Wild Shrimp wrapped in thin rice paper rolls with fresh lettuce leaves, mint and cilantro, shredded red cabbage, carrots and cucumbers. Served with house peanut sauce and sweet and sour plum sauce.

Thin rice paper rolls with fresh lettuce leaves, mint and cilantro, shredded red cabbage, carrots and cucumbers. Served with house peanut sauce and sweet and sour plum sauce.

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, 4 rolls

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

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 pieces.

Crispy Wings fried with garlic and cilantro. Served with house sweet and spicy sauce, 5 Wings.

Grilled housemade pork 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.

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

Coconut soup, traditional Thai coconut soup with chicken. House made chicken broth, lemongrass, kaffir lime leaves, galangal root, fresh mushrooms, lime juice and cilantro.

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

Coastal cuisine soup with shrimp, scallop, greenl mussel, Squid, lemongrass, kaffir lime leaves, ginger, lime juice, Thai basil and cilantro.

Organic tofu, glass noodles, mixed veggies and cilantro.

Northeastern Thai salad of shredded green papaya, shrimp, shredded carrots, seasoned with lime juice, fish sauce, palm sugar and Thai chili topped with ground roasted peanuts.

Organic green lettuce, shredded carrots, cucumber and tomato served with house spicy chili lime dressing or house peanut sauce dressing.

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.

Glass noodles tossed with ground chicken, shrimp, red onion, cilantro, celery, lime juice, fish sauce and Thai chili.

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

Grilled flank steak, thinly sliced and tossed with red onion, roasted chili power, roasted rice powder, mint, cilantro, fish sauce and lime juice served over fresh romaine lettuce.

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.

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

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

Rice noodles sauteed with House tamarind sauce, eggs, chinese chives and bean sprouts topped with chopped roasted peanuts.

Pad kee moaw. Fresh wide rice noodles sauteed with house spicy sauce, minced garlic, Thai chili, broccoli, Chinese broccoli, green and red peppers, carrots, mushrooms and Thai basil.

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

Fresh wide rice noodles sautéed with chopped garlic, black soy sauce, eggs, carrots and broccoli and Chinese broccoli.

Pad woonsen. Glass noodles sauteed with minced garlic, eggs, onion, carrots, mushrooms and green cabbage.

House made sweet and sour sauce with fresh pineapple chunks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers.

Garlic, onions, green and red bell peppers, zucchini, shitake mushrooms, celery, thinly sliced young ginger, and fermented soybeans.

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

Assorted mixed vegetables with garlic in house made soy based sauce.

Roasted cashew nuts zucchini, mushrooms, carrots, red and green bell peppers, green onions topped with roasted dried chili.

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

Fresh green beans, red and green bell peppers in house made prig khing sauce sprinkled with kaffir lime leaves.

Japanese eggplant with zucchini, carrots, red and green bell peppers, onions, garlic, fermented soybeans and Thai basil and chilies.

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

House made green chili curry with coconut milk, bamboo shoots, Thai pea eggplant, red bell peppers and Thai basil.

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

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

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

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

Grilled wild 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.

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

Steamed seafood with house curry, Thai basil, topped with coconut cream.

Seafood sauteed with ample fresh garlic, Thai eggplant, red and green bell peppers, krachai, green peppercorn, Thai chili and Thai basil in house coconut milk chili sauce

Pad ped. Squid sauteed with ample fresh garlic, Thai eggplant, red and green bell peppers, krachai, green peppercorn, Thai chili and Thai basil in house coconut milk chili sauce.

Lump Crab-meat sauteed with garlic, eggs and steamed jasmine rice topped with crispy shallots.

Crab-meat with Pad Thai noodle in tamarind sauce with eggs, chive and bean sprout. Finished with a fried soft shell crab. Served with chopped roasted peanuts.

Chopped chicken sautéed with garlic, Thai chili, thinly sliced lemongrass.

Roasted maple leaf farms duck in coconut red curry sauce with grapes, pineapple, tomatoes, fresh Thai basil and red peppers.

Roasted Maple Leaf Farms Duck in choo-chi curry sauce, coconut milk, bell pepper, onion and carrots served over saut.

House made red curry paste, coconut milk, with chicken, winter squash cubes red and green bell peppers and Thai basil leave.

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.

Grass-Fed Beef sauteed with garlic, Thai eggplant, red and green bell peppers, krachai, green and white peppercorn, Thai chili and Thai basil in house coconut milk chili sauce

Steamed Thai sticky rice.

Steamed brown jasmine rice.

Red chili curry with coconut milk, bamboo shoots, Thai eggplants, red bell peppers and Thai basil. Served with steamed jasmine rice, small salad and an egg roll.

House made green chili curry with coconut milk, bamboo shoots, Thai pea eggplant, red bell peppers and Thai basil. Served with steamed jasmine rice small salad and egg roll.

Yellow curry with coconut milk, potatoes, onions and carrots. Served with steamed jasmine rice, small salad and an egg roll.

Panang curry with coconut milk, red bell peppers, carrots and finely chopped kaffir lime leaves. Served with steamed jasmine rice, small salad and an egg roll.

House made sweet and sour sauce with fresh pineapple chunks, tomatoes, cucumber, onion, zucchini and red and green bell peppers. Served with steamed jasmine rice, small salad and an egg roll.

Garlic, onions, green and red bell peppers, zucchini, shitake mushrooms, celery, thinly sliced young ginger, and fermented soybeans. Served with steamed jasmine rice, small salad and an egg roll.

Stir-fry with garlic, onions, carrots, green beans, and hot basil in spicy House chili sauce. Served with steamed jasmine rice, small salad and an egg roll.

Assorted mixed vegetables with garlic in House made soy sauce. Served with steamed jasmine rice, small salad and an egg roll.

Roasted cashew nuts zucchini, mushrooms, carrots, red and green bell peppers, green onions topped with roasted dried chili. Served with steamed jasmine rice, small salad and an egg roll.

Stir-fry with lightly roasted chili served over steamed broccoli, green cabbage, and sliced carrots finished with special House made peanut sauce. Served with steamed jasmine rice, small salad and an egg roll.

Fresh green beans, red and green bell peppers in House made prig khing sauce sprinkled with kaffir lime leaves. Served with steamed jasmine rice, small salad and an egg roll.

Rice noodles sauteed with House tamarind sauce, eggs, Chinese chives and bean sprouts topped with chopped roasted peanuts. Served with a small salad and egg roll.

Fresh wide rice noodles sautéed with house spicy sauce, minced garlic, Thai chili, broccoli, Chinese broccoli, green and red peppers, carrots, mushrooms and Thai basil. Served with a small salad and egg roll.