Menu for The Elephant Walk

Dinner
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Lunch
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Brunch
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Dessert
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Wine List

Dinner

Starters

Traditional Cambodian

9.50 Rouleaux Cambodian spring rolls filled with pork, peanut, noodles, carrot and onion; served with greens and herbs for wrapping and tuk trey for dipping

8.50 Nataing Ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice

13.95 Crêpe au Canard et Champignons Warm crêpe filled with duck braised in Soy-ginger and tamarind juices, with mushroom and scallion; garnished with Dressed greens

Soups

Traditional Cambodian

8.50 S’Gnao Mouan Cambodian chicken soup with chicken breast, lime juice, lemon grass; garnished with asian basil and scallion

8.50 Somlah Machou A tangy soup with tiger shrimp and plum tomatoes garnished with fried garlic and “french” mint

8.50 B’Baw Mouan A hearty rice soup with chicken breast, fried garlic, bean sprouts, scallion, cilantro, and lime

8.50 Soupe Phnom-Penh (Kuy Tieu) The traditional khmer noodle soup with grilled sliced pork tenderloin, bean sprouts and fried garlic; garnished with cilantro, scallion and salted cabbage

Salads

Traditional Cambodian

8.50 Salade Cambodgienne Shredded cabbage, carrot and chicken with red bell pepper, onion, crushed peanut, mint, asian basil and tuk trey

9.50 Nyoum Trasak with Soba Noodles Thinly sliced english cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey

Original Cambodian

12.50 Avocat Kanthor A timbale of diced raw tuna, avocado, lemon grass, shallot and “french” mint; tossed in a dressing of asian spices and peanuts; with baby greens

Original French

10.95 Salade de Betteraves au Chèvre Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette

7.50 Salade Verte Baby green mix with sliced plum tomatoes dressed with our house vinaigrette

Entrees

Traditional Cambodian

19.50 Amok Royal .A cambodian signature dish - a spicy, steamed, custard-like preparation of fresh crab, shellfish and asian grouper with coconut milk and complex khmer seasonings; garnished with cilantro and red bell pepper

19.50 Khar Saiko Kroeung Braised boneless short ribs, jasmine rice with scallion oil; garnished with daikon, cucumber and scallion

17.95 Trey Tuk Peng Pah Crispy asian catfish filet served with a tangy broth of fresh tomatoes, garlic, rice vinegar and fish sauce; garnished with fried shallot and cilantro

17.95 Poulet à La Citronnelle Sliced chicken breast sautéed with lemon grass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts

18.50 Curry De Crevettes Curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and yellow squash

15.95 Mee Siem Au Poulet Rice noodles sautéed in a sauce of shredded chicken breast, tofu, garlic, salted soy beans, pickled shallot, chinese chive, bean sprouts and red bell pepper; topped with shredded omelet

19.5 Loc Lac Cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce

Original Cambodian

17.95 Tofu Et Legumes Grilles, Curry Vert Au Gingembre Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry

18.50 Crevettes Amrita Natural shrimp sautéed in a lightly sweet and spicy cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemon grass; with button mushroom, onion and scallion

18.50 Somlah Kako Sliced chicken breast in a broth of lemongrass, Galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby bok choy, snow peas, Asian eggplant and spinach

19.50 Trey Ang Grilled 8oz deboned trout marinated in lime juice, garlic and jalapeno served with cambodian pickles and chili lime tuk trey

Original French

17.95 Gratin De Quinoa Aux Legumes Hearty gratin of quinoa “risotto”, cauliflower, eggplant, zucchini, onion, tomato and gruyère cheese

18.95 Poulet Rôti et son Jus au Citron Roasted bone-in chicken breast with a creamy lemon-rosemary Sauce, roasted sweet potatoes and sautéed spinach

Saumon Rôti aux Petits Légumes Pan-seared Atlantic salmon on a bed of spinach, with a medley of Jerusalem

Artichoke, Leeks, Cherry Tomatoes And baby portabella in a creamy garlic

22.95 Red Wine Sauce

23.95 Steak Grillé, Jus de Boeuf au Vin Rouge Grilled flat iron steak, red wine beef jus, sautéed Yukon Gold new potatoes, zucchini and baby portabella

