Rum Blend, Pineapple Amaro, Pineapple Lime Elixir, Campari

The Jungle Bird Riff

Dole Whip

Rum, Peach, Banana, Orange, Pineapple, Melon, Strawberry, Curacao, Seltzer

The Mekong

Pineapple, Lemon, Lime, Sprite, Butterfly Pea

Pineapple Butterfly

Vodka, Spicy Tropical Ginger Beer, Allspice Bitters

Tropical Ginger Mule

A vibrant assortment of seasonal vegetables brined to perfection, offering a tangy crunch that enhances any dish.

Pickled Vegetables

Papaya Pina Colada Whip

Whitefish, dill, and spicy rice gravy wrapped in banana leaves and steamed in aromatics.

Mok Paa

Rich and decadent chocolate custard topped with malted whipped cream and banana hazelnut praline.

Chocolate Cremeux

Lightly battered, hand-carved calamari strips topped with tempura-fried Thai basil and jalapeños, served with Spicy Mayo.

Calamari

Rich and decadent mango-infused custard topped with fresh fruit and mint leaves.

Mango Cremeux

Rice fried with eggs, garlic, Thai basil, and sweet soy sauce, topped with Thai basil.

Egg & Basil Fried Rice

Rice fried turmeric curry powder, garlic, yellow golden raisins, cashews, curry spices, Thai basil, and scallions.

Curry Fried Rice

Stir-fried udon noodles in a lightly spicy tamarind sauce with onions, red bell peppers, tomatoes, basil, and green onions.

Drunken Udon

Crispy tofu tossed in a sweet and spicy sauce, sprinkled with toasted sesame seeds.

Crispy Fried Tofu

Succulent salmon fillets marinated in a zesty blend of herbs and spices, grilled to perfection on skewers for a delightful burst of flavor in every bite.

Salmon Skewers (2)

Indulge in our Crispy Pork, featuring succulent, slow-cooked pork belly with a perfectly crispy skin, served with a tangy dipping sauce for an irresistible crunch in every bite.

Crispy Pork

Egg noodles in a rich coconut-based Tom Yum broth, topped with scallions, cilantro, shrimp, and fried fish balls.

Mee Tom Yum

Egg noodles tossed in a red curry peanut sauce with red bell peppers, carrots, beansprouts, and scallions. Topped with cilantro and crushed peanuts.

Peanut Noodles

Rice fried with eggs, garlic, Chinese sausages, crispy pork fat, Thai basil, and scallions.

Pork Fried Rice

Crispy, golden-fried jalapenos served with a zesty dipping sauce, offering a perfect balance of heat and crunch.

Fried Jalapenos

Locally-sourced, pasture-fed beef from Peterson Craftsman Meats. Served medium rare with pickled vegetables and a side of beef jeow (contains seafood).

Grilled Ribeye

Succulent shrimp marinated in a zesty blend of spices, grilled to perfection and served on skewers for a delightful seafood experience.

Shrimp Skewers (2)

Ground chicken sauteed with fresh Thai chilies, crushed garlic, Thai basil, served with rice topped with a crispy fried egg.

Gai Basil

In a cocktail shaker, combine the dark rum, pineapple amaro, pineapple lime elixir, and Campari.

Prepare the Cocktail

Add ice cubes to the shaker and shake vigorously for about 15 seconds to chill the mixture.

Shake

Strain the mixture into a rocks glass filled with fresh ice.

Strain

Garnish with a slice of pineapple and a few mint leaves to enhance the aroma.

Garnish

Serve immediately and enjoy your Jungle Bird Riff!

Serve

Dark Rum

Pineapple Amaro

Pineapple Lime Elixir

Campari

Pineapple Slice (for garnish)

Mint Leaves (for garnish)

Ice Cubes

In a blender, combine the pineapple chunks, coconut cream, sugar, lime juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.

Blend Ingredients

Pour the blended mixture into a freezer-safe container and spread it out evenly. Cover and freeze for at least 2 hours, or until firm.

Freeze Mixture

Once the mixture is frozen, scoop it into a bowl or cone. You can use a spoon or an ice cream scoop to serve. Enjoy your homemade Dole Whip!

Pineapple chunks (fresh or frozen)

Coconut cream

Sugar

Lime juice

Vanilla extract

Pinch of salt

Prepare the Glass

In a cocktail shaker, combine the light rum, peach schnapps, banana liqueur, orange juice, pineapple juice, melon liqueur, and strawberry puree. Shake well.

Mix the Ingredients

Strain the mixture into the prepared glass filled with ice. Add the Blue Curacao on top for a layered effect. Top with seltzer water.

Pour and Garnish

Garnish with fresh fruit slices (like orange or strawberry) if desired, and serve immediately.

Light Rum

Peach Schnapps

Banana Liqueur

Orange Juice

Pineapple Juice

Melon Liqueur

Strawberry Puree

Blue Curacao

Seltzer Water

Brew the butterfly pea flower tea according to package instructions, then let it cool.

Prepare the Butterfly Pea Tea

In a mixing jug, combine the lemon juice and lime juice. Stir well.

