APPETIZERS

Bakwan Jagung – Indonesian Corn Fritters served with house-made sweet & sour chili dip &
an organic carrot/cucumber vinegar marinade (vegan). 13.50

Sate’ ayam – From the island of Madura. Grilled chicken satay on 4 skewers served with
homemade house peanut sauce. 14.50

Gado-gado – Lightly fried organic tempeh & tofu with steamed organic spinach, cabbage,
green beans & sprouts. Served with homemade peanut sauce (vegan). 15-

MAIN DISHES

Rendang – Chef B’s specialty from West Sumatera. A rich, spicy, tender beef curry that cooks in 19 spices & coconut milk for five hours. Called a ‘dried’ curry in that much of the sauce absorbs into the beef. Served with organic coconut, turmeric, lime-leaf rice, & urap – organic green beans Bali style (Gluten-free) 27.50

Gulai – Spicy Indo curry cooks in coconut milk with chili, 15 different spices, one of which is asam kandis, a sour fruit called mangosteen. Served with organic coconut, turmeric, lime-leaf rice, organic broccoli, red bells & carrots. Choice of chicken or tofu (vegan). (Gluten-free) 25.50

Opor – Javanese Candlenut curry. Cooked with 10 different spices. Earthy & creamy with coconut milk, a deep, full-bodied flavor that has no chili, so it’s not spicy. Served with organic coconut, turmeric, lime-leaf rice, organic broccoli, red bells & carrots. Choice of chicken or tofu (vegan). (Gluten-free) 25.50

Ayam Bakar – Sumatran grilled chicken marinated in coconut milk & approx. 10 different spices including a very slight heat from chili. Served with organic coconut, turmeric, lime- leaf rice, & urap – organic green beans Bali style. (Gluten-free) 25.50

Mie Goreng – Indonesian fried noodles. Lightly, in organic coconut oil. Sweet & savory with organic cabbage, sprouts, green beans, carrots. Served with a side of house-made sambal to create your own personal preference of spiciness.
Choice of chicken or tofu (vegan). 22.50

Nasi Goreng – Indonesian Fried Rice lightly fried in organic coconut oil. Begins with a base of our house rice (organic turmeric, lemongrass, lime leaf rice) with a candlenut, garlic, soy sauce & Indonesian sweet sauce perfectly balanced to create a nutty, earthy, savory flavor. Organic green beans, carrots, sprouts & cabbage. Served with a side of house-made sambal to create your own personal preference of spiciness. Choice of chicken or tofu (vegan) 22.50

Nasi kuning (yellow rice) – A side of house rice – organic coconut, turmeric, lime-leaf rice. 7.50

Urap – A side of Balinese green beans (organic). With grated coconut, coconut milk, & an array of Indo spices. (Gluten-free & vegan). 14-

House-made sambal – Chef B’s special Indonesian chili sauce with chilis he dried in the Indonesian sun to bring back & serve. It is spicy & can be added slowly, or emphatically to any dish.
1.50

DESSERT

Indonesian Black Rice Pudding – Organic black rice, often called ‘forbidden rice,’ cooked with aromatic pandan leaf, Indonesian cinnamon & Bajigur, a West Java recipe of coconut milk, vanilla, ginger, & nutmeg (vegan & gluten- free).
13.50