THE INTRO

FILIPINO CHICKEN AND SHRIMP LUMPIA 8 THE CURRIES

LYCHEE, HARICOT VERT, CHINESE HONEY MUSTARD
CRISPY MAINE LOBSTER-MANGO ROLLS 10 EMERALD JUMBO PRAWN CURRY 24
THAI CHILI MANGO SAUCE SWEET COCONUT RICE

SHRIMP & BEEF VIETNAMESE SPRING ROLL 10 CHICKEN VINDALOO 19

APPLE POTATO CURRY
BLACK VINEGAR SYRUP, SPICY NUOC CHAM
PANANG BEEF CURRY 23
SPICED RIBS 11
THAI RED CURRY, COCONUT MILK, PEANUTS
FIVE-SPICE SALT
PAPER WRAPPED SEARED AHI TUNA 12
SWEET SOY, WASABI SAUCE
FOREST & FARM
JONAH CRAB CAKE 13
WAI CHEE’S PEKING DUCK 24
SWEET CORN-LEEK HASH, SMOKED CHILI MAYONNAISE
ORANGE GINGER CRANBERRY SAUCE
FIERY CHICKEN WINGS 8
KNEW CLASSIC KUNG PAO CHICKEN 19
SPICEY SWEET AND SOUR SAUCE
PEANUTS, SCALLIONS, PEASHOOTS
JICAMA, GREEN PAPAYA AND BEET SALAD
THAI CENTER CUT PORK CHOP 24
STEAMED DUMPLINGS 12
FIVE-SPICE BRAISED PORK SPRING ROLL
FOIE-GRAS AND PORK DUMPLING, HOISEN-COGNAC SAUCE
BLACK VINEGAR DEMIGLASE
BLACK TIE SESAME SHRIMP 4 PC 10
SHOGUN HANGER STEAK 19
PASSION FRUIT CHILI SAUCE 8 PC 17
WASABI BUTTER
OCTOPUS & AVOCADO KIMCHI SALAD 10
TEMPURA SWEET POTATO FRIES
KAFFIR LIME LEAF VINAIGRETTE
TERIYAKI RIBEYE 31
FIELDS & CAULDRONS WASABI MASHED POTATOES, TERIYAKI SESAME SAUCE

DTOM KHAA GAI “MEE GHA TI” 19

COCONUT BROTH, CHICKEN, GALANGAL, STRAW MUSHROOM STIR FRY CHICKEN, CHILI, RICE NOODLE,
BOWL 5 SERVES 3-4 8 MADRAS CURRY COCONUT SAUCE
TODAY’S MOST HONORABLE SOUP
BOWL 5 SERVES 3-4 8 RIVERS, LAKES & OCEANS
CRUNCHY CALAMARI-TANGERINE SALAD 10 CRISP SHANGHAI STYLE WHOLECATFISH A.Q.
CRISP NOODLES, MACADAMIA NUTS, HONEY MUSTARD VINAIGRETTE HANGZHOU RED VINEGAR SWEET AND SOUR SAUCE
CHICKEN SATAY AND PEANUT NOODLE SALAD 10 MISO GLAZED SALMON 22
SPICY SKEWERED CHICKEN, PEANUT NOODLE SALAD
PAN SEARED ATLANTIC SALMON, UDON, YUZU SOY VINAIGRETTE
PAN SEARED DIVER SCALLOPS 23
COMMUNAL ADDITIONS PORCINI MUSHROOM POLENTA, JAKARTA-COCONUT SAUCE
WRINKLED GREEN BEANS 8
ROASTED GARLIC & SOY CARAMEL
SHRIMP NINETY-NINE 19
STIR FRY ASPARAGUS & SHIITAKE MUSHROOMS 9 ORANGE, CRANBERRY SWEET CHILI SAUCE

OYSTER SAUCE SWEET RICE CAKES

BOK KUM PAP 10 TRADITIONAL PHAD THAI 19
BROWN BASMATI RICE, JULIEENED EGG CREPE PORK, SHRIMP, SWEET-SOUR TAMARIND SAUCE
ADD CHICKEN $3, ADD BEEF $5 YOSENABE FISHERMAN’S STEW 20
CRISPY CRUSHED POTATOES 7 MANILLA CLAMS, MUSSELS, PRAWNS, SEA SCALLOPS, BAMBOO
FRESH HERBS, CHILI OIL JAPANESE EGGPLANT, MISO-LOBSTER CHILI BROTH
STIR FRY EDAMAME 10
PEARL ONION, CASHEW, ROASTED GARLIC, SWEET SOY
DENOTES SPICY

DENOTES INTENSE SWEATING

ASK ABOUT OUR CHEF TASTINGS FOR PRIVATE BANQUETS & EVENTS CALL
VISIT OUR SISTER RESTAURANTS GIOCO,
312-226-8388
MARCHE AND OPERA.