Peridot menu — United States

A refreshing salad of shredded green papaya, carrots, and apples, tossed in a tangy tamarind vinaigrette and topped with toasted peanuts.

A salad of golden beets, mizuna greens, toasted cashews, and pickled red onions, finished with a miso-honey vinaigrette.

These crispy chicken wings are tossed in a caramelized fish sauce glaze and served with a side of garlic and lemongrass ranch.

Thinly sliced raw yellowtail served in a bright, citrus-based chili sauce with red onion and cilantro.

A savory Vietnamese-inspired cornbread pancake topped with bacon, jalapeño, and a honey-chili butter.

Crispy fried sticky rice balls filled with pork sausage, served with pickled cucumber and garlic aioli.

Chilled noodles tossed in a spicy chili-crisp vinaigrette, topped with crispy tofu, fresh cucumber, and scallions.

Tender flank steak skewers marinated in lemongrass, served with a savory glaze and a tangy tamarind barbecue sauce.

A hearty curry featuring brussels sprouts, yam, oyster mushrooms, and tofu in a traditional Thai-inspired tom yum broth.

A fragrant green curry featuring tender braised lamb, roasted delicata squash, and smoked eggplant.

A traditional Hanoi-style dish featuring grilled pork meatballs and braised pork belly served with vermicelli noodles and fresh lettuce cups.

Grilled sea bream served with vermicelli noodles, house-made pickles, lettuce cups, and a spicy dipping sauce.

A savory fried rice dish featuring crab, pineapple, and a fried egg, served with crispy puffed rice and a scallion chili-garlic sauce.

A chocolate brownie served with toasted peanuts, dark chocolate cream, and toasted meringue.

A chilled coconut milk custard served with poached mango, toasted coconut, mint, and basil.