Appetizers
Satay 6.50
Strips of grilled marinated chicken or beef served with peanut sauce and cucumber salad.
Duck Spring Rolls 6.50
Served with tomato chili sauce.
Vegetable Spring Rolls (Steamed or fried) 6.50
Served with plum sauce.
Spare Ribs 6.50
Sautéed with garlic and ground black pepper.
*Steamed Mussels 7.50
With white wine and Thai herbs.
Steamed Dumplings 6.50
Filled with minced pork, shrimp, and shiitake mushrooms, served with a tangy soy sauce.
Soups
*Tom Yum (Shrimp or chicken) 4.50
Clear broth soup with hot chili pepper, kaffir lime leaf, lemongrass, and mushrooms.
Tom Kha (Shrimp or chicken) 4.50
Coconut milk soup with kaffir lime leaf and galangal.
Kang Woon Sen 4.50
Glass noodles with ground pork and cabbage.
Salad and Yum
Thai Salad 5.00
Greens, tomatoes, cucumber, bean sprouts, and dried bean curd with peanut dressing.
*Green Papaya Salad 6.00
Shredded green papaya, dried shrimp, peanuts, palm sugar, tomatoes, chili pepper in a mortar with lime juice.
**La-ab 9.00
Ground chicken or beef tossed with lime juice, fish sauce, chili pepper, red onion, and ground crispy rice.
**Yum Pla-muk 10.00
Squid with Thai spices, lime juice, celery, red onion, and mushrooms.
**Yum Nuer 10.00
Sliced charcoal beef tossed with red onion, scallion, cucumber, tomatoes, and Thai spices.
*Yum Pet Yang 8.00
Grilled sliced duck with mango, pineapple, onion, and cashew nuts.
Thai Curry
**Kang Ped 10.00
Red curry, bamboo shoots, chili pepper, and coconut milk (Chicken, beef, or pork).
**Kang Kiew Warn 10.00
Green curry, bamboo shoots, eggplant, chili pepper, and coconut milk (Chicken, beef, or pork).
**Kang Panang 10.00
Panang curry, kaffir lime leaves, chili pepper, and coconut milk (Chicken, beef, or pork).
*Kang Massa-mun 11.00
Chicken breast with sweet red curry, potatoes, peanut, onion, and coconut milk.
**Shrimp and Scallops 15.00
With panang curry, coconut milk, and string beans.
Chicken, Beef, Pork
Pad Khing 9.00
Sautéed with sliced ginger, scallions, onion, and wood ear mushrooms.
**Pad Kaprow 9.00
Sautéed with holy basil leaves, chili pepper, and onion.
Pad Kratiam 9.00
Stir-fried with minced garlic and ground black pepper.
*Gai Mamong 9.00
Sliced chicken sautéed with cashew nuts, bamboo shoots, and mushrooms in a brown sauce.
**Moo Pad Preeg Khing 9.00
Sliced pork and string beans sautéed in a sweet red curry with kaffir lime leaves.
*Pra Ram Long Song 9.00
Sliced beef cooked in peanut sauce and red curry with steamed Asian vegetables.
Duck
Bangkok Duck 15.00
Crispy duck with minced garlic and ground black pepper sauce.
*Shu-Shee 15.00
Crispy duck with panang curry sauce and kaffir lime leaves.
**Pet Kaprow 15.00
Sliced crispy duck sautéed with holy basil leaves, onion, and chili pepper.
*Kang Ped Petd 15.00
Crispy duck with red curry, coconut milk, lychee, and pineapple.
Seafood
*Pla Laad Preeg 16.00
Whole crispy striped bass in Thai red chili sauce with holy basil leaves.
Steamed Striped Bass 16.00
With sliced ginger, onion, scallions, Napa cabbage, mushrooms, pickled plum, and lemon.
Tamarind Fish 16.00
Chunks of deep-fried striped bass in tamarind-plum sauce and pineapple mango chutney.
Koong Kratiam 14.00
Shrimp sautéed with minced garlic and ground black pepper.
*Koong Chao Wang 14.00
Seared shrimp in a sweet curry sauce.
*Koong Laad Preeg 14.00
Seared shrimp in a sweet chili sauce and holy basil leaves.
**Koong Kaprow 14.00
Sautéed shrimp with holy basil leaves and chili pepper.
**Talay Thai 16.00
Sautéed seafood with lemongrass, holy basil leaves, galangal, kaffir lime leaves, ground chili pepper, and mushrooms in a white wine sauce.
Noodles and Fried Rice
Pad Thai 9.00
Rice noodles stir-fried with shrimp, dried bean curd, egg, bean sprouts, and ground peanuts.
Pad Sea-ew 9.00
Wide ribbons of rice noodles stir-fried with Asian broccoli and thick soy sauce (Chicken, beef, or pork).
Laad Nah 9.00
Wok-seared rice noodles topped with brown soy bean sauce and Asian broccoli (Chicken, beef, or pork).
*Kee Mao 9.00
Rice noodles stir-fried with ground chicken, shrimp, Asian broccoli, holy basil leaves, and chili pepper.
Pad Woon Sen 9.00
Glass noodles stir-fried with chicken, shrimp, bamboo shoots, Napa cabbage, and wood ear mushrooms.
*Fried Rice Thai Style 9.00
Fried rice with pork, shrimp, onion, tomatoes, and chili pepper.
Sticky Rice 2.00
Vegetarian Options
Appetizers
Vegetable Spring Rolls (Steamed or fried) 6.50
Served with plum sauce.
Fried Tofu 5.00
Served with peanut sauce and cucumber salad.
*Vegetable Tom Yum 4.00
Clear broth soup with vegetables, hot chili pepper, lemongrass, mushrooms, and lime juice.
Vegetable Tom Kha 4.00
Coconut milk soup with vegetables, lime juice, kaffir lime leaves, and galangal.
Entrees
Vegetarian Pad Thai 9.00
Rice noodles stir-fried with vegetables, egg, and dried bean curd.
*Tofu and Vegetable Avocado Curry 10.00
With red curry and coconut milk.
Pad Khing Puk 9.00
Sautéed mixed vegetables with tofu and sliced ginger.
Vegetarian Laad Nah 9.00
Wok-seared rice noodles topped with brown soy bean sauce, Asian broccoli, and mushrooms.
*Spicy **Very Spicy
(Spices can be adjusted to personal taste upon request.)