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Lunch. Fresh.

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V signifies dish can be made vegan/vegetarian upon request      G signifies dish can be made gluten free upon request

 Please alert your server of any allergies, diets, or dislikes prior to ordering. We are happy to help!

Beverages
To Share

To Share

Malai Favorites Sampler  16

a tasting of the 4 most common “to-share” items, intended for 2 people

Vietnamese Meatballs, Imperial Rolls, Chicken Satay, Ahi Tuna Spring Roll

Seared Ahi Tuna Spring Rolls  13  V G

3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro 

wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce 

​

Shrimp Spring Rolls  11 V G

3 fresh rice paper salad rolls with lemongrass broth-poached shrimp, rice noodles, mint and cilantro 

wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

 

Grilled Chicken Satay  8  G

3 marinated sliced chicken breast skewers, grilled over open flame 

marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish

 

Thai Tacos with Pork  10

3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts

with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro (substitute shrimp +2)

​

Edamame  7   V G

steamed and tossed in a spicy seasoning blend

served with blistered red jalapeno

​

Ahi Tuna Tartare  16   G

freshly diced sushi grade ahi tuna served thai “laab style” with sliced avocado and wonton chips

tuna tossed with rice powder, kaffir lime, chilis, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime

 

Crab Dip  15   G

jumbo lump crab sautéed with fresh coconut milk and served with shrimp chips

dip has egg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder    

Lemongrass Mussels  15   G 

Prince Edward Island mussels steamed in a thai coconut broth with grilled banh mi bread 

broth has white wine, butter, sliced red jalapenos, tomatoes, lemongrass, garlic, thai chili, thai basil

 

Vietnamese “Meatballs”(Xiu Mai)  10  G 

4 “bun cha style” pork patties, char-grilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam 

meatballs have minced pork, shallots, scallions, black pepper, curry powder, Red Boat, and honey

 

Fried Imperial Rolls  8

4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs 

mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce

 

Thai Chicken Wings  12

4 jumbo whole wings, fried then wok seared in our lemongrass-chili glaze

glaze has Red Boat, rice vinegar, garlic, and sesame seeds

 

Shishito Peppers  9  V G

japanese medium-spiced peppers that are lightly tempura battered and fried

sprinkled with lemon zest and himalayan pink salt. served with sweet chili dipping sauce

 

Spicy Crispy Beef Samosas  12

4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried

beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce

 

Spicy Crispy Vegetable Samosas  12  

4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried

potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce

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Beverages

HOT

COLD

Peach Ginger Detox Green Iced Tea - 3.50

China Black Iced Tea - 3.50

Thai Iced Tea - 4.50

Topo Chico - 4

Iced Vietnamese Coffee - 5

Iced Coconut Vietnamese Coffee - 5

House Pressed Sugar Cane Juice with Ginger & Lime - 6

Malai Brewed Coffee - 4

Lemon Verbena Pu’erh, Malai Blend Hot Tea - 6

La Crème Hot Tea Selection - 6

earl grey, peach ginger detox green tea, jasmine green, chamomile herbal, peppermint herbal, Malai blend

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Cocktails 

Malaysian Martini   14  G

Plantation rum, Goslings dark rum, Aperol, pineapple, passion fruit, lime, mint

​

Mekong Mule  13  G

Hangar 1 vodka, ginger beer, cucumber, mint, lime, thai basil

​

Lemongrass Fizz  13

Hangar 1 Buddha's Hand Citron vodka, St. Germaine, lemongrass syrup, sparkling wine

​

Hanoi Highball  14

Fords gin, mint, ginger, lime,

Topo Chico, sea salt

​

Bourbon Smash  14

Tin Cup, apricot liqueur, ripe mango, lemon, mint

​

Saigon Spritz  13  G

Tito’s vodka, Aperol, muddled orange,

mint, lime, pineapple juice, soda

​

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Thai Shandy  13

Fords gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thai-P-A

​

Jalapeño Basil Margarita  14

jalapeño-infused Malai’s Maestro Dobel tequila, lime, agave, tamarind, basil,

hawaiian black lava salt rim

​

Singapore Sling for Two - 26

designed for sharing, this recipe originated at the Long Bar in Singapore’s Raffles Hotel. 

