The Elephant Walk

Cambodian spring rolls filled with ground pork, peanuts, beanthread noodles, carrots, and onions. Served with fresh greens and herbs for wrapping and tuk trey on the side of dipping. (available Vegan)

Ground pork simmered in coconut milk with sliced garlic, crushed peanuts, and chili pods. Served with crispy jasmine rice. Available gluten free (gluten free crispy rice for dipping)

Warm cr?pes filled with duck, braised in soy-ginger and tamarind, with wild mushroom and scallion; garnished with shallot confit.

Prince Edward Island mussels saut?ed with garlic, Asian basil, red bell pepper, jalape?o, and scallion.

Crispy Cambodian spring rolls filled with ground pork, peanuts, carrots, onion and beanthread. Served with fresh greens and herbs for wrapping and tuk trey on the side for dipping (Vegan with shiitake mushroom).

Ground pork simmered in coconut milk with garlic, peanuts and chili pods; served with crispy jasmine rice for dipping.

Freshly squeezed orange and lime juices with diced avocado, plum tomato, button mushrooms, onion, garlic, and a hint of extra virgin olive oil.

A tangy soup with all-natural shrimp, tomatoes and lime juice; garnished with fried garlic and ?French? mint.

Hearty Cambodian rice soup; with chicken breast, fried garlic, bean sprouts, scallion, cilantro and a lime wedge.

The traditional Khmer noodle soup ? prepared with rice noodles, sliced pork tenderloin, minced pork, bean sprouts and fried garlic; garnished with cilantro and scallions.

Cambodian chicken soup with chicken breast, lemongrass, lime juice, basil and scallion.

Freshly squeezed orange and lime juices with diced avocado, plum tomato, button mushrooms, onion, garlic, and a hint of extra virgin olive oil.

A tangy soup with tiger shrimp and plum tomatoes garnished with fried garlic and "French" mint. Available gluten-free.

Hearty Cambodian rice soup with chicken breast, fried garlic, bean sprouts, cilantro, scallion, and lime wedge.

The traditional Khmer noodle soup with sliced and ground pork, bean sprouts and fried garlic; garnished with cilantro, scallions, and salted cabbage.

Cambodian chicken soup with chicken breast, lime juice, lemon grass; garnished with Asian basil and scallion. Available gluten free.

Thinly sliced English cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, Asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.

Baby green mix with sliced plum tomatoes, dressed with house vinaigrette. Available gluten-free (substitute balsamic vinaigrette).

Chilled rice noodles topped with lemongrass chicken, fresh cucumber, bean sprouts, lettuce, mint, basil, and crushed peanuts; served with sliced spring rolls and dressed with tuk trey.

Shredded cabbage, carrots and chicken with red bell pepper, onion, peanuts, mint and Asian basil; dressed with tuk trey. Available prepared vegan.

A timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot, and "French" mint; tossed in a dressing of galangal, garlic, shallot, fish sauce, rice vinegar, and peanuts; With baby greens. Available gluten-free.

Baby greens mixed with sliced plum tomatoes dressed with our house vinaigrette. Available gluten-free (substituted with regular balsamic vinaigrette).

Chilled rice noodles topped with lemongrass chicken, fresh cucumber, bean sprouts, lettuce, mint, basil, and crushed peanuts; served with sliced spring rolls and dressed with tuk trey.

A timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot, and french mint; tossed in a dressing of galangel, garlic, shallot, fish sauce, rice vinegar, and peanuts; with baby greens.

Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette.

Thinly sliced English cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, Asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.

Shredded cabbage, carrots and chicken, red bell pepper, onion, roasted crushed peanuts, mint and Asian basil; dressed with tuk trey.

Cubed beef tenderloin sauteed in lightly caramelized black pepper, garlic and mushroom soy, on a bed of shredded lettuce with a lime dipping sauce.

Grilled, sliced Angus sirloin flank steak with a red wine beef jus, french fries, and dressed baby greens.

Braised spicy lamb curry with zucchini, Asian eggplant, cauliflower, carrot, Yukon Gold potato and onion.

Sliced chicken breast sauteed with lemongrass, onion, red bell pepper, and crushed peanuts. Available vegan-style (with organic tofu) upon request.

