Menus

 
  • 9.50
    Nam Kao Tod

    Crispy rice mixed with minced house pork sausage, red onion, carrot, roasted peanuts, cilantro, chili and ginger with lime juice, served with fresh cabbage.

  • 6.00
    Golden Tofu

    Deep fried bean curd, served with House sweet and sour sauce with peanuts.

  • 8.00
    Green Papaya Salad with Shrimp (Som Tum)

    Northeastern Thai salad of shredded green papaya, shrimp, shredded carrots, fresh green beans, tomatoes, seasoned with lime juice, fish sauce, palm sugar and Thai chili topped with ground roasted peanuts. Can be made spicy Lao style!

  • 12.50
    Rad Nha

    Wide rice noodles sautéed with House marinated pork in Thai style gravy with fermented soybeans, broccoli and Thai broccoli. (Substitute Seafood for $2.00) not spicy

  • 1.25
    Steamed Jasmine Rice

  • 12.50
    Lemongrass Chicken (Kai Trakai)

    Chopped chicken sautéed with fresh garlic and Thai chili, thinly sliced lemongrass, and topped with dried chili.

  • 13.50
    Thai "BBQ" Chicken

    Half chicken marinated overnight with a blend of fresh garlic and lemongrass, curry, coriander and coconut milk, slowly baked until tender and finished on the grill. Served with House spicy sauce and a sweet and sour sauce.

  • 12.50
    Screaming Tiger

    Marinated flank steak (grilled per your request) thinly sliced served over sautéed cabbage, broccoli, zucchini and carrots with screaming chili-lime dressing on the side.

  • 12.50
    Spicy Squid (Pad-Ped Squid)

    Squid sautéed with ample fresh garlic, Thai eggplant, red pepper, krachai, green peppercorn, Thai chili and Thai basil in House chili sauce.

  • 14.00
    Spicy Seafood (Pad-Ped Seafood)

    Seafood sautéed with fresh garlic, Thai eggplant, red pepper, krachai, green peppercorn, Thai chili, and Thai basil in a special House chili sauce.

  • 15.00
    Wan Salmon

    Grilled salmon served with Chef’s special roasted chili sauce, topped with thinly sliced crispy lemongrass, galangal root, shallot, kaffir lime leaves and cilantro, served over steamed mushrooms and broccoli.

  • 12.50
    Jungle Curry

    Thai curry made without coconut milk. Your choice of meat with Thai eggplants, kabocha squash, green beans, bamboo shoots, red chili, basil, kaffir lime leaves, krachai and green peppercorns. Spicy HOT! (Add $2.00 for Duck or Seafood. Add $3.00 for Scallops)

  • 12.50
    Masaman Curry with Beef (Gang Masaman)

    Beef chunks slowly braised until tender in House made masaman curry sauce with onion, potato, carrots and whole peanuts.

  • 14.00
    Roasted Duck Curry (Gang Ped Yang)

    Roasted duck in coconut red curry sauce with cut green grapes, pineapple, tomatoes, fresh Thai basil and red peppers.

  • 14.50
    Coconut Seafood Curry (Hoh Mok)

    Steamed seafood with House curry served in young coconut shell with thinly shredded green cabbage and Thai basil, topped with coconut cream.

  • 14.00
    Choo-Chi Duck

    Duck in choo-chi curry sauce, coconut milk, bell pepper, onion and carrots served over sautéed green cabbage.

  • 15.00
    Choo-Chi Salmon

    Salmon fillet slowly simmered in choo-chi curry sauce and served over sliced steamed carrots, green cabbage and broccoli.

  • Red Curry (Gang Ped)

    Red chili curry with coconut milk, bamboo shoots, Thai eggplants, green peppers and Thai basil.

  • Green Curry (Gang Kiew Wan)

    Green chili curry with coconut milk, bamboo shoots, peas, Thai eggplants, red bell peppers and Thai basil.

  • Yellow Curry (Gang Kari)

    Yellow curry with coconut milk, potatoes, onions and carrots.

  • Panang Curry (Gang Panang)

    Panang curry with coconut milk, red bell peppers, carrots and finely chopped kaffir lime leaves.

