Cafe de Thai

Blue crab blended with Thai herbs and spices and roasted vegetables. Served with a yellow curry mango sauce.

Wrapped with rice paper, with organic greens, roasted peppers, eggplant and noodles with sauces sesame, cilantro and sweet and sour chili pepper.

Blended with red curry, lemongrass and long beans. Topped with cucumber and a garlic chili pepper sauce with peanuts. Spicy.

Spinach leaves, dried salted shrimp, roasted coconut, peanuts, ginger, Thai chili peppers, shallots and lime with a Thai sauce. Spicy.

Shrimp rolled in fresh coconut flakes and fried crispy. Served with a spicy plum sauce and a Thai slaw salad tossed with peanut dressing.

2 spring rolls, 1 crab, 1 lobster, wrapped in rice paper with roasted bell peppers and Thai slaw and avocado. Served with dipping sauces peanut, cilantro and sweet and sour chili pepper.

Served with cucumber relish.

Served with peanuts, ginger, mint, lime and lemongrass. Served with lettuce and three sauces chili pepper and lime, cilantro and sweet and sour chili pepper. Spicy.

Served with rice flour and Thai spices and served crispy with garlic chili sauce. Spicy.

Assorted mushrooms with basil and Thai herbs. Wrapped in a crispy crepe and served with a sweet and sour lemon grass sauce.

Potatoes with Thai herbs and yellow curry. Served crispy on skewers.

Half shell and topped with roasted Thai herbs and crispy shallots

Pak sot. Organically farmed baby greens tossed with pear, red onions, mushrooms, bean sprouts and tofu. Cilantro-peanut dressing on the side.

Sum tum. Shredded green papaya tossed with dried salted shrimp, garlic, Thai chili peppers, green beans and peanuts.

Yum pak. Freshly shredded cabbage, young papaya, carrots and pear, tossed with peanut dressing. Topped with crispy taro root.

Yum hett. Assorted grilled mushrooms tossed with red onion, bell peppers, mint, roasted garlic and Thai chilies with a lime soy dressing.

Larb nua. Diced beef and tripe, tossed with mint, roasted rice powder, lime juice, chili peppers and onions. Served warm with sticky rice and cabbage.

Tom kar gai. Chicken simmered in creamy coconut milk with fresh lime juice, cilantro and sliced galangal root.

Tom kha pak. Tofu, fresh vegetables and mushrooms simmered with creamy coconut milk and cilantro.

Tom yum special. Your choice of meat or seafood, straw mushrooms, lemongrass and Thai chili peppers cooked in a rich broth.

Guay tiew nam. a rich broth prepared with green onions, garlic, bean sprouts and cilantro.

Nam kaeng bpoo. Creamy and spicy fresh blue crab with mushrooms. Topped with crispy leeks.

Spicy.

Rice noodles stir fried with garlic and broccoli.

Rice noodles.Served with shrimp, chicken, bean sprouts, peanuts, chives and tofu.

Served with fresh basil, bell peppers, onions, garlic and chili peppers. Spicy.

Served with peanut curry, finished with lime leaves, vegetables and coconut milk. Spicy.

Stir-fried in a sweet and sour sauce with onions, red and green bell peppers.

Served with Thai herbs, basil and mixed vegetables with rice noodles. Spicy.

Simmered with red curry, coconut milk and vegetables. Spicy.

Marinated with coconut milk, lemongrass, garlic, black pepper and cilantro, with spicy sweet and sour and chili pepper sauces. Served with papaya salad and sticky rice. Spicy.

Served with roasted eggplant, basil and tomatoes. Spicy.

Pork, curry with ginger, palm sugar, turmeric and tamarind with curry powder and pickled garlic. Served with mixed vegetables. Spicy.

Beef with peanut curry and mixed vegetables. Topped with crispy taro root. Spicy.

Spicy beef. Wok seared sliced beef with Thai chili peppers, onions, garlic and bamboo shoots. Spicy.

Grass fed 6 oz portion of cubed filet mignon and petite lobster with peanut curry served over fresh spinach leaves. Topped with coconut milk and crispy shallots.

Stir-fried with eggs, tomatoes, onions, basil and fresh vegetables.

Shrimp lightly dusted with rice flour, stir fried with Thai sweet and sour tamarind sauce and selected vegetables.

Shrimp, scallops, and fresh fish fillet poached in a green curry and Thai eggplant. Spicy.

Served with ginger, garlic, onions, mushrooms and Sun dried tomatoes.

Herb crusted, Thai spicy sweet and sour sauce and assorted vegetables. Spicy.

Mixed vegetables with garlic and Thai chili peppers.Spicy. Vegetarian.

Vegetables and tofu, simmered green, red and yellow curry. Spicy. Vegetarian.

Stir fried spinach, cabbage, tomatoes, onions and tofu with peanut sauce. Vegetarian.

