SukhoThai

Softshell crab deep-fried in Asian breadcrumbs, with spring greens, spicy garlic aioli and mango tomato chutney.

Skewered and grilled strips of jumbo shrimp marinated in yellow coconut curry, served with satay peanut sauce and cucumber chutney.

Vegan. Tempura-fried sliced eggplant with sweet chili dipping sauce.

Northern Thai traditional recipe of ground pork, cherry tomato, red onion, garlic and shrimp paste. Served with mixed steamed vegetables.

Fresh shrimp and crab with minced pork and chicken, water chestnut, green onion in a steamed wonton with dim sum sauce.

Mussels steamed over crushed lemon grass, kaffir lime and sweet basil, with dip of fresh garlic, lime, cilantro and Thai chilies.

Skewered and grilled strips of chicken breast marinated in yellow coconut curry, served with satay peanut sauce and cucumber chutney.

Ahi tuna roll encrusted in nori seaweed and crispy Asian breadcrumbs, served with a yellow curry dip, mango tomato chutney and wasabi.

Vegan. Tapioca rolls stuffed with cucumber, lettuce, spring greens, avocado, tofu, bean sprouts, basil, mint leaf + spicy sambal satay sauce.

Gulf shrimp and herbal sesame stuffing in a golden brown wonton pouch with plum dipping sauce.

Vegan. Steamed young soybean pods.

A mixed seafood treat with shrimp, calamari, scallops and mussels in a clear hot and sour basil broth.

A hot and sour feast of shrimp or fish, button mushrooms, lemon grass and exotic spices in a seafood lime broth.

Creamy version of this favorite, bursting with vivid herbal flavors and jumbo gulf shrimp. Serves 2 to 3.

Vegan. Soup with tofu, seaweed, spinach, Napa cabbage, cilantro, green onion and fried garlic.

Sliced chicken breast or fish and button mushrooms in a spicy coconut cream soup with galangal, lemon grass, kaffir lime leaves, topped with cilantro.

Green papaya, carrots, long beans, cherry tomatoes and roasted peanuts tossed with lime juice, palm sugar and Thai chilies.

A spicy Thai tomato, cilantro and glass noodle salad with calamari, shrimp, scallops and mussels in a chili-lime dressing.

Grilled shrimp, onion, tomatoes, lemongrass and basil with lettuce and spring greens in roasted chili-lime dressing.

A fresh garden salad of lettuce, cucumber, tomatoes, onion and boiled egg, served with a Thai peanut sauce and wonton chips.

Pan-seared, minced chicken breast, red onion, chilies and roasted rice powder in a spicy lime dressing, served with basil, lettuce, spring greens and mint leaf.

Slices of grilled beef with cucumber, lettuce, red onion, scallion, tomatoes and cilantro in roasted chili-lime dressing.

Thin rice noodles pan-fried in a tamarind sauce with egg, fresh bean sprouts, green onion, peanut, lime.

Wide rice noodles in a hearty sesame soy sauce with rice wine, Chinese broccoli and-or broccoli, fermented soybean, carrot and 2 mushroom varieties.

Wide rice noodles, egg, garlic and Chinese broccoli or broccoli, stir fried in a slightly sweet black soybean sauce.

Spicy. Glass noodle stew with Chinese broccoli, Napa cabbage, celery, carrot, onion, button mushroom, scallion and egg with sesame and pickled garlic chili sauce.

Spicy. Wide rice noodles stir fried in a spicy roasted chili paste with garlic, onion, carrot, broccoli, cabbage, bell peppers, sweet basil and egg.

A tropical favorite, Thai Jasmine rice wok-fried in madras yellow curry spice with gulf shrimp, pineapple, raisins, cashews, onions, carrots and egg. Tomato, cucumber and lime garnish.

Thai sweet sausage fried rice with egg, onion, Chinese broccoli and-or broccoli. Garnished with cucumber, tomato, cilantro and lime.

Thai Jasmine rice wok-fried with egg, Chinese broccoli, green onion and white onion, with tomato, cucumber and lime garnish.

Shrimp, crab, or combination seafood wok fried with Thai Jasmine rice, green onion, onion and egg, with tomato, cucumber and lime garnish.

Thin egg noodles and seafood in a creamy hot and sour lemongrass soup with mushrooms, tomato, cilantro and herbs.

Noodle soup with yellow curry, red onion, pickled cabbage, cilantro and roasted chili paste, with steamed and crispy fried thin egg noodles.

Egg noodles, anise-cinnamon marinated duck breast in a light broth with Chinese broccoli and Chinese celery, topped with fried garlic and green onion.

Crispy egg-noodles in sweet and tangy tamarind sauce with seafood combo, bean sprouts, green onion, peanuts and lime.

Stewed lean beef flank chunks, Thai meatballs, Chinese broccoli with thin rice noodles, with fresh bean sprouts, basil leaves and dried chilies and lime.