  • Mango Curry (Gang Mamuang)

    Light red curry with coconut milk, semi-ripe sliced mango, red bell peppers and Thai basil.

  • Sweet and Sour

    House made sweet and sour sauce with fresh pineapple chunks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers. not spicy

  • Young Ginger (Pad Khing)

    Garlic, onions, green and red bell peppers, zucchini, shitake mushrooms, thinly sliced young ginger, and fermented soybeans. not spicy

  • Hot Basil (Pad Gaprow)

    Stir-fry with garlic, onions, green beans, and Thai hot basil in spicy House chili sauce.

  • Simple Veggie (Pad Puk)

    Assorted mixed vegetables with garlic in House made soy sauce. not spicy

  • Cashew Nuts

    Onions, zucchini, sliced carrots, green onions and roasted cashew nuts topped with roasted dried chili.

  • Broccoli Peanut (Praram)

    Stir-fry with lightly roasted chili served over steamed broccoli, green cabbage, and sliced carrots finished with special House made peanut sauce.

  • Spicy Green Bean (Pad Prig Khing)

    Fresh green beans in House made prig khing sauce sprinkled with kaffir lime leaves.

  • Eggplant Delight

    Japanese eggplant with zucchini, garlic, fermented soybeans, Thai basil and chilies.

  • Pad Thai Noodle

    Rice noodles sautéed with House tamarind sauce, eggs, green onion and bean sprouts topped with chopped roasted peanuts. not spicy

  • Drunken Noodle (Pad Kee Moaw)

    Fresh wide rice noodles sautéed with House spicy sauce, minced garlic, Thai chili, onion, green and red peppers, carrots, mushrooms and Thai basil.

  • Spicy Noodle

    Fresh wide rice noodles sautéed with eggs, bean sprouts, green onion and Thai chili sauce.

  • Pad See-Ew

    Fresh wide rice noodles sautéed with chopped garlic, black soy sauce, eggs, fermented soybeans, carrots and Thai broccoli. not spicy

  • Glass Noodle (Pad Woonsen)

    Glass noodles sautéed with minced garlic, eggs, onion, carrots, mushrooms, green cabbage and Thai broccoli. not spicy

  • Thai Fried Rice

    Classic Jasmine Rice stir-fried with green peas, carrots, onion and eggs, sprinkled with fried garlic, served with fresh cucumber and tomato slices. not spicy

  • Drunken Fried Rice

    Thai Jasmine Rice stir-fried with minced garlic, Thai chili, onion, green and red pepper and Thai basil.

  • 12.50
    Hawaiian Fried Rice

    Thai Jasmine Rice stir-fried with chicken and shrimp, curry powder, green peas, carrots, pineapple, raisins and eggs, sprinkled with roasted cashew nuts and served in a fresh pineapple bowl. (Substitute Duck or Seafood for $2.00. Scallops for $3.00) not spicy

  • 6.00
    Green Salad

    Organic green lettuce, shredded carrots, red cabbage, mint and cilantro, served with House spicy chili lime dressing or House peanut sauce dressing. not spicy

  • 9.50
    Yum Veggie Salad

    Marinated vegetarian mock duck, grilled eggplants, broccoli, green and red bell peppers and zucchini tossed with spicy lime dressing served over organic greens. Niecey’s fave.

  • 1.00
    Sauce

  • 1.50
    Veggies or Egg

  • 2.50
    Chicken, Beef, Pork, Tofu or Mock Duck

  • 3.50
    Seafood

  • 2.00
    Sticky Rice

  • 1.00
    Steamed Jasmine Rice

  • 1.25
    Brown Rice

  • 4.00
    Steamed Veggies

  • 4.00
    Noodles (plain)

  • 6.00
    Fried Banana with Coconut Ice Cream

    Ripe banana wrapped with egg roll skin and deep-fried to crispy perfection and served with coconut ice cream, topped with honey.

  • 6.00
    Mango and Sweet Sticky Rice

    Steamed sweet sticky rice with sweet coconut milk topped with ripe mango and sprinkled with toasted split mung beans.

