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

Northern Thai traditional recipe of ground pork, cherry tomatoes, red onion, garlic, and shrimp paste, served with steamed broccoli, carrots, cabbage, and cucumber.

Northern Thai traditional recipe of ground pork, cherry tomatoes, red onion, garlic, and shrimp paste, served with steamed broccoli, carrots, cabbage, and cucumber

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

Fresh shrimp and crab w/ minced pork & chicken, water chestnut, green onion in a steamed wonton topped with extra crab meat, served with dim sum sauce.

Steamed young soybean pods.

Fresh tapioca rolls stuffed with cucumber, carrot, lettuce, spring greens, avocado, tofu, fresh basil, bean sprouts and mint leaf, with a spicy sambal satay dipping sauce.

Tempura-fried sliced eggplant, w/ sweet chili dipping sauce.

Mussels steamed over crushed lemon grass, kaffir lime leaves and sweet basil, served with traditional Thai seafood dipping sauce of fresh garlic, lime, cilantro, and Thai chilies.

Softshell crab fried in crispy Asian breadcrumbs, served with spring greens, spicy garlic aioli, and our mango tomato chutney.

Skewered and grilled shrimp marinated in yellow coconut curry, served with peanut sauce and fresh cucumber chutney.

Gulf shrimp in an herbal sesame stuffing, served in a golden brown wonton pouch with our plum dipping sauce.

Combination of Ahi Katsu Roll, Veggie Rolls and a pair of Shrimp-in-a-Pouch.

Deep-fried spring rolls stuffed with cabbage, glass noodle, carrot, and wood ear mushrooms served with fresh pineapple and plum dipping sauce.

An herbal delicacy, grilled shrimp, red onion, tomatoes, scallion, lemongrass and basil on a bed of lettuce and baby spring greens, served with our homemade roasted chili-lime dressing.

Shredded green papaya and carrots, long beans, cherry tomatoes and roasted peanuts tossed in a tasty mix of lime juice, palm sugar, and Thai chilies.

Laotian style with field crab and fermented fish.

Slices of grilled beef with cucumber, lettuce, red onion, scallion, tomatoes & cilantro w/ roasted chili-lime dressing.

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

Pan-seared, minced chicken breast, red onions, scallion, chilies, and roasted rice powder tossed in a lime dressing, garnished with fresh basil and served with lettuce and baby spring greens.

Saucy Thai tomato, wood ear mushroom, cilantro and glass noodle salad with calamari, shrimp, scallops and mussels w/ chili-lime dressing.

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

Mild vegan soup made with soft tofu, nori seaweed, spinach, and napa cabbage, topped with cilantro, green onion and fried garlic.

Light creamy version of this favorite soup, bursting with flavors of fresh lime, lemongrass, Asian cilantro, Kaffir lime, galangal, and roasted chili paste, with jumbo Gulf shrimp, red onion, and mushroom. Serves two to three.

Fresh button mushrooms in a spicy coconut cream soup seasoned with galangal, lemon grass, kaffir lime leaves and exotic spices, topped with cilantro.

Hot and sour feast of fresh button mushrooms, lemon grass, kaffir lime leaves and exotic roasted spices blended in a seafood broth with lime juice.

Stir-fried cashew nuts, onion, bell peppers, carrots, green onions, and dried roasted chilies in a homemade roasted chili paste.

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

Eggplant, green onion, sweet basil, bell pepper, and choice of protein stir-fried in chili-garlic & fermented soybean sauce.

Tender sliced duck breast stir-fried with ginger shoots, bell pepper, onion, button and wood ear mushrooms, in a sesame soybean sauce.

Tender beef slices sautéed in a sweet soy reduction sauce with coriander seeds and dried roasted chilies, served over a bed of crispy cabbage. This dish should be ordered a bit spicy for the full flavor.

Green beans, onion, sweet basil, red bell, & holy basil stir-fried with choice of protein in a spicy Thai chili garlic sauce.

Asian eggplant, zucchini, bell pepper, mushroom and onion, with choice of protein, wok-fired with three soy sauces and sesame oil, served in a hot-pot.

Choice of protein stir-fried with fresh garlic, black pepper, carrots, onion, green onion and broccoli, served over fresh shredded cabbage, topped with crispy-fried garlic & onion, and garnished with cilantro, steamed broccoli, and carrot.

Bamboo shoots, bell pepper, green beans, and sweet basil with protein of choice stir-fried in red herbal chili paste.

Choice of protein stir-fried with fresh garlic, cilantro, and black pepper sauce, on bed of fresh sliced cabbage, topped w/ cilantro, served with fresh cucumber and Thai Sriracha Sauce.

Jumbo sea scallops or seafood combo stir-fried in a Thai garlic sauce with sweet basil, white onion, green beans, scallion and bell peppers.