16.50 Croustillants Aux Poires Et Crevettes Flambees Aux Vin Blanc Crispy wontons layered with warm bartlett pear and scallion, topped with natural shrimp flambéed with white wine, leeks and garlic

23.95 Filet De Thon Saisi Aux Deux Coulis Pimentes Rare, pan-seared tuna loin encrusted with bread crumbs; sliced over spiced red and green chili cream sauces with crisped pear and scallion ravioli

Vegetarian Dishes

Starters and Salads

9.50 Vegan Rouleaux Cambodian spring rolls with shiitake mushroom, noodles, peanut, carrot and onion; served with greens and herbs for wrapping and tuk trey for dipping

10.95 Salade de Betteraves au Chèvre Roasted red & gold beets with baby arugula, Vermont Goat cheese, walnut, red onion & balsamic vinaigrette

7.95 Vegan Salade Verte Baby green mix with plum tomatoes and vinaigrette

8.50 Vegan Salade Cambodgienne Shredded cabbage and carrots with red bell pepper, onion, peanuts, mint, asian basil and vegan tuk trey

9.50 Vegan Nyoum Trasak with Soba Noodles Julienned english cucumber, buckwheat soba noodles, red bell pepper, asian basil, baby greens, mint, onion, crushed peanuts; dressed with vegan tuk trey

Entrees

17.95 Gratin De Quinoa Aux Légumes Hearty gratin of quinoa “risotto”, cauliflower, eggplant, zucchini, onion, tomato and gruyère cheese

18.50 Vegan Somlah Kako Buttercup squash, baby bok choy, button mushroom, asian eggplant, snow peas, summer squash, and spinach in a vegan broth of lemon grass, galangal and kaffir lime with fragrant toasted rice powder

18.50 Vegan Organic Tofu Amrita Organic tofu sautéed in a lightly sweet and spicy cambodian satay sauce; with button mushroom, onion and scallion

17.95 Vegan Organic Tofu Citronnelle Organic tofu, flash-fried and sautéed in lemon grass sauce with onion, peas, red bell pepper, scallion & peanuts

17.50 Vegan Curry De Légumes A vegetable curry sauté with eggplant, asparagus, baby bok choy, red bell pepper, snow peas and yellow squash

15.95 Vegan Mee Siem Rice noodles sautéed in a sauce of tofu, garlic, soy, pickled shallot, chinese chive, bean sprouts and bell pepper

17.95 Tofu Et Légumes Grillés, Curry Au Gingembre (Vegan) Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry

Side Dishes

3.50 Brown Rice Steamed with Edamame

5.50 Steamed or Sauteed Mixed Fresh Vegetables Options: Steamed, Sauteed

Gluten-Free Dishes

Starters & Salads

8.50 Nataing Ground pork simmered in coconut milk with sliced garlic, crushed peanuts and chili pods; served with gluten-free crispy rice for dipping

8.50 S’gnao Mouan Cambodian chicken soup with chicken breast, lime juice and lemon grass garnished with scallion and asian basil

8.50 Somlah Machou A tangy soup with special chicken stock, natural shrimp, tomatoes and lime juice; garnished with "French" mint

9.50 Nyoum Trasak (Without Soba Noodles & Available Vegan) Thinly sliced English cucumber, chicken breast, red bell pepper, asian basil, baby greens, mint, onion, crushed peanuts; dressed with spicy chili-lime tuk trey

10.95 Salade de Betteraves au Chèvre Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette

7.95 Salade Verte Baby greens dressed with balsamic vinaigrette and sliced plum tomatoes

12.50 Avocat Kanthor A timbale of diced, fresh, raw tuna, avocado, lemon grass, shallot and “french” mint; tossed in a dressing of asian spices and peanuts

8.50 Salade Cambodgienne (Available Vegan) Shredded cabbage, carrots and chicken with red bell pepper, onion, roasted crushed peanuts, mint and asian basil; dressed with tuk trey

