Menu — OAK Dinner
BEER NUTS (Mak Tua Din)
Red peanuts roasted with makrut lime leaves, chilies, garlic & salt.
FRIED PORK RIBLETS (Kratoog Moo Tod) Simple and tasty. Great with a cold beer or a few. A good side to go with green papaya salad.
BLISTERED GREEN BEANS Tender beans tossed in Prik Khing curry paste with smoked bacon.
FRIED CHICKEN (Gai Tod) Isaan style tossed in Naam Prik Pao charred chili jam.
GREEN PAPAYA SALAD
Thai Style (Som Tum Thai) Pounded with dried shrimp, palm sugar, fish sauce, chilies & lime, topped with crushed peanuts. Balanced & refreshing salad of sweet, tart & savory – all mildly spiced.
Lao Style (Tum Mak Houng) Pounded with salted black river crabs, Padaek (fermented fish), dried Thai chilies, tamarind, tomatoes & lime. This papaya salad is still balanced & refreshing, but it’s definitely funkier & spicier than the Thai-style.
SPICY & AROMATIC SALADS (laab & yum)
Tossed with shallots, mint, cilantro, green onions, and some with toasted rice powder & dried Thai chilies seasoned with fish sauce & lime.
Minced Chicken with lemongrass
Fried cauliflower with makrut lime leaves
Minced Pork with pork skin, fermented fish sauce
Bean thread noodles with pork and shrimp
CRISPY RICE BALL SALAD (Nam Khao Tod) A Lao classic: Jasmine rice seasoned with coconut meat & red curry paste; the rice is then formed into balls, fried, broken apart & tossed with peanuts, cilantro, dried Thai chilies, fish sauce & lime juice. Served with a bouquet of herbs & lettuce.
MUSSELS STEAMED IN COCONUT MILK (Dtom Kha Hoi Malang Pu) Taylor Shellfish Farms mussels in a flavorful coconut broth made with fresh galangal, makrut lime leaves, lemongrass & fish sauce spiked with Nam Prik Pao charred chili jam & garlic chives.
BRAISED PORK BELLY (Dtom Khem) Schmitz Ranch pork belly, tofu and a hard boiled egg braised in a rich broth made with caramel, star anise, garlic and ginger seasoned with “seasoning sauce” and fish sauce. Served with house-fermented mustard greens, Chinese celery & cilantro.
ISAAN BBQ CHICKEN (Gai Yang) Organic half-chicken is brined for 24 hours (the meat can look a little pink) & then rubbed with spices, lemongrass & turmeric. This dish is served with two sauces: Naam Jim Waan, a sweet chili garlic sauce, & Jaew Makham, tamarind dip. Quantities are limited.
BBQ PORK CHOP (Moo Ping) Schmitz Ranch natural pork shoulder chops marinated in whisky, white pepper, coriander root & garlic brushed with honey while grilling. Served with Naam Jaew chili dip.
SATAY BEEF SHORT RIBS (Satay Neur) All natural Angus beef marinated in coconut milk, turmeric, lemongrass & garlic. Grilled and served with a tangy cucumber relish & peanut sauce.
NOODLES & RICE PLATES
CHICKEN & RICE (Khao Mun Gai) Hainanese style chicken & rice made the Hawker Fare way. Poached chicken thigh served with a ginger & fermented bean sauce, with cucumbers & cilantro over rice cooked in chicken broth.
RED CURRY VERMICELLI NOODLES (Khao Poon) Rice vermicelli noodles in a minced chicken spicy coconut red curry broth with bamboo shoots topped with long beans, bean sprouts, shaved cabbage and herbs.
SPICY PORK NOODLES (Khao Soi Lao) Lao style. Flat rice wide noodles in a clear broth topped with ground pork stewed with dried chilies, tomatoes, and fermented yellow beans. Bean sprouts, lettuce and herbs to top it all off.
EGG DROP TAMARIND CURRY NOODLES (Mee Kati) Flat rice noodles in a rich egg drop curry broth seasoned with peanuts, fermented bean paste & tamarind, garnished with bean sprouts, green onions, cilantro & fried shallots.
STICKY RICE (Khao Niao) to eat with your hands
JASMINE RICE (Khao Jao)
CHICKEN FAT RICE (Khao Mun) chicken fat rice
FERMENTED MUSTARD GREENS
FRIED ORGANIC FREE RANGE EGG
We pride ourselves on cooking with sustainably raised & grown ingredients whenever possible. All of our curry pastes, chili dips and relishes are made from scratch. Our cooking is not amendable to certain modifications.