Spring Dishes

The season is getting warmer (we hope) and we have tried to reflect that in our new menu.  We have shifted from heavier winter fare to lighter spring salads.  While local produce maybe at a minimum, H we are still able to access and highlight some of the first of produce from the early local growing season.  Early spring greens, herbs and pulses from Montana are all highlighted on this menu.  

Turmeric and Coconut Chicken Skewers- I am not going to lie, these are more Indian in inspiration than Thai or Vietnamese, but when you taste them, hopefully you will forgive me.

Soup- I am a soup addict, so adding a daily soup seems just like what we all need in the changeable weather. Whether it is a velvety congee, a tangy Tom Yum, or an aromatic Thai red lentil, there is something for everyone.

Spring Dumpling Bowl- We have been having so much fun with dumplings, and this version is a play with our local red lentils, Thai Spices and coconut milk  are going to transform the way you see lentils. Somehow nutty, spicy and soothing all at once. Paired with a spring greens, crispy shallot and coconut, they will help you say yay! to spring.

Curried Chickpea and Mango Salad- Back by popular demand! Lightly curried local chickpeas meet fresh mango, sautéed onion and cauliflower in a fresh and bright salad served over local spinach. 

Bún Bò Huê-  While Pho might be the famous soup of Vietnam, Bún Bò Huê is like an under appreciated step child, secretly beguiling.  Made with a rich beef and pork stock,  an added citrus notes and a punch of spice comes from an addition of an aromatic oil.  This delicious broth is served over rice noodles with local pork balls.  Huê is one of the only places in Vietnam that spicy food is enjoyed, and it's poster child soup has a nice note of it.

Satisfy Your Tastebuds!