Entrees

19.50 Amok Royal A cambodian signature dish - a spicy, steamed, custard-like preparation of fresh crab, shellfish and southeast asian catfish with coconut milk and complex khmer seasonings; garnished with cilantro and red bell pepper

18.50 Somlah Kako Sliced chicken breast in a broth of lemon grass, galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby bok choy, button mushrooms, snow peas, asian eggplant, and spinach

19.50 Trey Ang (Without Fried Leek Garnish) Grilled 8oz deboned trout marinated in lime juice, garlic and jalapeno served with cambodian pickles and chili lime tuk trey

17.95 Gratin De Quinoa Aux Légumes Hearty gratin of quinoa “risotto”, cauliflower, eggplant, zucchini, onion, tomato and gruyère cheese

18.50 Curry De Crevettes (Available Vegan) Curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and summer squash

18.50 Loc Lac (Without Mushroom Soy Sauce) Cubed beef tenderloin lightly caramelized in black pepper, garlic and sugar and served over lettuce with a lime dipping sauce

19.50 Curry D’Agneau Aux Légumes Braised spicy lamb curry with zucchini, asian eggplant, cauliflower, carrot, yukon gold potato and onion

23.95 Steak Grillé, Jus de Boeuf au Vin Rouge Grilled flat iron steak, red wine beef jus, sautéed Yukon Gold new potatoes, zucchini And baby portabella

23.95 Filet De Thon Saisi Aux Deux Coulis Pimentés Rare, pan-seared tuna loin sliced over spiced red and green chili cream sauces with steamed vegetables

17.95 Tofu Et Legumes Grilles, Curry Au Gingembre (Vegan) Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry

Lunch

Starters

Traditional Cambodian

7.50 Rouleaux (Available Vegan) Cambodian spring rolls filled with ground pork, peanuts, carrots, onion and beanthread. Served with fresh greens and tuk trey on the side for dipping

6.95 Nataing Ground pork simmered in coconut milk with garlic, peanuts and chili pods; served with crispy jasmine rice for dipping

Soups

Traditional Cambodian

7.95 Soupe Phnom-Penh (Kuy Tieu) The traditional khmer noodle soup - prepared with rice noodles, sliced pork, bean sprouts and fried garlic garnished with cilantro and scallions

7.95 Somlah Machou A tangy soup with all-natural shrimp, tomatoes and lime juice garnished with fried garlic and French mint

7.95 B’Baw Mouan A hearty rice soup with chicken breast, fried garlic, bean sprouts, scallion, cilantro, and lime

7.95 S’Ngao Mouan Cambodian chicken soup with chicken breast, lemon grass, lime juice, basil and scallion

Salads

Original French

10.95 Salade de Betteraves au Chèvre (Available Vegan) Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette

6.95 Salade Verte (Vegan) Baby green mix with sliced plum tomatoes, dressed with our house vinaigrette

Original Cambodian

11.95 Avocat Kanthor A timbale of diced, fresh, raw tuna, avocado, lemon grass, shallot and french mint; with a dressing of galangal, garlic, shallot, fish sauce, rice vinegar and peanuts

Traditional Cambodian

8.95 Nyoum Trasak with Soba Noodles (Available Vegan) Thinly sliced English cucumber, cold buckwheat soba noodles, chicken breast, red bell pepper, asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chililime tuk trey

7.95 Salade Cambodgienne (Available Vegan) Shredded cabbage, carrot, chicken, red bell pepper, onion, peanut, mint and asian basil; dressed with tuk trey

Entrees

Traditional Cambodian

10.95 Khar Saiko Kroeung Braised boneless short ribs, jasmine rice with scallion oil garnished with cilantro and scallion

10.95 Loc Lac Cubed beef tenderloin sautéed in a lightly caramelized sauce of black pepper, garlic and mushroom soy; served over shredded lettuce with a lime dipping sauce

10.25 Poulet a La Citronnelle (Available Vegan with Organic Tofu) Sliced chicken breast sautéed with lemon grass, onion and red bell pepper; sprinkled with crushed peanuts

10.25 Trey Tuk Peng Pah Crispy southeast asian catfish filet served with a tangy broth of fresh plum tomatoes, garlic, shallot, rice vinegar and fish sauce; garnished with fried shallot and cilantro

