Kampot; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

— ∮∮∮ —

Course one

Chose one

  • Carrot ginger soup — With palm sugar, coconut milk, cilantro oil (v,gf)
  • Escargot wontons — With cilantro chimichurri, nuoc cham dipping sauce

Course two

Choose one

  • Slow-poached octopus — With toasted chili, lime, coconut sticky rice, stir-fried kai-lan (gf)
  • Grilled pork shoulder — With iced yu choy, jaew dipping sauce, jasmine rice, green papaya salad
  • Caramelized chicken thigh — With jasmine rice, pickled cabbage, dark soy (gfo)
  • Seared hanger steak — With tamarind sauce, hand-cut fries, stir-fried kai-lan, sesame oil, Thai chili
  • Gulf shrimp — With wheat noodles, garlic, sesame, seared mushrooms

Course three

Choose one

  • Crème brulee — With toasted coconut, vanilla bean (gf)
  • Key lime pie — With toasted coconut crust
  • Avocado chocolate silk pie — With candied VA peanuts (v)
  • error

    Report an error

There are no reader comments. Add yours.