Burma Club Menu list

 

STARTERS

PLATHA & DIP 14 | 13
Chicken | Vegetable
Handmade buttery multi-layered bread. Served with a side of coconut chicken or vegetarian curry sauce.

BURMESE SAMOSAS (3 Pieces) 14 | 13 | 12
Lamb | Chicken | Vegetable
Triangular pastry, hand-wrapped and filled with curried potatoes. Vegetarian, or Stuffed with chicken or lamb. Deep fried and served with our house tangy & spicy sauce.

SALT AND PEPPER CALAMARI 14
Deep fried, tossed with salt and pepper, scallions and jalapeños

MYANMAR CHUTNEY 12
A traditional fresh tomato chutney dish loaded with flavors of onion, tomato, chilies, shrimp paste and sh sauce. Served with fresh cut vegetables for dipping.

SKILLET SHRIMP 14
Shrimp with garlic, ginger, and chili served sizzling on a hot skillet.

HOMEMADE YELLOW BEAN TOFU 12
Crispy on the outside and soft in the inside. Served with a soy-chili sauce.

SALADS

LAPHET 16
Tea Leaf Salad
Voted by the Sunset Magazine as the “Best of the West–Salad”, and won the “Good Food Award” in 2017! Mixed table-side, this salad is enjoyed by Burmese people throughout the country. It is a fermented tea leaf dish tossed with a crispy mixture of nuts, beans, and garlic with julienne style cut lettuce. It is truly “a party in your mouth” and it will change your mind about what salad can be.
( Vegetarian upon request )

RAINBOW SALAD 16
This salad is anything but minimalistic with over 22 ingredients. Here are some to name: fried garlic, fried onions, chickpeas, green papaya, etc... All mixed with a tamarind vinaigrette dressing. (Vegetarian upon request)

INLE TOMATO SALAD 16
Is tomato considered as a fruit or vegetable? Who cares, it’s delicious! Very refreshing traditional Burmese salad. Mixture of tomato, cabbage, fried garlic chips, caramelized onion, red fresh onion, cucumber, yellow bean powder, chili flakes topped with dried shrimp powder and fish sauce. Mixed table-side.

BURMESE STYLE CHICKEN SALAD 17
Tossed with lightly fried chicken breast, fried onions, cilantro, garlic, shredded tomato, yellow bean powder and tamarind dressing

SAMUSA SALAD 17
Vegetarian homemade samusas mixed with falafel, cabbage, cucumber, mint, onion & cilantro.

GINGER SALAD 15
Cabbage tossed with pickled ginger, fried garlic, sesame seeds, split yellow peas.

VEGETABLES | TOFU

EGG & OKRA CURRY 18
Burmese style red curry cooked with egg, okra, daikon and tomato.

EGGPLANT CURRY 18
Tender pieces of eggplant cooked in our Burmese style red curry.

ORGANIC TOFU WITH FRESH MINT 16
Hodo organic medium rm tofu prepared with jalapeños, mint leaves, cloves of garlic and cilantro. Slightly spicy but very delicious.

PEA SHOOTS 17
Young tender pea shoots stir-fried with wine and garlic. Recommended with any of your entrees.

LONG BEANS WITH DRY SHRIMP 18
(Seasonal)
This dish is full of pungent flavors. Cooked with soft long beans, dry shrimp and shrimp paste. A classic Burmese and Southeast Asian Cuisine.

DRIED FRIED STRING BEANS 16
Stir fried string beans cooked with garlic, soy and chili sauce.

EGGPLANT GARLIC SAUCE 16
Eggplant sautéed with a garlic & chili sauce.

WOK-TOSSED BROCCOLI 15
Crown cut broccoli tossed with wine, garlic, a pinch of salt and topped with fried onions. Very simple, very good.

MIXED VEGETABLE CURRY 15
Red curry with tomatoes, eggplant, Hodo organic tofu, potatoes, carrot, broccoli, chayote, string bean, mint, cilantro and jalapeños.

SEAFOOD

BURMESE STYLE CURRY 24 | 22
Shrimp | Bone-in CatFish
Red curry sauce cooked with onion, garlic, ginger served with jalapeños and your choice of protein.

FRIED CHILI CATFISH 22
Traditional, bone-in chunks of crispy catfsh, tossed in fried garlic, fried onions and chili flakes.

SHRIMP WITH MYANMAR CHUTNEY 24
SPICY! PUNGENT! Popular Burmese street food. Wok tossed, with vegetables cooked in a traditional fresh tomato chutney. Loaded with flavors of onions, chilies, shrimp paste and sh sauce. Authentic Burmese, not for the timid. Only for adventurous palate.

SUPERSTAR SHRIMP 24
Wok-tossed with chili, garlic, sliced onions and sweet soy sauce.

SHRIMP EGGPLANT WITH GARLIC SAUCE 24
Sautéed with garlic & chili sauce topped with scallions.

SHRIMP WITH GARLIC AND CHILI 24
Wok-tossed with garlic and jalapeños, onion and topped with fried garlic chips. For our garlic lovers!