Fords gin, cherry heering, Triplum, Benedictine, Angostura, pineapple, lemon, lime

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We have our own nano-brewery in Southlake led by our head brewer, Justin Meyers, that complements our cooking style and cuisine. We are constantly inspired by the ingredients used in the kitchen and often incorporate them into our craft brews. All beers we serve are brewed in house and are exclusive to Malai

House-Brewed Beer

Try a House Brew Flight - 9 

three 5oz tasting pours of any of our beers on tap. this is a great way to try more of our uniquely delicious brews.

​

Bia Hoi - abv 4% - 6

light and refreshing Vietnamese rice lager traditionally brewed at warmer temperatures to create an authentic and delicious beer. the name and style are inspired by a beer famously available on the streets of Hanoi.

pairs well with thai chicken wings or whole branzino

 

Samui Pils - abv 5% - 7

a classic clean and round pilsner style lager seasoned with Czech Saaz hops for a delicate earthy spice finish. Justin is a pilsner pro and may substitute light lager styles seasonally.

pairs well with Spicy Crispy Samosas and Stir-Fried Glass Noodles

​

Peach Tea Wheat - abv 4.5% - 7

pale Belgian wheat beer brewed with our peach ginger detox tea. notes of fresh peach, witbier spice, and candied ginger.

pairs well with Green Papaya Salad or Ruby Trout

 

Jungle IPA - abv 8.0% - 8 

hazy New England style IPA brewed with pale malt, oats, and wheat. generously dry hopped with Galaxy, Mosaic, and Citra hops to create a juicy and tropical aroma. the hop varieties may vary seasonally.

pairs well with Shishito Peppers and Jumbo Scallops

​

Thai PA - abv 7.0% - 8

our west coast style IPA is brewed with lemongrass, ginger, galangal, turmeric, kaffir lime, and coriander. Hopped with five different American varieties to compliment the citrus and spice of the Thai ingredients.

pairs well with Lemongrass Mussels or Green Curry

​

Thai-1-On - 8

a rotating seasonal offering that changes often. this is where Justin’s artistic side shines. These beers will be experimental, utilizing a wide variety of ingredients and brewing techniques. Please see your server for more details.

​

Canned By Hand in Small Batches

Dobblebock- abv 7.5% - 8

classic southern German strong bock beer. full bodied with an amber color and rich in bready caramel notes. clean finish with notes of stone fruit and fresh baked cookies.

​

3C Porter - abv 8% - 8

classic English porter brewed with copious amounts of dark-roasted chocolate malt and  finished with Thai chili peppers and roasted coconut. a truly sweet and savory experience.

pairs well with Thai Tacos or Massaman Lamb 

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Take Home:

