Snacks

• Optional Wine Pairing: J2009 Leon Beyer Pinot Blanc, Alsace, FR
• Miang som-O
  Pomelo, smoked opah, shallot, chili, lime, ginger in roasted coconut sauce, betel leaf

• Kanomkrok
  Crispy rice cup, scallop, coconut cream with galangal

• Mataba Puu
  Dungeness crab Thai-Muslim style pancake, cucumber relish

Soup

• Optional Wine Pairing: 2011 Selbach-Oster Riesling Kabinett, Mosel, GER
• Soup hang wuar
  Oxtail soup, purple potato, heirloom tomatoes, onion, shallot, celery, wagyu beef

Salad

• Optional Wine Pairing: Moncontour Cremant de Loire Brut Rosé, NV, FR
• Yum ped yang mamuang
  Peking duck, ripe mango, spring broccoli, easter radish, mint, heirloom tomato, Thai basil, fava leaf

• Yum plaa tod kamin rom kwan
  Smoked halibut, asparagus, betel leaves, star fruit, verpa morel, blood orange, kaffir lime leaf

Main Course

• Optional Wine Pairing: 2013 A. Diehl Gewurztraminer Kabinett, Pfalz, GER
• Og gai ob chan aoi
  Roasted chicken breast, Gai yang hah daw style, green chili dipping

• Gang gae
  Curry of lamb, morel, potato, onion, shallot, sunchoke chips

• Nahm prik hed
  Chili relish of oyster mushroom, fresh greens

• Khao mok
  Thai-Muslim curry rice

Dessert

• Ice cream
  Duck egg coconut ice cream, rhubarb, sweet potato, coconut, corn, peanut, strawberry

• Kanom Tua Islam
  Mung bean dumpling, coconut cream