Popular Items
Lemongrass Soup (Tom Yum) (S14) Lemongrass, mushroom, chili oil, kaffir lime leaves, and galanga in tart broth.
Tom Kha Coconut Soup (S16) Galanga kaffir leaves and chili oil in sweet and sour coconut broth.
Spicy Egg Rolls (A5) 
Your option of ground chicken or vegetarian egg rolls; cabbage, cellophane noodles, black mushrooms, and carrot wrapped with egg roll skin. Served with Thai sweet and sour sauce.
Your option of ground chicken or vegetarian egg rolls; cabbage, cellophane noodles, black mushrooms, and carrot wrapped with egg roll skin. Served with Thai sweet and sour sauce.Dreamy, Creamy, Crispy Crab (PS6) Wontons stuffed with a mixture of crab meat, minced water chestnut, minced garlic and cream cheeses are deep-fried until crispy on the outside and creamy inside. Served with Thai sweet and sour sauce.
Pot Sticker (Gyoza) (PS7) A choice of ground shrimp, chicken or pork mixed with sliced cabbage and chopped onion are stuffed into a gyoza skin and grilled. Served with ginger sauce.
Appetizers
Sweet Corn Cake (PS1) A delicate mixture of sliced sweet corn kernels, buttercup squash, chopped garlic and rice flour. Served fried with spicy sweet and sour soy sauce. (vegetarian)
Chive Dumpling (PS2) Chive stuffed in rice flour dough are steamed and garnished with crunchy garlic or deep-fried until crunchy with a tender center. Served with spicy sweet and sour soy sauce on the side.
Crispy Chive Cake Fritter (PS3) Asian chive, garlic, and rice flour mixed and deep fried. Served with spicy sweet and sour sauce.
Taro Root Cake (A4) Taro root, green pea, yellow pea, and red bean mixed with rice flour and sliced green onion. Served deep fried with sweet and sour sauce topped with crushed peanut.
Fried Tofu (A2) Deep fried tofu served with ground peanuts in Thai sweet and sour sauce.
Spicy Egg Rolls (A5) Your option of ground chicken or vegetarian egg rolls; cabbage, cellophane noodles, black mushrooms, and carrot wrapped with egg roll skin. Served with Thai sweet and sour sauce.
Your option of ground chicken or vegetarian egg rolls; cabbage, cellophane noodles, black mushrooms, and carrot wrapped with egg roll skin. Served with Thai sweet and sour sauce.Sa-Tay (A9) Grilled chicken strips or tofu marinated with yellow curry and coconut milk. Served with peanut sauce and cucumber salad.
Dreamy, Creamy, Crispy Crab (PS6) Wontons stuffed with a mixture of crab meat, minced water chestnut, minced garlic and cream cheeses are deep-fried until crispy on the outside and creamy inside. Served with Thai sweet and sour sauce.
Pot Sticker (Gyoza) (PS7) A choice of ground shrimp, chicken or pork mixed with sliced cabbage and chopped onion are stuffed into a gyoza skin and grilled. Served with ginger sauce.
Curried Fish Cake (A7) Ground fish fillet, sliced string beans and red curry paste mixed together and fried. Served with cucumber salad topped with ground peanuts.
Beef Paradise (A10) Tender beef morsels marinated in garlic and Thai spices, then stir-fried. Served with spicy Thai BBQ sauce.
Soups
Lemongrass Soup (Tom Yum) (S14) Lemongrass, mushroom, chili oil, kaffir lime leaves, and galanga in tart broth.
Tom Kha Coconut Soup (S16) Galanga kaffir leaves and chili oil in sweet and sour coconut broth.
Thai Vegetable Soup Shrimp wontons in clear broth with bean sprouts garnished with green onion and cilantro.
Rice or Noodles In A Bowl
Gwey Teo Noodle Soup (N115) Your choice of egg noodles, thai rice noodles or flat rice noodles served in a clear broth with bean sprouts. With your choice of chicken, tofu, pork
Kow Tom Rice Soup (N116) White rice in clear broth topped with sliced ginger, cilantro and fried garlic oil.
Thai Salads
All salads are served on bed of fresh lettuce.
Som Tum Salad (TS34) Sliced fresh green papaya, carrots, string beans, tomatoes, and garlic mixed with peanuts, red and green chilies and lime dressing.
Larb Salad (TS32) Originally from the northeast of Thailand, this salad combines your choice of ground chicken or ground pork with onions, dried red chilies, and lime dressing.
Banana Blossom Salad (TS25) Steamed shrimp or chicken, and banana blossoms mixed with ground peanuts, roasted garlic and shallots, chilies, and coconut milk dressing.
Shrimp Coconut Salad (TS22) Steamed shrimp, lemongrass and papaya tossed in coconut milk dressing, coconut milk, mild roasted chilies, ground peanuts and mint.
