Hours may fluctuate. For detailed hours of operation, please contact the store directly.
A tangy soup with all-natural shrimp, tomatoes, and lime juice. Garnished with fried garlic "French" mint.
Hearty Cambodian rice soup with chicken breast, fried garlic, bean sprouts, scallion, cilantro and lime wedge.
The traditional Khmer noodle soup - prepared with rice noodles, sliced pork, bean sprouts and fried garlic; garnished with cilantro and scallions.
Cambodian soup with chicken breast, lemongrass, lime juice, fish sauce, basil, and scallion.
A tangy soup with tiger shrimp and plum tomatoes; garnished with fried garlic and "French" mint.
The traditional Khmer noodle soup with grilled sliced pork tenderlion, bean sprouts and fried garlic; garnished with cilantro, scallion, and salted cabbage.
Cambodian chicken soup with chicken breast, lime juice, lemon grass; garnished with Asian basil and scallion.
A hearty rice soup with chicken breast, fried garlic, bean sprouts, scallion, cilantro, and lime.
Baby green mixed with sliced plum tomatoes, dressed with house vinaigrette.
Shredded cabbage, carrots and chicken with red bell pepper, onion, peanuts, mint and Asian basil; dressed with tuk trey. Available prepared vegan.
A timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot, and french mint; tossed in a dressing of galangel, garlic, shallot, fish sauce, rice vinegar, and peanuts; with baby greens.
Baby green mixed with sliced plum tomatoes dressed with our house vinaigrette.
Shredded cabbage, carrots and chicken with red bell pepper, onion, crushed peanut, mint, Asian basil, and tuk trey.
A timbale of diced raw tuna, avocado, lemongrass, shallot, and "French" mint; tossed in a dressing of Asian spices and peanuts; with baby greens.
Thinly sliced English cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, Asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.
Field baby greens, English cucumber, cherry tomato, red onion and Vermont Feta cheese mixed with fresh herbs, lemon zest, creme fraiche and extra virgin olive oil.
Baby spinach, roasted Bartlett pear, Vermont goat cheese, toasted walnut, caramelized onion and lemon vinaigrette
Cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce.
Grilled flat iron steak with a creamy Roqufort sauce; shoestring French fries and a watercress salad with shallot and balsamic vinaigrette.
Rare, pan-seared tuna loin encrusted with bread crumbs; sliced over spiced red and green chili cream sauces with crisped pear and scallion ravioli.
Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.
Cubed beef tenderloin sauteed in lightly caramelized black pepper, garlic and mushroom soy, on a bed of shredded lettuce with a lime dipping sauce.
Grilled, sliced Angus sirloin flank steak with a wild berry reduction, french fries, and dressed baby greens.
Braised spicy lamb curry with zucchini, Asian eggplant, cauliflower, carrot, Yukon Gold potato and onion.
Sliced chicken breast sauteed with lemongrass, onion, red bell pepper, and crushed peanuts. Available vegan-style (with organic tofu) upon request.
Rice noodles sauteed with shredded chicken breast, thinly sliced tofu, crushed chilies, garlic, salted soy beans, pickled shallot, Chinese chive, bean sprouts and red bell pepper; topped with shredde
Rare, pan-seared tuna loin encrusted with bread crumbs, sliced over spiced red and green chili cream sauces, with crisped pear and scallion raviolis.
Curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and summer squash.
Crispy Asian grouper filet served with a tangy broth of fresh plum tomato, garlic, shallot, rice vinegar and fish sauce. Garnished with fried shallot and cilantro.
A grilled 8 oz. de-boned trout marinated in lime juice, garlic, and jalapeno; served with papaya salad and a lime-chili tuk trey; garnished with fried leeks.
Natural shrimp sauteed in a lightly sweet Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, star anis and lemongrass, with button mushrooms, onion, and scallion. Avai
Crispy wontons layered with warm Bartlett pear scallion, topped with natural shrimp flambeed with white wine, leeks, garlic.
Pan-seered organic tofu sliced layered with Asian vegetables in a warm, lightly spiced curry sauce.