10.50 Curry Aux Crevettes (Available Vegan) Curry with natural shrimp, asparagus, baby bok choy, snow peas, eggplant, red pepper and summer squash

9.95 Somlah Kako (Available Vegan) Sliced chicken breast in a broth of lemon grass, galangal and kaffir lime with fragrant toasted rice powder, buttercup squash, baby bok choy, snow peas, asian eggplant, and spinach

9.95 Mee Siem Au Poulet (Available Vegan) Rice noodles sautéed with shredded chicken breast, thinly sliced tofu, crushed chiles, garlic, salted soy beans, pickled shallot, chinese chive, bean sprouts and red bell pepper topped with shredded omelet

Original Cambodian

10.50 Crevettes Amrita (Available Vegan with Organic Tofu) Natural shrimp sautéed in a sweet and spicy cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anis and lemon grass; with button mushroom, onion and scallion

10.95 Tofu Et Legumes Grillés, Curry Vert Au Gingembre (Vegan) Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant with green ginger curry

14.95 Trey Ang Grilled 8oz deboned trout marinated in lime juice, garlic and jalapeño; served with cambodian pickles and a lime-chili tuk trey; garnished with fried leeks

Original French

16.95 Steak Grillé, Jus de Boeuf au Vin Rouge ** Grilled flat iron steak, red wine beef jus, sautéed Yukon Gold new potatoes, zucchini and baby portabella

14.95 Poulet Rôti et son Jus au Citron Roasted bone-in chicken breast with a creamy Lemon-rosemary sauce, roasted sweet potatoes and sautéed spinach

12.5 Croustillants Aux Poires Et Crevettes Flambees Crispy wontons layered with warm bartlett pear and scallion, topped with natural shrimp flambéed with white wine, leeks and garlic

19.95 Filet De Thon Saisi Aux Deux Coulis Pimentés Rare, pan-seared tuna loin encrusted with bread crumbs sliced over spiced red and green chili cream sauces with crisped pear and scallion ravioli

Brunch

Starters

5.50 Croissants Two warm croissants with butter and jam

5.00 Fresh Fruit Plate A seasonal assortment of fresh fruit – ask your waiter

7.50 Rouleaux (Available Vegan with Shiitake Mushrooms) Spring rolls filled with ground pork, peanuts, carrots, onion and beanthread. Served with fresh greens and herbs for wrapping and tuk trey on the side for dipping

Soup & Salad

Soup

7.50 Soupe Phnom-Penh (Kuy Tieu) The traditional khmer noodle soup - prepared with rice noodles, sliced pork, bean sprouts and fried garlic; garnished with cilantro & scallions

7.50 Somlah Machou A tangy soup with tiger shrimp and plum tomatoes; garnished with fried garlic and "French" mint

7.95 S’Ngao Mouan Cambodian chicken soup with chicken breast, lemon grass, lime juice, fish sauce, basil and scallion

Salad

9.95 Salade De Feta Au Concombre (Available Vegan) Field baby greens, English cucumber, cherry tomato, red onion and vermont feta cheese mixed with fresh herbs, lemon zest, crème fraiche and extra virgin olive oil

9.95 Salade D’Epinard Au Chèvre Et Aux Poires Baby spinach, roasted bartlett pear, vermont goat cheese, toasted walnut, caramelized onion and lemon vinaigrette

6.95 Salade Verte Baby green mix with sliced plum tomatoes dressed with our house vinaigrette

7.95 Salade Cambodgienne (Available Vegan) Shredded green cabbage, carrot, mint, asian basil, chicken breast, crushed peanuts and onion with tuk trey dressing

Main Courses

8.50 Pain Perdu Au Sirop D’Erable Au Cidre French toasts served with a cinnamon cider maple syrup from wood’s cider mills in vermont garnished with sauteed pear

8.95 Crêpes Gourmandes French crepes your choice of filling Options: Gratinees au jambon thinly sliced ham with melted gruyère cheese, Au saumon fume smoked salmon crème fraiche and lemon, Aux champignons wild mushroom scallion and creme fraiche, Crepe glacee a sweet crepe filled with vanilla ice cream and topped with warm chocolate coulis

