D-Fly Kitchen
MIDDAY DINING

Lunch Menu

Small Plates to Share

Perfect for starting your meal or sharing with friends—these dishes bring bold flavors to your table.

Gomashio-Crusted Rice Balls, crispy and golden
$4
Edamame steamed to perfection, finished with toasted sesame
$4
Flank Steak on a Sizzling Stone, paired with green papaya slaw and rich peanut sauce
$11
Sweet & Tangy Eggplant Dip served with crispy wonton chips
$4
Sweet Potato Fries with three irresistible dips: garlic-chive cream, wasabi ketchup, and curried aioli
$7
Thai-Inspired Chicken Spring Rolls accompanied by spicy red chili sauce
$8
Curry-Spiced Flatbread with cooling yogurt-mint raita
$5

Soups & Fresh Salads

Nourishing bowls and vibrant greens to energize your afternoon.

Thai Coconut Chicken Soup, aromatic and comforting
$6
Traditional Miso Soup
$5
Grilled Loch Duart Salmon over mixed baby greens with marinated red onions, crisp jicama, tropical salsa, and lemon-ginger vinaigrette
$12
Chicken Curry Cobb Bowl with roasted chicken, smoked turkey bacon, fresh avocado, cherry tomatoes, hard-boiled egg, romaine and baby lettuces, tossed in curried gorgonzola dressing
$12
Thai-Style Kobe Flank Steak Salad featuring tomatoes, cucumbers, red onions, napa cabbage, red curry peanut sauce, and creamy lime-cilantro vinaigrette
$11

* You can substitute panko-crusted tofu in any of our salads

Noodle Bowls

Steaming bowls of comfort, brimming with bold flavors and fresh ingredients.

Beijing-Style Noodle Bowl with lemongrass roasted chicken, long beans, ginger crispy leeks, chow mein noodles in Szechuan-style broth
$11
House Pad Thai featuring prawns, scallops, chicken, broccoli, tomato, roasted peanuts, rice noodles, basil, cilantro, and crispy leeks
$12
Thai Noodle Bowl with grilled prawns, Thai basil, and udon noodles in green curry broth
add cilantro pesto
$10.50
+$0.75

Recipe Spotlight: Vietnamese Pho Broth

Discover how to create the soul-warming foundation of authentic Vietnamese pho. This aromatic broth develops its complex flavor through charred aromatics and carefully balanced spices.

You'll need:

  • 2 four-inch ginger roots
  • 3 yellow onions, halved with skin on

First step: Char the ginger and onions on a grill until blackened and fragrant.

Combine with:

  • 2 gallons chicken stock
  • 4 cinnamon sticks
  • 1/4 cup star anise powder
  • 7 whole cloves
  • 1 3/4 cups fish sauce (nouc mam)
  • 1 1/2 cups sugar

Simmer the mixture for 29 minutes, allowing the flavors to marry beautifully. Strain before serving.

Explore more recipes →

House Specialties

Signature dishes that showcase our culinary vision. Each comes with your choice of fries or a fresh side salad.

Asian-Inspired Fish & Chips: Tempura Alaskan cod with french fries, slaw, and sweet-and-sour sauce
$13
Panko-Crusted Basa Sandwich with mango-papaya salsa, caramelized onions, and ginger aioli on warm pita
$11
BLT Kobe Sliders with honey-cured bacon, romaine, tomato, and roasted garlic aioli
$13
Bento Box featuring tempura sushi roll, miso soup, chuka salad, and edamame (daily roll selection—always one seafood and one vegetarian option)
$13
Cuban-Style Sandwich with roasted pork loin, Black Forest ham, Swiss cheese, house-made pickles, and spicy mustard on pressed sourdough
$12
Vegetable Pad Thai with broccoli, edamame, carrots, peanuts, and rice noodles
$11
Miso Noodle Bowl with udon noodles, edamame, snap peas, tofu, shiitake mushrooms in miso broth
$10