Sweet Basil Lamb.....Grilled marinated lamb ribs, served with carrot salad and tamarind-bean sauce............22.-
Param Rongsong.....Grilled rib eye steak, served on a bed of steamed Asian greens and peanut sauce...........15.-
Pla Pow.....Grilled salmon filet seasoned with ginger, garlic, light soy sauce, served with Asian greens, shiitake mushroom , onions and scallions. ............15.-
Gai Yang.....Grilled Chicken breast marinated with garlic and cilantro and served on steamed Asian greens...........12.-
Moo Yang.....Grilled marinated pork filets with pine-apple and tomatoes............12.-
Sweet Basil Duck Curry.....Grilled duck breast fillet simmered in red curry with tomatoes, pineapple, bell pepper, and basil............21.-
Sweet Basil Lamb Curry..... Grilled, marinated lamb ribs served with green beans and carrots,in green curry............22.-
Haw Mok Talay..... A delicious harmony of shrimps, scallops & calamari soufflé-styled on acorn squash............17.-
Hoi Op Makeur.....Sea scallops baked on wedges of Chinese eggplant served in green curry with basil...........17.-
Pla Rad Kang.....Grilled salmon and acorn squash, served in red curry with basil...........15.-
Kang Talay.....Shrimps, scallops, calamari, salmon served with grilled Chinese eggplant,and zucchini in green curry with basil............17.-
Kang Moo Yang.....Grilled pork filets and Chinese eggplant served in red curry with basil............12.-
Kari Pot Thai.....Julienned chicken, potatoes and peas in mild yellow curry served with puff pastry............12.-
Kang Pa.....Thai style bouillabaisse: chicken, beef, salmon, calamari, shrimps,Asian greens and glass noodles in light curry broth...........16.-
Kang Keaw Wan.....Choice of chicken or beef simmered in green curry, bamboo shoots,bell pepper and basil...........12.-
shrimp additional............3.-
Kang Dang.....Choice of chicken or beef simmered in red curry, bamboo shoots,bell pepper and basil...........12.-
shrimp additional............3.-
Panang.....Choice of chicken or beef in panang curry sprinkled with kafir lime leave............12.-
shrimp additional............3.-
Goong Pad Preaw Wan.....Crispy shrimps topped with pineapple, tomato in sweet & sour sauce............17.-
Pad Kra-Prow Gai.....Minced chicken wok-fried with Thai basil, onions, bell pepper and fresh Thai chili............12.-
Pad Kra-Prow Beef.....Julienned beef wok-fried with Thai basil, onions, bell pepper and fresh Thai chili............13.-
Plamuk Pad Phed.....Calamari with bamboo shoots and scallions wok-fried with red curry paste............13.-
Talay Ruammit.....Shrimps, salmon, calamari, and scallops sautéed with basil, onions, bell pepper,and Thai chili paste...........17.-
Gai Pik Pao.....Julienned chicken, bell pepper, cashews nut and onions, wok-fried with Thai chili paste............12.-
Nuer Takai.....Julienned beef, wok-fried with lemongrass, bell peppers and Thai chili paste............13.-
Suki Haeng.....Shrimps, calamari, chicken, beef, Asian green and egg, wok-fried with glass noodles and served with tofu-garlic-lime sauce...........17.-
Hoi Ka-Ta.....Sea scallops sautéed in black bean, ginger and garlic sauce, served with tempura long beans...........17.-
Ped Khing.....Seared breast of duck topped with shiitake mushroom ginger-cashew sauce, served with Asian greens............21.-
Goong Snow Pea.....Shrimps, snow peas and mushrooms wok-fried with Thai chili paste...........16.-
Kow Op Talay.....A unique cornucopia of seafood and vegetables, deliciously blended, and wok-fried with jasmine rice and egg...........15.-
Kow Pad.....Fried jasmine rice and egg with a choice of chicken, beef or pork..........10.-
Pad Prik Khing Gai.....Chicken and string beans wok-fried with prik khing curry...........12.-