  • 3.00
    Coconut Ice Cream

  • 3.00
    Green Tea Ice Cream

  • Beverages

    • Hot Green Tea 1.50
    • Hot Jasmine Tea 1.50
    • Thai Iced Tea  2.75
    • Plain Iced Tea 2.00
    • Lemongrass Iced Tea  2.50
    • Kombucha Iced Tea  2.50
    • Guayaki Yerba Mate Mint  3.00
    • Thai Iced Coffee  3.00
    • San Pellegrino - Mineral Water 500 ml 2.50
    • San Pellegrino - Sparkling Lemon or Orange 2.50
    • Coconut Water  2.50
    • Coke  2.00
    • Mexican Coke  2.00
    • Diet Coke  2.00
    • Sprite  2.00
    • Maine Root Natural Soda - Lemon Lime, Root Beer, Orange 2.50
    • Ginger Brew 2.50
    • Lemonade  2.50
    • Apple Juice  2.50
    • Pandan Juice  2.50

  • Red Curry (Gang Ped)

    Red chili curry with coconut milk, bamboo shoots, Thai eggplants, green peppers and Thai basil.

  • Green Curry (Gang Kiew Wan)

    Green chili curry with coconut milk, bamboo shoots, peas, Thai eggplants, red bell peppers and Thai basil.

  • Yellow Curry (Gang Kari)

    Yellow curry with coconut milk, potatoes, onions and carrots.

  • Panang Curry (Gang Panang)

    Panang curry with coconut milk, red bell peppers, carrots and finely chopped kaffir leaves.

  • Sweet and Sour

    House made sweet and sour sauce with fresh pineapple chunks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers.not spicy

  • Young Ginger (Pad Khing)

    Garlic, onions, green and red bell peppers, zucchini, shitake mushrooms, thinly sliced young ginger, fermented soybeans.not spicy

  • Hot Basil (Pad Gaprow)

    Garlic, onions, green beans, Thai hot basil sautéed in spicy House chili sauce.

  • Simple Veggie (Pad Puk)

    Assorted mixed vegetables sautéed with garlic in House made soy sauce.not spicy

  • Cashew Nuts

    Onions, zucchini, sliced carrots, green onions and roasted cashew nuts topped with roasted dried chili.

  • Broccoli Peanut (Praram)

    Stir-fried lightly roasted chili with your choice of meat, seafood or vegetarian, served over steamed broccoli, green cabbage, and sliced carrots finished with special House made peanut sauce.

  • Spicy Green Bean (Pad Prig Khing)

    Fresh green beans in House made prig khing sauce sprinkled with kaffir lime leaves.

  • Pad Thai Noodle

    Rice noodles sautéed with House tamarind sauce, eggs, green onion and bean sprouts topped with chopped roasted peanuts.not spicy

  • Drunken Noodle (Pad Kee Moaw)

    Fresh wide rice noodles sautéed with House spicy sauce, minced garlic, Thai chili, onion, green and red peppers, carrots, mushrooms and Thai basil.

  • 20.00 & 25.00
    Whole Rock Cod

    With spicy garlic, chili and tamarind sauce (a bit sweet and sour) topped with sautéed mushrooms and crispy Thai herbs. Served with steamed jasmine rice. 2 lbs. & 2.5 lbs.

  • 20.00
    White Sea Bass Fillet

    With fresh garlic and chili sauce, Thai eggplants and pea eggplants (from our farm), Krachai, green peppercorns, Thai basil leaves (SPICY). Served with steamed jasmine rice.

  • 20.00
    Steamed White Sea Bass Fillet

    In a light lime broth of pickled garlic, sour plum, ginger, red pepper, celery and green onion served over chopped green cabbage.

  • 20.00 Hot Pot
    Tom Yum Soup with White Sea Bass Fillet

    Hot and sour soup with galangal, lemongrass and kaffir lime leaves (fresh picked everyday from our farm), Thai spices, roasted chili paste and touch of cream (Supannee’s favorite).

  • 16.00
    Baja Stone Crab Fried Rice

    Sautéed crab with fresh garlic, eggs and steamed Jasmine rice topped with crispy shallots. Served with sliced cucumber and tomatoes.

