Gilt writes in to tell us that it has appointed former Veritas and Tribeca Grill sommelier Patrick Cappiello to the post of wine director. He plans to give the wine list a more intense focus on French varietals. Meanwhile at Pranna, Gavin Portsmouth has joined his friend and former Sapa colleague Chai Trivedi in the kitchen as co-executive chef. Their new dishes include Steamed Atlantic Halibut, Rice-Paper Wrapped Day-Boat Cod, and Cumin Crusted Hanger Steak, and new sections such as “Off the Beaten Path … for the Adventurous Palate” and (in the lounge) “Street Bites” have been added to the menu, which you can see after the jump.
Appetizers
Shaved Green Papaya “Som Tam Lao” 9
Long Beans, Peanuts, Red Shrimp, Thai Bird Chili
Crispy Vegetable Pot Stickers 9
Hot and Tangy Tomato Relish
Duo of springrolls 9
Penang Chicken, Leek Mushroom Carrot
Drunken Rice Ribbon Noodles 14
Tamarind Spiked Lobster
Seared Diver Scallops 14
Tamarind and Blood Orange Reduction
Sautéed Honshimeji Mushrooms and Asparagus
Steamed chili mint mussels 12
White Wine Crème Fraiche Broth
Chef’s Selection of Satays 30
Served with a Quartet of Signature Dipping Sauces
Off The Beaten Path
For the Adventurous Palate
RICE NEEDLE NOODLES 8
Crispy Tofu Strings, Prickly Ash Soy
LAKSA SOUP 10
Curried Seafood with Shrimp and Wild Mushrooms
CHICORY AND BRAEBURN APPLE SALAD 10
Pickled Baby Turnips, Bean Sprouts, Roasted Jalapeno Dressing
Prawn Khao Soy Noodle 26
Yellow Curry, Pickled Cabbage and Lime
Braised Malaysian Goat 26
Fruit Rojak, Coconut Rice
STEAMED ATLANTIC HALIBUT 27
Crayfish Salad, Lemongrass Infused Lobster Broth
RICE PAPER WRAPPED DAY-BOAT COD 26
Charred Tomatoes, Roasted Japanese Eggplant, Peanut Curry Sauce
Entrees
Homemade “SHAHI” Paneer 18
Served with a Tomato, Cashew and Almond Sauce, Peas and Sugar Snaps
Grilled Kaffir Lime Lemongrass Tofu 21
Sautéed Forest Mushrooms and Morning Glory, Pomegranate Herb Glaze
Choochee vegetable curry 24
Seasonal Vegetable, Aromatic Rice, Cilantro Cumin Cream
Wok Seared Maya Prawns 26
Saffron, Mango and Leek Risotto, Makhni Sauce
Sour curry chicken 22
Hankerchief Noodle, Water Chestnuts, Roasted Peppers
Crispy Whole Market Fish M/P
Choochee Curry, Pomelo Watercress Salad
San Luam Fried Chicken 24
Daikon-Mango Slaw and Pickled Young Ginger Aioli
Pan Roasted Long Island Duck Breast 26
Yellow Curry, Lemongrass Cumin Rice, Passion Fruit Lassi
Cumin Crusted Hanger Steak 26
Fig Chutney, Crispy Onion Rings, Penang Curry Sauce
Six Spice Crusted Rack of lamb 32
Braised Shanghai Choy, Bacon Roasted Fingerlings, Massaman Curry Sauce
Rice & Sides
Mango Fried Rice 6
Lemongrass Cumin Rice 6
Spiced Sweet Potato Fries 6
Sautéed Forest Mushrooms and Morning Glory 7
Tom Yum Chicken Fried Rice 12
Cocktails
Emerald Bay
Sonnema Herb Vodka and St. Germain elderflower liquor, green tea, fresh lemon juice
Thai–Gave
Partida Blanco Tequila, galangal and cilantro root, fresh lime juice, agave nectar, fresh pineapple juice
Silk Road
Yamazaki 12 year Single Malt, Thai basil leaves, fresh lemon juice, Calamansi honey, apple juice
Bali Eyes
Plymouth Gin and Marie Brizzard’s Apry with fresh lemon juice, ginger juice, sparkling water
Harvest Moon
Hibiscus and pomegranate infused Maker’s Mark Bourbon with fresh lemon juice, apple juice
Mae Khong
Mekhong Thai Rum with sugar cane syrup, fresh lime juice, fresh sugar cane juice
Butterfly Whisper
Hendrick’s gin, Veev Acai Spirit, muddled kiwi, aloe vera juice, yuzu juice
Tamarindo
Cruzan Single Barrel Estate Rum with mint, fresh lime juice and housemade tamarind puree, sparkling water
Ko Tao Sunset
Cape North Vodka with fresh lemon juice, honey, sparkling water, Pom Wonderful
Dragon Fly
Level Vodka infused with orange oil and Thai bird chilies, kaffir lime leaves, fresh lemon juice
Pranna sutra
Muddled red seedless grapes, Absolut 100, dry Muscadet, fresh lemon juice
Twilight on Madison
Flor de Caña 7 year Rum and Salerno Blood Orange Liqueur with fresh lemon juice, finished with bubbly
Chai’s Tease
Exclusif Courvoisier Cognac with a house blend of chai tea, Lillet Blanc and Navan vanilla liquor
Satays
Pranna offers a variety of traditional and contemporary satays, grilled to order on an open flame in our Satay Lounge. All selections come with two satays and are served with our signature dipping sauces: Salty Kaffir Lime Mint, Spicy Peanut Sour Mandarin Galangal, Sweet Lemongrass Caramel
FOR THE TABLE:
Any Four Selections 30
Any Eight Selections 55
Minced Shrimp with Fresh Herbs 10
Red Curry Chicken 7
Turmeric and Young Ginger Lamb 7
Bacon Wrapped Stuffed Prawn 10
Tofu and Shiitake with Mint Chutney 6
Garam Masala Yogurt Swordfish 11
Green Curry Sweet Potato 6
Off the Beaten Path
Satays for the Adventurous Palate
Crispy Pork Belly and Asian Pear 8
Citrus Chili Marinated Tempeh 6
Minced Beef and Coconut 8
Street Bites
Wok Fried Cashews, Thai Bird Chili, Chives 4
Penang Chicken Spring Roll, Tamarind Mustard 6
Paneer and Potato Croquettes, Homemade Banana Ketchup 5
Spinach Potato Curry Puff, Mint Chili Sauce 5
Honey Chicken Wings, Serrano Lemongrass Glaze 7
Lamb Slider, Curried Green Apple Relish, Mint Aioli 6
Crispy Five Mushroom Stuffed Tofu, Sweet Tomatillo Chutney 6
Rice Needle Noodles, Crispy Tofu Strings, Prickly Ash Soy 5
Thai Butter-Poached Lobster Slider, Pickled Asian Pear 8
