Brunch

DIANE’S HMONG SAUSAGE (gf)
sticky rice, house sauce
choice of sweet & sour or D’s Hot Sauce
*add over easy egg

THAI TEA FRENCH TOAST (vg)
croissant bread, vanilla whipped cream, fresh fruit

ASIAN CHICKEN NOODLE SOUP (gf)
house-made noodles, bamboo, soft boiled egg, fried shallots
*can be made vegetarian or vegan

CROISSANT TOAST (vg)
house-made whipped tofu, honey, seasonal jam

SAUSAGE, EGG & CHEESE CROISSANT
soft omelette egg, scallion cream cheese,
house-made breakfast patty
*can be vegetarian

SPAM AND NORI CROISSANT
sunny side egg, chili crisp aioli

VEGETABLE EGG ROLLS (3) (vg)
bean thread noodles, carrots,
sweet mustard greens, mushrooms

SWEET PORK BOWL
steamed rice, brown sugar marinated egg,
pickled mustard greens

MAKERS’ BOARD
daily selection of meats and cheeses from
Lowry Hill Provisions, Alemar Cheese,
and Baker’s Field Flour toast, accoutrements

BEEF SALAD
romaine, fresh herbs, lime vinaigrette, rice powder

PAPAYA NOODLE SALAD (gf)
carrots, long beans, tamarind vinaigrette,
dried shrimp, peanuts
*mild or spicy

PAN FRIED BEAN THREAD NOODLES (vg)
bamboo, carrots, napa cabage, mushrooms

CHICKEN CROISSANT SANDWICH
chicken thigh, pâté, pickled carrot,
cilantro, jalapeno, cucumber