cocktails bottled beer draft beer 6. saké coffee, tea

cocktails
draft beer
MaNGO DaIQUIRI 9.
bacardi mango rum and lime juice blended with mango
MaNNY’S PaLE aLE - Georgetown Brewery
OLD SEaTTLE LaGER - Maritime Pacific Brewery
ROTaTING IPa - Ask your server
SEaSONaL DRaFT - Ask your server
CRaCKED COCONUT MaRTINI 10.5
bacardi pineapple rum, muddled lime, coconut
GINGER MaRTINI 10.
vodka infused with fresh ginger
GREEN DRaGON 12.
grey goose citron, thai basil, lemon
SPICY PINEaPPLE MaRGaRITa 11.
cazadores reposado, thai chili, pineapple puree,
sweet and sour
MaNGO MOJITO 9.
bacardi mango rum, mint, lime, soda, mango
THE DaWSON 12.
a perfect manhattan made with old overholt rye
whiskey, 7 dashes of dry vemouth and 10 dashes of
sweet vermouth with a twist and a side of rocks
POMaTINI 12.
grey goose citron, fresh lime and pomegrante juice
6.
saké
JOTO SaKE 4oz 8.5
GEKKEIKaN
Junmai (warm) 4oz 7.50 8oz 15.
Nigori Junmai Roughly Filtered
300 ml. Bottle (chilled) 18.
MOMOKaWa
Diamond Junmai Ginjo 4 oz (chilled) 8.
asian Pear Junmai Ginjo 4 oz (chilled) 8.
Sugidama Junmai Ginjo 4oz. (chilled) 15.
MaSUMI Junmai “Mirror of Truth”
300 ml. Bottle (chilled) 24.
LYCHEE COOLER 9.
HORIN ULTRa PREMIUM Junmai Daiginjo
BITTERSWEET MaRTINI 12.
300 ml. Bottle (chilled) 40.
Slow fermentation at a low temperature gives this saké a
refreshing fruit like aroma and mild flavor.
vodka infused with lychee fruit, pomegranate,
house sweet and sour
starters
satay
SIM LETTUCE CUP 18.5 / 22.5
Morsels of grilled fish with roasted peanuts, Thai basil,
lime juice, chili, and tamarind on butter lettuce leaves.
Satay is an Indonesian word meaning skewered
and grilled. Our satays are grilled to order and
served with a rice cake and pickled cucumbers.
BUDDH ROLL 3 for 9.5
Traditional Southeast Asian vegetable spring roll in a
rice paper wrapper. Pineapple dipping sauce.
PESNT’S CHICKEN 4. / 2 for 7.
HNOI SPRING ROLLS 13.
Three crunchy spring rolls filled with crab, shrimp, pork
and vegetables. Lettuce, basil, cilantro, bean sprouts
and a sweet-hot dipping sauce provided for wrapping.
THI CHICKEN 4. / 2 for 7.
POTSTICKERS 4 for 9.5 / 6 for 13.5
Made in-house, our chicken potstickers are a perennial
favorite. Served with a black vinegar dipping sauce.
NM’S PRWNS 7. / 2 for 13.
TUNa BRUSCHETTa* 18.5 / 22.5
Sashimi grade ahi tuna, roasted dried chilies, sesame oil
and sesame seeds. House made pickled ginger.
SaLMON 7. / 2 for 13.
VIETNMESE CHICKEN WINGS 6 for 13.5
Deep fried wings tossed in sweet and tangy sauce.
soups & salads
SQUSH & SWEET POTTO 5.
Vietnamese vegetarian stew with bean curd sheets,
tapioca shreds and bean thread noodles.
finlandia grapefruit vodka, aperol, st. germain,
sweet and sour
coffee, tea & beverages
bottled beer
STRBUCKS COFFEE Regular or Decaf 3.
a spicy seafood bouillabaisse from Malaysia. Fresh fish,
sea scallops and local mussels with cucumber, bean
sprouts and rice noodles in coconut broth.
PYRaMID HEFEWEIZEN 5.5
TSING TaO small - 5.5 large - 9.
SINGHa 5.5 TIGER 5.5
aMSTEL LIGHT 5.5 HEINEKEN 5.5
BUDWEISER 4. BUD LIGHT 4.
GUINNESS STOUT 6.
STELLa aRTOIS 6.
KaLIBER NON-aLCOHOLIC BEER
POT OF TE
GREEN PPY SLD 11.
Brewed by Guinness 5.
3.
JSMINE · KEEMUN · CHINESE OOLONG
SENCH FUKUJYU · ORNGE GINGER MINT
ICED TE
3.
CLSSIC BLEND · SPICEBERRY
BOYLN BOTTLE WORKS 4.5
LKS 8. / 15.
Shredded green papaya and carrot, aromatic
Southeast asian herbs, fried shallot and peanuts, in a
lemon-fish sauce dressing. chicken 13. / prawns 15.
CHICKEN CHIEU 13.
Thinly sliced cabbage, shredded chicken, red onion,
carrot, peanuts and aromatic herbs are tossed with a
slightly spicy Vietnamese dressing.
Dark meat chicken marinated in coconut curry.
Served with Thai peanut sauce.
Minced with a green curry paste, fresh coconut,
lime leaf and fried shallot. Served with green curry
sauce for dipping.
Grilled and served with our chef ’s exceptional
Cambodian dipping sauce.