  • Growler Bottle - 10

  • 32oz Growler Fill - 12

  • 64oz Growler Fill - 22

  • 16oz Can (availability varies) – 8

Wine

V   = denotes wine available by the glass

     WHITE

     Champagne: Nicolas Feuillatte, Brut, FR - 67

V   Brut: Aimery, Languedoc, FR - 12/46

     Brut Rosé: Eugene Carrel, Savoy, FR - 50

V   Vinho Verde: Aveleda, Portugal - 10/38

V   Pinot Grigio: Terra Alpina, Dolomites, IT - 12/46

     Pinot Grigio: Pighin, Collio, Italy - 53

     Rosé: The Seeker, France - 12/46

     Rosé: Domaine Bruno Clair, Marsannay, FR - 51

     Rosé: Chateau Pradeaux, FR - 59

     Grüner Veltliner: Laurenz, Austria - 43

     White Blend: Domaine Guillaman, FR - 37

V   Sauvignon Blanc: The Loop, NZ - 13/50

     Sauvignon Blanc: Craggy Range, NZ  - 56

     Sauvignon Blanc: Sancerre, “Small Lot”, FR  - 63

V   Riesling Kabinett: Karl Joseph, Germany - 11/42

     Gewürztraminer: Gundlach Bundschu, CA - 41

     Gewürztraminer: Domaine Weinbach, FR - 65

     Viognier: McPherson Cellars, Texas - 39

 V  Chardonnay: Comtesse Marion, FR - 13/50

 V  Chardonnay: The Critic, Napa Valley, CA  - 15/58

     Chardonnay: Cuvaison, Napa Valley - 67

     Chardonnay: Bouchard Pere & Fils, FR - 92

     Chardonnay: Trefethen, CA - 375ml - 44

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     RED

V   Pinot Noir: Sadler’s Well, Santa Barbara, CA  - 15/58

     Pinot Noir: Flowers, Sonoma Coast - 76

     Pinot Noir: Cloudline, Willamette Valley, OR  - 64

     Pinot Noir: Brewer-Clifton, CA - 68

     Pinot Noir: Louis Latour, Burgundy, FR - 107

V  Tempranillo: Vina Eguia, Rioja, Spain - 11/42

     Red Blend: Pasqua, Veneto, Italy - 54

     Red Blend: Lavau, “Chateauneuf-du-Pape”, Rhône, FR  - 91

      Red Blend: Urgency, Lake County, CA - 49

     Merlot Blend: Chateau Armens, Bordeaux - 89

     Merlot: Duckhorn, Napa Valley, CA - 81

V   Malbec: Finca El Origen, Argentina - 12/46

     Malbec: Durigutti, Mendoza, Argentina - 66

V   Syrah: Andrew Murray, Santa Ynez, CA - 12/46

     Syrah: Halter Ranch, Paso Robles, CA - 68

       Zinfandel: Ghost Block, Oakville, CA - 78

     Red Blend: Gaja Promis, Tuscany, Italy - 83

V   Cabernet: RouteStock, Napa Valley, CA  - 16/63

     Cabernet: Silver Oak, Alexander Valley, CA - 104

     Cabernet: Faust, Napa Valley - 81

     Cabernet: Gamble Family Vineyards, CA - 76

     Cabernet: Honig, Napa Valley, CA - 375ml - 40

        

Sake: Junmai Daiginjo, Chobei 300ml - 34

Sake: Nigori Junmai, Joto 300ml - 29

Specialties

Specialties

Banh Mi Vietnamese Sandwich  12  V  

vietnamese baguette, layered with your choice of meat, pickled carrots & daikon, cucumbers, sriracha aioli, and cilantro

choice of protein: sliced chicken, pulled pork, sliced ham, seared shrimp, fried tofu, or grilled pork meatballs

choice of side: cucumber salad, wok seared vegetables, imperial rolls, simply fried rice, or seasoned shrimp chips

(add egg or pate +2)  

 

Vietnamese Barbeque Pork Ribs  22

grilled half rack, with ginger soy glaze served over green curry rice noodles 

topped with green papaya slaw and toasted sesames

 

Massaman Curry Lamb Shank  22

slow braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. served with jasmine rice and a soft boiled egg  

also has thai eggplant, potato, carrots, onion, ginger, and thai basil

 

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North Atlantic Arctic Char  24 G

pan-roasted 7-oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze 

served with brown rice

(can substitute simply fried rice +2)

​

Peanut-Encrusted Ruby Trout  24  G

10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce

served with green curry rice and citrus street salad

 

Seared Jumbo Georges Bank Sea Scallops   26   G

3 hand-harvested day boat scallops served over our signature pad thai

pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce

 

Chilean Sea Bass  28  G

7oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles

served with cherry tomatoes, minced herbs, and lime juice

 

Red Curry Icelandic Cod  23   G

oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice 

vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil

 

Whole Fried Branzino  29

12-16oz whole fish with head & tail on, crispy fried and glazed with tamarind-soy moon sauce

served with jasmine rice and cucumber salad

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Today’s Seasonal Feature MKT

selection and preparation changes often. ask your server for details

Wok-Fired

Noodle Entrees

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add shrimp, chicken, beef, or pulled pork to any entrée for $3 each

Shrimp Pad Thai  15  V G

a thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts 

also has carrots, green onions, and bean sprouts

 

Chicken Pad Thai  15  V G

a thai classic – wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts 

also has carrots, green onions, and bean sprouts

 

Stir-fried Glass Noodles (Pad Woo Sen)  14  V G

cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce

also has egg, carrots, green onions, cilantro, bell peppers and Red Boat

(can substitute shrimp, chicken, or tofu N/C)

Sweet and Sour Crispy Noodles (Mee Krob)  16  G

wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu

tossed with tomatoes, cucumbers, tofu, cilantro and dried chilies with tamarind soy over chopped lettuce

