Monsoon Seattle

Fresh raw Shigoku oysters from Samish Bay, WA, elegantly served with a tangy mignonette and fresh lemon.

Hood Canal clams and house-made beef sausage simmered in a savory red sauce, served with lime aioli and grilled baguette.

Marinated and grilled Painted Hills Farm flank steak wrapped in aromatic lá lốt leaves, topped with green onions and crushed peanuts.

Carlton Farms pork ribs coated in a five-spice dry rub and glazed with hoisin BBQ sauce, garnished with green onion.

Marinated Lan Roc Farms pork belly served with pickled vegetables, lemongrass, garlic, and savory soy glaze.

Fresh rice paper rolls packed with wild ahi tuna, avocado, crispy shallots, cilantro, and ginger nước chấm.

Northwest tofu, roasted shiitake mushrooms, cucumber, green papaya, vermicelli noodles, and savory peanut sauce wrapped in rice paper.

Crispy vegetarian rolls stuffed with Northwest tofu, taro, carrots, mushrooms, and glass noodles.

Refreshing butter lettuce and arugula salad tossed with fresh watermelon cubes, feta, roasted almonds, and tamarind vinaigrette.

Vibrant green papaya shreds with grilled white prawn, fresh mint, caramelized shallots, crushed peanuts, and nước chấm.

Organic baby greens and butter lettuce tossed with roasted almonds and sweet Asian pear in tamarind dressing.

Traditional sweet and sour tamarind soup with prawns, pineapple, okra, bac ha, tomato, and ngò gai.

Delicate steamed black cod featuring lily flowers, woodear mushrooms, ginger, and fermented black bean scallop sauce.

Jumbo prawns char-grilled with house-made XO sauce, served over rice noodles, bean sprouts, and green onion.

Thick Lan Roc Farms grilled pork chop served with pickled mustard greens and tamarind sauce.

Anderson Ranch lamb wok-tossed with bell peppers and black bean sauce over a bed of rice noodles.

Braised bone-in chicken in a claypot with coconut water, lemongrass, garlic, and fresh cilantro.

Carlton Farms pork shank braised until tender and crispy, served with caramelized pineapple and xa xiu sauce.

Rich yellow curry with wild boar tenderloin, woodear mushrooms, glass noodles, and roasted peanuts.

Asian eggplant tossed with green onion, spicy coconut milk, and savory shrimp sauce.

Sweet corn kernels sautéed with cremini mushrooms, white wine, and shallots.

Blistered green beans tossed with hon shimeji mushrooms and pickled radish in dark soy sauce.

Tender asparagus spears lightly sautéed with house-made soybean sauce and fresh garlic.

Crispy fried Northwest tofu tossed with roasted shiitake mushrooms and sweet onions.

Fresh baby bok choy sautéed with garlic and crunchy woodear mushrooms.

Brussels sprouts char-roasted in a wok with crispy garlic, shallots, and a rich soy reduction.

Fragrant jasmine fried rice tossed with red rock crab, shrimp, and scrambled eggs.

Jasmine fried rice cooked in coconut oil with carrots, mustard greens, and assorted mushrooms.

Steamed premium aromatic jasmine rice.

A vibrant blend of mezcal, lime, raspberry, oolong tea, baijiu, and mancino chinato vermouth.

Chili and hibiscus-infused tequila, lime, orange, cilantro, pomegranate grenadine, and absinthe.

Pilar rum paired with ginger falernum, Rothman and Winter apricot liqueur, and fresh lime.

Bushmills Prohibition Irish whiskey, Brovo Gen-P, Giffard crème de pêche, and fresh lemon.

Träkál, bison grass vodka, kiwi, acidulated green apple, pandan, wintermelon, and egg whites.

Refreshing mix of gin, elderflower, fresh lemon, serrano pepper, and cucumber.

Michter's rye, amaro ciociaro, faccia aperitivo, Giffard fraise des bois, Lazzaroni amaretto, sake, and lemon.

Classic combination of vodka, fresh lime, seasonal shrub, and spicy ginger beer.

Peket Houyeu genever, Sarti Rosa, Ataman vermut, and plum wine.

