menu

The chef encourages sharing of dishes to explore a variety of flavors.
We suggest 3-4 dishes per person.

All noodles, breads and dumplings are made in house.  Our beef, veal and pork are provided by Vermont Quality Meats- a sustainable farmers cooperative.  Our chicken is antibiotic and hormone free.

today’s specials

  • wine poached chicken salad, local lettuces, candied cashews, breakfast radish, spicy sesame mustard
  • duo of buns, five-spiced braised brisket with jicama slaw, lamb sausage
  • chilled spicy garlic noodles, napa, grilled eggplant, house cured ham
  • crispy pork loin, sweet and sour sauce, pickled mustard greens
  • crispy daikon fries, xo aioli

snacks

  • curry dusted carrot and sweet potato chips 4
  • candied peppercorn pecans, sesame 4
  • five spice boiled peanuts, smoked salt 4

salads

  • watermelon salad, silken tofu,cucumber, beets, basil 7
  • kohlrabi and carrot salad, sesame ginger vinaigrette 5
  • napa cabbage, honey, rice vinegar, peppercorn oil 6

vegetables

  • pickled vegetable plate 5
  • yukon gold potato fritters, herb-lime remoulade 8
  • sautéed chinese broccoli, spiced rutabaga relish, lemon, garlic 6

breads

  • scallion pancake, roasted garlic chili sauce, pickled onions 7
  • crispy pork belly, mantou bread, daikon, sweet bean paste 9

noodles

  • hand-rolled short rice noodles
    • with pt farm beef, chinese broccoli, garlic peppercorn sauce 10
    • with shiitakes, local asian greens, carrots, sweet bean paste 9
  • home made thick cut noodles
    • with beef shank, summer squash, roasted onions, spicy beef broth 10
    • pork ragout, napa, marinated cucumber, chili vinegar 10
  • home made wide egg noodles
    • with jonah crab, squid, seasonal vegetables 11
    • smoked tofu, seasonal vegetables, poached egg 9

dumplings

  • pork, cabbage and spring onion, onion puree, herb vinaigrette 8
  • chicken shaomai, summer squash, corn, garlic chive puree 8