A pair of crispy softshell crabs served over a creamy yellow curry stir-fried with roasted chili paste, egg, celery, onions, carrot, bell pepper and cilantro.

Choice of seafood with crystal noodles, ginger, crushed black pepper, garlic, Chinese celery, green onion, cilantro, sesame oil and Chinese rice wine served in a hot-pot.

Choice of a seafood combination (shrimp, scallops, mussels and calamari) or jumbo mussels and shrimp in a roasted chili sauce, with bell pepper, onion, mushroom, zucchini, green onion and sweet basil served in a hot pot.

Whole fish or fish filet steamed over crushed lemongrass, topped with our homemade spicy lime garlic sauce, and garnished with sliced lime, fresh chilies, and fresh garlic, garnished with steamed broccoli and carrots.

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

A spectacular dish - whole fish of the day deep-fried to a crisp on the outside, tender on the inside, served over our special three-flavor vegetable stir-fry.

Whole fish or fish filet steamed in a mild aromatic ginger soybean sauce, Chinese rice whiskey, celery and black pepper, topped w/ shiitake mushrooms, ginger, and scallions.

Ayuthaya style hearty stewed lean beef flank chunks, Thai meatballs, Chinese broccoli with thin rice noodles. Served with fresh bean sprouts, basil leaves, dried chilies, and lime.

Chiang Mai style yellow curry with red onion, pickled cabbage, cilantro, roasted chili paste, and fried onion, served with steamed and crispy fried thin egg noodles.

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

Wide rice noodles stir-fried in roasted chili paste w/ garlic, onion, carrot, broccoli, cabbage, bell peppers, basil & egg.

Egg noodles, anise-cinnamon marinated duck breast in a light broth w/ Chinese broccoli & celery, fried garlic & green onion.

Bangkok-style spicy street food - wide rice noodles w/ fresh chilies, galangal, garlic, peppercorn & basil, stir-fried in light soy sauce w/ red bell, green beans, onion, carrot, and cabbage.

Thin rice noodles pan-fried in a tamarind sauce with meat of choice, bean sprouts, green onion and egg. Garnished with peanuts, fresh bean sprouts, green onion, and lime.

Wide rice noodles smothered in a hearty stew of sesame soy sauce with Chinese rice wine, Chinese broccoli and/or broccoli, fermented soybean, carrot, and two mushroom varieties.

Crispy egg-noodles stir-fried in sweet and tangy tamarind sauce with seafood combination, bean sprouts, and green onion. Garnished with fresh lime, bean sprouts, and peanuts.

Glass noodle stew with Chinese broccoli, Napa cabbage, celery, carrot, onion, button mushroom, scallion, and egg, served with a sauce of chili paste, pickled garlic, sesame seed and cilantro.

Thin egg noodles and shrimp or seafood combination in a creamy hot and sour lemongrass soup with mushrooms, tomato, cilantro, and fresh Thai herbs.

Thai jasmine rice wok-fried in a spicy roasted chili paste with basil, garlic, onion, bell pepper, broccoli, cabbage, and egg. Garnished with tomato, cucumber and lime.

Bangkok-style spicy fried rice w/ fresh chilies, galangal, garlic, peppercorn & basil, stir-fried in light soy sauce w/ red bell, green beans, onion, carrot, and cabbage.

Thai jasmine rice wok-fried in Madras yellow curry spice with gulf shrimp, pineapple, raisins, cashews, carrots, onions and egg. Garnished with tomato, cucumber, and lime.

Shrimp, crab or combination of seafood wok-fried with Thai jasmine rice and green onion, onion, and egg. Garnished with tomato, cucumber and lime.

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, onion and your choice of meat. Garnished with tomato, cucumber, and lime.

Green curry in coconut milk with zucchini, Asian eggplants, bell pepper and sweet basil. For a special treat try this or any curry over our roti (Indian puff bread).

Full-flavored stir-fried spicy red curry paste with kaffir lime leaves, green beans, basil, bell pepper, and your choice of meat. A dry non-coconut curry.

Delicate flavors of cardamom, cinnamon, tamarind, and Thai herbs fill a rich coconut curry with tender stewed beef, potato, red onion, and peanuts. Protein cannot be modified, only added to.

A mildly-spicy aromatic panang curry with strips of pan-fried duck breast, zucchini, green beans, bell pepper, and sweet basil topped with fresh coconut milk, and garnished with kaffir lime leaves.

Spicy red coconut curry with crushed and chunk pineapple, bell peppers, broccoli, zucchini and sweet basil.

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

Aromatic Madras curry of tumeric, cumin, chili and herbs, stocked with potato, carrots, onions, and your choice of meat.

Thin rice noodles pan-fried in a tamarind sauce with broccoli, cabbage, carrot, zucchini, bean sprouts, peanuts, scallion and tofu. Garnished with sprouts, peanuts, green onions, and lime.