Norden's strawberry aquavit, Cocchi Rosa, rotham pear, crowberry, and prosecco.

Pho fat-washed Trail's End bourbon, five spice syrup, Angostura, chocolate bitters, candied ginger, and basil.

Galangal-infused Norden aquavit, sakura blossom, poppy amaro, and Lillet Blanc.

Rye, pineapple rum, Ancho Reyes verde, tamarind, rhubarb amaro, and tiki bitters.

Michter's Sour Mash, hawthorn berry, lemon, rosemary, and pastis.

Szechuan and toasted coconut Woodinville Whiskey, Magloire Calvados, Fino Sherry, Gran Classico, and pear cordial.

Altos reposado tequila, Amaro Washington, and Yzaguirre Blanco served up.

Monks gin, cardamom and Chinese green tea vodka, aquavit, limoncello, and dolce Bordeaux blanc.

Song Cai gin, Brovo Gen P, coconut milk, blueberry liqueur, Barolo Chinato, and blue spirulina.

Lewis and Clark corn whiskey, apricot liqueur, Opal, verjus, grapefruit liqueur, and whole egg flip.

Crème de noyaux, cacao liqueur, and Plum Yebiga served up.

Mt. Gay Black Barrel rum, allspice dram, and Brovo Boomerang toddy.

Redemption Rye, Cynar 70, and Nocino Riposso vermouth served up.

Dr. Zero Zero Amaro, pineapple, lime, grenadine, reduced balsamic, and plum bitters.

Earl Grey-infused Seedlip Spice 94, Wilderton Bittersweet Aperitivo, and Pathfinder amaro.

Earl Grey-infused Wilderton Lustre, cucumber, lime, elderflower, and jalapeno.

Free Spirits aperitivo, pineapple, lemon, blackberry, and rosemary.

Thai basil syrup, fresh lime, and sparkling soda.

Fresh lemon, ginger beer, basil seeds, and bitters.

Peach, honeybush tea, fresh lemon, honey, and soda water.

Please ask your server for today's rotating seasonal shrub offering.

Delicate, translucent steamed shrimp dumplings (3 per order).

Crispy fried shrimp and chive wontons served with dipping sauce (2 per order).

Soft, fluffy steamed barbecue pork buns (2 per order).

Bamboo leaf-wrapped sticky rice with ground pork, Chinese sausage, and shiitake mushroom (2 per order).

Crispy locally raised Washington drunken chicken served over yu choy with sesame.

Hon shimeji mushrooms, pickled radish, and dark soy sauce wok-tossed green beans.

Crispy Vietnamese savory crepe filled with shrimp, pork belly, bean sprouts, and herbs, served with nước chấm.

Crispy Vietnamese turmeric crepe packed with tofu, shiitakes, bean sprouts, and herbs, served with nước chấm.

Pickled vegetables, cucumber, cilantro, onion, and jalapeño on a fresh-baked baguette, with a side of phở broth.

Crispy locally raised Washington drunken chicken with savory seasonings.

Tender slices of marinated pork belly with charred edges.

Northwest tofu served with fresh seasonal greens in place of phở broth.

Traditional beef broth with Painted Hills Farm eye of round and brisket over rice noodles.

Beef broth with hon shimeji mushrooms, shiitake mushrooms, and onions over rice noodles.

Hearty beef broth with Painted Hills Farm beef, mushrooms, and onions.

Eye of Round beef, fresh ginger, pickled bird's eye chili, cilantro, and Chinese donut.

Grilled prawn vermicelli served with a crispy vegetable roll, fresh greens, and peanuts.

Grilled lemongrass chicken vermicelli served with a pork and shrimp imperial roll.

Grilled lemongrass beef skewer served over vermicelli noodles with a crispy vegetable roll.

Fried Northwest tofu, roasted shiitake mushrooms, and sweet onion over vermicelli noodles.

Lemongrass chicken, beef skewer, grilled prawn, and a crispy imperial roll over vermicelli noodles.

Crispy locally raised Washington chicken, yu choy, and sesame over rice.

Grilled marinated pork belly with green onion served over seasoned rice.

Rich yellow curry bowl with Northwest tofu, eggplant, green beans, and squash over rice.