Oakland Restaurant Week Menus

Wok-tossed chicken breast cooked with mango, onions, and chili.

gluten free

Strips of beef or lamb wok-tossed with Sichuan chilies, onions, rice wine and Thai basil. Can be made mild or extra spicy upon request.

gluten free

Beef | Vegetables Organic tofu wok-tossed with basil, string beans, and red bell pepper.

gluten free

Tender eggplant sautéed with a garlic & chili sauce, topped with scallions.

gluten free, vegan

Coconut | Jasmine | Brown

Ginger Lemonade | Burmese Milk Tea | Mango Lassi

Triangular pastries wrapped and filled with herbs, curried potatoes served with house tangy sauce.

Fermented tea leaf dish tossed with a crispy mixture of nuts, chickpeas, sesame seeds, fried garlic, with lettuce.

gluten free, vegan

Street food found at the border between Myanmar and Thailand. Minced chicken with diced jalapeños, chopped mint, cilantro, and whole garlic cloves.

Traditional Burmese stir-fry of chicken or beef with onions, tomatoes, green chilies, turmeric, mint and cilantro. Mild or extra spicy available upon request.

gluten free

(Beef or Vegetables) Organic tofu wok-tossed with basil, string beans, red bell pepper.

gluten free

Tender eggplant sautéed with a garlic & chili sauce, topped with scallions.

gluten free

Chicken | Beef | Pork Choice of your protein slow-cooked in Burmese style red curry with garlic, ginger, onion, and potatoes.

gluten free

Sazerac Rye, Turmeric Ginger Chai, Honey, Lemon, Cardamom, Masala Bitters

Siete Misterios Mezcal, Absinthe, pomegranate, palm syrup, lemon, ginger