Moon Rabbit by Kevin Tien Menu

Two buttermilk scallion biscuits smothered in Sichuan sausage & white pepper gravy

Pork and shrimp wontons sitting in black vinegar, aged soy and topped with chili crisp

Vietnam x Nashville hot fried Maryland blue catfish dipped in chili oil & seasoned with curry spices & hot honey. Dill tartar sauce to dip & toast

Crisp iceberg, cherry tomatoes, Thai basil ranch, aromatic bread crumbs, lap xuong

Crispy Vietnamese pancake filled with ground pork, shrimp, and bean sprouts. Served with lettuces & nuoc cham. (Please allow 20-30 min for cook time)

Three fried eggs dressed in vegan nuoc cham. Watercress, shallots, tomatoes and cucumbers

Chicken & sausage gumbo with Temomi ramen noodles. Fermented black bean, potato salad, nori.

Ginger scallion fried rice with chopped salt & pepper brisket. Soy marinated egg, sweet soy & fried shallots.

Really big pounded chicken. Crispy fried with breadcrumbs. Miso sesame ginger cabbage slaw Oof, so good.

Roasted lemongrass chicken & black pepper steak. Very delicious.

Wonton noodle soup with egg noodles & fried confit duck leg with bok choy

Congee topped with scallions, pork floss, crispy shallots, pickled enoki mushrooms, 63 degree egg, grilled dau chao quay (Chinese donut)

Layers on layers of lychee, nata jelly, pandan tapioca, mango, and crushed ice. Topped with condensed milk ice cream and palm sugar syrup.