  • 12.00
    Kabocha Squash Curry with Chicken

    House made red curry paste in coconut milk, winter squash cubes and Thai basil leaves.

  • 7.00/23.00
    Camelot, California

    Raspberry, strawberry and black cherry with vanilla & earth spice.

  • 9.00/34.00
    Sky Saddle, Russian River Valley, Sonoma Organic 2007

    Cherry, rose petal and blackberry, bright and natural acidity and a layer of spice, toast and tea leaf on the nose with a fruit finish.

  • 10.00/35.00
    Byron, Santa Barbara

    Dark berry, cherry, hints of floral and mineral.

  • -/35.00
    La Crema, Sonoma Coast

    Rich cherry, sweet tobacco, orange peel, tea leaf & subtle toasty oak.

  • 7.50/23.00
    Coppola Merlot, Napa Valley

    Raspberry and blueberry lead to flavors of crushed berries, vanilla, wrapped up in a soft, smooth tannin structure.

  • -/30.00
    Robert Hall Paso Robles

    Rich blackberry, raspberry and black cherry with hints of tobacco and earth.

  • 9.00/32.00
    Sky Saddle, Sonoma County Organic 2007

    Massive black fruits, berries and spices, medium tannis and a traditional's mouthful Zinfandel.

  • -/33.00
    Edmeades, Mendocino

    Sweet red & black cherries, ripe raspberry with black currant & spice.

  • 8.00/30.00
    Sky Saddle, Russian River Valley Organic 2007

    Dark and rich with aromas and flavors of plum, earth and pepper. Highly concentrate and lush with a smooth finish.

  • -/35.00
    Rancho Sisquoc Santa Barbara

    Violets, blueberry and black cherry with hints of peppercorn and toasty oak.

  • 7.00/23.00
    Lurton, "Tierra de Luna'

    Plum, currant & soft blackberry with a touch of earthiness.

  • -/35.00
    Coppola Claret, Napa Valley

    Cabernet, Merlot, Cabernet Franc, Petit Verdot and Malbec blend alluring and sophisticated; lush with a tapestry of smooth tannins and succulent flavors of wild berries, plum and anise.

  • 8.00/28.00
    Sky Saddle, Russian River Valley Organic 2007

    Cherry, rose petal and wild blackberry, bright and natural acidity and a layer of spice, toast and tea leaf on the nose with a long.

  • 6.00/21.00
    Calina, Maule Valley, Chile

    Red and black cherry, blackberries, cedar, spice & cola.

  • 6.50/21.00
    Bulletin Place, S.E. Australia

    Rich and powerful with blackberry with a touch of earthiness.

  • 8.00
    Green Papaya Salad with Shrimp (Som Tum)

    Northeastern Thai salad of shredded green papaya, shrimp, shredded carrots, fresh green beans, tomatoes, seasoned with lime juice, fish sauce, palm sugar and Thai chili topped with ground roasted peanuts. (Can be made spicy Lao style!)

  • 9.50
    Larb Salad

    Chicken, beef, pork or fried tofu seasoned with lime juice, fish sauce, ground roasted chili powder, roasted rice powder, mint, cilantro and chopped red onion. Served with fresh romaine. (Substitute Duck for $3.00)

  • 10.00
    Glass Noodle Salad (Yum Woonsen)

    Glass noodles tossed with ground chicken, shrimp, red onion, cilantro, celery, lime juice, fish sauce and Thai chili. (Can be made with Veggies or Tofu)

  • 10.00
    Waterfall Salad (Nam Tok)

    Grilled flank steak or pork (marinated in Thai spices) thinly sliced and tossed with red onion, roasted chili powder, roasted rice powder, mint, cilantro, fish sauce and lime juice served over fresh romaine lettuce.

  • 10.00
    Ginger Pork Salad (Nam Soht)

    Cooked ground pork mixed with julienned ginger, red onion, cilantro and seasoned with House spicy lime dressing and roasted peanuts. Served with fresh cabbage leaves.

