sauteed in coteaux varois blanc and basil cream sauce and garnished with fresh basil.
served alongside homemade chiang mai sausage, with strips of fresh ginger and oven roasted peanuts, served with plum sauce for drizzling.
pork braised with a reduction of german riesling, vanilla bean, cinnamon sticks and oregon hazelnuts wrapped and flash fried.
chicken breast marinated in coconut milk, turmeric and thai spices, grilled over an open flame.
crunchy oregon hazelnuts tossed with red and green cabbage wrapped and flash fried.
tossed with a crush of thai chilies, garlic, and cilantro, finished with lemongrass and fresh cut lime.
chilled glass noodles, marinated grilled tofu, mustard greens and fresh basil delicately folded into steamed rice paper. served with roasted peanuts and peanut sauce for dipping.
tossed in white truffle oil.
warm vermicelli noodle salad of sauteed oyster mushrooms, carlton farms pork, green beans, fried shallots, roasted peanuts and fresh cilantro, served over a bed of organic field greens.
shredded green papaya salad with carrots, peanuts, green beans and grape tomatoes, drizzled with a thai chili and lime infusion and served on a bed of mixed organic greens, garnished with plump, sliced mango. add fresh dungeness crab $5.00
of organic mixed greens, chopped red and green cabbage, fresh bean sprouts, and carrots tossed together with oregon hazelnuts and sprinkled with homemade citrus infused sesame dressing. add grilled chicken $2.00 add grilled prawns$3.00
roasted beets tossed with fresh field greens and olive oil and lightly dusted with white pepper and sea salt.
is vibrant with essence of kaffir lime, lemongrass, and galanka, simmered in clear chicken or vegetable stock with white onions, grape tomatoes and mushrooms. (chicken, tofu, tiger prawns)
velvety coconut milk simmered with lemongrass, kaffir lime leaves and galanka. (chicken, tofu, tiger prawns)
is said to have ancient healing properties and is brimming with fresh grated ginger, tender breast of chicken, roasted garlic, scallions, celery, white onions, and silky soft jasmine rice. finished with white pepper.
with a rich coconut milk base, shallots, and fresh cilantro. (vegetarian or tiger prawns)
boneless leg of lamb stir-fried with roasted kubacha squash, brussels sprouts, red bell peppers
sauteed with oyster mushrooms, green beans, roasted garlic and cracked black pepper.
sliced and accompanied by a roasted shallot red wine reduction sauce served with sweet potato pommes frites, lightly sprinkled with white truffle oil and grilled asian long beans.
are butterflied and grilled over an open flame, served atop roasted red peppers, basil and thai chilies, garnished by plump mango slices.
roasted chicken is served over a tangy ginger sauce, accompanied by sweet potato pommes frites sprinkled lightly with white truffle oil and grilled asian long beans.
"drunken" noodles stir-fried with crisped basil leaves, grilled peppers, onions and fiery thai chilies.
succulent wheat noodles charred with sweet black soy and stir-fried with chinese broccoli and mushrooms. (pork, chicken)
rice noodles stir-fried in tamarind sauce.
thai style fried rice with seasonal mixed vegetables.
the chef's selection of fresh seasonal vegetables prepared with your choice of protein. with seafood medley of scallops, prawns, salmon, catfish, fresh mussels and calamari.
the chef's selection of fresh seasonal vegetables prepared with your choice of protein with grilled line caught sockeye.
the chef's selection of fresh seasonal vegetables prepared with your choice of protein. with tiger prawns
the chef's selection of fresh seasonal vegetables prepared with your choice of protein. with tofu
slips of flank steak sauteed with spicy coconut cream sauce, onions, bell peppers, oyster mushrooms and fresh roasted garlic.
wok caramelized ginger tossed with lightly fried catfish, oyster mushrooms, onions and chopped celery.
mingled with brazilian red palm dende oil, silky coconut milk, garlic, roasted bell peppers and lime.
sauteed in coconut cream sauce, laced with thai chilies and roasted garlic.
