“Thai after Thai” Sunday, April 9th, 2017

cocktail hour Chef's Choice

one Fermented Bittermelon Kecap manis, peanut Cocktail: Bourbon, Thai basil, Imbue Petal and Thorn

two Banana Blossom Salad Yu choy, stink beans, crispy shallot, smoked and pickled quail egg, tamarind Cocktail: Spiced pineapple and coconut shrub, gin, mineral water

three Shwe Gone Noodles Burmese style curry, crispy noodles, scallion, lime Albert Seltz Gewurztraminer

four Laap Ped Charcoal grilled duck, minced with garlic, curry paste, young galangal, kaffir lime leaf, and basil. Served with sticky rice. Cocktail: Chateau d'Arton Fin Blanche Armagnac, taro, green mung bean, pineapple citric acid

between courses Fish Mint Tea palm sugar and diep ça

five Train Snacks Fritter knots with red eye sugarcane and pomelo with yuzu chile-sugar Cocktail: Chicory, carob, burdock root, sorghum, sherry

Menu and drink pairings created and prepared by Executive Chef Jakob Polaco, owner of Aep Bar Manager, Laura Wagner, at Aep