  • 10.50
    Naked Shrimp (Plah Goong

    Grilled shrimp tossed with green and red onions, lemongrass, mint, cilantro and kaffir lime leaves seasoned with House roasted chili and Iime juice dressing. Served over mixed organic greens.

  • 10.00
    Yum Squid Salad

    Sliced squid tossed with finely minced lemon grass, celery, cilantro, red and green onion, chili and lime juice.

  • Coconut Soup (Tom Kah)

    Traditional Thai coconut soup with House made chicken broth, lemongrass, kaffir lime leaves, galangal root, fresh mushrooms, lime juice and cilantro.not spicy

  • Hot & Sour (Tom Yum)

    Classic Thai hot and sour soup with House made chicken broth, galangal root, lemongrass, kaffir lime leaves, fresh mushrooms, roasted chili paste, lime juice and cilantro.

  • Seafood Soup (Po Tak)

    Coastal cuisine soup with House made chicken broth, lemongrass, kaffir lime leaves, ginger, lime juice, Thai basil and cilantro.not spicy

  • Vegetarian Soup

    Clear seasoned vegetable broth with glass noodles, tofu cubes, mixed veggies and cilantro.not spicy

  • 9.50/33.00
    H3 Horse Heaven Hills, Washington

    Medium-bodied with aromas of cherry blossoms and rose petals, with a balance of earth, mineral and deep berry flavors leading to a soft tannin cocoa finish.

  • 11.50/40.00
    Brady, Paso Robles

    Cherry and dark berry,with a subtle tobacco note, blackcurrant and a slow-building dark chocolate quality.

  • -/47.00
    Arrowood, Sonoma (2007)

    Aromas of cassis, black cherries, and plums with toasty oak in the background, dark chocolate with a lengthy finish.

  • 7.00/23.00
    NZone, New Zealand

    Ripe lime and grapefruit, nectarine, papaya and mango.

  • 9.00/32.00
    Kim Crawford, New Zealand

    An exuberant wine brimming with flavors of pineapple and stonefruit with a hint of herbaceousness. Fresh and zesty finish.

  • 9.00/32.00
    Marrques de Caceras Deusa Nai, Spain

    Racing acidity, layers of minerality and crisp citrus. Very bright and refreshing. House favorite.

  • 6.50/20.00
    Pepi, California

    Honeydew melon,red apple and soft orange blossom.

  • 7.50/23.00
    Banfi Le Rime, Tuscany, Italy

    Citrus, pears, dry grapefruit, lemon and lime flavors with a mineral finish.

  • 12.00/34.00
    Le Blanc du Grand Cres, France

    60% Roussanne 40% Viognier, delicate flavors of peach and passion fruit. Flinty, crisp, and very refreshing.

  • 8.50/29.00
    KJ ‘Avant’

    Fresh pineapple, green apple, lemon, pear and wildflowers, refreshing acidity and sleek mineral notes with fruit finish.

  • 10.00/33.00
    Cambria, Santa Maria

    Red & green apples, peaches, lime blossoms & oak.

  • 9.00/32.00
    Sky Saddle, Napa Valley Organic 2007

    Aroma honey pear, lime, pineapple and a taste of long creamy flavor of hazelnut. So good!!

  • -/34.00
    La Crema, Sonoma Coast

    Lively citrus, subtle toasted oak & a dash of vanilla.

  • 6.00/20.00
    Ritzman, Germany

    Citrus and melon with apple, lime, and peach flavors.

  • 9.50
    Veuve du Vernay, Brut Blanc, France 12 oz. bottle

    Delicate apple and pear with smooth velvety bubbles.

  • 42.00
    Mumm Napa Brut Prestige, Napa Valley 25 oz. bottle

    Layered white blossom aromas, creamy vanilla, citrus, stone fruit and melon. Elegant acidity and crisp structure, medium bodied.

  • 8.00
    Zonin Prosecco, France 12 oz. bottle

    Very well-balanced and appealing, with the extremely delicate almond note that is typical of Prosecco. An excellent aperitif, it can also be served throughout the meal - including dessert.

  • Beer

    • Singha, Thai (small) 3.75
    • Singha, Thai (large) 7.00
    • Chang, Thai 3.75
    • Coors Light 3.25
    • Kirin Ichiban (large) 7.00

  • 5.50
    Local Draft Beers 16oz.

