In the chef’s words:
The theme for this one is Thai, or at least Thai-flavored, since the menu takes some license.
Starters
Thai-spiced watermelon soup with crab
Thai-style cucumber salad
Pork larb
Main Course
Clams with coconut curry broth
Crab fried rice with shrimp
Ravines Dry Riesling, 2015
Thai-Style grilled chicken (gai yang)
Bok Choy
Pierre Spark Pinot Blanc, 2015
Dessert
Sweet sticky rice with mango
Thai Iced Tea
Pazo Cilleriro Albariño, 2015
Chef: Matt
Sous Chef: Dario
Photographer: Angela
