(Cold Veggie Noodles) tofu and chilled "noodles" of zucchini, yellow squash, carrots, cucumber, red/green cabbage, kale, and shaved red onion tossed with coconut peanut curry. Garnish of salad greens and crushed peanuts. Vegan and gluten free

SOUSs (large shrimp of unusual size) poached in lemongrass-ginger broth, chilled, then served with nam prikh ong sauce (chopped roasted tomatoes, sweet peppers, garlic, onion, cilantro, lemon juice, palm sugar, fish sauce, oyster sauce, and thai soy sauce) over shredded lettuce.

hand chopped pork shoulder charred over carbon steel, then tossed with lemongrass, lime, tamarind juice, cilantro, onion, green onion, toasted garlic oil, fish sauce, oyster sauce, and toasted rice powder. Serve over salad greens.

nuggets of shrimp and chicken (ground with cilantro, green onion, green bean, lime leaf, and red curry spices) tossed with a citrusy Thai "slaw" (mortar and pestled cucumber, carrot cabbage, raw green beans, garlic, tomatoes, Thai soy sauce, palm sugar, and cilantro) and daikon chojin (Guatemalan chopped radish salad). Served over salad greens.

chilled soup of tomato, cucumber, bell pepper, onion, olive oil, toasted garlic oil, red wine vinegar, vegetable broth, and brewad. Garnish of crispy white corn tortilla "noodles". Vegan

chicken salad mixed with green curry spices, Thai soy sauce, Duke's mayo, toasted garlic, oil, and green onion over salad greens. Side of garlicky white corn tortilla chips.