Plate-by-plate of chef Diane Moua’s Hmong American dinner and brunch menu at Diane’s Place in Minneapolis, Minnesota, on June 12 and 13, 2026.

Booze-free tom kha lemonade and celery-cardamom juice.

MINI SCALLION CROISSANTS | garlic butter, sea salt.

BEEF LAAB CARPACCIO | shallot, rice powder lime vinaigrette, scallion aioli, herbs.

DIANE’S HMONG SAUSAGE | sticky rice.

DEEP FRIED RED SNAPPER | Chinese eggplant, tomato.

BAMBOO & CABBAGE | coconut curry broth.

RHUBARB PAVLOVA | lychee-lime sherbet, mint.

Back for brunch!

Daytime vibes.

Thai tea latte.

Passion fruit croissant.

Rhubarb Danish.

Sauteed greens from Chef’s family’s farm.

THAI TEA FRENCH TOAST | croissant bread, vanilla whipped cream, maple syrup.

ASIAN CHICKEN NOODLE SOUP | house-made noodles, bamboo, soft boiled egg, fried shallots.

PAN-FRIED BEAN THREAD NOODLES | bamboo, carrots, wood ear mushrooms.

What a champ. We’re not worthy, Diane!