Our Menu

Classic Thai-style jerky — choose beef ("Neau Dadd Deaw") or pork ("Moo Dadd Deaw"). Marinated strips deep fried or sun-dried with house seasoning; served with Nam Jim Jaew sauce.

(4 pcs) Marinated, skewed and grilled chicken tender served with peanut sauce and cucumber salad.

(8 pcs) Creamy and savory mixture of crab meat, seasoned cream cheese, and scallion folded into small triangle pouches and deep fried.

(5 pcs) Seasoned shrimp wrapped in thin rice paper, then deep fried until crispy and golden brown.

(5 pcs) Wheat flour wrapped with seasoned shredded cabbage, carrot, black mushroom, and glass noodles.

(5 pcs) Deep-fried fish cake patty served with cubed cucumber and peanut in sweet and sour sauce.

Light and refreshing rice-paper rolls with spring mix, Thai basil, and seedless cucumber.

(10 pcs) Fresh tofu cut into triangles, coated with batter and deep fried until golden brown.

(8 pcs) Folded and filled with ground chicken and seasoned vegetables.

(5 pcs) Crunchy coated shrimp in a light tempura batter, served with mini soy dipping sauce.

Bean thread with minced chicken and shrimp and mixed vegetables in house broth.

Soft tofu with flavorful broth and assorted vegetables; topped with cilantro and crispy fried garlic.

Rich and creamy tangy broth combined with coconut milk, lemongrass, kaffir lime leaves, and galangal, with mushroom and tomato.

Spicy and sour broth boiled with Thai chili oil paste, lemongrass, kaffir lime leaves, and galangal, with mushroom and tomato.

Ground chicken and shrimp dumplings boiled in flavorful broth with baby bok choy and napa; topped with cilantro and crispy fried garlic.

Popular Thai salad "Yum Nua" with grilled USDA rib eye, fresh herbs, cucumber, and tangy dressing; served over spring mix.

Minced and cooked chicken or pork cushion with lime and fish sauce dressing; tossed with spices, fresh herbs, and rice powder for a nutty flavor.

Shredded green papaya, tomato, and green bean in a lime and palm sugar dressing with pounded garlic, peanut, and Thai chili; served with a wedge of fresh cabbage.

Seafood combination of shrimp, calamari, fish, and mussel with fresh herbs, cucumber, and tomato in tangy, slightly spicy dressing; topped with cilantro, Thai basil, and mint; also known as "Yum Talay."

Soft mung bean noodle with ground chicken and shrimp in a lime and fish sauce dressing with sliced onion, tomato, and fresh herbs; a gluten-free alternative to traditional wheat noodles.

Wok stir-fried crisp broccoli florets in savory sauce.

Wok stir-fried with mixed vegetables, roasted cashew, and sweet chili paste.

Deep-fried chunk pork belly stir-fried with Chinese broccoli, garlic, and savory sauce; topped with roasted dried chili.

Sauteed with house garlic soy sauce and served over sliced cabbage or lettuce.

Fresh sliced ginger with bell pepper, onion, wood ear mushroom, and savory sauce.

Bite-sized deep-fried pork belly wok-tossed with house spicy soy sauce, Thai basil, onion, bell peppers, and green bean.

Dry wok stir-fried with assorted vegetables, roasted peanuts, and special chili sauce.

Quickly stir-fried crisp assorted vegetables in house savory sauce.

Stir-fried beef with bell peppers, onion, mushroom, carrot, and hot chili sauce.

Deep-fried battered chicken tossed with sweet and tangy orange sauce; topped with sesame seed and green onion.

Popular Thai stir-fried dish with bell pepper, onion, green bean, and Thai basil.

Stir-fried crispy green bean with flavorful aromatic sauce made with red curry paste and sliced kaffir lime leaf.

Steamed crisp broccoli and sliced carrot with soft or fried tofu; topped with rich and creamy peanut sauce.

Variation on Pad Ka Prao made with soft deep-fried eggplant in a flavorful stir-fried sauce.

Sticky and tangy sauce, sauteed with cucumber, tomato, and pineapple.

Marinated beef sauteed in a sweet and savory sauce made from soy sauce, sugar, and mirin; served over steamed vegetables and topped with sesame seed and green onion.

Marinated chicken sauteed in a sweet and savory sauce made from soy sauce, sugar, and mirin; served over steamed vegetables and topped with sesame seed and green onion.