Rice noodles sauteed with shredded chicken breast, thinly sliced tofu, crushed chilies, garlic, salted soy beans, pickled shallot, Chinese chive, bean sprouts and red bell pepper; topped with shredded omelet. Available vegan-style upon request.

Rare, pan-seared tuna loin encrusted with bread crumbs, sliced over spiced red and green chili cream sauces, with crisped pear and scallion raviolis.

Crispy Southeast Asian catfish filet served with a tangy broth of fresh plum tomato, garlic, shallot, rice vingar and fish sauce. Garnished with fried shallot and cilantro.

A grilled 8 oz. de-boned trout marinated in lime juice, garlic, and jalapeno; served with papaya salad and a lime-chili tuk trey; garnished with fried leeks.

Braised boneless short ribs, jasmine rice with scallion oil; garnished with fresh red radish, cucumber and scallion.

Curry with natural shrimp, asparagus, baby bok choy, snow peas, eggplant, red pepper and summer squash. Available vegan-style (with organic tofu) upon request.

Crispy wontons layered with warm Bartlett pear scallion, topped with natural shrimp flambeed with white wine, leeks, garlic.

Sliced chicken breast in a broth of lemongrass, galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby bok choy, snow peas, Asian eggplant and spinach

Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella amd eggplant with green ginger curry.

Braised boneless short ribs, jasmine rice with scallion oil; garnished with fresh red radish, cucumber and scallion.

Coleman all natural pork slow-cooked in a tangy broth with lemongrass, tamrind, galangal, garlic, shallot, prahok, fish sauce, curry leaves, and Asian squash; served with wild lime rice.

Seared long Island duck breast with a sauce of orange, honey and cointreau over braised kale, sauteed Yukon gold new potatoes.

Sliced chicken breast sauteed in a lemongrass sauce with onion, red bell pepper, scallion; sprinkled with freshly roasted, crushed peanuts. Available vegan-style (with tofu) upon request.

Rice noodles sauteed in a sauce of shredded chicken breast, tofu, garlic, salted soy beans, pickled shallot, Chinese chive, bean sprouts, and red bell pepper; topped with shredded omelet.

Hearty gratin of quinoa pearls, cauliflower, eggplant, zucchini, onion, tomato and Gruy?re cheese.

Roasted bone-in chicken breast with a creamy lemon-rosemary sauce, roasted sweet potatoes and sauteed spinach.

A Cambodian signature dish. A spicy, custard-like preparation of fresh crab, bay scallops, grouper and shrimp with coconut milk and complex Khmer seasonings. Steamed in a banana leaf cup and garnished with cilantro and red bell pepper. Available gluten-fr

Rare, pan-seared tuna loin encrusted with bread crumbs, sliced over spiced red and green chili cream sauces with crisped pear and scallion raviolis. Available Gluten Free.

Crispy Southeast Asian catfish filet served with a tangy broth of fresh plum tomato, garlic, shallot, rice vingar and fish sauce. Garnished with fried shallot and cilantro.

Grilled 8 oz. deboned trout marinated in lime juice, garlic, and jalapeno. Served with green papaya salad and a chili and lime tuk trey. Garnished with fried leeks.

Natural shrimp sauteed in a lightly sweet Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise, and lemon grass; with button mushrooms, onion, and scallions.

Crispy wontons layered with warm Bartlett pear and scallion, topped with natural shrimp flambeed with white wine, leeks, and garlic.

Curry with natural shrimp, asparagus, baby bokchoy, eggplant, snow peas, red bell pepper and yellow squash

Panseared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.

Cambodian spring rolls filled with shiitake mushrooms, carrot, onion, bean sprouts, peanut and beanthread; served with fresh greens and herbs and vegetarian tuk trey.

Julienned English cucumber, buckwheat soba noodles, red bell pepper, Asian basil, baby greens, mint, onion, crushed peanuts, dressed with vegetarian tuk trey.

Shredded cabbage and carrots with red bell pepper, onion, peanuts, mint, Asian basil and vegetarian tuk trey.

Baby green mix with plum tomatoes and vinaigrette.

Chilled rice noodles topped with sliced tofu, freshcucumber, bean sprouts, lettuce, mint, basil, and crushed peanuts; served with sliced spring rolls and dressed with tuk trey.

A vegetable curry sautee with eggplant, asparagus, baby bok choy, red bell pepper, snow peas, and yellow squash.

