Baan Sawan Thai Bistro

a cup of creamy hot and sour soup with citrus undertones: vegetable broth simmered with coconut cream, lime, mushrooms, lemon grass, galangal

a cup of vegetable broth simmered with tofu, clear bean thread and assorted seasonal vegetables.

scored calamari marinated with stone-ground peppercorns, coriander & garlic. prepared crisp, then drizzled with plum-ginger sauce

four shrimp and chicken cakes ground to order with spices and herbs; served with a peanutty cucumber salad sauce.

three skewers of wild-caught gulf shrimp, rubbed with spices and either grilled or fried crisp, then served with peanut curry sauce and cucumber salad.

three skewers marinated in a mild yellow curry; served with peanut curry sauce and cucumber salad

a crisp roll stuffed with chicken, shrimp, crab, onion, mushroom, cabbage & crushed peanuts; drizzled with plum-ginger sauce

a crisp roll stuffed with mushrooms, carrots, cabbage, onion and bean noodles; drizzled with plum-ginger sauce

a cup of clear hot and sour soup with citrus undertones: vegetable broth simmered with mushrooms, lime, lemon grass, galangal

an arrangement of seasonal greens & raw vegetables (e.g. carrot, celery) topped with a spicy mix of chilies, lime, mint, red onion, cilantro and: chopped chicken or chopped

an arrangement of seasonal greens topped with a spicy mixture of tomatoes, cucumbers, chili peppers, lime, mint, red onion, cilantro

a fine julienne of ginger sautéed in white wine with mushrooms, green and white onions, bamboo and red bell peppers.

freshly picked basil leaves sautéed with mushrooms, onions, green bell peppers, white wine & our garlicky green chili blend.

peppercorns ground with coriander & fresh garlic -- sautéed in white wine with scallions and a hint of sesame oil. presented on an arrangement of seasonal greens.

reduction of mildly sweet, tart tamarind fruit & its juice with lemon grass & shallots. presented on an arrangement of seasonal greens.

wild-caught gulf shrimp, spice-rubbed and grilled, then served over a sauté of seasonal vegetables and clear bean noodles. traditionally, not a dish made spicy.

two Maple Farms duck leg quarters, confited, deboned & finished crisp, then topped with a spicy, tart and sweet sauce prepared with shiitake mushrooms, pineapple, ginger, honey, red wine & finely crushed peanuts.

shrimp, scallops & calamari simmered with red curry spices in coconut cream with bamboo, seasonal vegetables & freshly picked basil leaves

rice noodles tossed with our traditional sweet, tart and salty pad thai sauce, as well as bean sprouts, ground peanuts, onion and scallions.

broad rice noodles sautéed with bell peppers, carrots, onions, seasonal vegetables and our garlicky green chili blend. served over an arrangement of seasonal lettuces.

with vanilla ice cream