1. Lab Ped Yang - $15
Roasted Duck marinated in Lao spices. Sliced
thin and tossed with herbs and crushed rice
powder. Served over lettuce.
2. Juin Noak - $13
Deep fried quail marinated in lemon grass and
house sauce. Served with sweet and sour sauce
or Lao chili sauce.
3. Gai Yang - $12
Cornish game hen marinated in coconut milk
and curry spices. Baked until tender and then
grilled to perfection and served with sweet and
4. Nhem Mou - $12
Mixture of rice, coconut meat, and eggs deep
fried. Tossed with roasted peanuts, pork
salami, and spices. Served with herbs and
5. Goi Goong - $12
Savory prawns tossed with galangal, kaffir
leaves, lemon grass, green beans, sprouts, and
toasted rice in our tangy house dressing. Served
on a bed of lettuce.
6. Toam Kaim Moo - $11
Tender pork stewed in sweet soy sauce with
hard boiled eggs, carrots, garlic, and galangal.
7. Soop Khai - $11
Shredded steamed chicken breast tossed with
fresh herbs and bean sprouts. Served over
8. Lab Sean Sai Kuingnai - $11
Charbroiled beef tossed with a mixture of tripe.
Seasoned with herbs and spices. Served with
9. Lab Gai Sai Keungnai - $11
Charbroiled chicken tossed with a mixture of
gizzards and hearts. Seasoned with galangal,
kaffir leaves, and toasted rice. Served with
10. Lab Mou Sai Keungnai - $11
Charbroiled pork tossed with a mixture of
liver, tripe, and pork rinds. Seasoned with
galangal, kaffir leaves, and toasted rice. Served
11. Tam Mak Houng Sai Badaik - $8
Fresh papaya mixed with chili pepper, garlic,
cherry tomatoes, shrimp paste, and lime juice.
Served with cabbage on the side.