Lean strips of chicken marinated in coconut milk and spices, then charcoal-broiled on bamboo sticks, served with cucumber relish and peanut sauce.

Four vegetarian rolls. A mixed assortment of vegetables and cellophane noodles crispy-fried in fi ne pastry rolls, served with our plum sauce.

A tradition from the northern Thai highlands. New Zealand lamb marinated in curry and herbs, then charcoal-broiled on bamboo sticks, served with cucumber relish, fresh mint leaves and peanut sauce.

Dungeness crab meat, cream cheese and garlic wrapped in wonton wrapper, then deep-fried, served with plum sauce.

Chicken coconut soup. Tender bite-sized chicken, mushrooms, coconut milk, lemongrass and lime leaves unite to create this tasty soup.

Sour shrimp soup. Shrimps and mushrooms, lemongrass and lime leaves in a rich stock. The exotic spices give this soup its distinction.

Beef salad. Thin slices of charcoal-broiled rare beef, fresh greens, tomatoes, onions and mints tossed with spicy lime dressing.

Popular Thai papaya salad with shrimps, cashew nuts, and tomatoes tossed in our house lime dressing.

Clams, squid, mussels and prawns sautéed with lemon butter and Sake. This combination is placed on fresh greens and served with our house dressing.

Chicken and pistachio nuts sautéed in a coriander sauce, placed over rice noodles and fresh greens, served with a ginger dressing.

Thai rice noodles pan fried with chicken, bean sprouts, egg and onion in a tamarind sauce then topped with ground peanuts.

Thai rice noodles pan fried with prawn, bean sprouts, egg and onion in a tamarind sauce then topped with ground peanuts.

Chicken sautéed with fresh rice noodles, broccoli, egg, garlic, and a light sweet soy sauce.

Beef sauteed with fresh rice noodles, broccoli, egg, garlic, and a light sweet soy sauce.

Chicken wok fried with broccoli in oyster sauce gravy, served over fresh wide rice noodles.

Beef wok fried with broccoli in oyster sauce gravy, served over fresh wide rice noodles.

Vermicelli noodle sauteed with chicken, broccoli, carrot, tomato, white and green onions, garlic and egg in lightly seasoned sauce.

Pad kee mao. A popular dish in Bangkok! Fresh rice noodles stir-fried with your choice of chicken or pork and assorted vegetables with a touch of spicy red curry paste.

Tender chicken sauteed with snow peas, onions, cashew nuts and bell peppers in a mild chili sauce.

Chicken sauteed with garlic, placed on a bed of spinach and topped with our famous chili peanut sauce.

Delicate northwest salmon char-broiled then topped with a touch of lime and shoo shee sauce (thick red curry and coconut).

Tilapia lightly battered and fried, then topped with our three flavorful sauce mixed with onion, mushroom, basil and bell pepper.

Alaskan cod lightly battered and fried until golden brown then topped with our chili tamarind sauce.

Chicken or beef slowly cooked in a thick red-curry coconut sauce with fresh basil and wild lime leaves.

Chicken in green curry. Chicken, eggplant, straw mushrooms and fresh basil in a green curry coconut sauce. Try this with somen noodles or roti for an additional charge.

Green curry beef. Beef, eggplants, straw mushrooms and fresh basil in a green curry coconut sauce.

Succulent slices of lean beef in a superb coriander glaze, garnished with cilantro.

Chicken cooked in red curry and coconut sauce with mango, bell pepper and basil.

Tender chicken, bell peppers and basil cooked in green curry and coconut sauce.

Chicken in yellow curry. Tender chicken and cubed potatoes with yellow curry and coconut milk, served with homemade apple chutney and a cucumber relish.

Young squid, bamboo shoots, straw mushrooms and fresh basil leaves stir-fried with chili paste and sake.

Boneless chicken breast marinated in a mixture of curry, lemongrass and herbs, then char-broiled to perfection, served with our chili plum sauce.

Chicken with assorted vegetables. Chicken wok-fried with zucchini, carrots, broccoli, petit peas, baby corn and shitake mushrooms in a light brown sauce.

Pork tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Prawns sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Our famous wok-fried rice noodles served with chicken satay, peanut sauce, cucumber relish and jasmine rice.

Tender chicken sautéed with coriander sauce served with crispy vegetable rolls and jasmine rice.

Tender beef sautéed in our own spicy sauce served over crispy rice noodles and a side of fried rice, garnished with fresh fruits.

Salmon marinated with garlic and basil leaves, then charcoal broiled to perfection, served with mango salsa, green beans and jasmine rice.

Chicken with bamboo shoots, mushrooms and fresh Thai basil leaves in a red curry sauce, served with somen noodles and jasmine rice.

Sautéed spinach, rice noodles, fried tofu topped with peanut sauce, served with steamed broccoli and carrots.

Prawns with pineapple, tomatoes, red and green bell peppers in a red curry, served with jasmine rice and somen noodles.