8.95 Omelette Gourmande French omelet filled with one of the choices below and served with crispy bacon Options: Au jambon et fromage sliced ham and gruyere cheese, A l’avocat sliced fresh avocado plum tomato and button mushroom, A la provencale plum tomato goat cheese and fresh basil

11.95 Croustillants Aux Poires Et Crevettes Flambees Crispy wontons layered with warm bartlett pear and scallion, topped with natural shrimp flambéed with white wine, leeks and garlic

10.50 Crevettes Amrita (Available Vegan with Organic Tofu) Natural shrimp sautéed in a lightly sweet cambodian satay sauce with button mushroom, peanuts, onion and scallion

9.95 Poulet à La Citronnelle (Available Vegan with Organic Tofu) Sliced chicken breast sautéed with lemon grass, onion, red bell pepper and scallion; sprinkled with freshly roasted crushed peanuts

9.95 Mee Siem Au Poulet (Available Vegan) Rice noodles sautéed in a sauce of shredded chicken breast, tofu, garlic, salted soy beans, pickled shallot, chinese chive, bean sprouts and red bell pepper; with shredded omelet and lime wedge

9.95 Trey Tuk Peng Pah Crispy southeast asian catfish filet served with a tangy broth of fresh plum tomatoes, garlic, shallot, rice vinegar and fish sauce; garnished with fried shallot and cilantro

10.95 Loc Lac Sautéed, cubed beef tenderloin, lightly caramelized in black pepper, garlic and mushroom soy; served over a bed of shredded lettuce with a lime and black pepper dipping sauce

10.50 Curry Aux Crevettes (Available Vegan) Curry with natural shrimp, asparagus, baby bok choy, snow peas, eggplant, red bell pepper and summer squash

Dessert

Desserts

7.50 Le Peche Au Chocolat A rich creamy chocolate truffle cake perfectly paired with raspberry coulis (gluten free)

7.50 Gateau De Banane Caramelisee Caramelized banana custard served in a tall pate brisee timbale topped with a delicate caramelized pastry cream; served with caramel sauce and vanilla ice cream

7.50 Moka Liègeois Two traditional French desserts revisited: combining chocolat liegeois and cafe liegeois as one! layered almond, coffee and chocolate cake with coffee and chocolate ice creams; served with mocha sauce

7.50 Feuilletine Aux Marrons Velvety chestnut mousse on a layer of crispy chocolate feuillentine flakes dipped in ganache; served with crème anglaise and chocolate sauce

7.50 Tarte Chocolat Au Caramel A pate brisee tartlet filled with semi-sweet chocolate and smooth caramel. Served with crème anglaise and vanilla ice cream

7.50 Mousse Aux Fruits De Passion Refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple (gluten free if served without almond lace cup)

7.00 Creme Glacee Et Sorbet Choose from: vanilla, ginger, chocolate, or coffee ice cream and raspberry sorbet Options: Vanilla, Ginger, Chocolate, Coffee ice cream, Raspberry sorbet

Wine List

Wine by the Glass

Unusual Wine by the Glass

Rosso Alto Mincio Ottella “Gemei” 2011, Piedmonte, Italy Estate grown and hand harvested, this Italian red blend is sultry and soft on the palate with flavors that are both subtle and powerful Options: Glass (9.00) , Bottle (36.00)

Bourgueil (Cabernet Franc) Guy Boucard “Domaine Des Chesnaies” 2010, Loire Valley, France Dark fruit flavors and a smooth, elegant texture with a touch of spice Options: Glass (9.50) , Bottle (38.00)

Bonarda La Posta “Estella Armando Vineyard” 2010, Mendoza, Argentina Old vines and high elevation give flavors of freshly-crushed raspberries with notes of leather, dark chocolate and a touch sandalwood on the finish Options: Glass (9.00) , Bottle (36.00)

Vidal Blanc Standing Stone 2010, Finger Lakes, New York State Crisp and clean fruit flavor and texture, with a hint of sweet papaya and mango Options: Glass (8.00) , Bottle (32.00)