Hearty gratin of quinoa "risotto", cauliflower, eggplant, zucchini, onion, tomato and Gruyere cheese.
Braised boneless short ribs, jasmine rice with scallion oil; garnished with daikon, cucumber and scallion.
Sliced chicken breast sauteed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts. Available vegan-style (with tofu) upon request.
Rice noodles sauteed in a sauce of shredded chicken breast, tofu, garlic, salted soy beans, pickled shallot, Chinese chive, bean sprouts, and red bell pepper; topped with shredded omelet.
Sliced chicken breast in a broth of lemongrass, galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby bok choy, snow peas, Asian eggplant, and spinach.
Roasted bone-in chicken breast with potato gnocchi in a white wine cream sauce; with tomato coulis and sauteed spinach.
A Cambodian signature dish- a spicy, steamed, custard-like preparation of fresh crab, shellfish and Asian grouper with coconut milk and complex Khmer seasonings; garnished with cilantro and red bell
Crispy Southeast Asian catfish filet served with a tangy broth of fresh tomatoes, garlic, rice vinegar and fish sauce. Garnished with fried shallot and cilantro.
Grilled 8 oz deboned trout marinated in lime juice, garlic and jalapeno; served with Cambodian pickles and chili lime tuk trey.
Natural shrimp sauteed in a lightly sweet Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise, and lemon grass; with button mushrooms, onion, and sc
Curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and yellow squash.
Pan-seared North Atlantic salmon in a ginger-garlic caramelized broth with buckwheat soba noodles, baby bok choy, daikon and cilantro garnish.
Pan-seared cod, Champagne sauce with mussels and leeks, zucchini and corn flan, and sauteed spinach.
Crispy wontons layered with warm Bartlett pear and scallion, topped with natural shrimp flamb?ed with white win, leeks and garlic.
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One wire stand, one full size aluminum pan and two burners
A Cambodian signature dish - a spicy, steamed, custard-like preparation of fresh crab, shellfish and Asian grouper with coconut milk and complex Khmer seasonings; garnished with cilantro and red bell
Sliced chicken breast in a broth of lemongrass, galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby bok choy, snow peas, Asian eggplant, and spinach.
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Grilled 8 oz deboned trout marinated in lime juice, garlic and jalapeno; served with Cambodian pickles and chili lime tuk trey.
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Hearty gratin of quinoa "risotto", cauliflower, eggplant, zucchini, onion, tomato and Gruyere cheese.
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Curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and yellow squash.
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Cubed beef tenderloin lightly caramelized in black pepper, garlic and sugar and served over lettuce with a lime dipping sauce.
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Braised spicy lamb curry with zucchini, Asian eggplant, cauliflower, carrot, Yukon Gold potato and onion.
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Pan-seared Atlantic cod, Champagne sauce with mussels and leeks, zucchini and corn flan, and sauteed spinach.
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Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.
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4 pancakes
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Ground pork simmered in coconut milk with sliced garlic, peanuts, and chili pods; served with gluten-free crispy rice for dipping.
Cambodian chicken soup with chicken breast, lime juice, and lemon grass; garnished with Asian basil and scallion.
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A tangy soup with special chicken stock, natural shrimp, tomatoes and lime juice; garnished with "French" mint.
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Baby greens, cucumber, cherry tomato, red onion and Vermont Feta cheese with fresh herbs, lemon zest, creme fraiche and extra virgin olive oil.
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Thinly sliced English cucumber, chicken breast, red bell pepper, Asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.
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Baby green mixed with sliced plum tomatoes dressed with balsamic vinaigrette.
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Baby spinach, roasted Bartlett pear, Vermont goat cheese, toasted walnut, caramelized onion and lemon vinaigrette.
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A timbale of diced raw tuna, avocado, lemongrass, shallot, and A timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot and "French" mint; tossed in a dressing of Asian spices and
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Shredded cabbage, carrots and chicken with red bell pepper, onion, crushed peanut, mint, Asian basil, and tuk trey.
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4 pancakes
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.