Elephant Walk, The - Cambridge - Cambridge, MA

(Available vegan with Shiitake Mushroom). Crispy Cambodian spring rolls filled with pork, peanut, noodles, carrot and onion; served with greens and herbs for wrapping and tuk trey for dipping

Ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice

Cambodian chicken soup with chicken breast, lime juice, lemongrass; garnished with Asian basil and scallion

(Available gluten free). A tangy soup with tiger shrimp and plum tomatoes; garnished with fried garlic and "French" mint

The traditional Khmer noodle soup with grilled sliced pork tenderloin, bean sprouts and fried garlic; garnished with cilantro, scallion and salted cabbage

(Available Vegan). Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette

Baby green mix with sliced plum tomatoes, dressed with our house vinaigrette

A timbale of diced raw tuna, avocado, lemongrass, shallot and "French" mint; tossed in a dressing of Asian spices and peanuts; with baby greens

(Available vegan) Shredded cabbage, carrot and chicken with red bell pepper, onion, crushed peanut, mint, Asian basil and tuk trey

(Available vegan) Thinly sliced English cucumber, cold buckwheat soba noodles, chicken, red bell pepper, Asian basil, baby greens, mint, onion, and peanuts; spicy chili-lime tuk trey dressing

Braised boneless short ribs, jasmine rice with scallion oil; garnished with cucumber, red radish and scallion; served with jasmine rice

(Available Vegan with Organic Tofu). Sliced chicken breast sautéed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts and served with jasmine rice

(Available Vegan). Rice noodles sautéed in a sauce of shredded chicken breast, tofu, garlic, salted soy beans, pickled shallot, Chinese chive, bean sprouts and red bell pepper; topped with shredded omelet

(Available Gluten free). Cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce; served with jasmine rice

(available vegan with organic tofu). Natural Black Tiger shrimp sautéed with a light, tangy sauce of lemongrass, tamarind, coconut milk and wild lime; with asparagus, baby bok choy, snow peas, red bell pepper and button mushroom; served with jasmine rice

Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry; served with jasmine rice

(available vegan with organic tofu). Natural shrimp sautéed in a lightly sweet and spicy Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass; with button mushroom, onion and scallion; served with jasmine rice

(Available gluten free). Grilled flat iron steak, red wine beef jus, sautéed Yukon Gold new potatoes, zucchini and baby portabella

Roasted bone-in Bell and Evan's chicken breast marinated in a lemongrass paste served with a lemon butter sauce; paired with corn and zucchini flan garnished with shredded daikon radish, olive oil, salt and pepper

Pan- seared Faroe Island Salmon on bleu cheese polenta topped with sautéed spinach, with a lightly spiced tomato, mushroom and chick pea ragout; served with savory whipped farmers cheese

(Available vegan with Shiitake mushroom). Two Cambodian spring rolls filled with ground pork, crushed peanut, beanthread noodles, carrot and onion; served with fresh greens and herbs for wrapping and tuk trey on the side for dipping

Freshly squeezed orange and lime juice with diced avocado, button mushroom, plum tomato, onion, garlic and a hint of extra virgin olive oil

(Available vegan). Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette

(Available vegan). English cucumber with chilled buckwheat soba noodles, chicken breast, red bell pepper, Asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey

Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry; served with jasmine rice

(Available vegan with organic tofu). Sliced chicken breast sautéed with lemon grass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts; with jasmine rice

(Available vegan with organic tofu). natural black tiger shrimp sauteed with a light, tangy sauce of lemongrass, tamarind, coconut milk and wild lime; with asparagus, baby bok choy, snow peas, red bell pepper and button mushroom; with jasmine rice

Pan-seared Faroe Island salmon on bleu cheese polenta topped with sautéed spinach, with a lightly spiced tomato, mushroom and chick pea ragout; served with savory whipped farmers cheese

(Available gluten free). Cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce

Refreshingly tart and sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple

A rich, creamy chocolate truffle cake perfectly paired with raspberry coulis and crème anglaise

A pate brisee tartlet filled with semi-sweet chocolate and smooth caramel. Served with crème anglaise and vanilla ice cream

Freshly squeezed orange and lime juice with diced avocado, button mushroom, plum tomato, onion, garlic and a hint of extra virgin olive oil

Warm crêpe filled with duck braised in soy-ginger and tamarind juices, with mushroom and scallion, garnished with dressed greens

Pan-seared Faroe Island salmon on bleu cheese polenta topped with sautéed spinach, with a lightly spiced tomato, mushroom and chick pea ragout; served with savory whipped farmers cheese

