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505 Cerrillos Road, Santa Fe, NM 87501Chef Nath carries on the spirit of Khmer cuisine by delivering the best-quality ingredients, carefully balanced, but draws from her Thai, Vietnamese and Chinese heritage to create dishes all her own.
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.
vegetarian.
$8.00
Lemongrass Turmeric Scottish Salmon
Organic salmon filet marinated in lemongrass paste, simmered in daikon- turmeric sauce, with nira flowers, fresh ginger slices, pineapple juice, and red bell pepper.
gluten-free , organic.
$33.00
Red Curry Chicken
Smoky and mildly spicy red coconut curry with sliced chicken breast, zucchini, bell peppers, carrots, green beans, and onion.
gluten-free.
$24.00
Tom Yum (16 Oz)
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 jalapeno-lime sauce. Garnished with fresh cilantro.
$11.00
White Jasmine Rice
Steamed Organic White Jasmine Rice. [GF] [VG] [OG]
$4.50
Tea Leaves Salad
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.
vegetarian.
$18.00
Beef Lok Lak
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. [GF] [OG]
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.
vegetarian.
$8.00
Tea Leaves Salad
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.
vegetarian.
$18.00
Tom Yum (16 Oz)
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 jalapeno-lime sauce. Garnished with fresh cilantro.
Organic salmon filet marinated in lemongrass paste, simmered in daikon- turmeric sauce, with nira flowers, fresh ginger slices, pineapple juice, and red bell pepper.
gluten-free , organic.
$33.00
Beef Lok Lak
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. [GF] [OG]
Entrees