Stir-fried egg wheat noodle with meat and mixed vegetables, seasoned with soy sauce, oyster sauce, and other spices.

Stir-fried rice flat noodles with spicy sauce, assorted vegetables, and Thai basil; cooked until nicely browned with smoky flavor.

Rice flat noodle cooked in a wok with Chinese broccoli, American broccoli, and egg; seasoned with oyster sauce and dark soy sauce.

Stir-fried rice noodle with egg, bean sprout, and chive in sweet and savory tamarind sauce; served with ground peanut and lime or lemon wedge on the side.

Stir-fried glass noodle with egg and vegetables in house savory sauce.

Seasoned rice flat noodle in a flavorful thick gravy sauce with Chinese broccoli; topped with white pepper.

Traditional Thai fried rice that combines different meats; served with sliced cucumber, lime, and tomato on the side.

Classic Thai fried rice with tomato, onion, and snow crab meat; high-flame sauteed with shrimp paste and topped with crab omelet.

Traditional Thai fried rice with pineapple, raisin, cashew nut, green onion, bell pepper, chicken, and shrimp, seasoned with yellow curry powder.

Traditional Thai fried rice packed with different seafood, tomato, and green onion; high-flame sauteed with shrimp paste and served with sliced cucumber, lime, and tomato on the side.

Variation on Thai fried rice with extra spice and heat elements, no egg, plus bell pepper, assorted vegetables, and Thai basil.

Wok-sauteed jasmine rice with eggs, pea carrot, green onion, and your favorite protein; topped with cilantro and served with sliced cucumber, lime, and tomato on the side.

Hot and sour broth with ground chicken and shrimp; topped with ground peanuts, dry chili flake, cilantro, fried garlic, and preserved cabbage.

Prepared with Tom Kha broth; served with your choice of noodle.

Prepared with Tom Yum broth; served with your choice of noodle.

Classic "Kang Kiew Waan" style curry made with young green chili paste and other spices; cooked with coconut milk, bamboo, eggplant, bell pepper, and Thai basil.

Thai red curry with chunk pineapple and cooked shrimp.

Classic spicy aromatic curry known as "Kang Pedd" with red chili pepper, coriander seed, and cumin; cooked with bamboo, bell pepper, and Thai basil.

Creamy aromatic yellow curry sauce with potatoes, onion, carrot, and coconut milk; topped with fried shallot.

Rich and creamy Panang curry made with roasted peanut, coriander seed, and cumin in coconut milk; topped with fine-sliced kaffir lime leaf.

Kalbi-style tender, juicy short ribs grilled until caramelized; served with fresh sliced cabbage and chopped green onion.

Combination of famous BBQ dishes accompanied with garlic butter fried rice and fresh sliced cabbage.

Slow-cooked and grilled marinated baby ribs in house special sauce made from soy sauce and grill onion.

Deep-fried crosswise-cut fish wok-tossed or separated in spicy and tangy red curry sauce; topped with crispy basil.

Crispy fish fillets with savory tamarind dipping, served with fresh lettuce leaf to assemble a wrap with small diced fresh herbs and cashew nut for a flavorful crunchy texture.

House-favorite dish with papaya salad and jerky, served with warmed sticky rice and wedge cabbage.

Original Pad Thai topped with wok-seared jumbo tiger shrimp.

Wok stir-fried seasoned soft scramble eggs mixed with seafood, bell pepper, onion, and roasted chili oil.

Tender cooked beef in Panang curry sauce with coriander seed, cumin, and roasted whole peanut; topped with fine-sliced kaffir lime leaf.

Shrimp, squid, mussel, and fish stir-fried with sweet chili paste, green onion, and bell pepper.

Also known as "Gai Yang": marinated and char-grilled half chicken in a flavorful blend of lemongrass, palm sugar, and coriander seed; topped with fried garlic.

Golden-brown deep-fried seafood batter wok-tossed with savory garlic soy sauce, chopped bell pepper, green onion, and fried garlic on top.

Steamed brown rice.

(8 oz) Fresh cucumber salad.

Small side salad.

Steamed mixed vegetables.

Steamed sticky rice.

Steamed jasmine white rice.

Thai sweet black coffee mixed with half and half milk.

Thai sweet tea mixed with half and half milk.

Classic combination of coconut milk, sweet sticky rice, and sweet ripe mango. Seasonal availability.