| Entrees | ||
| Pad Tau Kak | 12-14 | |
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Sauteed with long green beans, onions, red bell peppers, carrots and chopped turnips in hot and spicy chili sauce |
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| Pad Kra Pao | 12-14 | |
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Sauteed with thai basil, onions, mushroom, finger hot long pepper in spicy chilies sauce |
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| Pad Kra Tiem | 12-14 | |
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Sauteed with garlic and white pepper, broccoli, baby corn, carrots, red bell peppers and onions |
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| Pad Phet Nor Mai | 12-14 | |
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Sauteed with bamboo shoots, bell peppers, long green beans, onions and thai basil in hot and spicy chili paste sauce. |
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| Pad Khing | 12-14 | |
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Sauteed with fresh ginger, onions, scallions, bell peppers and mushroom |
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| Pad Cashew | 12-14 | |
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Sauteed with bell peppers, cashew nuts, celery, onions and scallions in a chili paste sauce |
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| Pad Woon Sen | 12-14 | |
| Stir fried glass noodle, egg, onions, mushroom, baby corn, scallions, bell peppers and napa | ||
| Pad Prik Khing | 18 | |
| Shrimps and chicken sauteed with long green beans, onions and finger hot long peppers with chef's special curry sauce | ||
| Duck Tamarind | 20 | |
| Crispy duck breast top with sweet tropical tamarind flavor and crispy onions rings | ||
| Spicy Duck | 20 | |
| Marinated crispy duck with mix curry and coconut milk, bamboo shoots, onions, bell peppers and sauteed spinach | ||
| Bangkok Shrimps | 20 | |
| Lightly breaded jumbo shrimps top with chopped scallops and chef's special brown sauce garnished with baby bak choy | ||
| Mango Chicken | 18 | |
| Lightly breaded chicken breast stir fried with our tangy mango sauce | ||
| Kra Pao Talay | 20 | |
| Shrimps, squid and scallops sauteed with bell peppers, onions, mushroom and thai basil in a chili paste sauce | ||
| Pla Lad Prik | 22 | |
| Deep fried whole fish top with fresh chili garlic and tamarind sauce | ||
| Gang Kiew Wan (Green Curry) | 13-15 | |
| Lightly sweet and spicy green curry paste with coconut milk, eggplant, bell peppers, onions, bamboo shoots, lime leaves and thai basil | ||
| Gang Dang (Red Curry) | 13-15 | |
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Red curry paste and coconut milk with bamboo shoots, bell peppers, onions, lime leaves and thai basil |
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| Mussaman Curry | 13-15 | |
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Mussaman curry with coconut milk with peanuts, potatoes, onions, carrots and bell peppers |
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| Chef Creations | ||
| Gai Yang | 18 | |
| Marinated half chicken with fine herb served with chef's sweet sour and spicy sauce | ||
| Wild Boar | 20 | |
| Sauteed wild boar with onions, bell peppers, green pepper corn, lime leave, and thai basil in spicy sauce | ||
| Thai Kitchen Salmon | 18 | |
| Pan seared filet of salmon with spaghetti vegetables and chao chee curry sauce | ||
| Fisherman (Boulliassess) | 25 | |
| Filet of fish, shrimps, scallops, clams served with mix vegetables | ||
| Grill Steak | 25 | |
| Grill sirloin steak served with mix vegetables in black pepper and red wine sauce. | ||
| Rack of Lamb | 25 | |
| Roasted rack lamb served with eggplant and mash potato in special lamb sauce | ||
| Sear Tuna | 25 | |
| Pan seared tuna served with yellow squash, zucchini, eggplant with creamy green curry. | ||
| Noodle & Fried Rice | ||
| Pad Thai | 14 | |
| Stir fried rice noodle with jumbo shrimps, egg, crushed peanuts, tofu, chopped turnips, scallions and bean sprout | ||
| Pad See Ew | 12 | |
| Stir fried flat rice noodle with Chinese broccoli, egg and sweet soy sauce | ||
| Pad Lad Nar | 12 | |
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Stir fried broad rice noodle with Chinese broccoli with brown soy bean gravy. |
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| Pad Kee Maow | 14 | |
| Stir fried broad rice noodle with chicken and shrimps, thai basil, onions, mushrooms, bell peppers in hot and spicy chili sauce | ||
| Mee Siam | 14 | |
| Stir fried rice stick noodle with egg, shrimps, pork, onions, bell peppers, mushroom, scallions, bean sprout and curry powder | ||
| Kao Pad (Thai Fried Rice) | 12 | |
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Thai fried rice with onions, scallions, tomatoes and egg |
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| Pineapple Fried Rice | 12 | |
| Thai vegetarian fried rice with pineapple, cashewnuts, baby corn and raisin | ||
| Side Orders | ||
| Jasmine Rice | 1 | |
| Jasmine Brown Rice | 2 | |
| Sticky Rice | 2 | |
(spicy)
can be made to order from