braised with red potatoes, mingled with turmeric and topped with refreshing cucumber and pickled jalapenos.
an earthy, northern style curry of hand-ground cinnamon, cardamom and mace with fresh cilantro and shallots in a coconut milk base, served atop a bed of rice noodles and garnished with fresh lime and crisp rice noodles. to experience the multiple layers of flavor and texture, mix this dish thoroughly before enjoying!
oven roasted peanuts, chunks of plump red potatoes and onions in a rich coconut milk base laced with fiery thai chilies.
rich red curry infused with kaffir lime, lemongrass, galanka, and peanuts, served in its own copper cooking pot.
a luscious curry of pungent thai chilies and basil tossed with bamboo shoots, carrots, thai eggplant and green beans. this spicy, sweet and smoky curry is served in its own copper cooking pot with vibrant kubacha squash (grown locally).
a luscious curry of pungent thai chilies and basil tossed with bamboo shoots, carrots, thai eggplant and green beans. this spicy, sweet and smoky curry is served in its own copper cooking pot with roasted duck breast,
a luscious curry of pungent thai chilies and basil tossed with bamboo shoots, carrots, thai eggplant and green beans. this spicy, sweet and smoky curry is served in its own copper cooking pot with grilled line caught sockeye.
a luscious curry of pungent thai chilies and basil tossed with bamboo shoots, carrots, thai eggplant and green beans. this spicy, sweet and smoky curry is served in its own copper cooking pot with seafood medley of scallops, prawns, salmon, catfish, fresh mussels and calamari.
this drink won first place at the statewide bartending competition! fresh cranberries and chopped ginger infused with skyy vodka, shaken with fresh-squeezed limejuice, cranberry juice and triple sec.
skyy vodka infused with fresh pears and jalapeños. a tart and spicy kamikaze.
rum, fresh organic mint, and hibiscus flower tea are shaken together with limejuice and a touch of club soda.
muddled thai basil, fresh squeezed lime juice, and pineapple infused dark rum. just like raiding the ex-prime minister’s liquor cabinet.
pineapple infused dark rum, shaken with a very smokey lapsang suchang tea and topped with coconut milk cream. great with your favourite cigar!
a perfect combination of muddled limes, sugar, vodka and a refreshing splash of mango juice, a twist on the national drink of brazil. inspired by adrienne’s work in rio de janeiro.
cachaça, traditional brazilian sugar cane rum is muddled with limes and sugar, garnished with a stalk of cane sugar
a scratch margarita shaken with fresh jalapeños and served on the rocks with salt.
vodka muddled with limes and sugar garnished with a stalk of cane sugar. simply excellent!
tamarind pulp, whiskey bourbon, triple sec and muddled fresh mint shaken and served on the rocks with a sugared rim.
asian-pear sake from sakeone, shaken with jasmine flower essence. very aromatic.
thai iced tea made even better with a generous pour of stoli vanilla, served on the rocks
white rum, amaretto and a blend of fresh squeezed juices with a myers dark rum float. evokes long nights on a tropical beach in the pacific.
malibu rum and peachtree schnapps delicately layered with mango juice and cream
chilled espresso, stoli vanilla, kahlua, and a dash of cream and nutmeg
malibu rum, cointreau, fresh squeezed orange juice and grenadine
french passion fruit liqueur chilled and shaken with absolut mandarin orange vodka.
fresh blueberries pureed with vodka and a splash of fresh squeezed lime juice served on the rocks
raspberry smirnoff vodka, triple sec and fresh-squeezed limes shaken and layered with framboise liqueur.
fresh-squeezed limes shaken with pomegranate juice, vodka, and triple sec
ristretto roasters' hand-crafted espresso, spiced up with kahlua, 151 rum and fresh whipped cream.
steamed coconut milk, hand crafted ristretto espresso coffee and a generous pour of tuaca and kahlua.
Menu for Siam Society Restaurant & Bar provided by Allmenus.com