Kothai Republic

KOTHAI FRIED CHICKEN GLAZED IN GARLIC GOCHUJANG, THE COLONEL'S SLAW, BRIOCHE BUN, FRIED POTATOES

Herb marinated flank steak, burnt onion aioli, chimichuri, arugula, ciabatta

red curry spiced local cod, shredded cabbage, mustard seed tartar sauce, gem salad

Black mussels steamed in gochujang dashi with a touch of cream, chili flakes, parsley, toasted levain bread

gochujang spiced ground beef, red cabbage, soy crema, pico de gallo, cotija cheese, all topped on roti flatbread

seasonal harvest, endive, hazelnuts, citrus, mint, dill, vegan aioli

twice cooked amarosa potatoes, garlic yuzu aioli

SWEET RED SHRIMP CURED IN THAI CHILI AND LIME ATOP LITTLE GEM LETTUCE WITH DILL AND MINT

GRILLED BABY SPANISH OCTOPUS, BUTTER BEAN PUREE, THAI BASIL CHIMICHURI, BREADCRUMBS

black mussels steamed in gochujang dashi , chili flakes, parsley, toasted levain

KING SALMON WRAPPED IN SAVOY CABBAGE, STEAMED WITH GREEN CURRY EMULSION, KIMCHI AND SWEET PEPPERS

ROASTED CORNISH GAME HEN, LEEK AND RAISIN STICKY RICE, TOASTED ALMONDS, BROCCOLIN, SAUCE RED CURRY SOUBISE

UMPQUA VALLEY LAMB SHANK, SICHUAN PEPPER SAUCE, CHARRED EGGPLANT, ENDIVE, CHILI VINEGAR, MINT, FENUGREEK

BONELESS BUTTER ROASTED WHOLE BRANZINO, FENNEL TOMATO RELISH, LIME