Blistered garlicky green beans with 'tom yum' aioli.

Grilled chicken skewers served with 'satay' peanut sauce and cucumber relish.

Coconut crusted taro fries served with sweet crushed nuts vinaigrette.

Thai spiced corn cakes served with cucumber relish and peanuts.

Crispy vegetable and glass noodle rolls.

Fried wonton of shrimp and pork.

Steamed tapioca dumplings of pork and peanuts served in lettuce cups.

Fresh rolls of shrimp, beansprouts, cucumber, asparagus, mint and cilantro.

Fried lemongrass chicken, peanuts served with spicy 'tom yum' aioli.

Pan-fried Indian bread served with green curry braised shortribs, cool cucumber and cabbage slaw.

Thai wontons of shrimp and pork with blue crab meat and baby bok choy.

Thai sweet chili-glazed pork ribs.

Shrimp and mushroom in spicy and sour lemongrass soup.

Chicken and mushroom in lemongrass, coconut milkand galangal soup.

Green papaya, string beans, tomatoes, and peanuts with sweet chili-lime.

Grilled skirt steak salad with fresh herbs, chili flakes, roasted rice, and lime juice.

Lettuce, mint, beansprouts, cucumber, tofu, and egg with curried peanut dressing.

Minced chicken salad with roasted chili, mint, shallots, rice powder, and lime juice.

Wok-fried duck with onions, cashews, dried chili, and spring onion.

Classic Thai chicken curry with choice of red, green, or yellow curry.

Wok-fried minced chicken with green beans, chili, and fresh basil.

Roasted duck breast and baby bokchoy in pineapple red curry.

Crisped lemongrass chicken stir-fried with green beans, red curry and kaffir lime zest.

Fresh rice stick noodles stir-fried with shrimp, tofu, nuts, chives, beansprouts,and dried chili.

Grilled skirt steak, egg noodles, red onions, pickle mustard green, in lime-coconut curry.

Thai beef 'boat noodle' soup with bean sprouts and Chinese broccoli.

Stir-fried wide rice noodles, yard long beans, egg, and skirt steak with thai basil and chili.

Crab fried rices with cherry tomatoes and onions.

Stir-fried bok choy, daikon, shitake mushrooms, tofu and mung bean noodles.

Stir-fried rice noodles with pork, egg, Chinese broccoli in Thai yellow bean and sweet soy.

Vegetables and egg Thai fried rice.

Fried tofu and blue lake green beans wok-fried with sweet kaffir curry sauce.

Grilled assorted vegetables and silken tofu with choice of red, green, or yellow curry.

Sautéed eggplant, squash, broccoli, asparagus, and jalepeno with ?ponggari' curry essence.

Wok-fried with chilli, garlic, bell peppers, and basil.

Japanese eggplant, tofu, and scallions wok-fried with garlic, chili, and Thai bean sauce.

Golden bean cakes sautéed with onions, scallions, and cashews in mild roasted chili sauce.

Stir-fried pork shoulder and eggplant with aromatic curry paste, wild ginger, and fresh basil.

Braised caramelized pork shank served with steamed kale, egg, and garlic-chili dipping.

'Gai lan' chinese broccoli and crisped pork belly wok-fried with garlic and fresh chili.

Southern style peanut and kaffir lime leave red curry of slow cook pork ribs.

Stir-fried skirt steak, green beans, apple eggplant, and peppers in chili-brandy sauce.

Sliced skirt steak, peppers, and onions wok-fried with sweet roasted chili jam.

Slow-cook beef short ribs with grilled squash, zucchini, pineapple in basil green curry.

Grilled marinated skirt steak served with curried peanut sauce and green beans.

Grilled rack of lamb, asparagus, squash, served with basil red curry sauce.

Wok-fried wild cought squid with chili and basil. 'Fingerroot ginger' and green pepercorn sauce.

Stir-fried shrimp with sweet mango and fresh basil in garlic-chili sauce.

Shrimp and pumpkin in tamarind red curry.

Wok-fried shrimp with onions, bell peppers, and mushrooms in garlic pepper sauce.

Spicy 'wok-style' crispy catfish with green beans in spiced kaffir red curry sauce.

Pan-roasted Atlantic salmon and cauliflower in spiced lemongrass infused red curry.