Mix the Juices

Add the fresh pineapple cubes and Sprite to the mixing jug with the juices. Stir gently to combine.

Combine Ingredients

In a glass, add ice cubes to your liking. Pour the pineapple mixture over the ice, then slowly add the cooled butterfly pea tea to create a layered effect.

Garnish with mint leaves on top and serve immediately with a straw.

Fresh Pineapple, cubed

Lemon Juice

Lime Juice

Sprite

Butterfly Pea Flower Tea, brewed and cooled

Ice cubes

Mint leaves (for garnish)

In a cocktail shaker, combine the vodka, lime juice, and fresh mint leaves.

Fill the shaker with ice cubes and shake vigorously for about 15 seconds.

Shake Well

Strain the mixture into a copper mug filled with ice.

Strain and Pour

Top the drink with spicy tropical ginger beer and add 2 dashes of allspice bitters.

Add Ginger Beer

Garnish with a lime wedge and a sprig of mint if desired.

Vodka

Spicy Tropical Ginger Beer

Allspice Bitters

Fresh Mint Leaves

Lime Wedge

Wash and cut the vegetables into desired shapes. For example, slice the carrots and cucumbers into sticks, and cut the radishes in half.

Prepare the Vegetables

In a saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, and mustard seeds. Bring to a boil, stirring until the sugar and salt dissolve.

Make the Pickling Liquid

Place the prepared vegetables into sterilized jars, layering them as desired. Add dill sprigs between the layers.

Pack the Jars

Once the pickling liquid has boiled, carefully pour it over the packed vegetables in the jars, ensuring they are fully submerged.

Pour the Pickling Liquid

Seal the jars tightly with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours before consuming.

Seal and Refrigerate

Carrots

Cucumbers

Radishes

Cauliflower florets

Bell peppers (any color)

In a blender, combine the diced papaya, pineapple chunks, coconut cream, white rum, ice cubes, and sweetener. Blend on high speed until smooth and creamy.

Blend the Ingredients

Taste the mixture and adjust the sweetness if necessary by adding more sweetener, blending again briefly.

Adjust Sweetness

Pour the Papaya Pina Colada Whip into chilled glasses. Garnish each serving with fresh mint leaves.

Fresh papaya, diced

Pineapple chunks (fresh or canned)

White rum

Sweetener (honey or agave syrup)

Fresh mint leaves (for garnish)

In a mixing bowl, combine the whitefish fillets, chopped dill, cooked jasmine rice, coconut milk, chopped red chili, grated ginger, minced garlic, fish sauce, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Prepare the Fish Mixture

Soften the banana leaves by briefly passing them over an open flame or boiling water. This will make them pliable and easier to fold. Cut the leaves into large rectangles, enough to wrap the fish mixture.

Prepare the Banana Leaves

Place a portion of the fish mixture in the center of a banana leaf rectangle. Fold the sides of the leaf over the mixture and then fold the ends to create a secure parcel. Repeat with remaining mixture.

Assemble the Mok Paa

In a steamer pot, place the chopped lemongrass at the bottom to infuse flavor. Add water to the pot and bring it to a simmer.

Prepare the Steamer

Place the wrapped parcels in the steamer basket, cover, and steam for about 30-35 minutes, or until the fish is cooked through and the mixture is heated.

Steam the Mok Paa

Carefully unwrap the Mok Paa and serve hot, garnished with additional dill or fresh herbs if desired.

Whitefish fillets

Fresh dill, chopped

Cooked jasmine rice

Coconut milk

Red chili, finely chopped

Banana leaves

Lemongrass stalks, chopped

Ginger, grated

Garlic, minced

Fish sauce

Salt

Black pepper

Soak gelatin sheets in cold water for about 5 minutes until softened.

Prepare Gelatin

In a saucepan, heat the heavy cream and milk over medium heat until just simmering.

Heat Cream and Milk

In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy.

Mix Egg Yolks and Sugar

Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to avoid curdling.

Temper the Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.

Cook the Mixture

Remove from heat, add the chopped dark chocolate, soaked gelatin, and vanilla extract. Stir until smooth.

Add Chocolate and Gelatin

Pour the mixture into serving cups and refrigerate for at least 4 hours or until set.

Chill

In a mixing bowl, whip the heavy cream until soft peaks form.

Whip Cream

Gently fold in the malted milk powder and powdered sugar until well combined.

Add Malted Milk Powder and Sugar

Toast hazelnuts in a dry skillet over medium heat until golden, about 5-7 minutes. Let cool and chop coarsely.

Prepare Nuts

In a saucepan, melt the granulated sugar over medium heat until it caramelizes. Stir in the chopped hazelnuts and crushed banana chips, then pour onto a parchment-lined baking sheet to cool.

Make Praline

Once cooled, break the praline into small pieces.

Break Praline

Dark chocolate (70% cocoa)

Heavy cream

Milk

Egg yolks

Granulated sugar

Gelatin sheets

Malted milk powder

Powdered sugar

Hazelnuts

Banana chips (crushed)

Rinse the calamari under cold water, then slice them into strips if not already pre-cut.