Elephant Walk

Name: Elephant Walk
Address: 2067 Massachusetts Ave., 02140, MA, 02140
Telephone: 617-492-6900

2067 Massachusetts Ave., Cambridge, MA 02140, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: Cambodian, French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

STARTERS

Traditional Cambodian

Original French

SOUPS

S’gnao Mouan

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

Somlah Machou

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

B’baw Mouan

A hearty rice soup with chicken breast, cilantro, scallion, bean sprouts, fried garlic and lime wedge

Soupe Phnom-Penh (Kuy Tieu)

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

SALADS

Traditional Cambodian

Original Cambodian

Original French

ENTRÉES

Traditional Cambodian

Original Cambodian

Original French

OUR CUISINE

TRADITIONAL CAMBODIAN DISHES

ARE AUTHENTIC RECIPES. THE SOLE CONCESSION WE MAKE TO ACCOMODATE OUR CUSTOMERS' PREFERENCE IS TO USE LEANER CUTS OF MEAT AND POULTRY WITHOUT SKIN OR BONES.

ORIGINAL CAMBODIAN DISHES

ARE CREATED BY OUR CHEFS WITH RESPECT FOR OUR CULINARY TRADITION, CONTRIBUTING TO THE EVOLUTION OF OUR CUISINE.

ORIGINAL FRENCH DISHES

ARE OUR CHEF'S INTERPRETATION OF FRENCH CUISINE INSPIRED BY HER MULTI-CULTURAL BACKGROUND.

SIDE DISHES

RICE

VEGETABLES

POTATO

VEGETARIAN

Starters and Salads

Vegetarian Rouleaux (vegan)

Cambodian spring rolls with shiitake mushroom, carrot, onion, bean sprout, peanut and beanthread; served with fresh greens and herbs and vegetarian tuk trey

Salade Croquante au Bleu

Bib lettuce, frisée greens, Granny Smith apple, cherry tomatoes, toasted walnut and crumbled Gorgozonla blue cheese; dressed with balsamic vinaigrette

Salade de Timbale au Chèvre

A timbale of Vermont goat cheese tossed with seedless grapes, cherry tomatoes, diced Bartlett pear and walnut; on a bed of baby greens

Salade Verte (vegan)

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

Vegetarian Salade Cambodgienne (vegan)

Shredded cabbage and carrots with red bell pepper, onion, peanuts, mint, Asian basil and vegetarian tuk trey

Entrées

Organic Tofu Amrita (vegan)

Organic tofu, flash-fried and sautéed in a lightly sweet Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass; with button mushroom, onion and scallion

Organic Tofu Citronnelle (vegan)

Organic tofu, flash-fried and sautéed in lemongrass sauce with onion, peas, red bell pepper, scallion & peanuts

Curry de Légumes (vegan)

A vegetable curry sauté with eggplant, asparagus, baby bok choy, red bell pepper, snow peas and yellow squash

Organic Tofu Malika (vegan)

Organic tofu sautéed in a fragrant sauce with lemongrass, shallots and garlic; with cubanelle peppers, plum tomato, fresh jalapeños and Asian basil

Vegetarian Mee Siem (vegan)

Rice noodles sautéed in a sauce of sliced tofu, garlic, salted soy, pickled shallot, Chinese chives, bean sprouts and red bell pepper; garnished with a lime wedge

Napoleon de Tofu et Légumes au Curry (vegan)

Pan-seared organic tofu slices layered with Asian vegetables in a warm, lightly spiced curry sauce

GLUTEN-FREE MENU

STARTERS

Nataing

Ground pork simmered in coconut milk with sliced garlic, crushed peanuts and chili pods; served with gluten-free crispy rice for dipping

S’gnao Mouan

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

Somlah Machou

A tangy soup with special chicken stock, natural shrimp, tomatoes and lime juice; garnished with fried garlic and "French" mint

SALADS

Salade de Timbale au Chèvre

A timbale of Vermont goat cheese tossed with seedless grapes, sweet Moroccan dates, fresh diced Bartlett pear and walnut; on a bed of baby greens

Salade Verte

Baby greens dressed with balsamic vinaigrette and sliced plum tomatoes | (substitute mustard with balsamic vinaigrette)

Avocat Kanthor

A timbale of diced, fresh, raw tuna, avocado, lemongrass, shallot and “French” mint; tossed in a fragrant marinade of galangal, garlic, shallot, fish sauce, rice vinegar and crushed peanuts; served on a bed of baby greens

Salade Cambodgienne

Shredded cabbage, carrots and chicken with red bell pepper, onion, roasted crushed peanuts, mint and Asian basil; dressed with tuk trey

Nyoum M’noa Ang

Grilled pineapple salad with Tiger shrimp, shallot, mint, Asian basil and red bell pepper; dressed with spicy chili-lime tuk-trey

ENTRÉES

Amok Royal

Amok Royal A Cambodian signature dish - a spicy, custard-like preparation of fresh crab, bay scallops, catfish and shrimp with coconut milk and complex Khmer seasonings; steamed in a banana leaf cup and garnished with cilantro and red bell pepper

Trey Ang

Grilled 8oz deboned trout marinated in lime juice, garlic and jalapeño; served with green mango salad and a side of lime tuk trey | (without fried leek garnish)

Poulet Malika

Sliced chicken breast sautéed in a fragrant sauce with lemongrass, shallots and garlic; with cubanelle peppers, plum tomato, fresh jalapeños and Asian basil

Curry de Crevettes

Curry with natural shrimp, asparagus, baby bok choy, eggplant, snow peas, red bell pepper and summer squash

Loc Lac

Cubed beef tenderloin sautéed with garlic, sugar and black pepper; served over a bed of shredded lettuce with a lime, garlic and black pepper dipping sauce | (without mushroom soy sauce)

Saumon à la Crème de Poireaux et Champignons

Atlantic salmon filet pan-roasted and topped with julienned leeks and Shiitake mushroom in a savory garlic and shallot cream sauce, over steamed potatoes

Steak Grillé et Gratin Dauphinois

Grilled Angus sirloin flank steak with a Port and red wine reduction, gratin Dauphinois and steamed asparagus

Filet de Thon Saisi aux Deux Coulis Pimentés

Rare, pan-seared tuna loin and sliced over spiced red and green chili cream sauces with steamed vegetable | (without breadcrumb coating and without pear raviolies )

Poulet Rôti et Gratin Dauphinois

Roasted bone-in chicken breast with a mushroom white wine reduction, potato gratin and sautéed leeks and spinach

Napoleon de Tofu et Légumes au Curry

Pan-seared organic tofu slices layered with Asian vegetables in a warm, lightly spiced curry sauce