Crispy vegetable rolls (paupia)

6.50

Fresh roll of vermicelli, prawns, and vegetables served with crushed peanuts, lime vinaigrette (paupia yuan)

7.50

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

Prawns cakes served with salad of cucumber and pineapple (tod man goong)

8.00

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

salt & pepper golden calamari served sautéed onions and sweet carrot (plamuk tod)

8.00

Baked New Zealand mussels (hoi op)

7.00

Chicken satay (gai satay)

5.00

Portabella  (hed ping)

4.50

Wild fish (pla yang)

6.50

Pork satay (moo satay)

5.00

Eggplant (makuer yang)

4.50

Prawns (goong satay)

6.50

Steak cubes (seur ronghai)

6.50

Calamari (plamuk yang)

5.50

Scallops (hoi ping)

6.50

Soup of the day - by the cup or tureen for two

4.50/

9.00

Green papaya & cherry tomatoes tossed in garlic sweetened lime juice * (somtum)

8.00

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)

8.00

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)

8.00

Roasted duck breast, grapefruit, curly endive with citrus & lemongrass dressing (yum ped)

9.00

lightly-fry sesame prawns with salad of green mango and cashew nuts * (goong tod yum ma muang)

9.00

Charcoal grilled prawns, scallops, and calamari tossed with coconut, mint, fresh chili and lime juice * (yum talay)

12.00

Crab fried rice (kao pad poo)

9.50

Thai pineapple fried rice with prawns (kao pad sapparot)

9.50

Rice stick noodles stir-fried with tofu, egg, prawns, beansprouts, & chives (pad thai)

9.50

Spicy wide rice noodles & julienned chicken stir-fried with basil, & Thai chili (pad kee mao)

9.50

Wide rice noodles stir-fried with egg, pork, and Chinese broccoli in Thai black bean sauce (pad se ew)

9.50

Stir-fry garlic and basil noodle with prawn, calamari, and mussel * (bamee talay)

12.00

Minced chicken wok-fried with basil, garlic, & fresh chilies * (gai gra prow)

10.50

Sliced chicken stir-fried with oyster mushroom, water chestnuts, and cashews (gai ma-muang himmapan)

10.50

Crispy sliced chicken & string beans wok-tossed with sweet kaffir pik-khing chili (gai pik-khing)

10.50

Honey roasted duck & pineapples simmered in red curry * (kang ped)

11.50

Coconut braised pork shoulder, kabocha squash, and Thai basil leaves in tangy curry sauce (kang kua mu)

11.50

Mild yellow curry of half chicken and potatoes served with cucumber relish (kang kari gai)

13.00

Angus steak cubes wok-fried with stringless snap peas wild roasted Thai herbs (nuer pad tua)

12.00

Sizzling stir-fry skirt steak with green beans, bamboo shoots, lemongrass, chili and basil ( 'drunken' beef)

12.00

Braised beef short ribs in semi-spicy kaffir panang curry (panang nuer)

14.00

Grilled pork filet served with salad of green papaya, carrot, and string bean (mu yang)

12.50

Lemongrass grilled Angus sirloin served with mint sauce (nuer yang)

15.00

Grilled Ginger marinated New Zealand rack of lamb with sweet carrot & smoked tomatoes salsa (lamb yang)

16.00

Wok-fry seasonal greens (pad pak fai daeng)

11.00

Asparagus & bamboo shoots wok-fried with garlic, fresh chili & black bean sauce (pad normai)

11.00

Chinese broccoli stir-fried with crispy house-cured pork belly in a chili, garlic sauce (kana moo krob)

10.00

Golden bean cakes stir-fried with onions, scallions, & cashew nuts in roasted mild chili puree (pad tofu)

10.00

Charcoal grilled assorted vegetables topped with green curry * (pak rad kang)

10.00

Wok-seared mixed vegetables in mild garlic-ginger sauce (pad pak ruammit)

  10.00

Blue lake green beans & shitake mushroom stir-fried in semi-spicy aromatic herbs paste * (tua pad pik)

  10.00

Sizzling stir-fried fresh calamari with leek, lemongrass & chili (plamuk pad ped)

11.00

Deep-Fry whole fish with Thai three flavored sauce (pla sahm rot)

AQ

Dry red curry of crisped catfish fillet, snake beans, squash, wild ginger, and holy basil  * (pad ped pladook)

12.00

Charbroiled Atlantic salmon & winter melon, and asparagus in red curry * (pla rad kang)

14.00

Grilled banana leaf wrapped wild caught fish with steam vegetables (pla pow)

15.00

Light battered prawns wok tossed in spiced tamarind sauce with crisped shallots and garlic * (goong makahm)

12.00

Sautéed tiger prawns, Asian eggplant, & ground nuts in basil, chili, with wine sauce (goong pad makeur)

12.00

Charcoal grilled jumbo prawns in choo chee red curry with fava beans and kaffir lime zest (goong choo chee)

15.00

Japanese scallop sautéed in semi-spicy curry paste with young peppercorn & krachai * (hoi pad cha)

13.00

Stir-fried salmon, calamari, and Prince Edward Island mussels with Thai chili and basil (pad talay ruam mit)

13.00

Prawns, calamari, scallops. & blue crab meat wok-fried with Asian celery & scallions in yellow curry (fish trap)

16.00

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