top of page

“Thai Me Up”

Chef's Tasting Menu - September 2015

$58 per person + $30 optional wine or cocktail pairings

Available during dinner only with advance reservation. Limited Reservations Available.

The entire table must order the Chef's Tasting Menu





































Chicken Caviar
Soft Poached Egg, Sliced Radish, Micro-Orchids, Caviar

Honeysuckle Hibiscus Shooter



Miang Lao
Minced Pork and Peanuts and Wrapped in Pickled Mustard Greens.

Served with Rice Crackers and Hydroponic Lettuce

Chateau Routas Rose, 2013

Provence, FR



Seared Sea Bass
Scratch Red Curry Gravy with Tamarind and Coconut Cream,
Morning Glory, Fresno Chilies, Crispy Cashew Rice
Bodegas Filon Garnacha, 2013
Aragon, Spain



5-Spice Pork Belly
12 Hour Braised Kurobuta Pork Belly, Annatto, Palm Caramel Boiled Egg,

Shiitake Mushrooms, Local Tofu, Crispy Potato Straw

Bleasdale “Bremerview” Shiraz, 2010
Langhorne Creek, Australia



Steamed Pandan Custard Cup
Layered Custard with Sweet Pandan and Salted Cream,
Red Plum Sorbet, Parilla Mint
Kessler 'R' Riesling Kabinett, 2013
Rheingau, Germany





bottom of page