POP-UP

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.

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.

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.

Stir-fried thin rice noodles in tamarind-daikon sauce. Served with fresh nira, mung bean sprouts, shredded red cabbage, shredded carrots, ground peanuts or almond, and lime wedges.

Stir-fried sweet potato noodles in turmeric-ginger sauce with broccoli, bok choy, red bell peppers, carrots, and green onion. Garnished with sesame seeds.

Smoky and mildly spicy red coconut curry with sliced organic chicken breast, zucchini, bell peppers, carrots, green beans, onion, and peas.

Spicy green coconut curry with pineapple chunks, kombucha squash, zucchini, bell pepper, green beans, bok choy, and sweet Thai basil.

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.

Wild 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.

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.