SOUR LEAF SHRIMP 24
(Seasonal)
Shrimp stir-fried with hibiscus leaves, shrimp paste, onions, garlic and spices. A traditional Burmese dish for more adventurous palates.

SOUPS

NOODLE SOUP | SAMUSA SOUP | SOUP
MOHINGA 19
Catfish Chowder Noodle Soup
Considered as “the national dish of southern Burma”. It is a popular comfort noodle dish served at food stalls throughout the country. Slow cooked Catfish, onion, garlic, ginger, lemongrass, fish sauce and turmeric. Garnished with cilantro, fresh onion, eggs, fried split peas and lemon.

VEGETARIAN SAMUSA SOUP 19
A popular comfort dish from Burma (Myanmar). A hearty soup served with vegetarian samosas, falafels, fried chickpeas, cabbage, sliced onions, fried potatoes and fresh mint leaves.

COCONUT CHICKEN NOODLE SOUP 19
Slowly cooked together with chicken thighs, coconut milk, onion, garlic and turmeric. Garnished with cilantro, fresh onion, eggs, chili and lemon.

SOUR LEAF SOUP WITH DAIKON 18
(Seasonal)
Sour and tangy soup is one of the favorite among the Burmese. Sour leaf slowly cooked with tamarind, turmeric, cayenne, onion and garlic.

MAIN DISHES

BEEF | CHICKEN | LAMB | PORK
BURMESE CURRY 23 | 22 | 20 | 21
Lamb | Beef | Chicken | Pork
Choice of your protein slow cooked in Burmese style red curry with garlic, ginger, onion and potatoes.

PORK BELLY WITH GINGER AND CHILI 23
Thinly sliced, sous-vide pork belly tossed with garlic, ginger, ai chili, soy sauce and green onions.

PORK BELLY WITH MUSTARD GREEN 23
Sous-vide pork belly served with chili sauce and ginger.

WOK-TOSSED CHILI 23 | 22 | 20 | 23
Lamb | Beef | Chicken | Sous-vide Pork Your choice of protein wok-tossed with onions, dried chilies, and basil.

KEBAT 23 | 22 | 20 | 23
Lamb | Beef | Chicken | Sous-vide Pork This earthy, aromatic dish is wok-tossed with sliced onion, jalapeño, mint leaves, tamarind and turmeric.

FIERY TOFU 23 | 22 | 19 | 23
Lamb | Beef | Chicken | Sous-vide Pork Five spiced tofu wok-tossed with basil, string beans, red bell pepper and your choice of protein.

MANGO CHICKEN 19
Wok-tossed chicken breast cooked with mango, onions and chili. Served with fresh mango on the side.

FRESH MINT 19 | 23
Minced Chicken | Pork
Street food found near the border between Burma and Tailand. Minced chicken or pork prepared with diced jalapeño, mint leaves, cloves of garlic and cilantro.
Slightly spicy but very delicious.

NOODLES | FRIED RICE

SHAN NOODLES 18 | 16
Chicken | Tofu
This noodle dish originated in Shan State, which borders Tailand and China, simple and satisfying. Rice noodles in Burmese tomato sauce with pickled radish, cilantro, peanuts and choice of your protein.

SUPERSTAR VEGETARIAN NOODLES 16
Traditional Burmese flour noodles mixed with potato, tofu, cucumber, chili sauce and cabbage. Served room temperature.

GARLIC NOODLES 19 | 19 | 16
Sous-vide Pork | Shrimp | Organic Tofu
A Chinese influenced dish sold from wooden pushcarts throughout Burma. Egg noodles with fried garlic, sprinkled with scallions, fresh onions served with house sweet & spicy sauce.

NAN PIA DOK 18
Flat rice noodles with coconut chicken curry sauce, string beans, split yellow peas, cabbage and chilies.

SPICY NOODLES 20 | 18 | 16
Shrimp | Chicken | Organic Tofu
Thin rice noodles wok-tossed in a sweet, spicy & tangy sauce with pea sprouts and eggs. Topped with crushed peanuts.

TEA LEAF RICE 16
Jasmine rice mixed with peanuts, fried garlic, sesame seeds, sunflower seeds, lime, ginger and shrimp paste. Topped with fried garlic chips and sliced cucumbers. Served warm.

SUPERSTAR VEGETARIAN FRIED RICE 15
Made with brown rice, tender snow pea leaves, pine nuts, garlic and touch of salt. A simple yet delicious vegetarian dish.

RICE | BREAD

COCONUT RICE 3.75
BROWN RICE 3.00
JASMINE RICE 2.75
PLATHA 9.75
Buttery multi-layered bread.

Please inform your server of any food allergies or any concerns about the menu items. No split checks, maximum of four cards per table. Cakeage fee of $10 per cake. Corkage fee of $20 per bottle.

* Staff * favorite * Vegetarian * Vegan * Vegan upon request * Gluten free * Gluten free upon request