APPETIZERS
|
Crispy
vegetable rolls (paupia)
|
|
6.50
|
|
Fresh roll vermicelli, prawns, and vegetables with crushed peanuts and lime
vinaigrette (paupia yuan)
|
|
7.50
|
|
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
|
|
Grilled Indian bread with tomatoes, eggplant, bell peppers, & basil
topped with green curry sauce
(keow wan roti) |
|
7.00 |
|
Golden pouches of minced pork and crab meat served with sweet Thai
dipping sauce
(toong tong) |
|
7.50 |
|
Fresh cut mustard leaf, coconut,
lime, pamelo, ginger, nuts, chili and prawns with sweet palm
(miang kum) |
|
7.00 |
|
Steamed
turnip cakes sautéed with
beansprouts & chives
(kanom pak
kard)
|
|
8.00
|
|
Salt & pepper golden calamari served with sautéed onion and sweet
carrots
(plamuk tod) |
|
8.00 |
SKEWERS Two skewers each
|
Chicken satay
(gai satay) |
|
5.00 |
|
Scallop
(hoi yang) |
|
6.50 |
|
Portabella
(hed ping) |
|
4.50 |
|
Pork
satay
(moo satay) |
|
5.00 |
|
Prawns
(goong satay) |
|
6.50 |
|
Eggplant
(makuer
yang) |
|
4.50 |
|
Calamari
(plamuk yang) |
|
5.50 |
|
Wild caught fish
(pla
yang)) |
|
6.50 |
|
Steak cubes(seur
rong hai)) |
|
6.50 |
SOUP AND SALADS
|
Soup
of the day - by the cup
|
|
4.50
|
|
Green
papaya string beans, cherry tomatoes & nuts tossed in garlic sweetened lime juice * (somtum)
|
|
8.00
|
|
Translucent
Shiang Hai noodles
tossed with roasted chili paste, lime, & lemongrass * (yum Shiang
Hai)
|
|
8.00
|
|
Grilled
eggplant salad with minced chicken and prawns topped with lime, coconut
dressing * (yum
makuer yao)
|
|
8.00
|
|
Minced chicken tossed with parched rice, nuts, ginger, and chili
lime juice
* (larb gai) |
|
8.00 |
|
Roasted duck breast, grapefruit, and 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 mamuang) |
|
9.00 |
|
Grilled jumbo prawns, scallops, and
calamari tossed with coconut, mint, chili and fresh lime (yum
talay) |
|
12.00 |
NOODLES
|
Egg
noodles with blue crab, shrimp & pork wonton, in clear broth (bamee kieow poo)
|
|
9.50
|
|
egg noodles with crispy diced tofu and
grilled skirt steak in lime & coconut curry * (kao soi neur)
|
|
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, garlic,
chili and basil * (pad ke-mao)
|
|
9.00
|
|
Wide
rice noodles, prawns, and mushrooms served in spiced, lime-lemongrass broth
* (sen yai tom yum)
|
|
9.50
|
|
Pan-fried flat noodles with prawns, oriental broccoli, eggs and black soy
sauce (pad se-ew)
|
|
9.00
|
|
Pan-fried wide rice noodles stir-fried with chicken, peanuts, egg, & radish (sen yai gai kua)
|
|
9.00
|
|
Stir-fried basil & garlic noodles with
mussels, prawns, and calamari
(bamee talay)
|
|
11.00
|
|
Roasted duck with wonton and egg noodles in spiced broth (kieow
nam ped)
|
|
9.50
|
MIX & MATCH
choose one dish from each category, Mix
& match lunch is served with a choice of soup or house salad
$14.00
| (from the
wok) |
(curries) |
| goong
pad makeur |
pla rad kang |
| pad tofu |
panang nuer |
| gai pik khong |
pak rad kang |
GRILLS
|
Grilled pork fillet served with salad of
green papaya, carrot, string beans, and sticky rice (mu
yang)
|
|
11.00
|
|
Grilled
sliced steak tossed with parched rice in kaffir,
lemongrass, & chili lime juice * (nuer namtok)
|
|
9.50
|
|
Grilled banana leaf wrapped wild caught
fish with steamed vegetables (plapao bai tong)
|
|
13.00
|
RICE PLATES
|
Crab
fried rice (kao pad pu)
|
|
9.50
|
|
Thai pineapple
fried rice with prawns
(kao pad sapparot) |
|
9.50 |
|
Curried fried rice with crisped lemongrass
chicken, string bean, and apple eggplant
(kanom pak
kard)
|
|
9.50
|
|
Minced
chicken wok-fried with basil, garlic, & fresh chilies * (gai gra prow)
|
|
9.50
|
|
Light battered prawns wok tossed in spiced tamarind sauce with
crisped shallots and garlic *
(goong makahm) |
|
10.50 |
|
Sautéed tiger prawns, Asian eggplant, & ground nuts in basil, chili, with
wine sauce
(goong pad makeur)
|
|
10.50
|
|
Tiger prawns, calamari, and mussels wok-fried with
chili and Thai basil (pad talay ruammit)
|
|
11.00
|
|
Golden
beancakes stir-fried with onions, scallions,
& cashew nuts in roasted mild chili puree (pad tofu)
|
|
9.00
|
|
Chinese broccoli stir-fried with crispy house-cured pork belly in a chili, garlic
sauce
(kana moo krob) |
|
9.50 |
|
Crispy sliced chicken & string beans wok-tossed with sweet kaffir
pik-khing chili
(gai pik-khing)
|
|
9.50
|
|
Roast
duck served with semi sweet soy-anise sauce & pickle ginger (kao na ped)
|
|
9.50
|
|
Julienned chicken breast stir-fried with cashew nuts & scallions
(gai ma-muang himmapan) |
|
9.50 |
|
Sizzling stir-fried skirt steak with
green bean, bamboo shoots, lemongrass, and basil *
('drunken' beef) |
|
9.50 |
CURRIES
|
Honey
roasted duck & pineapples simmered in red curry * (kang ped)
|
|
9.50
|
|
Mild yellow curry of quartered chicken and potatoes served with cucumber
relish (kang kari gai)
|
|
9.50
|
|
Angus sirloin cubes &
Chinese eggplant simmered in green coconut curry (kang nuer) |
|
10.00 |
|
Coconut braised pork shoulder, kabocha squash, and
Thai basil leaves in tangy red curry (kang kua mu)
|
|
10.00
|
|
Braised beef short ribs
in semi-spicy kaffir panang curry (panang
nuer) |
|
11.00 |
|
Charbroiled
Atlantic salmon & winter melon simmered in red curry * (pla
rad kang)
|
|
12.00
|
|
Charcoal
grilled assorted vegetables topped with green curry * (pak
rad kang)
|
|
9.00
|
|
Prawns, calamari, scallops. & blue crab
meat wok-fried with Asian celery & scallions in yellow curry (fish trap)
|
|
14.00
|
SIDE & RICE
|
Thai fried egg (kai-dao) |
|
2.50 |
|
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 |
|