Crystal noodles stir-fried with celery, broccoli, onion, Napa cabbage, tofu, button mushroom, bell, scallion, carrot, and cilantro.

Wide rice noodles, garlic, Chinese broccoli and/or broccoli, and carrots stir-fried in sweet black soybean sauce with tofu.

Bangkok-style spicy street food - wide rice noodles w/ fresh chilies, galangal, garlic, peppercorn basil, stir-fried in light soy sauce w/ tofu, red bell, green beans, onion, carrot, and. cabbage.

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

Green beans and tofu stir-fried in a flavorful spicy kaffir lime leaf curry seasoned with bell pepper, basil and onion. Served with rice.

Aromatic Madras curry of tumeric, cumin, chilies, herbs, stocked with potato, carrot, onion, broccoli, and tofu. Served with rice.

Shredded green papaya and carrots, long beans, cherry tomatoes, roasted peanuts tossed in lime juice, palm sugar, and Thai chilies.

Thai jasmine rice wok-fried in Madras yellow curry spice with tofu, pineapple, raisins, cashews, carrots, and onions. Garnished with tomato, cucumber, and lime.

Spicy warm salad of roasted Chinese eggplant in a lime-chili garlic sauce, tossed with red green onion, cilantro, and mixed greens.

Tofu stir-fried with fresh garlic, crushed black pepper, carrots, green onion and broccoli, served on a bed of fresh cabbage and topped with crispy-fried garlic and cilantro. Served with rice.

Wok-fried Asian eggplant, tofu, green onion, bell pepper, sweet basil in a chili-garlic and fermented soybean sauce. Served w/ rice.

Fresh tofu stir-fried with ginger shoots, bell pepper, onion, button and wood ear mushrooms, in a sesame soy sauce. Served w/ rice.

Chinese broccoli stir-fried with garlic, fermented soybean, tofu and Thai chilies in a blend of soy sauces, sesame oil, and Chinese cooking wine. Served with rice.

Spicy seafood combination wok-fired in an herbal 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, served on a sizzling hot plate. Served w/ rice.

Jumbo shrimp and sea scallops, fried or grilled, served over stir-fried cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in a homemade roasted chili paste. Served w/ rice.

Wide rice noodles stir-fried in roasted chili paste w/ garlic, onion, carrot, broccoli, cabbage, bell peppers, sweet basil & egg.

Tender seared slices of duck breast seasoned with onion, lime juice, roasted rice powder, and sweet basil served on a bed of lettuce, accompanied by fresh baby greens. Served room temp w/ rice.

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

Whole fish-of-the-day, deep fried and smothered in ginger, lime, lemongrass, mint, onion, chilies, shallots, garlic, kaffir lime leaves, and peanuts in a roasted chili lime sauce. Served w/ rice.

A creamy version of this favorite soup, bursting with flavors of fresh lime, lemongrass, Asian cilantro, Kaffir lime, galangal, and roasted chili paste, with jumbo Gulf shrimp, red onion, and mushroom. Serves two to three.

Crispy and tender fried boneless half of a whole duck, with a medley of tempura or blanched vegetables including carrots, broccoli, zucchini and onion, drizzled in tamarind sauce, and a tamarind dipping sauce as well. Served w/ rice.

Our popular whole fish-of-the-day, lightly battered and deep-fried to seal in the flavor, served over our special three-flavor vegetable stir-fry, topped with large shrimp and sea scallops. Served w/ rice.

Isaan Thai style, marinated flank steak, grilled and served with garlic stir-fried vegetables, accompanied by a Crying Tiger country-style lime chili steak dipping sauce.

Grilled Mahi-Mahi fish filet, over green curry in coconut milk with zucchini, Asian eggplants, bell pepper and sweet basil.

Tender grilled Salmon fillet served in a pineapple red curry with fresh broccoli, bell pepper, zucchini, and sweet basil. May be substituted with Panang Curry as well.

Tender seared beef or duck breast slices seasoned with onion, lime juice, and roasted rice powder, served on a bed of lettuce and tossed with red onion and mixed greens. Served room temp.

Traditional Thai sweet black sticky rice pudding, topped with fresh coconut milk.

Warm dark chocolate ganache cake served over Hershey’s chocolate syrup with a mix of fresh berries.

Thai Beignets - Light and flaky fried puffs of roti bread, topped with honey, powdered sugar, and served with fresh berries.

Slices of juicy, ripe Southeast Asian Mango, served with warm Thai sticky rice drizzled with coconut milk and sesame seeds.

Hershey's syrup coated plate with two chocolate lava cakes topped with chocolate syrup, powdered sugar, and mixed berries (blackberries, strawberries, blueberries), two scoops of vanilla ice cream and a second coating of powdered sugar and syrup.