07/07/2026
Chef Dinner Specials are BACK, BABY.
From Chef Jaxon; Naem Khao Salad
This stunning summer salad is prepared in the traditional Laotian style. Cooked rice is seasoned with red curry paste, eggs, coconut flakes, onion, and lime leaf, then tightly packed and deep-fried until crispy. The crispy rice balls are then broken up and tossed with fried tofu and a sweet-sour dressing, creating the perfect filling for a fresh lettuce wrap.
From Chef Judah: Salmon Tartar
This Japanese inspired tartare features sustainably raised Atlantic Salmon, dressed in a savory sesame sauce spiked with ginger and garlic, served over fresh avocado and garnished with a bright, citrusy yuzu gel. It comes with puffed potato chips, meant to be topped with the tartare and avocado.
