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Nath’s Inspired Khmer Cuisine

505 Cerrillos Rd Suite B101, Santa Fe, NM 87501

Dine-inTakeoutMonday: Closed

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Full Menu

4 sections, 20 items

Red Curry Chicken$23
Smoky and mildly spicy red coconut curry with sliced chick breast, zucchini, bell peppers, carrots, green beans, and onion. Served with cucumber relish and your choice of steamed jasmine rice-white or brown.
Green Curry$19
Spicy green coconut curry blended with roasted eggplant purée with pineapple chunks, kombucha squash, zucchini, bell pepper, green beans, bok choy, and sweet Thai basil. Served with your choice of steamed jasmine rice-white or brown.
Lobster Tom Yum (24 oz.)$40
7 oz. lobster tail in lemongrass broth with hints of galangal, kaffir lime leaves, tamarind, and mild red chile, with a touch of coconut milk. Accompanied by cauliflower, tomatoes, and king trumpet mushrooms. Seasoned with a dash of jalapeño-lime sauce. Garnished with fresh cilantro. Served with your choice of steamed jasmine rice-white or brown.
Lemongrass Turmeric Scottish Salmon$32
Organic salmon filet marinated in lemongrass paste, simmered in daikon-turmeric sauce, with nira flowers, fresh ginger slices, pineapple juice, and red bell pepper. Served with tea leaf salad and your choice of steamed jasmine rice-white or brown.
Beef Lok Lak$32
Grass-fed beef tenderloin stir-fried with pineapple, bell peppers, red onion, and nira flower, in a sweet tangy tomato sauce. Served with tea leaf salad and your choice of steamed jasmine rice - white or brown.
White or Brown Jasmine Rice$3.50
Spring Roll Dipping Sauce$0.75
Red Curry Chicken$23.00
Smoky and mildly spicy red coconut curry with sliced chicken breast, zucchini, bell peppers, carrots, green beans, and onion. Served with cucumber relish and your choice of steamed jasmine rice-white or brown.
Green Curry$19.00
Spicy green coconut curry blended with roasted eggplant purée with pineapple chunks, kombucha squash, zucchini, bell pepper, green beans, bok choy, and sweet Thai basil. Served with your choice of steamed jasmine rice-white or brown.
Lobster Tom Yum (24 oz.)$40.00
7 oz. lobster tail in lemongrass broth with hints of galangal, kaffir lime leaves, tamarind, and mild red chile, with a touch of coconut milk. Accompanied by cauliflower, tomatoes, and king trumpet mushrooms. Seasoned with a dash of jalapeño-lime sauce. Garnished with fresh cilantro. Served with your choice of steamed jasmine rice-white or brown.
Lemongrass Turmeric Scottish Salmon$32.00
Organic salmon filet marinated in lemongrass paste, simmered in daikon-turmeric sauce, with nira flowers, fresh ginger slices, pineapple juice, and red bell pepper. Served with tea leaf salad and your choice of steamed jasmine rice-white or brown.
Beef Lok Lak$32.00
Grass-fed beef tenderloin stir-fried with pineapple, bell peppers, red onion, and nira flower, in a sweet tangy tomato sauce. Served with tea leaf salad and your choice of steamed jasmine rice - white or brown.

STARTERS

4 items

Vegetarian Spring Rolls (2 QTY)$7
Finely sliced red cabbage, shredded carrots, romaine lettuce, rice noodles, and fresh mint leaves, rolled in translucent rice paper wrap. Served with light coconut vinegar dipping sauce, topped with ground peanuts or almonds.
Tom Yum (8 oz.)$9
Lemongrass broth with hints of galangal, kaffir lime leaves, tamarind, and mild red chile, with a touch of coconut milk. Accompanied by cauliflower, tomatoes, and king trumpet mushrooms. Seasoned with a dash of jalapeño-lime sauce. Garnished with fresh cilantro.
Tea Leaves Salad$15
Green tea leaves tossed with goji berries, pine nuts, mixed baby greens, romaine lettuce, grape tomatoes, and sunflower sprouts. Lightly drizzled with hemp and sesame seed oil. Served with lime wedges.
House Salad$10
Mixed baby greens, cucumber, cherry tomatoes, and sunflower sprouts, tossed with miso-ginger dressing

ENTRÉES

2 items

Pad Thai$15
Stir-fried thin rice noodles in tamarind-daikon sauce. Served with fresh nira, mung bean sprouts, finely sliced red cabbage, shredded carrots, ground peanuts or almond, and lime wedges.
Turmeric Noodles$16
Stir-fried sweet potato noodles in tumeric-ginger sauce with broccoli, bok choy, red bell peppers, carrots, and green onion. Garnished with sesame seeds.