Entrées and Salads
- Vang Vieng Goat Cheese Crostini with Tamarind Marmalade, Watercress, Cilantro and Chili Oil
- Smoked Duck Breast Salad with Red Wine Vinegar Dressing, Blue Cheese and Asian pear
- Salmon Tartar with Rice Crackers, Fresh Herbs, Wasabi Dressing and Salted Fish Roe
- Tilapia Ceviche with Watermelon, Pomelo, Chili Citrus Dressing and Fresh Cilantro
- Luang Prabang Salad – Crispy Lettuce, Onions, Ground Pork, Tomatoes, Watercress, Peanuts and Boiled Egg. Sweet Dressing
- Mixed Vegetables Tempura Served with a Light Wasabi and Soy Sauce
Soups
- Local Mushroom Bisque Soup with Smoked Duck Lardons
- Spiced Pumpkin Soup with Kaffir Lime Oil
- Chilled Gazpacho with Garlic Croutons
Pasta
- Home Made Tagliatelle Pasta
- Bolognese: Tomato Sauce with Beef
- Pomodoro: Tomato, Basil and Olive Oil
- Aglio e Olio: Garlic, Olive Oil and Dry Chili
- Carbonara: Bacon and Parmiggiano Cheese
- Laarp Pasta: the most famous Lao dish, revisited (Pork or Chicken)
Main Courses
- Coconut Braised Chicken Thigh with Spice Roasted Eggplant and Fragrant Couscous
- Roasted Eggplant and Tomato, Black Beans, Organic Rice and Vang Vieng Goat Cheese
- Grilled Beef Tenderloin (Imported) with Pan Fried Vegetables, Mashed Potatoes and Black Pepper Sauce
- Roasted Pork Tenderloin with Vang Vieng Honey Sauce, Pan Fried Vegetables and Mashed Potatoes
- Grilled Flank Steak (Imported) with Shallot and Butter Sauce and French Fries
- Pan Seared Tilapia Filet with Vegetables, Organic Rice and White Wine Sauce
- Salmon Filet Baked on a Bamboo Plank, Pilaf Rice and Mango-Herbs Salad
- Classic Beef Burger, Bacon and Cheddar Cheese, Pickles and French Fries
