Dinner Menu
Mon-Sun 5:30PM-10:00PM
SMALL
PLATES
|
Crispy vegetable rolls (paupia) |
|
6.00 |
|
Fresh roll of blue crab meat, tofu, sweet sausage & greens served
with anise, plum sauce (paupia
sod) |
|
7.00 |
|
Grilled Indian bread with tomatoes, eggplant, bell peppers, & basil
topped with green curry sauce
(keow wan roti) |
|
7.00 |
|
Pan-fried dumplings fill with minced pork & shrimp served with Thai
ginger soy
(kieow tod) |
|
7.00 |
|
Thai curried fish cake with long
beans served with salad of cucumber
(tod man pla) |
|
7.00 |
|
Thai spiced corn cakes served
with cucumber vinaigrette
(kao
pod tod) |
|
7.00 |
|
Steamed turnip cakes sautéed with beansprouts & chives
(kanom pak
kard) |
|
8.00 |
|
Baked
New Zealand
mussels
(hoi op) |
|
7.00 |
|
Thai pork and
shrimp wontons with crab meat and baby bok choy
(kieow poo) |
|
7.00 |
|
Golden pouches
of crab and minced pork served with sweet Thai dipping sauce (toong
tong) |
|
7.00 |
SKEWERS
Two skewers each
|
Chicken satay
(gai satay) |
|
4.00 |
|
Pork
satay
(moo satay) |
|
4.50 |
|
Prawns
(goong satay) |
|
5.00 |
|
Scallop
(hoi yang) |
|
6.00 |
|
Portabella
(hed ping) |
|
3.50 |
|
Eggplant
(makuer
yang)) |
|
4.00 |
|
Calamari
(plamuk yang) |
|
5.00 |
|
Sea bass
(pla yang) |
|
6.50 |
SOUP AND SALADS
|
Soup
of the day - by the cup or tureen for two |
4.00/ |
8.00 |
|
Green papaya & cherry tomatoes tossed in garlic sweetened lime juice
*
(somtum) |
|
7.50 |
|
Grilled eggplant with minced chicken, prawns topped with garlic lime
coconut dressing
(yum makuer yao) |
|
8.00 |
|
Translucent Shiang Hai noodles tossed with roasted chili paste,
lime, & lemongrass *
(yum Shiang Hai) |
|
7.50 |
|
Grilled sliced steak tossed with parched rice in kaffir, lemongrass,
& chili lime juice
* (nuer namtok)
|
|
9.00 |
|
Minced chicken tossed with parched rice, nuts, ginger, and chili
lime juice
* (larb gai) |
|
7.50 |
|
Roasted duck breast, grapefruit, watercress with citrus & lemongrass
dressing
(yum ped)
|
|
8.50 |
|
Charcoal seared tiger prawns salad with fresh chili lime dressing
* (goong pla) |
|
8.00 |
|
Fresh calamari tossed with chili, lemongrass, & lime dressing
* (yum pla muk) |
|
7.50 |
RICE PLATE AND NOODLES
|
Crab
fried rice
(kao pad pu) |
|
9.00 |
|
Thai pineapple
fried rice with prawns
(kao pad sapparot) |
|
9.00 |
|
Rice
stick noodles stir-fried with tofu, egg, prawns, beansprouts, &
chives
(pad thai) |
|
9.00 |
|
Spicy wide rice noodles & julienned chicken stir-fried with basil, &
Thai chili
(pad kee mao) |
|
9.00 |
MEAT & POULTRY
|
Minced chicken wok-fried with basil, garlic, & fresh chilies
* (gai gra prow)
|
|
9.95 |
|
Julienned chicken breast stir-fried with cashew nuts & scallions
(gai ma-muang himmapan) |
|
9.95 |
|
Crispy sliced chicken & string beans wok-tossed with sweet kaffir
pik-khing chili
(gai pik-khing) |
|
9.95 |
|
Sliced duck breast, lychee, and cashew nuts wok-fried with celery,
bell pepper and onion