Fresh or fried tofu sautéed with onions, red and green bell peppers, basil leaves, mushrooms baby corns and carrots in a light oyster sauce.

Fresh green beans and tofu sautéed in garlic sauce, served with a side of fried rice.

Lean strips of chicken marinated in coconut milk and spices, then charbroiled on bamboo sticks, served with cucumber relish and curry peanut sauce.

New Zealand lamb marinated in curry and herbs, then charbroiled on bamboo sticks, served with cucumber relish, fresh mints, and chili peanut sauce.

Vegetarian rolls. A mixed assortment of vegetables and cellophane noodles crispy fried in a fine pastry roll served with our chili plum sauce.

Potstickers stuffed with chicken or pork and vegetables pan-fried to golden brown, served with our house dipping sauce.

Chicken wings marinated in garlic and black pepper, fried to perfection and served with sweet chili sauce.

Shrimp breaded with coconut flakes fried until crispy, served with sweet chili sauce.

Dungeness crab meat, cream cheese and garlic wrapped in wonton wrappers then deep-fried, served with chilli plum sauce.

Prawns marinated in Sake wine, wrapped in wonton wrappers, then gently fried to golden brown served with a plum dipping sauce.

Tofu fried to golden brown and served with plum sauce.

Vegetarian. Rice noodles, lettuce, tofu, and carrots wrapped in a fresh rice paper served with a peanut sauce. Vegetarian.

3 of our most popular appetizers: spring rolls, golden fried tofu and wontons stuffed with crab and cream cheese.

Transparent vermicelli rice noodles quickly fried with chicken, scallions, and garlic in a sweet plum sauce.

Thai spicy fishcakes deep-fried to golden brown served with fresh cucumber and plum sauce with ground peanuts.

Chicken coconut soup. Tender bite-sized chicken, straw mushrooms, coconut milk, lemongrass and lime leaves unite to create this tasty soup.

Sour shrimp soup. Shrimps and mushrooms, galangal, lemongrass and lime leaves in a rich stock. The exotic spices give this soup its distinction.

A seafood soup with prawns, mussels, clams, baby squid, lemongrass and lime juice.

Tofu, spinach and mushrooms, served in a light tasty broth.

Rare beef salad. Thin slices of charcoal broiled rare beef, fresh greens, tomatoes, onions and mints tossed with spicy lime dressing.

Popular Thai papaya salad with shrimps, cashew nuts, and tomatoes tossed in our house lime dressing.

Clams, squid, mussels and prawns sautéed with lemon butter and Sake then placed on fresh greens and served with house dressing.

Chicken and pistachios sautéed in a coriander sauce, placed over rice noodles and fresh greens, served with a ginger dressing.

Ground chicken breast lightly sautéed and tossed with a flavorful sauce of cilantro, red onion, and lime.

Vermicelli noodles, tender prawns and squid in a tangy lemongrass sauce.

Wok-fried baby bok choy with jumbo prawns in a light sauce.

Shellfish with chili. A combination of clams, mussels, prawns and baby squid sautéed with chili paste, red pepper, baby corn, straw mushrooms, fresh basil and sake.

Prawns sautéed in mild chili sauce with cubed mango, bell pepper, basil, white onion and carrot.

Sweet and sour prawns. Prawns sauteed with pineapple, bell peppers, baby corns, carrots, cucumber, onions and tomatoes in our sweet and sour sauce.

Roasted pistachio nuts and jumbo prawns stir-fried with orange zest in a spicy chili sauce.

Delicate Northwest Salmon char-broiled then topped with shoo shee sauce (thick red curry and coconut milk).We add a touch of lime with a delicious result.

Tilapia lightly battered and fried, then topped with our three flavorful sauce mixed with onion, mushroom basil and bell pepper.

Coconut coated prawns sautéed in mild chili sauce with bell peppers, mushroom, cashew, onion topped with crispy basil.

Young squid and prawns, bamboo shoots, straw mushrooms, and fresh basil leaves stir-fried with chili paste and sake.

Halibut lightly battered and pan fried until golden brown, then topped with our chili tamarind sauce.

Asparagus, snow peas, carrots, baby corn and mushrooms sauteed with jumbo prawns in a light soy sauce.

Jumbo prawns sauteed with fresh garlic and peppercorns, garnished with steamed broccoli.

Chicken sautéed with garlic, placed on a bed of spinach then topped with our famous chili-peanut sauce.

Marinated beef sautéed with broccoli, carrots and sun dried orange skins in a tasty honey-orange sauce.

Tender chicken sauteed with snow peas, onions, cashew nuts and bell peppers in a mild chili sauce.

Tender chicken stir fried with fresh ginger, sweet onions and shitake mushrooms in a light sauce.

Basil pork or chicken. Stir fried with sweet onions, fresh Thai basil leaves and roasted chili in a tasty sauce.

Pork tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Chicken tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Boneless chicken breast marinated in a mixture of curry, lemongrass and herbs, then char broiled to perfection, served with our chili plum sauce.