Rioja Blanco Cune “Monopole” 2010, Rioja, Spain Made from hand-picked grapes; this white is dry and fruit-forward Options: Glass (9.00) , Bottle (36.00)

Verdicchio Casalfarneto “Fontevecchia” 2009, Castelli Di Jesi, Italy Full-bodied, juicy, with flavors of white peaches, minerals, golden delicious apples, forelle pears; nice acidity and a moderate-long finish Options: Glass (9.00) , Bottle (36.00)

Red by the Glass

Pinot Noir Lemelson “Six Vineyards” 2009, Willamette Valley, Oregon Cool climate pinot with red berry flavors and a touch of forest floor Options: Glass (11.50) , Bottle (46.00)

Castle Rock 2009, Carneros, California Smooth texture, rich dark berry fruit and lingering finish Options: Glass (9.00) , Bottle (36.00)

Langhe Rosso Cascina Ballarin “Cino” 2009, Piedmonte, Italy A piedmonte blend of nebbiolo and other local varietals with a rich, luscious taste of fresh fruit and hints of flowers Options: Glass (9.00) , Bottle (36.00)

Cabernet and Merlot, Chateau Haut Pommarede Graves 2010, Cotes de Blaye, France A dry and balanced blend of cabernet and merlot Options: Glass (9.00) , Bottle (36.00)

Hedges “CMS” 2010 (biodynamic), Columbia Valley, Washington Round, red currant and dusty raspberry flavors with fine tannin on a long finish Options: Glass (8.00) , Bottle (32.00)

Malbec Esencias de la Tierra 2008 (organic), Mendoza, Argentina Dark fruit flavors and a smooth, full finish Options: Glass (10.00) , Bottle (40.00)

White by the Glass

Sauvignon Blanc, Blondeau “Moulins Bâles” Sancerre 2010, Loire Valley, France Classic sauvignon blanc as only the French can make it Options: Glass (11.50) , Bottle (46.00)

Forrester 2010, Stellenbosch, South Africa Crisp and refreshing Options: Glass (9.00) , Bottle (36.00)

Pinot Grigio, Villa San Martino 2011, Venezia Giulia, Italy Clean, balanced pinot grigio Options: Glass (8.00) , Bottle (32.00)

Riesling, J.L. Wolf “Wachenheimer” Trocken (dry) 2010 (organic), Pfalz, Germany Dry and refreshing, full-bodied with minerals, a citrus spine and complex finish Options: Glass (9.50) , Bottle (38.00)

Losen-Bockstanz Kabinett (slightly sweet) 2010, Mosel, Germany Perfect balance of sweet fruit and tart minerals, a classic pairing with Asian spices Options: Glass (9.00) , Bottle (36.00)

Chardonnay, Darcie Kent “West Pinnacles Vineyard” 2010, Monterey, California Ripe, flavorful fruit and a touch of mineral Options: Glass (8.00) , Bottle (32.00)

Wine by the Bottle

White by the Bottle

79.00 Brut, Pol Roget “Cuvee de Reserve” NV

70.00 Brut, Nicolas Feuillatte “Cuvée Gastronomie” NV

55.00 Brut, Schramsberg “Mirabelle” NV North Coast, California

Brut, Mumm “Cuvee Prestige” NV Options: Quarter bottle (16.00) , Full (44.00)

Brut, Marquis de la Tour NV Options: Quarter bottle (12.00) , Full (34.00)

