Wild Ginger McKenzie

Columbia Valley - Washington 11. / 14. / 46.

Marlborough, New Zealand 12. / 15. / 48.

Montalcino - Italy 10. / 13. / 40.

Macon-Villages - France 12. / 15. / 48.

Santa Maria Valley - California 14. / 18. / 56.

Rioja - Spain 12. / 16. / 48.

Veneto, Italy 10. / 40.

Champagne - France 15. / 18. / 60.

Albuquerque, New Mexico 14. / 50.

Willamette Valley - Oregon 16. / 21. / 64.

Paso Robles - California 11. / 14. / 44.

Rhone Valley - France 17. / 21. / 66.

Columbia Valley - Washington 14. / 18. / 56.

bourbon, letterpress arancello roso, tuaca, green chartreuse, orange bitters

thai chili-infused tequila, ancho reyes ancho liqueur, grapefruit juice, butterfly pea blossom

house infused rum, lime, mango

house infused rum, pineapple juice, lime juice, coco lopez

don q white rum, muddled thai basil and cucumber, splash of lemonade

house made walnut liqueur, bourbon, cointreau, lemon, simple syrup

suntory toki whiskey, ogm tea, muddled fresh ginger, lime, house made lemongrass syrup

house orange peel infused bourbon, amaro montenegro, angostura & orange bitters

gin, muddled fresh ginger, lime, simple syrup, soda

lychee infused vodka, lime, ginger beer, simple syrup

camomile infused suntory toki whiskey, lemon, honey

stoli razberi, st germaine, thai basil, lemon, lime, simple syrup

don q white rum, coco lopez, pineapple juice, lime

gin, aperol, amaro montenegro, lemon twist

jasmine & green tea infusion, lemon, rose water, lavender simple syrup

getaway gin, lychee, cointreau, cranberry, lime

lemongrass, or classic

(ishikawa daiginjo 20. (gls) / (720 ml btl)

forest grove oregon 10. (gls) / (720 ml btl)

(300ml btl)

(300ml btl)

(300ml btl)

housemade mousse with whipped cream

with pandan coconut cream

Twice cooked fresh duck spiced with Sichuan peppercorn and five spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

Scallops are quickly seared and coated with soy sauce and black pepper.

Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

Marinated in lemongrass, shallots, garlic and ginger. Served with a peanut dipping sauce.

Marinated in lemongrass, shallots, garlic and spices, then grilled and served with a pineapple peanut sauce.

Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds. Served with sesame crackers.

Fried spring rolls filled with vegetables and mushrooms. Served with lettuce, thai basil and bean sprouts provided for wrapping. Served with a sweet-hot dipping sauce.

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

One of the unique cuisine soup wonders of the world; a rich coconut curry broth filled with fresh noodles, topped with crunchy fried noodles, lime juice and soy sauce.

Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

Fresh papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienned vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.

Wide rice noodles are wok-fried with prawns, squid, mussels, and fish sauce with hints of basil and chili.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles. Vegetarian version also available for 21.

A classic from the Golden Triangle. Twice cooked fresh duck spiced with Sichuan peppercorn and five spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.

Beef short ribs are cooked in a soy and ginger sauce until tender.

A classic from the Golden Triangle. Pork shoulder and belly are slow roasted in an aromatic broth with peanuts, buds of anise, cinnamon, cardamom and pickled garlic.

Marinated in seared in Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.

Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, served with almonds and dill.

Wok-fried prawns with shallot, rau ram leaf, lemongrass, tamarind and house-made chili sambal.

Tender chicken cooked in a creamy heirloom tomato sauce with exotic indian spices.

A classic Thai green curry with galangal and kaffir lime peel. Finished with coconut milk.

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

A classic from the Golden Triangle. This Vietnamese dish is galangal, the close cousin of ginger. Sea bass is marinated, wok-fried, and served over rice noodles with fresh herbs.

Scallops are quickly seared and coated with soy sauce and black pepper.

This unique Chinese style dish features succulent prawns that are flash-fried with garlic and chili.

When we say assam we mean irresistibly sour. Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

Diced green beans, carrots, egg, scallions, ginger and topped with a fried egg.

A classic Cambodian dish with aromatic herbs, peanuts, spicy black beans, red and green bell pepper and onion.

Indonesian vegetable curry with tofu puffs, eggplant, peppers, green beans, cabbage and okra, served with pandan turmeric rice cake.

A classic with the flavors of coriander, fennel and turmeric. Topped with fried curry leaves and dried chilies.

Chickpeas and cauliflower in house made curry powder. Served with jasmine rice cooked in a classic masala of masala, ginger, garlic and tomato.

Indonesian vegetable curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage and okra, served with pandan turmeric rice cake.