• Lunch
• Dinner
• Desserts
• Beverages
• Special Event Menus

Dinner

Dumplings

• Pan-fried pork and cabbage 5
• Chicken and cilantro in scallion broth 5
• Shiitake, carrot, and soy “chicken” 5
• Pork and shrimp siu mai 5

Salads and Starters

• Crispy scallion calamari with three sauces 9
• Sweet potato fritters with black vinegar sauce 6
• Fried beef shortrib and goat cheese “won tons” with sweet chili 7
• Arugula salad with pinenuts, golden raisins, ricotta salata and
  cumin-coriander dressing 9
• Cha Gio—Vietnamese pork and shrimp spring rolls w/ lettuce, herbs,
  and dipping sauce 9
• Steamed black mussels with sichuan bean sauce and scallions 9
• Vietnamese salad rolls 6

Soups

• War Won Ton—sausage, shrimp, chicken won tons, and shiitakes 10
• Spicy oyster mushroom curry with coconut milk, chili, lime, and cilantro 4/8

Noodles

• Stir-fried noodles with spicy yellow curry, coconut milk, carrots, lime, and cilantro 12
• Stir-fried rice noodles with NC shrimp, oyster mushrooms, and a sweet-spicy sauce 17
• Jujube “Bolognese”—rice noodles in a rich sauce of braised pork, hoisin, and ginger 15

Meats and Poultry

• Whole Cornish hen cooked under a brick with polenta and smoky plum-walnut pesto 17
• Lemongrass grilled hanger steak with cucumber salad and spicy peanut sauce 19
• Cane Creek spare ribs with Asian greens, 5-spice cornbread, and Chinese
  mustard glaze 19

Seafood

• Pan-fried crab and shrimp cake with sweet potato curry 19
• Pineapple-basil green curry of NC shrimp, mussels, calamari, and asian greens 18

Soy

• Kung Pao Soy “Chicken”—blackened peppers, garlic, scallion,
  soy sauce, and peanuts 13
• Yellow curry of soy chicken, butternut squash, mushrooms, potatoes, and spinach 13

Please inform your server of any allergies you may have.
18% gratuity added for parties of 8 or more.