Wild Ginger McKenzie

Ginger infused vodka, Lillet blanc

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

House infused spicy tequila, grapefruit, lime, agave syrup, lime salt rim

Deep eddy ruby red vodka, aperol, st germain, bitters

Don q cristal rum, lime, pineapple, coconut

Grapefruit vodka, lemon, lime, club soda

Stoli citros vodka, thai basil, lemon

Gin, fresh squeezed lemonade, creme de violette

House infused lychee vodka, pomegranate juice, soda

Barrel aged whiskey with amaro, spiced brandy, benedictine and chartreuse

Curry leaf infused whiskey, aperol, sweet vermouth, peychaud's bitters

Gin, lemon, yuzu sake, soda

Ginger vodka, yuzu sake, lime, ginger beer

Housemade topped with whipped cream

With pandan coconut cream

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

gekkeikan ginjo sake, cointreau, cranberry, lime

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

glass vodka, muddled thai basil and cucumber, splash of lemonade

house infused spicy rum, lime, mango

lychee infused vodka, lime, ginger beer, simple syrup

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

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

Daily 3pm - 6pm

Daily 3pm - 6pm

Daily 3pm - 6pm

Daily 3pm - 6pm

Daily 3pm - 6pm

Daily 3pm - 6pm

4 pcs.

5 pcs.

Cruzan coconut rum, pineapple juice, lime juice, coconut milk

Cruzan white rum, lime juice, lychee puree, soda

Gruet brut rose sparkling wine, pueblo viejo tequila, luxardo, lemon, simple syrup, peychaud's bitters

Stoli raspberry vodka, lime, reed's extra ginger brew

Cruzan white rum, lime juice, mango puree

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

Twice cooked fresh duck spiced with Sichuan Peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

Beef flank is slow cooked in a soy and ginger sauce until tender.

Wok-fried white meat chicken with peanuts, red and green bell peppers, onions, chilies and soy sauce.

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

A classic from the Golden Triangle. Pork shoulder and belly are slow cooked in a aromatic sauce with hints of mace, cinnamon, cardamom and pickled garlic.

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

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

Wok fried chicken breast, diced green beans, carrots, egg, scallion.

A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

lemongrass or classic

fresh turmeric, ginger water, mint, lime

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

n/a blue curacao, pineapple juice, lemon, honey, club soda

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

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

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

Forest Grove Oregon, served chilled as 4oz pours

served chilled as 4oz pours

6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

6 skewers marinated in turmeric and spices, then grilled and served with a pineapple peanut sauce.

6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

4 skewers of fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

4 skewers of fresh local shiitake mushrooms marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.

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

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

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

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

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

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

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

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

The key ingredient in this Vietnamese dish is galangal, the close cousin of ginger. Seabass is marinated, wok-fried, and served over rice noodles with five fresh herbs.

Sauteed with ginger & garlic.

Sauteed with ginger & garlic.

Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.

Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.

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

A vibrant, light and refreshing Sri Lankan-inspired side dish made with finely shredded kale, fresh coconut, and crunchy carrots. Tossed with fresh lime juice and hint of red Thai chili.

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

Add to salads

One of the unique culinary soup wonders of the world; a rich coconut curry chicken soup with fresh egg 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.

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

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

Wok fried chicken wings tossed in a sweet and tangy Vietnamese sauce.

Crispy golden scallops coated with breadcrumbs, deep-fried to perfection. Served with a creamy house-made dipping sauce infused with roasted curry leaves, cracked black pepper, mayo, and side of green cabbage and red radish.

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

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

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

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

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

An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.

An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.

A crispy, spicy, sweet and tangy Indochinese dish featuring fried cauliflower tossed in chili sauce.

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

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

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

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