31.00 Prosecco Extra Dry, Marsuret Treviso, Italy

29.00 Cava Brut Reserve, Dibon Penedes, Spain

39.00 Sauvignon Blanc, Kim Crawford 2011 Marlborough, New Zealand

37.00 Pinot Gris, Jones of Washington “Wahluke Slope” 2011 Washington

34.00 Pinot Gris, King Estate 2010 Oregon

33.00 Sauvignon Blanc, Spy Valley 2011 Marlborough, New Zealand

29.00 Sauvignon Blanc, Murphy Goode “Fume” 2010 North Coast, California

58.00 Sancerre, Hippolyte Reverdy 2010

49.00 Sancerre, Henri Bourgeois “Bonnes Bouche” 2010

36.00 Muscadet, Guy Bossard “Sur Lie” 2009 (Sevre et Maine) Biodynamic

32.00 Sauvignon Blanc, de Laballe “Sables Fauves” 2011 Landais, France

29.00 Cotes de Gascogne, Haut Marine “Cuvee Marine" 2010

52.00 Vouvray, Francois Chidane “Clos Baudoin” 2009 Biodynamic

34.00 Vouvray, Pichot “Le Peu de la Moriette” 2010

29.00 Vouvray Sec, Chateau Moncontour 2010

65.00 Riesling Alte Reben, Dr. Loosen “Erdener Treppchen” 2008 Mosel

58.00 Riesling Trocken, J.L. Wolf “Jesuitgarten” 2007 (Pfalz) Organic

48.00 Riesling, Domaine Zind-Humbrecht 2009 Alsace, France

44.00 Gewurztraminer, Trimbach 2009 Alsace, France

39.00 Pinot Gris, Trimbach 2007 Alsace, France

33.00 Gewurztraminer, Valkenberg 2010 Pfalz

29.00 Riesling, Allendorf “Dry” 2008 Rheingau

55.00 Riesling Spätlese, Richter “Braun. Juffer-Sonnenuhr” 2007 Mosel

49.00 Riesling QBA, Egon Müller “Scharzhof” 2009 Mosel

42.00 Riesling Kabinett, von Othegraven “Altenberg” 2008 Saar

35.00 Riesling Kabinett, Allendorf “Hasensprung” 2009 Rheingau

29.00 Riesling Spätlese, Molitor “Hattenheimer” 2006 Rheingau

55.00 Grüner Veltliner Smaragd, Lagler “Steinborz” 2006 Wachau, Austria

48.00 Grüner Veltliner, Wimmer Czerny “Fumberg” 2009 (Wagram, Austria), Biodynamic

42.00 Pinot Grigio, Colterenzio “Puiten” 2010 Alto Adige, Italy

39.00 Rioja Blanco, Palacios Remondo “Placet” 2007 Rioja, Spain

35.00 Albarino, Paco and Lola 2009 Rias Baixas, Spain

33.00 Gruner Veltliner, Huber 2010 Traisental, Austria

29.00 Pinot Grigio, Cabert 2011 Friuli, Italy

80.00 Meursault, Dorres des Terres de Ville” 2009 Burgundy, France

55.00 Chardonnay, MacRostie 2009 Sonoma Coast, California

49.00 Saint Veran, Manciat-Poncet “Vieilles Vignes” 2008 Burgundy, France

48.00 Chardonnay, Kim Crawford “Un-oaked” 2011 Marlborough, New Zealand

44.00 Chardonnay, Sonoma-Cutrer “Russian River Ranches”2010 Sonoma

36.00 Chardonnay, de Wetshof “Limestone Hill” 2010 Robertson, South Africa

33.00 Macon Chardonnay, Domaine Talmard 2010 Burgundy, France

29.00 Chardonnay, J. Lohr “Riverstone” 2010 Monterey, California

Red by the Bottle

78.00 Mercurey 1er Cru, Faiveley “Clos des Myglands” 2009

72.00 Sauvigny-les-Beaune, Benjamin Leroux 2008

67.00 Chorey-les-Beaune, Catherine et Claude Maréchal 2008

46.00 Hauts-Côtes de Beaune, Domaine Rollin 2009

40.00 Bourgogne, Maison Roche de Bellene “Vieilles Vignes” 2009

34.00 Pinot Nero, Colterenzio “Schreckbichl” 2010 Alto Adige, Italy

29.00 Beaujolais-Villages, Henry Fessy 2009

79.00 Pinot Noir, Calera “Ryan Vineyard” 2007 Mt. Harlan, California

62.00 Pinot Noir, St. Innocent “Village Cuvée” 2009 Willamette Valley, Oregon

58.00 Pinot Noir, King Estate 2010 Willamette Valley, Oregon, Organic