    • Ballast Point Yellow Tail Ale
    • Karl Amber Lager
    • Stone IPA
    • Avery White Rascal

  • 16.00
    Hatsumago Junmai Kimoto, Japan

    10 oz. bottle Vanilla, nutmeg, and apple tart with notes of papaya, plantain and grassy earth.

  • 16.00
    Yaegaki Nigori, Japan 10 oz. bottle

    Radish and white pepper with a mango and pineapple finish.

  • 7.50
    Summer Rolls

    Thin rice paper rolls with your choice of grilled shrimp or fried tofu, fresh lettuce leaves, mint and cilantro, shredded red cabbage, carrots and cucumbers. Served with our House peanut sauce and sweet and sour plum sauce. (Add avocado for $1.00) (4 rolls)

  • 6.50
    Chicken or Vegetarian Egg Roll

    Egg rolls with ground chicken, marinated mixed veggies, glass noodles, and grated fresh carrots. Lightly fried and served with House sweet and sour sauce and chopped roasted peanuts. (4 rolls)

  • 8.00
    Chicken Satay

    Chicken tenders marinated in coconut milk with curry powder and ground roasted coriander seeds, grilled on bamboo skewers. Served with House peanut sauce. (4 skewers)

  • 8.00
    Golden Lady Fingers

    Shrimp marinated with minced fresh garlic and parsley, sake and Thai spices wrapped with wonton skin, fried and served with sweet and sour plum sauce. (6 fingers)

  • 8.50
    Pot of Gold

    House made small crispy pastry cups filled with sautéed ground chicken and shrimp, potatoes, onion, peas, small pea carrots and yellow curry paste. Served with cucumber and carrot sweet and sour relish.

  • 9.50
    Miang Kam Wraps

    Diced grilled shrimp or dried shrimp from Thailand (when available), diced red onion, ginger, fresh lime, Thai chili, roasted peanuts and roasted coconut served in small dishes for you to wrap with fresh seasonal greens. Served with House special tamarind and ginger sauce.

  • 9.50
    Thai Sausage

    Grilled House sausage made with finely chopped lemongrass, kaffir lime leaves, garlic, shallots, salt and pepper, sliced and served with ginger, Thai chili, roasted peanuts and lettuce. Delicious!

  • 3.75
    Summer Rolls (2 pcs.)

    Thin rice paper rolls with your choice of grilled shrimp or fried tofu, fresh lettuce leaves, mint and cilantro, shredded red cabbage, carrots and cucumbers. Served with our House peanut sauce and sweet and sour plum sauce. (Add $1.00 for avocado)

  • 4.00
    Chicken Satay (2 Pcs.)

    Chicken tenders marinated in coconut milk, curry powder and ground roasted coriander seeds, grilled on bamboo skewers and served with House peanut sauce and cucumber relish.

  • 4.75
    Chicken Egg Roll (3 rolls)

    Egg rolls with marinated mixed veggies, ground chicken, glass noodles, and grated fresh carrots. Lightly fried and served with House sweet and sour sauce, and chopped roasted peanuts (can be made vegetarian)

  • 4.00
    Golden Lady Fingers (3 Pcs.)

    Shrimp marinated with minced fresh garlic and parsley, sake and Thai spices wrapped with wonton skin, fried and served with sweet and sour plum sauce.

  • 5.00
    Thai Fried Rice

    Classic Jasmine stir-fried rice with chicken, green peas, carrots, onion and eggs, sprinkled with fried garlic, served with fresh cucumber and tomato slices.

  • 5.00
    Pad Thai Noodle

    Rice noodles sautéed with chicken, House tamarind sauce, eggs, green onion and bean sprouts topped with chopped roasted peanuts.

  • 5.00
    Pad See-Ew

    Fresh wide rice noodles sautéed with chicken, chopped garlic, black soy sauce, fermented soybeans, eggs, carrots and Thai broccoli.

  • Yellow Curry (Gang Kari)

    Yellow curry with coconut milk, potatoes, onions and carrots.