BBC's flagship brew is a light colored, medium bodied ale exhibiting exceptional freshness through its 2-row pale malt backbone and signature hop flavor and aroma

Tropical and citrus flavors with a hint of peach and sage. It is medium bodiedwith good structure and an inviting lingering finish

Concentrated bright cherry flavors with hints of spice and cedar

A blend of slightly smoky China black teas with rare spices and herbs; mixed with milk

A refreshing blend of blackberry syrup and soda water, garnished with a lemon slice

Made from fresh squeezed lime juice sweetened and served with a splash of soda for a bit of fizz

(Available vegan with Shiitake Mushroom). Crispy Cambodian spring rolls filled with pork, peanut, noodles, carrot and onion; served with greens and herbs for wrapping and tuk trey for dipping

Ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice

Prince Edward Island mussels sautéed with garlic, red bell pepper, Asian basil, scallion and jalapeno

Warm crêpe filled with duck braised in soy-ginger and tamarind juices, with mushroom and scallion; garnished with dressed greens

Cambodian chicken soup with Bell and Evans shredded chicken breast, lime juice, lemongrass; garnished with Asian basil and scallion

A tangy soup with tiger shrimp and plum tomatoes; garnished with fried garlic and "French" mint

The traditional Khmer noodle soup with shrimp, ground pork, bean sprouts and fried garlic; garnished with cilantro, scallion and salted cabbage

Baby arugula, cherry tomato, chick pea, watermelon radish, roasted gold beets; mixed with olive oil and fig vinegar dressing finished with two toasted baguettes of goat cheese, honey, dried cranberry and walnuts

A timbale of diced raw tuna, avocado, lemongrass, shallot and "French" mint; tossed in a dressing of Asian spices and peanuts; with baby greens

(Available vegan). Shredded cabbage, carrot and shredded Bell and Evan's chicken with red bell pepper, onion, crushed peanut, mint, Asian basil and tuk trey

(Available vegan). Thinly sliced English cucumber, cold buckwheat soba noodles, chicken, red bell pepper, Asian basil, baby greens, mint, onion, and peanuts; spicy chili-lime tuk trey dressing

Baby green mix with sliced plum tomatoes dressed with our house vinaigrette

(Available vegan with organic tofu). Natural shrimp sautéed with a light, tangy sauce of lemongrass, tamarind, coconut milk and wild lime; with asparagus, baby bok choy, snow peas, red bell pepper, and button mushroom; served with jasmine rice

Braised boneless short ribs with scallion oil; garnished with cucumber, red radish and scallion; served with jasmine rice

(Available vegan with organic tofu). Natural shrimp sautéed in a lightly sweet and spicy Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass; with button mushroom, onion and scallion; served with jasmine rice

Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry; served with jasmine rice

Hearty gratin of quinoa "risotto", cauliflower, eggplant, zucchini, buttercup squash, onion, and Gruyère cheese; garnished with tomato coulis and dressed greens

(Available Gluten Free). Pan-seared Faroe Island salmon on bleu cheese polenta topped with sautéed spinach, with a lightly spiced tomato, mushroom and chick pea ragout; served with savory whipped farmers cheese

(Available gluten free). Grilled flat iron steak, red wine beef jus, sautéed Yukon Gold new potatoes, zucchini and baby portabella

Roasted bone-in Bell and Evan's chicken breast marinated in a lemongrass paste and served with a lemon butter sauce; paired with a corn and zucchini flan garnished with shredded daikon radish olive oil, salt and pepper

(Available gluten free). Rare, pan-seared tuna loin encrusted with bread crumbs; sliced over spiced red and green chili cream sauces with crisped pear and scallion ravioli

(Available vegan with organic tofu) Sliced Bell and Evans chicken breast sautéed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts and served with jasmine rice

(available vegan). Rice noodles sautéed in a sauce of shredded Bell and Evans chicken breast, tofu, garlic, salted soy beans, pickled shallot, Chinese chive, bean sprouts and red bell pepper; topped with shredded omelet

(Available gluten free). Cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce; served with jasmine rice

A Cambodian signature dish - a spicy, steamed, custard-like preparation of fresh crab, shellfish and Southeast Asian catfish with coconut milk and complex Khmer seasonings; garnished with cilantro and red bell pepper; served with jasmine rice

(Available vegan) Two Cambodian spring rolls filled with ground pork, crushed peanut, beanthread noodles, carrot and onion; served with fresh greens and herbs for wrapping and tuk trey on the side for dipping

Ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice

Freshly squeezed orange and lime juice with diced avocado, button mushroom, plum tomato, onion, garlic and a hint of extra virgin olive oil

Prince Edward Island mussels sautéed with garlic, red bell pepper, Asian basil, scallion and jalapeno

(Available vegan) Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnuts, red onion and balsamic vinaigrette

Duck braised in soy-ginger tamarind juices, creamy bleu cheese polenta, portabella and raw snow peas

(Available vegan with organic tofu). Natural shrimp sautéed with a light, tangy sauce of lemongrass, tamarind, coconut milk and wild lime leaves; with asparagus, baby bok choy, snow peas, red bell pepper and button mushroom; with jasmine rice

Hearty gratin of quinoa "risotto", cauliflower, eggplant, zucchini, buttercup squash, onion and Gruyère cheese; garnished with tomato coulis and dressed greens.

(Available Vegan with organic tofu). Sliced chicken breast sautéed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts

Pan-seared Faroe Island salmon on bleu cheese polenta topped with sautéed spinach, with a lightly spiced tomato, mushroom and chick pea ragout; served with savory whipped farmers cheese

(Available gluten free). The rustic classic beef braise in a rich savory stock with red Burgundy and Cognac, pearl onion, baby portabella and carrot; served with mashed potato -celery root

Braised boneless short ribs, jasmine rice with scallion oil; garnished with cucumber, red radish and scallion

(Available gluten free). Refreshingly tart and sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple

A rich, creamy, chocolate truffle cake perfectly paired with crème Anglaise and raspberry coulis

This fine blend of Brillet Cognac and perfectly matured pears picked at the peak of their ripeness, macerated and blended to create this classic elixir and one of France's greatest liqueurs. Served chilled, neat, or mixed

BBC's flagship of brews is a light colored, medium bodied ale exhibiting exceptional freshness through its 2-row pale malt backbone and signature hop flavor and aroma

A refreshingly perfect twist to the classic Negroni! Campari, blood orange skyy vodka with a splash of sweet vermouth topped with club soda

Tropical and citrus flavors with a hint of peach and sage. It is medium bodied with good structure and an inviting lingering finish.

Medium to full bodied, raspberry currant flavors with a tannin finish pairs well with poultry, beef, and spicy foods

A rich creamy chocolate truffle cake perfectly paired with raspberry coulis

Two traditional French desserts revisited: combining chocolat liegeois and cafe liegeois as one! layered almond, coffee and chocolate cake with coffee and chocolate ice creams; served with mocha sauce

A pate brisee tartlet filled with semi-sweet chocolate and smooth caramel. Served with crème anglaise and vanilla ice cream

Refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple (gluten free if served without almond lace cup)

Choose from: vanilla, chocolate, or coffee ice cream and grapefruit sorbet. Flavor - Vanilla, Chocolate, Coffee, Grapefruit Sorbet

Grey Goose Pear Vodka, Mathlide Pear liqueur, and pineapple juice

Grapefruit Liqueur, Gin, splash of cranberry juice topped with club soda; garnished with a lime

Four Roses Kentucky straight bourbon, mint, cherry liquor, Taza chocolate bitters, on the rocks

Citrus vodka, ginger and fresh lemon; up with a lemon twist

Old Overholt straightrye whiskey balanced with Dolin Red Vermouth, a dash of Peychaud Bitters and brandied cherry

Blanco tequila, organic agave nectar, fresh lime juice; rocks, no salt, lime wedge

Crop organic cucumber vodka & Dolin Blanc vermouth, garnished with a slice of cucumber

Duck braised in soy-ginger tamarind juices, creamy bleu cheese polenta, portabella, and raw snow peas.

Authentic Parisian bistro dish of mussels steamed in white wine, garlic and lemon; served with French fries.

Seared duck breast served in a blood orange sauce, paired with lobster raviolis and escarole lightly sautéed in butter.

Broiled deboned rainbow trout served with kaffir lime rice and rice croquettes with fresh grated coconut, fried parsnips and a delicate Cambodian sauce.

Sliced chicken breast sautéed with green beans, in a fragrant sauce with coconut milk, ginger, fennel and coriander seeds.

Crispy Asian Catfish filet with a tangy fragrant broth of fresh plum tomatoes, shallot, rice vinegar, garlic and a cilantro garnish.

The rustic classic beef braise in a rich, savory stock with red burgundy and cognac, pearl onion, button mushroom, and carrot; served with mashed Yukon gold potatoes.

Sweet crepe filled with vanilla ice cream topped with warm chocolate coulis; garnished with fresh strawberries and an elephant sugar cookie.