With an orange teriyaki dipping sauce.
YOUNG MOUNTIN LMB* 8. / 2 for 15.
Lamb marinated in Indonesian soy sauce and black
pepper. Served with a traditional peanut sauce.
VIETNMESE HWKER BEEF 6. / 2 for 11.
Flank steak marinated in yellow curry with lemongrass,
ground peanut and lime leaf. accompanied by a
peanut sauce with coriander and hoisin.
BNGKOK BOR 6.5 / 2 for 12.
Kurobuta pork grilled and served with
golden raisin plum sauce.
KOM POT SHORT RIBS 8.5 / 2 for 16.
Cambodian style grilled crosscut beef short ribs.
Soy sauce, turmeric, galangal and honey.
MRKET VEGETBLE 5.
Daily selection of grilled fresh vegetables basted with
orange teriyaki sauce.
LEMONGRSS TOFU 3. / 2 for 5.
Locally made with hints of chili. Roasted shallot
dipping sauce.
Black Cherry, Birch Beer, Ginger ale, Creme Soda
CQU PNN Spring Water 1 L 7.
SN PELLEGRINO Sparkling Water 4. / 7.
FRESH SQUEEZED JUICES
Orange or Grapefruit 4.
* Consuming raw or undercooked meat, seafood & egg may
increase your risk of food borne illness.
Please notify your server of any allergy or dietary concerns.
VEGN
GLUTEN FREE
Please ask to see our complete vegetarian/vegan menu.
main dishes
FROM THE LIVE TNK
ll main dishes are served family style and accompanied by jasmine white or whole grain brown rice.
THI SPICY CLMS 15. / 19.5
WILD GINGER FRGRNT DUCK 16.5 / 28.
LOCLLY GROWN MEDITERRNEN MUSSELS 13.5 / 17.
cambodian - turmeric, lime leaf, galangal, lemongrass, Thai chilies and coconut milk.
rayong - spicy Thai coconut curry sauce with galangal and pineapple.
Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed buns,
Sichuan peppercorn salt and sweet plum sauce. Extra buns .50 each.
NM’S LMB CHOPS* 9. each
Fresh local Manila clams wok fried in a spicy roasted chili paste with tomato, red pepper, palm sugar & basil.
Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and
crushed peanuts.
BLCK PEPPER SCLLOPS 20. / 30.
SEVEN FLVOR BEEF 15. / 20.
WOK FRIED BRBEQUE PRWNS 17.5 / 27.5
Prawns in a mildly spicy asian barbeque sauce of shallots, garlic, scallions, dried chilies, hoisin and peanuts.
a Wild Ginger favorite from Vietnam: flank steak fragrant with the seven flavors of lemongrass, peanuts,
chilies, hoisin, basil, garlic and ginger.
THI CHILI BEEF 14.5 / 19.
Slices of flank steak wok-fried with onion, ginger, Thai chili paste and house-made oyster sauce.
PNNG BEEF CURRY 14. / 18.5
Slices of flank steak in coconut milk spiced with cardamom, coriander, galangal, Thai basil and peanuts.
SWEET ND SOUR PORK 18.
Kurobuta pork, pineapple, tomato, onion, bell pepper and a touch of chili.
GREEN CURRY CHICKEN 13.5 / 17.5
a classic Thai curry rich in green chili and galangal. Finished with a touch of coconut milk.
KUNG PO CHICKEN 13.5 / 17.5
Wok-fried white meat chicken with peanuts, red and green bell pepper, onion, chili and soy sauce.
a Hong Kong specialty. Hand selected scallops are quickly seared and coated with soy sauce and black pepper.
PRINCESS PRWNS 18.5 / 28.5
Large prawns lightly battered and wok fried in sweet and sour sauce with peanuts and chili.
HNOI TUN* 25. / 33.
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, and served with almonds,
dill and scallion oil.
SEBSS (certified sustainable) 27. / 34.
with green mango marinated in Cambodian yellow curry. Pan-fried and served on green mango salad.
with peanuts and fresh herbs pan-fried and topped with aromatic Southeast asian herbs and crushed peanuts.
MONGOLIN NOODLES 14.5
House-made egg noodles wok-fried in a spicy Mongolian chili sauce with julienne vegetables and crushed peanuts.
Topped with cucumber.
Lightly breaded and wok-fried in a sweet and sour sauce with chili.
PD THI 13.5
a classic Thai noodle dish with fried tofu, peanuts and chives. chicken 15. / prawns 17.5
RM SETU 14.
House made barbeque pork, prawns, scallops, shiitake mushrooms, snow peas, egg and oyster sauce.
MNDRIN CHICKEN 14.5 / 18.5
Named for the ancient land bridge that connects India and Sri Lanka; this red curry evokes the flavor of those
countries. Eggplant, lemongrass tofu, sweet potato, daikon, red onion and curry leaf.
sides
BBY BOK CHOY 7. / 10.
WILD GINGER FRIED RICE 18.5
THI PSSION TOFU 11. / 14.
Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.
* Consuming raw or undercooked meat, seafood & egg may increase your risk of food borne illness.
Please notify your server of any allergy or dietary concerns.
SICHUN GREEN BENS 8. / 11.
VEGN
MUSHROOMS WITH PE PODS 12.5 / 15.5
Please ask to see our complete vegetarian/vegan menu.
GLUTEN FREE