• LO MEIN NOODLE 12 WITH SHRIMP 14
  wheat noodle with mushrooms, baby bok choy, chive
• THAI GLAZED JAPANESE EGGPLANT 10
  deep fried, rice flour, miso paste, chilies, rice
• SALT AND PEPPER SHRIMP 12
  fried in the shell, onion, chilies; white rice
• CHOP SHOP CHICKEN SLAW 12
  shredded chicken breast, napa cabbage, radish, celery root
• POACHED NORWEGIAN SALMON 16
  ginger scallion sauce; baby bok choy, rice
• PENANG VEGETABLE CURRY 12 WITH CHICKEN 16
  tofu, eggplant, zucchini, peppers, cauliflower squash, coconut milk; rice
• THREE CUPS CHICKEN 16
  murray’s organic chicken ; sesame oil, soy, rice wine, thai basil
• SWEET AND SPICY SZECHUAN ORANGE BEEF 18
  crispy fried flank steak; rice
• MARINATED PAN-SEARED FLANK STEAK 16
  lemongrass, fish sauce, garlic, chili, brown sugar; chop shop slaw
• THAI FRIED BASS FILET 20
  rice flour, chopped organic salad, fresh lime, cilantro, sugar, chilies, white rice
• GREEN CURRY WITH SHRIMP AND EGGPLANT 16
  green chilies, fish sauce, coconut milk
• HONGSHAOROU 17
  “red cooked pork” berkshire pork shoulder, pork belly, chestnuts; braised with light and dark soy, brown sugar, spices and rice wine; white rice
• SALT AND PEPPER BABY CHICKEN 18
  marinated organic baby chicken, fried with rice flour; salt, pepper, chilies
• SPICY SICHUAN LONG BEANS 7
  stir fried with chilies and fermented radish
• SAUTEED BABY BOK CHOY 6
• CHINESE BROCCOLI 6
• COCONUT CREME CARAMEL 7
• GELATI, SORBET 7
  il laboratorio del gelato

  DRINK

  • SPARKLING & ROSE
  • PROSECCO 10/40
    Botter (Veneto, Italy)
  • ROSÉ SANGIOVESE 10/40
    Roccafiore (Perugia, Italy)
  • WHITE
  • GRUNER VELTLINER 9/36
    Helmut Vengl (Austria) 1l
  • ALBARIÑO 10/40
    Licia (Galicia, Spain)
  • PINOT GRIGIO 10/40
    Palmadina (Friuli, Italy)
  • SAUVIGNON BLANC 10/40
    Domaine Davy “Parcelles” (Loire, France)
  • CHENIN BLANC 48
    “Anjou Blanc” Haute Coudraie (Loire, France)
  • VINHO VERDE 36
    Ventozela (Portugal)
  • CHARDONNAY 36
    Matthew Fritz (Russian River, USA)
  • RED
  • TEMPRANILLO 9/38
    Vina Bujanda ’10 (Rioja, Spain)
  • MALBEC 9/38
    Villa Atuel, El Tractor ’12 (Mendoza, Argentina)
  • PINOT NOIR 10/42
    Undewood ’12 (Oregon, USA)
  • MONTEPULCIANO D’ABRUZZO 48
    Di Sipio ’11 (Abruzzo, Italy)
  • GRENACHE/SYRAH 50
    Domaine de Cabrol “Blue Note” ’10 (Languedoc, France)
  • CABERNET SAUVIGNON 65
    Black & White, Topanga Vineyards (Napa, USA)