My Ivy Thai Cuisine

Marinated chicken skewers served with peanut sauce and cucumber salad.

Cream cheese, white crab meat, scallions, carrots and spices served with sweet and sour sauce.

Crispy seasoned tiger prawn rolled in slices of fresh almonds and served with a creamy lemon sauce.

Crispy marinated salmon served with spicy, creamy sriracha sauce.

Spicy chicken or shrimp with sour lemon grass soup, bean sprouts, green onions and cilantro.

Shredded mango, grilled prawns, cherry tomatoes, red onions, cashew nuts, kaffir leaves and lettuce tossed in a spicy lemon dressing.

Crispy catfish wok tossed with Japanese eggplant, bell peppers, and kaffir lime leaves in red curry coconut sauce topped with crispy basil.

Caramelized boneless roasted duck on a bed of baby spinach with lychee red wine sauce.

Balancing of sweet and sour from tropical fruits pineapple and lychee with tiger prawns in red curry sauce with bell peppers and basil leaves.

Slightly battered whole trout, comes with sauteed fresh mango, bell pepper and onion with a pureed mango sauce.

String beans, bamboo shoots, bell peppers and basil leaves in spicy red coconut milk sauce.

Japanese eggplant, bell peppers, and basil leaves in chili and garlic sauce.

Sauteed green beans in a light red curry paste sauce.

String beans, carrots and bell peppers with lemon grass sauce.

Cappuccino gelato with a heart of espresso.