 

Drunken Noodles (Pad Kee Mow)  16  V G

house-made wide rice noodles in a spicy soy, with beef tenderloin and thai basil

tossed with tomatoes, onion, bell peppers, thai chilies.  served over chopped lettuce

(can substitute shrimp, chicken, or tofu N/C)

 

Chicken and Broccoli Noodles (Pad See Ew)  16  V G

house-made wide rice noodles rice noodles in a sweet soy, with chicken, farm fresh egg, and broccoli

tossed with tomatoes, onion, garlic, and bean sprouts. served over chopped lettuce

 Wok-Fired

Rice Entrees

add shrimp, chicken, beef, or pulled pork to any entree for $3 each

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Spicy Basil Chicken (Pad Horapha)  14  V G

stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice

comes with tomatoes, thai basil, and onions.  can substitute brown rice or fried rice (+2)

 

Pineapple Fried Rice  13  V G

seasoned fried rice with pineapple, peanuts and cilantro 

cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce (add chicken, shrimp, beef +3)

 

Basil Vegetable Fried Rice  13  V G

classic fried rice loaded with vegetables, thai basil and soy

cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms  (add chicken, shrimp, beef +3)

​

Lemongrass Chicken (Ga Xao Sa)  14  G

stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts

cooked with carrots, green onions, and cilantro  (can substitute simply fried rice +2)

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Lemongrass Beef (Bo Xao Sa)  16  G

stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts

cooked with carrots, green onions, and cilantro (can substitute simply fried rice +2)

 

Bangkok Street Rice (Pad Grapao)  15  G

seasoned minced pork with thai basil, served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg

cooked with carrots, tomatoes, onion, cilantro and thai chilies

Wok Fired Rice
Wok Fired Noodle
Curries

Curries

Jungle Curry Hot Pot with Shrimp  17   G

soup-like red curry made without coconut milk, served in an iron pot with shrimp, 

rice noodles, and siamese watercress 

made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers

 

Yellow Curry Bowl with Chicken

(Gang Garee)  16  V G

scratch made yellow curry with chicken, pineapple, potatoes and cherry tomatoes with brown rice on the side  

comes with bell peppers, carrots, onion, and thai basil 

(can substitute shrimp, beef, or tofu N/C)

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Iron Pot Green Curry Chicken  16  V G

scratch made green curry stew with chicken, thai eggplant, crispy carrots, and choice of jasmine rice, brown rice, or rice noodles on side  

also has bell peppers, carrots, onion, and thai basil  

(can substitute shrimp, beef, or tofu N/C)

 

Panang Curry Bowl with Beef Tenderloin  18  V G

chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad

also has bell peppers, apple eggplant, onions, and potatoes

(can substitute chicken, shrimp, or tofu (n/c)

 

Chiang Mai Noodles with Shrimp (Kao Soi)  17

ginger-coriander based light coconut curry sautéed with shrimp, served over fresh egg noodles, topped with crispy egg noodles  

comes with bok choy, broccoli, green onion, cilantro and chili oil 

(can substitute chicken, beef, or tofu N/C)

 

Vegetarian Curry Pot with Tofu  16  V G

local tofu cooked in your choice of 100% vegetarian red, green or yellow curry sauce, served with the same accompaniments as the non-vegetarian alternative listed above. choice of jasmine rice, brown rice, or rice noodles on the side

(Can substitute extra vegetables instead of tofu by request)

Lunch Specials

Lunch Specials

(available 11-3p) 

Monday: Saigon Fried Chicken and Rice  12   

crispy fried chicken Leg topped with nuoc mam and dried garlic. accompanied with citrus soy dip, cucumber salad and vietnamese dirty rice

Cucumber salad contains, tomato, carrot, and daikon with sesame-vinegarette dressing  (add a fried egg +2)

 

Tuesday: Fried Rice Over Easy  12   V G

classic fried rice loaded with vegetables, chicken, and finished with an over-easy farm fresh egg

also has green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, shiitake mushrooms, and soy

 

Wednesday: Tiger Noodles  12

wok-seared vermicelli noodles with beef tenderloin in turmeric-ginger sauce

contains carrots, green onion, bean sprouts, thai chilies, Red Boat, and sesame oil

