Panang & Pot Stickers
Dinner for Two (or a few) November 14th Only
Chef Jordan’s Beef Panang Coconut Curry & Pot Stickers
Make dinner effortless.
Pick up your order Friday, November 14th at our Summerland kitchen anytime between 9:30am – 5:30pm,
OR we’ll happily deliver to your door in Penticton, Summerland, Peachland & West Kelowna between 3:00pm – 5:00pm.
Arrives fully prepared—you just heat, serve, and enjoy.
✨ Bonus: Order for 8 or more guests and we’ll include a $20 Flambé gift card towards your next feast.
Dinner for Two: $75
Order 2 or more (for four people or more) and save—just $70 for each “Dinner for Two”.
What’s Included
To Start
Veggie Spring Rolls
with sesame–lime sweet chili
Dairy Free
Crispy, golden, these spring rolls are a timeless Thai favourite—light, satisfying, and the perfect warm-up for the meal ahead. A little street-food nostalgia.
Sesame-Lime Glazed Pot Stickers
Dairy Free
Crispy fried dumplings glazed in a bright sesame-lime glaze. Comforting, flavour-packed, and totally irresistible—these disappear fast.
The Main Event
Chef Jordan’s Beef Panang Coconut Curry
Low & slow braised beef • fresh lemongrass • kaffir lime • aromatic spices
Sautéed onions, carrots + bell peppers • fresh Thai basil
(Mild spice, with extra chili if you want to turn it up)
Gluten Free • Dairy Free
Inspired by Chef Jordan’s travels through Thailand, this rich and velvety Panang curry balances soul-warming comfort with bold, complex flavour. Slow-braised beef melts into a sauce of creamy coconut milk, red curry, and warming spices like cumin, coriander, cardamom, and clove. Fragrant, layered, and deeply satisfying—your new favourite curry night.
Steamed Long Grain Rice
Gluten Free • Dairy Free
Soft, fluffy, and perfect for soaking up every drop of that beautiful coconut curry.
Pickled Zen Slaw
Shaved + pickled cabbage • cucumber • carrots • scallion • house-pickled red onion
Toasted sesame brittle • fresh cilantro + mint
Peanut–Gochujang dressing
Dairy Free
Crisp, bright, and refreshing—this slaw brings balance to the plate. Tangy pickled vegetables meet a little crunch and a gentle kick of peanut–gochujang for a clean, modern, not so Thai-inspired finish.
