Some of Our Favorites —
Tea Leaf Salad
A mix of Burmese tea leaves, fried garlic, yellow beans, peanuts, sesame seeds, lettuce, tomato, jalapeno peppers and dried shrimp. (Vegetarian option available)
Multi-layer bread served with Coconut Chicken.
(Vegetarian Curry add $2; Lamb Curry add $3)
Burmese Pad Thai
Rice noodles mixed with tofu, fresh red bell peppers, onions, pea leaves, cabbage, peanuts, and scrambled egg.
(Add $2 for Chicken; $3 for Shrimp)
Rangoon Lemongrass Pork
Wok tossed with chili, garlic, soy sauce, fish sauce, green beans, red bell pepper and lemongrass; finished with fresh basil.
Salmon Lemongrass Fusion
Grilled salmon served with sautéed veggies in a spicy lemongrass sauce.
Pea Leaf Tofu
Fried tofu topped with stir-fried pea leaves, bell peppers and mushrooms in a black bean sauce.
Lettuce wrap with radish, carrots and water chestnuts with choice of chicken or shrimp; all tossed in special house sauce.
Pureed Catfish Chiwder
Thin rice noodles in a rich soup made from catfish, ginger, lemongrass, onion, garlic and fried rice powder. Served with hard-boiled egg, fried yellow peas and cilantro.
Chicken and Shrimp Biryani
Braised chicken drumstick and fresh shrimp baked in a clay pot with Biryani rice, spices, raisins and nuts.
Basil Chili Beef
Strips of beef tossed with dried chili flakes, fresh chili and onions; finished with basil.
Marinated lamb stir fried with paprika, masala, tamarind, green chilies, mint leaves, tomatoes, onions and cilantro.