Chicken with assorted vegetables. Chicken wok-fried with zucchini, carrots, broccoli, petit peas, baby corn and shitake mushrooms in a light brown sauce.

Marinated beef pan fried with broccoli and fried tofu in a light oyster sauce.

Marinated chicken pan fried with broccoli and fried tofu in a light oyster sauce.

Beef wok-fried with tomatoes, sweet onions, green peppers, and shitake mushrooms in a tomato-soy sauce.

Tender beef sautéed in our own spicy sauce served over crispy rice noodles.

Tender chicken stir-fried in a superb coriander glaze, garnished with chives.

Succulent slices of beef stir-fried in a superb coriander glaze, garnished with green beans.

Slowly cooked with 5 spices until tender and aromatic, then over roasted and basted often with sherry honey sauce and serve with chili plum sauce.

Gently fried until brown, served on sizzling bed of spinach and garnished with pineapple and sliced tomatoes with our own orange ginger sauce.

Chicken lightly battered and stir-fried in our house sweet plum sauce with white onion and green bell peppers, snow peas carrot and broccoli.

Marinated beef pan-fried with asparagus and fried tofu in a light oyster sauce.

This long island bird is patiently prepared by our chef. It is slowly cooked with fi ve spices until tender and aromatic, then oven roasted and basted often with sherry-honey sauce, served with plum sauce.

Prepared as above, but deep-fried until crispy brown, served on a sizzling hot plate with orange ginger sauce.

Chicken and California walnuts sauteed with orange zest in our special chili sauce.

Chicken lightly battered and stir-fried in our house sweet plum sauce with white onion, bell peppers, cashew nuts, carrot and broccoli

Chicken lightly battered sautéed in a mild chili sauce with ground peanut, bell pepper and topped with crispy basil.

Chicken cooked in red curry and coconut sauce with mango, bell pepper and basil.

Chicken in green curry. Chicken, thai eggplants, zucchini, mushrooms and fresh basil leaves, cooked in green-curry and coconut sauce.

Green curry with prawn. Prawn eggplant, straw mushrooms and fresh basil in a green curry coconut sauce.

Chicken in yellow curry. Tender chicken and cubed potatoes with yellow curry and coconut milk, served with homemade apple chutney and a cucumber relish.

This ‘‘Panang’’ curry differs from the others because of the complex preparation. Your choice of chicken or beef is slowly cooked in a red-curry coconut sauce, and fresh basil leaves are added.

Tender chicken, bell peppers and basil cooked in green curry and coconut sauce.

Shrimp, bell peppers and basil cooked in curry and coconut sauce.

Thai rice noodles pan fried with chicken or prawns, bean sprouts, egg and onions in a tamarind sauce, topped with ground peanuts.

Chicken sauteed with rice noodles, broccoli, egg and garlic in a light sweet soy sauce.

Beef or chicken wok-fried with broccoli and black beans in oyster sauce, served over wide rice noodles.

Wide rice noodles pan fried with chicken and mixed vegetables and topped with peanut sauce.

Pad kee mao. A popular dish in Bangkok. Fresh rice noodles stir-fried with your choice of chicken or pork, and assorted vegetables in a spicy red curry sauce.

Beef sauteed with rice noodles, broccoli, egg and garlic in a light sweet soy sauce.

With basil.

Per person.

Per person.

Golden-fried tofu sauteed with a curry peanut sauce and served over a bed of fresh spinach.

Rice noodles pan-fried with tofu, ground nuts and vegetables in house made tamarind sauce.

Thai eggplants sauteed with chili, basil, red peppers and shitake mushrooms in a black bean sauce.

Fried tofu with fresh ginger and assorted vegetables in a light sauce.

Straw mushrooms, bamboo shoots, zucchini, eggplant, red bell pepper and fresh basil cooked in green curry and coconut sauce.

Fresh rice noodles stir fried with tofu and assorted vegetables in a spicy red curry sauce.

Broccoli, zucchini, baby corn, petit peas, carrots and mushrooms wok-fried in a tasty gravy.

Golden-fried tofu stir-fried with cashew nuts, snow peas, sweet onions and our chili sauce.

Tofu sauteed with rice noodles, broccoli, garlic and a light sweet soy sauce.

Vermicelli noodle sauteed with tofu, broccoli, carrot, tomato, white and green onions, garlic in lightly seasoned sauce.

Golden-fried tofu, bamboo shoots, snow peas, red bell pepper and shitake mushrooms in a tasty sauce.

Thai Jasmine rice, fresh pineapple, raisins, snow peas, tomatoes and onions wok fried with a touch of Indian curry.

Fresh or golden-fried tofu sauteed with fresh garlic, soy sauce and peppercorns.

Fresh green beans gently sauteed with garlic and pepper.

Thai crepe.

Vegetarian.

Per person.

Per person.

Yumberry pomegranate.