 

Thursday: Laksa Lemak   12

rich coconut prawn curry with egg noodles, shrimp, chicken and a boiled egg

contains peanuts, pineapple, cucumber, bean sprouts, scallions, and local tofu

 

Friday: Mekong Noodles   12   V G

wok-seared glass noodles with shrimp, broccoli, and egg 

contains carrots, green onion, bean sprouts, thai chilies, Red Boat, and soy

Soups

Small Soups

Thai Coconut Soup  9   G  

rich coconut milk broth with chicken, beech mushrooms, bell peppers, and cherry tomatoes

broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro

 

Thai Lemongrass Soup with Shrimp  9  G

hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms

also has bell pepper, green onions, and mint. served with jasmine rice

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Sweet and Sour Vegetable Soup  9  

hearty tomato and pineapple broth, filled with crushed peanuts, fresh local tofu, spinach and rice noodles

also has beech mushrooms, tomato, pineapple, green onions, and soy

Entree Soups

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Thai Coconut Soup  14  G

rich coconut milk broth with chicken, beech mushrooms, bell peppers and cherry tomatoes

broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro

 

Thai Lemongrass Soup with Shrimp  14  G

hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms

also has bell pepper, green onions, and mint. served with jasmine rice

 

Sweet and Sour Vegetable Soup  14  

hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach and rice noodles

also has beech mushrooms, tomato, pineapple, green onions, and soy

 

Vietnamese Noodle Soup with Beef   sm 11 / lg 14   G

savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, house-made rice noodles, topped with bean sprouts and green onions 

served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

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Vietnamese Noodle Soup with Chicken  sm 11 / lg 14   G

savory soup with a light chicken broth, pulled chicken breast, house-made rice noodles, topped with bean sprouts and green onions

served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

Salads

Small Salads

Green Papaya Salad  12  V G

traditional “slaw-like” salad made from  muddled green papaya, chilies, herbs, peanuts, and candied bacon

muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a Red Boat tamarind vinaigrette. add shrimp, chicken, beef, or pulled pork for $3 each

*cannot be made without dressing

 

Cucumber Salad  7  V G

simple green side-salad with cucumber ribbons and julienned ginger

also has white pepper, shallots, cilantro, bell peppers, vinegar-lime dressing

Burmese Green Tea Salad  10  V G

flavorful salad with lots of texture from  5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing 

salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat. add shrimp, chicken, beef, or pulled pork for $3 each

 

Ahi Tuna Tartare  16   G

freshly diced sushi grade ahi tuna served thai “laab style” with sliced avocado and wonton chips

tuna tossed with rice powder, kaffir lime, chilis, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime

Entree Salads

Shrimp and Avocado Salad  15  V G

green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing

has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper

 

Vermicelli Salad with Lemongrass Chicken  14  G

chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll

veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots.  drizzled with nuoc mam dressing

 

Vermicelli Salad with Pork Meatballs  14  G

chilled rice noodle salad loaded with veggies and topped with 3 grilled pork meatballs, crushed peanuts, and a crispy imperial roll

veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato and shallots. drizzled with nuoc mam dressing

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Vermicelli Salad with Tofu  14  V G

chilled rice noodle salad loaded with veggies and topped with crispy fried local tofu and crushed peanuts 

veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato and shallots. drizzled with nuoc mam dressing. can be made with a vegetarian dressing upon request.

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Sides
Desserts

Sides

Crispy Roti  4  

flaky-buttery flat bread, great for dipping

made with flour, coconut oil, and butter

 

Seasoned Shrimp Chips  3 

puffed chips made from ground 

shrimp and tapioca flour

seasoned with chili, garlic, coriander, and salt

 

Wok Seared Vegetables  6  V G

vegetable medley lightly seared in garlic soy

vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers

 

Siamese Watercress 6 V G

sautéed with bean sprouts, garlic, and peanuts

seasoned with Red Boat

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Green Valley Tofu  2   V G

added to any entrée

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Sliced Avocado  2   V G

added to any entrée

Sauteed Snow Peas  6 V

tossed with carrots, bean sprouts, sweet

onion, lemongrass soy and sesame seeds

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Cucumber Salad  7  V G

green side-salad with cucumber ribbons, mixed greens, and ginger

tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime

 