Tod mun bpoo. Fresh blue crab blended with Thai herbs and spices, and roasted vegetables. Finished with a yellow curry mango sauce.

Po pia sot. Wrapped with rice paper, with organic greens, roasted peppers, eggplant and noodles, with assorted sauces: sesame, cilantro and sweet and sour chili pepper; not fried.

Tod mun kaa path. Blended with red curry, lemongrass and long beans. Topped with cucumber and a garlic chili pepper sauce with peanuts.

Meing kom. Spinach leaves, each topped with dried salted shrimp, roasted coconut, peanuts, ginger, Thai chili peppers, shallots and lime with a Thai sauce.

Goong tods. Shrimp rolled in fresh coconut flakes and fried crispy. Served with a spicy plum sauce and a Thai slaw salad tossed with peanut dressing.

Po pia sot talay. Two spring rolls; one crab, one lobster, wrapped in rice paper with roasted bell peppers, Thai slaw and avocado. Served with dipping sauces: peanut, cilantro, and sweet and sour chili pepper; not fried.

Satay. Choice of marinated chicken or crispy tofu charbroiled on bamboo skewers with a peanut sauce. Served with cucumber relish.

Nam sot. Your choice of minced chicken, shrimp or tofu tossed with peanuts, ginger, mint, lime and lemongrass. Served with cool lettuce and three sauces: chili pepper and lime, cilantro and sweet and sour chili pepper.

B plaa meuk tod. Tubes and tentacles are lightly dusted with rice flour and Thai spices, then served crispy with garlic chili sauce.

Het todd. Assorted mushrooms prepared with basil and Thai herbs. Wrapped in a crispy crepe and served with a sweet and sour lemon grass sauce.

Man todd. Fresh potatoes prepared with Thai herbs and yellow curry. Served crispy on skewers.

Hoy yaang. Mussels on the half shell, topped with roasted Thai herbs and crispy shallots.

Shredded green papaya tossed with dried salted shrimp, garlic, Thai chili peppers and green beans and peanuts. Spicy.

Baby greens tossed with pear, red onions, mushrooms, bean sprouts and tofu.

Shredded cabbage, young papaya, carrots and pear, tossed with peanut dressing. Topped with crispy taro root.

Assorted grilled mushrooms tossed with red onion, bell peppers, mint, roasted garlic and Thai chilies with a lime soy dressing.

Beef and tripe, tossed with mint, roasted rice powder, lime juice, chili peppers and onions. Served warm with sticky rice and cabbage. Spicy.

Chicken simmered in creamy coconut milk with fresh lime juice, cilantro and sliced galangal root.

Straw mushrooms, lemongrass and Thai chili peppers cooked in a rich broth. Spicy.

Tofu, vegetables and mushrooms simmered with creamy coconut milk and cilantro. Vegetarian.

Creamy and spicy blue crab with mushrooms. Topped with crispy leeks. Spicy.

Broth prepared with green onions, garlic and bean sprouts and cilantro.

Nua goong. Grass fed 6 oz of cubed filet mignon and shrimp stir-fried with Thai basil, Thai chili peppers, garlic and fresh mixed vegetables.

Gaeng pet gai. Simmered with coconut milk, curry and bamboo shoots. with mixed vegetables.

Gai pad krapow. Diced chicken quickly stir-fried with fresh basil, bell peppers, onions, garlic and chili peppers.

Gai pad prig. Sliced chicken wok seared with garlic, chili peppers, onions, bamboo shoots, mushrooms and bell peppers.

Panang gai. with peanut curry. Finished with lime leaves, vegetables and coconut milk.

Pak pad kapow. Thai basil, tofu, garlic and chili peppers.

Goodeo pad kee maow. Chicken stir-fried with Thai herbs, basil and mixed vegetables. Seasoned fresh rice noodles.

Pad Thai. This famous noodle of thailand features shrimp, chicken, bean sprouts, peanuts, chives and tofu. Vegetarian pad Thai is also available.

Kao pad. Stir-fried with eggs, tomatoes, onions, basil and fresh vegetables. Your choice of chicken, pork or beef. Vegetarian is also available. Seafood an additional $3.00.

Kaeng hung leh. with potato dumplings and jasmine steamed rice.

Panang gai. with corn fritters and jasmine steamed rice.

Gaeng pet nua. with mixed vegetables and chicken satay with peanut sauce.

Larb nua. Sliced beef and tripe, tossed with mint, lime juice, Thai chili peppers and onions, served with cabbage and sticky rice. Served warm

Gai yaang. Charcoal roasted natural half game hen with coconut milk, lemongrass, garlic, black pepper and cilantro: with spicy sweet and sour and chili pepper sauces. Served with papaya salad and sticky rice.

Gauteng salad. Thai slaw salad tossed with charbroiled shrimp and peanut dressing with chicken coconut soup.

Kao. Organic brown, jasmine steamed white or sticky rice.