Keo Menu

Coconut milk, lemongrass, tomato, galangal, and mushroom.

Thinly sliced steak and Vietnamese noodles in rich beef broth. Bean sprout, basil, cilantro, and lime garnish.

Mild lemongrass herb broth, with celery, mushroom, and lime.

Shrimp, fish, mussels, tomato, and mushroom in spicy citrus broth.

Poached chicken breast with cabbage, carrot, mint, cilantro, and sweet chili-lime dressing. Topped with roasted peanuts.

Green papaya, shrimp, carrot, peanuts, cilantro, carrot, and spicy lime dressing.

Served over mixed greens with carrot, jicama, orange, honey glazed almonds, and crispy wonton strips. Ginger dressing.

Protein and crispy spring roll, served on a bed of rice vermicelli, lettuce, cucumbers, and carrot. Served with house dressing.

Crispy cod with Asian slaw. Served in corn tortillas.

Coconut chicken with peanut sauce.

Shrimp, Vietnamese rice vermicelli, carrot, basil, and cucumber.

Red curry, coconut milk, Thai basil, lime, and white wine. Served with grilled baguette.

Sesame, onion, and soy. Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Crispy wonton with seared tuna, bell peppers, onion sriracha aioli, and hoisin.

Taro root and carrot served with Thai sweet chili sauce.

Scallion, bamboo shoot, carrot, and garlic.

Ground waygu beef with yellow curry, peas, and onion.

Shrimp and chicken with glass noodle, onion, and cilantro. Served crispy with bib lettuce, and house dressing.

Cauliflower and green beans with sweet chili sauce.

Ground chicken, fresh basil, garlic, onion, bell pepper, and chili.

Orange soy glaze served with steamed vegetables.

Soy, garlic, and ginger marinade. Grilled and served with cucumber kimchi, and rice.

Turmeric seasoned crepe filled with ground beef or chicken. Served with cucumber, and lettuce salad.

Red grilled chicken with red curry broth, baby bok choy, onion, and soft boiled egg.

Chicken and lemongrass. Served with taro fries.

One-third lb akaushi beef with lettuce, tomato, house made pickles and gochugang mayo. Served with taro fries.

Grilled tiger prawns with udon noodles, shitake mushroom, bok choy, and onion.

Lemongrass, galangal, green, and red bell pepper, onion, chili, and turmeric.

Bamboo shoots, long beans, baby corn, coconut milk, bell pepper, and eggplant.

Bamboo shoots, long beans, baby corn, coconut milk, bell pepper, and eggplant.

Coconut milk, potato, long bean, pea, onion, and yogurt.

Bean sprout, pea, carrot, broccoli, and onion. Topped with fried egg, and crispy shallots.

Baby corn, onion, and bell peppers.

Ramen noodle, spicy Thai seasoning, bean sprout, scallion, and celery.

Carrot, celery, scallion, bean sprouts, and egg, tossed with rice noodles.

Carrot, snow pea, baby corn, yellow onion, bok choy, and oyster crab sauce.

Tropical green, spring jasmine, aromatic chai, and chamomile.

12 oz. Bottle.

500 ml.