42.00 Pinot Noir, Byron 2010 Santa Barbara, California

36.00 Pinot Noir, Underwood 2010 Columbia Valley, Oregon

32.00 Pinot Noir, Darcy Kent “Rava Blackjack Vineyard” 2009 Monterey

69.00 Saint-Julien, Chateau du Glana 2007

58.00 Fronsac, Chateau Moulin Haut Laroque 2003

45.00 Graves, Chateau Le Bonnat 2008

35.00 Anjou Rouge, Domaine Richou “4 Chemins” 2010 Loire, organic

29.00 Premieres Cotes de Blaye, Chateau Clos du Rocher 2009

69.00 Cabernet, l’Ecole No 41 2006 Walla Walla Valley, Washington

58.00 Cabernet, Sequoia Grove 2008 Napa Valley, California

49.00 Cabernet, Hess “Allomi Vineyard” 2009 Napa Valley, California

44.00 Cabernet Franc, Tamarack “Wahluke Slope” 2009 Washington

38.00 Merlot Blend, Prima Voce 2006 Tuscano, Italy

30.00 Cabernet, Fine Line 2010 Paso Robles, California

77.00 Chateauneuf-du-Pape, Domaine Mont Redon 2007

63.00 Crozes-Hermitage, Emmanuel Darnaud “Les Trois Chenes”2008

49.00 Gigondas, Domaine de la Maurelle 2009

35.00 Cotes du Rhone, Chateau St. Cosme 2010 Biodynamic

32.00 Minervois, Chateau d’Oupia Minervois, France, 2009

29.00 Cotes du Rhone, Perrin et Fils “Reserve“ 2010

54.00 Zinfandel, Ridge “Three Valleys” 2009 Sonoma County, California

47.00 Petit Syrah, T-Vine 2005 Napa Valley, California

44.00 Syrah, Qupe 2009 Central Coast, California

39.00 Petit Syrah, David Bruce 2009 Central Coast, California

32.00 Zinfandel, Cline “Ancient Vines” 2010 Sonoma County, California

29.00 Syrah, Turtle Creek 2009 Lincoln, Massachusetts

69.00 Barbaresco, Col dei Venti “Tufo blu” 2007 Piemonte, Italy

64.00 Barolo, F. Principiano “Serralunga” 2005 Piemonte, Italy

49.00 Rioja, Artadi “Vinas de Gain” 2007 Rioja, Spain

38.00 Mencia, Gava do Xil 2009 Vaodeorras, Spain

35.00 Priorat, Bodegas La Cartuja 2009 Priorat, Spain

29.00 Umbria Rosso, Guido Guardigli “Perticaia” 2010 Umbria, Italy

48.00 Pinotage, Warwick “Old Bush Vines” 2008 Stellenbosch, South Africa

40.00 Malbec, Ben Marcos 2009 Mendoza, Argentina

39.00 Malbec, Vigouroux “Le Vassal de Mercues” 2009 Cahors, France

34.00 Malbec, Zuccardi 2010 Mendoza, Argentina

29.00 Malbec, Altos las Homigas 2011 Mendoza, Argentina

Menu for The Elephant Walk

Dinner

Starters​

Traditional Cambodian

Soups​

Traditional Cambodian

Salads​

Traditional Cambodian

Original Cambodian

Original French

Entrees​

Traditional Cambodian

Original Cambodian

Original French

Vegetarian Dishes​

Starters and Salads

Entrees

Side Dishes​

Gluten-Free Dishes​

Starters & Salads

Entrees

Lunch

Starters​

Traditional Cambodian

Soups​

Traditional Cambodian

Salads​

Original French

Original Cambodian

Traditional Cambodian

Entrees​

Traditional Cambodian

Original Cambodian

Original French

Brunch

Starters​

Soup & Salad​

Soup

Salad

Main Courses​

Dessert

Desserts​

Wine List

Wine by the Glass​

Unusual Wine by the Glass

Red by the Glass

White by the Glass

Wine by the Bottle​

White by the Bottle

Red by the Bottle

Best of Citysearch

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Starters

Soups

Salads

Entrees

Vegetarian Dishes

Side Dishes

Gluten-Free Dishes

Starters

Soups

Salads

Entrees

Starters

Soup & Salad

Main Courses

Desserts

Wine by the Glass

Wine by the Bottle