Spicy. Crispy fried pork belly with Chinese broccoli, split whole garlic, red bell pepper, black pepper, oyster sauce and chilies.

Fresh garlic, cilantro and black pepper sauce over sliced cabbage, with fresh cucumber, cilantro and Thai sriracha sauce.

Bamboo shoots, bell pepper, green beans and sweet basil stir fried in red herbal chili paste.

Asian eggplant, zucchini, bell pepper and onion, with ground chicken or beef, soy sauces and sesame oil.

Spicy. Eggplant, green onion, sweet basil, bell pepper stir fried in chili-garlic and fermented soybean sauce with your choice of meat.

Tender beef slices sauteed in a sweet soy reduction sauce with dried chilies, coriander seeds, over crispy cabbage.

Choice of meat stir fried with fresh garlic and black pepper, carrots, onions and broccoli, on a bed of fresh cabbage, topped with crispy fried garlic and cilantro.

Sliced duck breast stir fried with ginger, bell pepper, onion, button and wood ear mushrooms, in a sesame soy sauce.

Spicy. Sliced chicken breast, stir fried with cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in a roasted chili paste.

Shrimp or shrimp-mussel combo in red coconut curry with chunk pineapple, bell pepper, broccoli, zucchini and sweet basil.

Spicy. Full-flavored spicy stir fried red curry paste with kaffir lime leaves, green beans, basiland bell pepper. Dry non-coconut curry.

Spicy. Spicy red curry in coconut milk with bamboo shoots, bell pepper and sweet basil sauteed with choice of meat.

Spicy.Green curry in coconut milk with zucchini, Asian eggplants, bell pepper and basil

Spicy. Panang curry with strips of pan-fried boneless duck breast, zucchini, green beans, bell pepper, sweet basil, topped with fresh coconut milk and kaffir lime leaves.

Mahi-mahi fish filet over green curry in coconut milk with zucchini, eggplant, bell pepperand basil.

Marinated flank steak, grilled and served over stir fried vegetables with garlic and a lime chili dipping sauce.

Spicy. Grilled salmon filet in pineapple red curry with broccoli, bell pepper, zucchini and sweet basil.

Seared flank steak with onion, lime juice, roasted rice powder and basil, served room temp with mixed greens.

Jumbo shrimp baked with crystal noodles, ginger, crushed black pepper, garlic, cilantro, Chinese celery, sesame oil and rice wine.

Sea scallops stir fried in a Thai garlic sauce with sweet basil, onion, green beans, scallions and bell peppers.

Spicy. Choice of seafood combination or shrimp and mussels in roasted chili sauce with bell pepper, onion, mushroom, zucchini, green onion and basil served in a clay pot.

Spicy. Grilled salmon filet with panang coconut curry, zucchini, bell pepper, basil and kaffir lime leaves, served over steamed carrots, cabbage and broccoli.

Pair of crispy softshell crabs stir fried with yellow curry, roasted chili paste, egg, celery, onions, carrots and bell pepper.

Fish filet steamed over crushed lemongrass, topped with our homemade spicy lime garlic juice and garnished with sliced lime, chilies, fresh garlic, with steamed broccoli and carrots.

Fish filet steamed in a mild aromatic ginger, rice whiskey, celery, black pepper and sesame sauce, topped with shiitake mushroom, ginger, scallion.

Tender sliced duck breast seasoned with onion, lime juice, roasted rice and sweet basil on a bed of lettuce and a mix of fresh spring greens. Served room temp.

Spicy. Spicy seafood combination wok-fired in a bouquet of galangal, lemongrass, kaffir lime leaves, peppercorn, basil and wild ginger, with bell pepper, onion, green beans, zucchini and scallions, in roasted chili paste.

Spicy. Grilled fish filet served over steamed cabbage, with broccoli and carrot, topped with pineapple chili volcano sauce.

Spicy. Gulf shrimp and sea scallops, fried, or grilled, served over stir fried cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in roasted chili paste.

Crispy and tender fried boneless half of a whole duck with savory basil sauce, a crisp medley of fresh vegetables and garnished with crispy fried basil leaves.

A creamy version, bursting with flavors of fresh lime, lemongrass, Asian cilantro, kaffir lime, galangal and roasted chilies, with jumbo gulf shrimp, red onion and mushroom. Serves 3.

Spicy. Wide rice noodles stir fried in a spicy roasted chili paste with duck breast, onion, carrot, broccoli, cabbage, zucchini, bell peppers, sweet basil and egg.

Spicy. Pair of softshells served over steamed cabbage, with broccoli and carrot, topped with pineapple chili volcano sauce.

Crispy and tender fried boneless half of a whole duck, smothered in tamarind sauce, with a medley of tempura or blanched vegetables including carrots, broccoli, zucchiniand onion, served with a tamarind dipping sauce.