Join us for Valentine’s Day Popup! Our guest pastry chef Courtney Moisant has created something unique yet familiar, filled with Southeast Asian flavor-ish. Some of us enjoy desserts as dinner, some of us make a second stop for desserts…whatever you prefer, we will be there for you! We will have some savory small bites too. Counter service only. No reservations.
Wine bar will be open! Please see our menu below. Please note that our regular menu will not be available.
Chef Courtney Moisant joins the team at Hanloh as a guest pastry chef after working as the pastry chef at Manresa restaurant in Los Gatos for over seven years. Courtney loves experimenting with desserts to create something new and unique while still being delicious. She loves playing with new flavors at Hanloh. Courtney is an alumnus of the Culinary Institute of America at Greystone. She spent time in New York at restaurants such as Daniel and wd~50. Her favorite pastime is creating gelato and ice cream, and she enjoys sharing a scoop with her friends at the beach!
Menu
Starters:
MIENG $11
wild nasturtium leaves, toasted coconut, lemongrass, apples, ginger, shallots, lime, tamarind sauce
(vegan, gluten-free)
SHRIMP COCKTAIL $16
with spicy nam jimm seafood
(gluten-free)
LAAN TUNA TARTARE $19
toasted rice powder, chili de arbol, fish sauce, lime juice, herbs, served with shrimp-tapioca crackers & lettuce
(gluten-free)
DUCK CONFIT EGG ROLLS $12
vermicelli noodles, cabbage, butternut squash, sweet & sour sauce
Desserts:
TAPIOCA $9
hibiscus ice, coconut and tamarind tapioca
(Vegan, gluten-free)
BREAD PUDDING $10
long pepper spiced custard, candied ginger, toasted rice caramel
(Contains eggs, dairy, gluten)
CHOCOLATE $15
Vietnamese coffee whipped cream, cocoa crumble, and creamy chocolate “crémeux”
(Contains eggs, dairy, gluten, caffeine)
CHOCOLATE
Vietnamese coffee whipped cream, cocoa crumble, and creamy chocolate “crémeux”
BREAD PUDDING
long pepper spiced custard, candied ginger, toasted rice caramel