Rice noodles sauteed in a sauce sliced tofu, garlic, salted soy, pickled shallot, Chinese chives, bean sprouts, and red bell pepper; garnished with a lime wedge.

Organic tofu, flash-fried and sauteed in lemongrass sauce with onion, peas, red bell pepper, scallion, and peanuts.

Organic tofu sauteed in a lightly sweet Cambodian satay sauce; with button mushroom, onion and scallion.

Hearty gratin of quinoa "risotto" , cauliflower, eggplant, zucchini, onion, tomato and Gruyere cheese.

Pan-seared organic tofu with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.

Ground pork simmered in coconut milk with sliced garlic, crushed peanuts and chili pods; served with gluten-free crispy rice for dipping.

Cambodian chicken soup with chicken breast, lime juice and lemongrass; garnished with scallion and Asian basil.

A tangy soup with special chicken stock, natural shrimp, tomatoes and lime juice; garnished with fried garlic and "French" mint.

Prince Edward Island mussels saut?ed with garlic, Asian basil,red bell pepper, jalape?o, and scallion.

Baby greens dressed with balsamic vinaigrette and sliced plum tomatoes.

A timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot and "French" mint; dressed with galangal tuk trey with peanuts.

Shredded cabbage, carrots and chicken, red bell pepper, onion, roasted crushed peanuts, mint and Asian basil; dressed with tuk trey.

Thinly sliced English cucumber, cold buckwheat soba noodles, chicken breast, red bell peppe, Asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.

Ground pork simmered in coconut milk with garlic, peanuts and chili pods; served with gluten-free crispy jasmine rice for dipping.

Baby green mix with sliced plum tomatoes, dressed with balsamic vinaigrette.

A tangy soup with all natural shrimp, plum tomato and lime juice; garnished with "French" mint. (Without fried garlic)

Cambodian chicken soup with chicken breast, lemongrass, lime juice, basil and scallion.

Shredded cabbage, carrots and chicken with red bell pepper, onion, peanuts, mint and Asian basil; dressed with tuk trey.

(Without soba noodles). Thinly sliced English cucumber, chicken breast, red bell pepper, Asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey.

A timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot, and "French" mint; tossed in a dressing of galangal, garlic, shallot, fish sauce, rice vinegar and peanuts with baby greens.

Cubed tenderloin eef sauteed in a lightly caramelized sauce of black pepper and garlicl served over shredded lettuce with a lime sauce on the side for dipping (without mushroom soy sauce).

Grilled 8oz deboned trout marinated in lime juice, garlic and jalapeno; served with Cambodian pickles and lime tuk trey.

Curry with natural shrimp, asparagus, baby bok choy, snow peas, eggplant, red bell pepper, and summer squash.

A Cambodian signature dish-a spicy, steamed, custard-like-preparation of fresh crab, shellfish and Asian grouper with coconut milk and complex Khmer seasonings; garnished with cilantro and red bell pepper.

Grilled 8 oz deboned trout marinated in lime juice, garlic and jalapeno served with Cambodian pickles and chili lime tuk trey.

Curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and summer squash.

Cubed beef tenderloin lightly caramelized in black pepper, garlic, and sugar and served over lettuce with a lime dipping sauce.

Hearty gratin of quinoa "risotto," cauliflower, eggplant, zucchini, onion, tomato and Gruyere cheese.

Rare, pan-seared tuna loin and sliced over spiced red and green chili cream sauces with steamed vegetable.

Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry.

Refreshingly tart and sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple crushed in dark rum, sugar and lemon juice

Raspberry sorbet, vanilla and ginger ice cream.

A rich creamy white and semi-sweet chocolate truffle cake with raspberry sauce and whipped cream.

A p?te bris?e tartlet filled with semi-sweet chocolate and smooth caramel, served with cr?me anglaise and vanilla ice cream.

A duo of silky dark and fluffy white chocolate mousse topped with a ganache rosette .

Three traditional Cambodian desserts: Sangkhia ?Cambodian coconut milk custard, T?peh ? sweet fermented black rice with fresh coconut, coconut cream and rum-soaked pineapple, and Pot K?tis ? sweet corn with tapioca and coconut milk.

One wire stand, one full size aluminum pan and two burners

One plate and a utensils kit.

Sliced chicken breast in a broth of lemongrass, galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby bok choy, snow peas, Asian eggplant and spinach.