The Elephant Walk Menu

Crispy dumplings with minced pork, jicama, wild lime leaves and lemongrass, served with sesame hoisin dipping sauce, and cucumber pickles.

Crispy Cambodian pork spring rolls served with peanut, greens, herbs and tuk trey for dipping.

Duck braised in soy-ginger tamarind juices, creamy polenta, portabella, raw snow peas

Gluten free. Ground pork simmered in coconut milk with garlic, peanuts; served with crispy rice.

Crispy spring roll with raw tuna, avocado, rice, sauce with Cambodian spices and peanut

The essential Cambodian rice soup with chicken, fried garlic, herbs and lime

The traditional Khmer noodle soup with pork tenderloin, bean sprouts, herbs, and fried garlic.

Shredded cabbage, carrot, chicken breast, red bell pepper, onion, peanut, mint, Asian basil, and tuk trey.

Raw tuna, avocado, lemongrass, shallot, French mint, dressing with Khmer spices and peanut

Gold and red beet, Vermont feta cheese with lemon zest, toasted walnut, mesclun greens, red onion, pomegranate vinaigrette

Beef short ribs slow-cooked in red Burgundy with pearl onion, bacon, button mushroom, carrot, and mashed potatoes.

Beef tenderloin caramelized in black pepper, garlic, mushroom soy, fresh lettuce, and lime-garlic dipping sauce: served with Jasmine rice

Skinless chicken thigh in lemongrass sauce, peanut, onion, bell pepper, and scallion: served with Jasmine rice

Seared tofu, grilled vegetables, asparagus, spiced ginger curry, and sweet aged soy with sesame oil: served with Jasmine rice

Boneless beef short ribs braised in tamarind, ginger, chili pods and soy; with garlic fresh Shanghai noodles and pickled cucumber

Crispy Asian catfish, tangy sauce with fresh plum tomato, shallots and garlic, fried shallots, cilantro, served with Jasmine rice

Faroe Island salmon filet pan-seared with a lemon butter sauce; served with grilled asparagus and a potato and mushroom gratin

Shrimp and fresh vegetables sautéed in a vegan curry sauce; garnished with fresh lime and cilantro; served with Jasmine rice

Spicy pork tenderloin stir-fry with blistered shishito peppers, habanero, sesame oil, ginger, Asian basil, onion, aged soy, red bell pepper, scallion; served with Jasmine rice

Grilled deboned rainbow trout with spicy jalapeno-lime marinade, sautéed Chinese broccoli; served with Jasmine rice

Rice noodles in a sauce of salted soy beans, tofu, pork belly, garlic, chilies, pickled shallot; Chinese chive, bean sprouts, red bell pepper, omelet garnish

Grilled Bell & Evans statler chicken breast, lemon-rosemary sauce with Shiitake mushroom, roasted sweet potato and sautéed spinach with garlic

Rare, pan-seared tuna loin encrusted with bread crumbs; red and green chili cream sauces, crispy pear and scallion ravioli

A rich creamy chocolate truffle cake with raspberry coulis

Refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple crushed in rum, sugar & lemon juice

Coconut milk custard with Kambocha squash, garnished with coconut cream and fresh coconut