Happy Hour Menu

BITES
LIGHT GREENS
CHEF'S NEW ADDITIONS
RICE

BITES

BURMA 2 SPICE BOX

Fries tossed with stir-fried peppers and onions in our house-blend of aromatic Burmese spices.

Add crispy chicken and curry to elevate your fries!

EGGROLLS

Hand-rolled wheat-flour eggrolls, w/ vermicelli, taro, kikurage mushrooms, and carrot.

Served w/ sweet chili sauce.

*Not Gluten Free

BURMA 2 PALATA POCKET

Hand-rolled wheat-flour eggrolls, w/ vermicelli, taro, kikurage mushrooms, and carrot.

Served w/ sweet chili sauce.

*Not Gluten Free

A plate palata, a flakey flatbread with a bowl of curry for dipping.

PALATA

Flaky, layered flatbread. Served plain or w/ choice of curry.

Curry Options: Vegetable Curry (Vegan), Coconut Chicken Curry, or Lamb

*Not Gluten Free

Fried lotus root chips on a plate with seaweed aioli dipping sauce and a glass of Burmese Iced Milk Tea.

DEEP FRIED LOTUS ROOT (Vegan/GF)

Crispy, lotus root chips topped w/ furikake.

Served w/ seaweed aioli.

Fried tofu cubes with red dipping sauce.
Plate of deep-fried seafood with savory chili dipping sauce.

SALT & PEPPER TOFU or CHICKEN

Crispy tofu or chicken tossed w/ scallion, jalapeno, fried garlic, white pepper, and five spice.

Tofu: Served w/ special house sauce.

Chicken: Served w/ savory chili sauce.

A plate of crispy chicken wings with shredded cabbage, served with your choice of dipping sauces.

BURMA 2 CHICKEN WINGS

Marinated in our Chef’s special blend of spices.

Served w/ your choice of seaweed aioli, green spicy sauce, sweet chili sauce, or savory chili sauce.

LETTUCE WRAPS

Romaine lettuce cups served w/ choice of protein, carrot, green bell pepper, mushroom, radish, ginger, garlic, water chestnut, sesame seed. Served w/ hoisin sauce.

Choice of Protein: Tofu (Vegan) or Chicken

Plate of four samosas with samosa dipping sauce.

Samosas (Vegan)

Handmade wheat-flour wrap, filled w/ potato, onion, and spices. Served w/ special house sauce.

*Cannot be modified. Not Gluten Free

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LIGHT GREENS

Bowl of Burmese tea leaf salad with various ingredients like fermented tea leaves, nuts, seeds, cabbage, tomatoes, and lemon wedge.

SAMOSA SALAD

Samosas, red onion, cilantro, cucumber, jalapeno, mint, sesame seed, fried garlic, fried onion, yellow bean powder, tamarind sauce, and a splash of samosa soup.

A bowl of mango salad with various ingredients including fried garlic, shredded cabbage, nuts, sliced onions, cilantro, fried onions, and a lemon wedge.

MANGO SALAD (VEGAN/GF)

Pickled mango w/ fried garlic, cabbage, red onion, cucumber, cilantro, yellow bean powder, fried onion, and onion oil, all tossed w/ cabbage and romaine lettuce.

A bowl of Burmese Chicken Salad with a sweet chile sauce on the side.

GOLDEN POPPY SALAD

Special house poppy seed dressing with golden raisins, fried garlic, red onion, cucumber, cilantro, yellow bean powder, fried onion, and onion oil.

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CHEF’S NEW ADDITIONS

Bowl of Burma Noodles with noodles, cucumber, red onion, fried onion, onion oil, and chili sauce.

HONEY LEMON

Mayonnaise, sweet chili sauce, condensed milk, lemon and honey.

Bowl of Burmese Garlic Noodles with tofu, broccoli, green onions, and garnished with fried garlic.

KUNG PAO

Red & green bell pepper, red onion, dry chili and scallion in a spicy savory sauce.

Bowl of Burmese Pad Thai noodles with vegetables, tofu, peanuts, cabbage, and lemon.

SWEET & SOUR PINEAPPLE

Pineapple, onion, red & green bell pepper and in a sweet & sour savory sauce.

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