(lychee duck)
|
|
10.50 |
|
Honey roasted duck & pineapples simmered in red curry
* (kang ped) |
|
10.50 |
|
Tangy red curry of chicken and
pumpkin
(kang
kua gai) |
|
11.00 |
|
Grilled all-natural chicken fillets marinated with
Thai aromatics
(gai yang) |
|
11.00 |
|
Angus steak cubes wok-fried with stringless snap peas wild roasted
Thai herbs
(nuer pad tua)
|
|
11.50 |
|
Braised beef short ribs
in peanut
mussmun curry served with diced vegetable (mussmun
nuer) |
|
14.00 |
|
Lemongrass grilled Angus sirloin served with mint sauce (nuer
yang) |
|
15.00 |
|
Grilled Ginger marinated New Zealand rack of
lamb with sweet carrot & smoked mushroom salad (lamb
yang) |
|
16.00 |
VEGETABLES & OTHERS
|
Snow
pea shoots & shitake mushrooms wok-fried with ginger, garlic sauce
(pad yod pak) |
|
9.95 |
|
Tofu, shitake
mushrooms, baby bok choy, & glass noodles claypot
(chap chye) |
|
9.95 |
|
Asparagus & bamboo shoots wok-fried with garlic, fresh chili & black
bean sauce
(pad normai) |
|
10.75 |
|
Chinese broccoli stir-fried with crispy house-cured pork belly in a chili, garlic
sauce
(kana moo krob) |
|
9.95 |
|
Golden bean cakes stir-fried with onions, scallions, & cashew nuts in
roasted mild chili puree (pad tofu) |
|
9.95 |
|
Charcoal grilled assorted vegetables topped with green curry
* (pak
rad kang) |
|
9.95 |
|
Wok-seared
mixed vegetables
(pad pak ruammit) |
|
9.75 |
|
Blue
lake green beans & shitake mushroom stir-fried in semi-spicy herbs
paste
(tua pad pik) |
|
9.75 |
SEAFOODS
|
Sizzling stir-fried fresh
calamari with lemongrass & chili
(pla muk pad ped) |
|
10.25 |
|
Steamed mussels in aromatic herb infused broth served with hot
seafood-lime dipping sauce
(hoi op mordin)
|
|
10.00 |
|
Tiger prawns,
salmon, & mussels wok tossed with chilies and Thai basil
(talay ruammit)
|
|
12.00 |
|
Pan roasted wild
black cod filet served with Thai three flavored sauce
(pla
sahm rot) |
|
15.00 |
|
Stir-fried
crisp catfish fillet with yellow squash, basil, & chili (pad ped
pladook) |
|
12.00 |
|
Charbroiled Atlantic salmon & winter melon simmered in red curry
* (pla rad kang) |
|
13.00 |
|
Grilled
wild caught
halibut served with salad of mutsu
apple and cashew nut (pla
pow) |
|
15.00 |
|
Light battered prawns wok tossed in spiced tamarind sauce with
crisped shallots and garlic *
(goong makahm) |
|
11.50 |
|
Sautéed tiger
prawns, Asian eggplant, & ground nuts in basil, chili, with wine
sauce
(goong pad makeur)
|
|
11.50 |
|
Japanese scallop
sautéed in semi-spicy curry paste with young peppercorn &
krachai *
(hoi pad cha) |
|
12.50 |
|
Prawns, scallops, mussels, & okra simmered in green curry sauce
* (kang talay)
|
|
12.00 |
SIDE & RICE
|
Thai
style omelette
(kai-jieow) |
|
3.50 |
|
Brown rice |
|
2.00 |
|
Cucumber relish
(ar jard) |
|
2.00 |
|
Sticky rice
(kao nieow) |
|
1.50 |
|
Peanut sauce
(nam satay) |
|
2.00 |
|
Steam jasmine rice
(kao) |
|
1.50 |
|
Lunch
Dinner
Wine & dessert |
