Fresh oyster topped with a vibrant Thai seafood sauce. Finished with a drop of chili paste, crispy fried shallots and micro greens.

Hand-wrapped Chaplu leaf filled with aromatic herbs, toasted coconut, peanuts, and dried shrimp. Finished with our signature homemade tamarind sauce.

Golden-fried milk bread topped with seasoned minced shrimp, cilantro, and white pepper. Garnished with fresh peppers and cilantro. Served with a side of homemade Ajard dipping sauce.

Golden-fried wings seasoned with garlic and fish sauce. Finished with a zesty homemade Laab spice seasoning and a medley of crispy cilantro, fried aromatics, and toasted chilies.

Grilled pork jowl seasoned with cilantro and black pepper. Served with a vibrant Jaew dipping sauce.

Deep-fried tofu, sweet & sour tamarind sauce, peanut crunch, and chili powder.

Refreshing sweet pomelo tossed in a savory-tangy dressing. Mixed with toasted coconut, peanut, cashew nuts, dried shrimp, and aromatic lemongrass. Served with fresh betel leaves.

Grilled marinated outside skirt steak, mixed fresh vegetables, and cilantro, tossed in a house-made seasoning sauce.

Crispy tofu, mixed fresh vegetables. Light, fresh, and full of Thai flavor. Choice of dressing: Spicy Chili-Lime or Sweet Chili.

Authentic “ancient-style” minced pork salad, tossed in a rich Thai spice paste with roasted chili and fragrant herbs. Bold, earthy, and gently smoky with a deep, layered flavor.

Thin rice noodles stir-fried in a tangy tamarind sauce with egg, firm tofu, dried shrimp, bean sprouts, and chives. Served with crushed peanuts, chili powder, and lime.

A classic Thai dish. Fragrant jasmine rice wok-fried with premium jumbo lump crab meat, eggs, and scallions. Seasoned with a hint of white pepper and served with crisp cucumber and spicy seafood sauce.

The iconic Thai spicy and sour soup with prawns, young coconut, and mini king oyster mushrooms. Infused with fresh Thai aromatics and roasted chili jam, enriched with evaporated milk and served in a traditional Thai-style hot pot.

Thai coconut soup with prawns, lemongrass, galangal, lime leaves, and mushrooms, balancing creamy, tangy, and aromatic flavors. Served in a traditional Thai-style hot pot.

Fresh whole Barramundi prepared to your preference. A perfect dish for sharing.

Golden-fried traditional tofu sautéed with shiitake and black fungus mushrooms, served with Thai basil in a savory garlic-chili mushroom sauce.

Top sirloin simmered in a rich, homemade green curry paste and coconut milk. Topped with fragrant crispy-fried Thai basil and lime leaves.

Whole duck leg sous vide in homemade red curry with pineapple, lychee, Thai eggplant, and bell peppers. Finished with crispy Thai basil and lime leaves.

Velvety coconut curry with tofu, Thai eggplant and bell pepper. Topped with rich coconut cream, aromatic lime leaves, and basil.

Steamed Thai egg custard with pandan sticky rice.

Ask your server for today's flavors.

Fresh sweet mango served with warm, coconut-infused sticky rice topped with a savory-sweet salted coconut cream and sesame seeds.

Clarified jasmine Gin, Pear syrup, Maraschino, St-Germain, Giffard Lychee.

Apple–chrysanthemum, Woodford Rye Whiskey, Elderflower, Lemon juice, Orange bitters.

Apple juice, White peach, Roku Gin, Tonic, Lemon, Butterfly pea.

Jasmine cold brew, Egg white, Gray Whale Vodka, St-Germain, Lychee, Lemon.

Pomegranate, Rose syrup, Freeland Gin, Campari, Sweet vermouth, Orange bitters.

Tamarind, Libelula Tequila, Cointreau, Lime juice, Chili-salt rim.

Pomelo, Grapefruit, Tequila, Pisco, Lime, Soda.

Pineapple, Guava, Rum blend, Lime, Warm spices.

Lotus tea cold brew, Pear syrup, Lemon.

Apple–chrysanthemum, Elderflower, Lemon.

Apple juice, White Peach, Lemon, Tonic, Butterfly pea.

Jasmine cold brew, Lychee, Egg white.

Pomegranate, Rose syrup, Tonic, Butterfly pea.

Black Tea, Condensed milk, Evaporated milk.

Black Tea, Simple syrup, Lime juice.

Watermill Winery (WallaWalla, OR)

Soter Vineyards (Willamette Valley, OR)

Brooks (Willamette Valley, OR)

CHO (Willamette Valley, OR)