Simply Fried Rice  5  V G

side portion of basic fried rice with egg, carrots, green onion and light soy

no modifications please

 

Fried Egg “Over Easy”  2   G

added to any entrée

 

Extra Side Of Rice  2  V G

extra side portion of jasmine rice, 

brown rice, rice noodles, or sticky rice 

(1 sticky rice is included with your meal)

Desserts

Coconut Cream Pie   9   G

scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. served over tamarind-caramel and topped with house-made coconut gelato and sliced mango

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Banana Pot de Crème   8   G

white chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt

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Mango Sticky Rice Smash   9   G

diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan-infused coconut cream

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Peanut-Chili-Chocolate Roti   8

crispy roti pastry, filled with a dark chocolate-peanut ganache and fried. served with hibiscus dipping sauce and house-made coconut gelato

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Coconut Gelato   7  G

our signature coconut gelato topped with coconut jellies, toasted coconut and mint.

gelato made with coconut milk, condensed milk, cream, palm sugar, and egg

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Brunch

Saturday & Sunday Brunch 

Served 11-3 in addition to our regular lunch menu

Brunch

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Banh Mi French Toast 15

light and airy french toast made with banh mi bread and topped with flambéed bananas and coconut syrup

served with breakfast potatoes and seasonal fruit

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Thai Eggs Benedict 17

scratch coconut biscuits piled high with shrimp, spinach, thai basil, poached eggs, and thai chili hollandaise

served with cheesy rice grits and seasonal fruit

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Thai Chicken and Waffle 16 

crisp coconut-pandan waffle, stacked with lemongrass marinated and breaded chicken strips, tamarind caramel syrup and sliced red chili

chicken is glazed with condensed and coconut milk, served with fresh fruit (add a fried egg +2)

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Hoi an Hash 14 

whipped egg, savory pork sausage, diced noodles served frittata-style with sour soy 

also has green onions and a green papaya slaw, served on a bed of rice

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Fried Rice “Over Easy” 15  V G

classic fried rice loaded with vegetables and chicken, topped with an over-easy farm fresh egg

also has green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, shiitake mushrooms, and soy

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Congee with Chicken and Egg 14  G

the most common breakfast item in the world, this slow-cooked rice porridge is finished with pulled chicken, soft poached egg and sliced crispy bread 

topped with slivered ginger, green onions, cilantro, and sesame oil 

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Vietnamese Soup sm 11 / lg 14  G

a traditional Hanoi Style breakfast designed to cleanse and rejuvenate. this savory soup has a rich chicken or beef broth, house-made rice noodles, topped with bean sprouts and green onions 

served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

(add a soft poached egg for richness +2)

 

Ham and Egg Banh Mi 13

vietnamese baguette, layered with a farm fresh egg, sliced ham, pickled carrots & daikon, cucumbers, sriracha aioli, and cilantro

choice of side: cucumber 

Juice  5

orange, pineapple, 

grapefruit, or cranberry

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Vietnamese Iced Coffee 5

cold brewed, choice of coconut or condensed milk

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Thai Iced Tea 4.50

Spicy Bloody Mary 8

Nue vodka, tomato juice, tamarind, thai chili, kaffir lime, ginger, lemongrass

 

Mimosa 7

Galeron Brut & real oj

 

Mimosa Carafe 28

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House Pressed Sugar Cane Juice with Ginger and Lime - 6

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Happy Hour

3-6pm Monday-Friday & All Day Sunday (excluding holidays)

Signature Cocktails - $4 off

House Brewed Beer - $5

Wine - $8

white: Aveleda Vinho Verde, Portugal

red: Vina Eguia Tempranillo, Spain

Bites - $7 or any 2 for $12 

Cucumber Salad

Grilled Satay

Fried Imperial Rolls

Spicy Edamame

Vietnamese Meatballs

Happy Hour

V signifies dish can be made vegan/vegetarian upon request      G signifies dish can be made gluten free upon request

 Please alert your server of any allergies, diets, or dislikes prior to ordering. We are happy to help!
 

Consuming raw or undercooked proteins may increase your risk of foodborne illness. 

20% gratuity will be included for parties of 6 or more 

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