Citrus marinated pickled shrimp, firecracker saltines, lemon pepper aioli

Crispy tempura fried enoki mushrooms, dusted with Szechuan salt and served with a herby chimichurri for dipping goodness (vg) (gf)

Tossed in vegan miso butter, fresh mint and topped with fried garlic and shallots (vg) (gf)

Slow cooked and flash fried pork ribs tossed in sticky Vietnamese inspired nuoc cham sauce with fried garlic and fresh herbs (gf)

Pepper marinated skirt steak seared and sliced thin. Topped with Szechuan pepper gravy, herby salad and a side of coconut rice (gf)

Chicken thighs slow simmered in soy and ginger, crispy fried and tossed with cucumbers, onions, fresh herbs and a jalapeño amazu vinegar sauce (gf)

Yukon gold potatoes fried into mochi fritters and topped with seasoned yogurt, tamarind chutney, crispy sev and fresh herbs (v)(gf)

Ramp and spinach cream sauce with fettuccine noodles and topped with crawfish in a cajun lemon butter

ramp and spinach cream sauce with fettuccine noodles (made with coconut milk) (vg)

Classic Italian dessert soaked in espresso liqour with a viet coffee twist