Puma Yu’s

Salted Mackerel Chili Relish with seasonal crudite

Dumplings filled with duck, ginger and garlic. Served with sweet soy sauce, chili vinegar, fried garlic, cilantro

Yellowfin Tuna, lemongrass vinegar, makrut lime oil, fried shallots * consuming raw seafood may increase your risk of food borne illness

Yellowtail Ceviche with coconut milk leche de tigre, cherry tomatoes, lime kosho, chili oil, cilantro served with blue corn tostada

Blue crab salad with summer squash, summer heirloom tomatoes and peanuts. Dressed in a "som tum" style dressing.

Salad with summer lettuces, beets, cucumbers and a sesame miso dressing. topped with fried sea island red peas

Tempura gulf shrimp with garlic citrus sauce, topped with citrus, fried garlic and cilantro

Crispy chicken thigh tossed with herbs, chili, lime, fish sauce, khao khua, and shallots.

Pan seared Redfish with summer vegetables, tomato nam jim, chili crisp and toasted pepitas

Stir fried wide rice noodles with marinated pork, red miso, sweet chili jam, leeks and greens. served with a side of sambal chili vinegar. *can be made vegetarian by substituting mushrooms

Coconut soup with tomatillos and bok choy and greens. served with seared marinated mushrooms

Braised beef cheek parang curry with peppers, peanuts, shrimp paste and makrut lime leaf

coconut milk custard with peaches, whipped cream and makrut lime oil

zero proof aperitif elixir, rotating flavor