Entrees and Curry
Substitute with your choice of the following: vegetables, BBQ pork, squid, beef, shrimp, duck for an additional costs.
Ginger (E58) Stir-fried garlic with sliced onion, black mushrooms, scallions, and fresh ginger in a light wine sauce.
Heavenly (E59) Stir-fried with peanuts, roasted hot peppers, and onions.
Basil (E60) Stir-fried with fresh basil leaves, onions and fresh chilies.
Thai Style Cashew (E64) Stir-fried cashews, baby corn, mushrooms, fresh basil, and roasted hot peppers in oyster sauce.
Garlic (E39) Stir-fried carrots, mushroom and green onion in a garlic and pepper sauce.
Eggplant (E40) Sliced eggplant, fresh basil, onion and garlic stir-fried with bean sauce.
Tamarind (E41) Stir-fried sliced onion, carrot, hot pepper, tamarind juice, roasted hot peppers, and garlic.
Red Corn Curry (C88) Stir-fried fresh corn kernel, tomato and basil in a red curry sauce.
Red Curry (C94) Thai eggplant and bamboo shoots in the traditional red coconut curry soup.
Green Curry (C94) Thai eggplant, bamboo shoots and basil leaves in a green coconut curry soup.
Pineapple Curry (C84) Crushed pineapple in a red curry coconut soup.
Panang Curry (C93) This famous Thai specialty combines ground peanuts and coconut milk in a thick panang curry sauce.
Yellow Curry (C92) Diced potatoes, carrots, onion, and red and green peppers cooked in yellow curry and coconut milk.
Noodles
Substitute with your choice of the following: vegetables, BBQ pork, squid, beef, shrimp, duck for an additional costs.
Pad Woon Sen Stir-fried egg with bean thread noodle, bamboo shoot, carrot, onion, cabbage, and beansprout.
Kheemao Noodle (N106) Stir-fried flat rice noodles, green beans, bamboo shoots, tomatoes, hot pepper, garlic and basil leaves.
Pad Thai (N96) Stir-fried thin rice noodles, bean sprouts, ground peanuts, scallions and hot peppers. Add cost to change to crispy noodles.
Pad See Ew (N98) Flat rice noodles stir-fried with Chinese broccoli in a special sweet soy sauce. Add cost to change to crispy noodles.
Pad Raad Naa (N99) Stir-fried Chinese broccoli in a mild bean sauce served on a bed of soft cooked flat rice noodles. (also available with crispy noodle: add charge).
Khow Soy (PS9) Curry mixed with coconut milk served on bed of steamed egg noodles with pickled mustard green, onion, and crispy noodle on top.
Siamese Curry Noodle (PS13) Stir-fried a special homemade red curry and served over freshly steamed oriental spinach noodles. Accompanied with steamed fresh broccoli, carrots and baby corn. Served with fresh cucumber salad on the side.
The House Specialties
Entrees are served with steamed white rice. To change to brown rice, add charge.
Love Me Tender Duck (E54) Duck marinated in Chinese spices, then slow-cooked with Thai herbs until skin is crispy. Served on steamed rice noodles with an exotic Thai sauce.
Drunken Shrimp with Chicken (E43) Fresh shrimp, chicken, bamboo shoots, snow peas, sliced chilies and ginger stir-fried in a light wine flavored sauce.
P.S. Steak (E75) Marinated pieces of beef tenderloin charbroiled and served with Thai steak sauce and delicately steamed vegetables.
Garlic Smothered Grill Fish (PS22) Red snapper fillet grilled and topped with a roasted garlic and white pepper sauce served on a bed of steamed spinach.
Rice Dishes
Substitute with your choice of the following: vegetables, BBQ pork, squid, beef, shrimp, duck for an additional costs.
Thai Fried Rice (R107) Stir-fried rice, tomatoes, and onions.
Curry Fried Rice (R11) Stir-fried rice with Indian curry and onions.
Pineapple Fried Rice (R109) Stir-fried rice with shrimp, chicken, scallions, cashew nuts, eggs and pineapples.
Basil Fried Rice (R114) Stir-fried garlic, hot pepper, basil and rice.
Green or Red Curry Fried Rice Green or red curry paste stir-fried with rice, basil leaves, and hot pepper.
Side Orders
Plain Steamed Rice Choice of small, medium, or large.
Steamed Brown Rice Choice of small, medium, or large.
Desserts
1. Mango and Sticky Rice Seasonal. Fresh, juicy served with steamed sticky rice topped with creamy coconut sauce, and garnished with a sprinkle of roasted mung bean.
5. Banana Stuffed in Sticky Rice Sweet banana and sticky rice seasoned with sweetened coconut milk stuffed into a banana leaf and steamed.
