Fried wonton stuffed with chicken, shitake mushroom, garlic, served with sweet chili sauce.
Marinated chicken on a skewer with peanut sauce and cucumber relish.
Grilled marinated chicken on a skewer served with Thai style cucumber relish and peanut sauce.
Baby pork ribs braised five hours with honey whiskey sauce.
Rice noodles, carrots, cilantro, onion, basil, greens, red cabbage with a sesame coulis and sweet chili dipping sauce.
Rice paper wrapper, shrimp, clear noodles, cilantro, basil, scallion, lettuce, bean sprouts, served with sweet chili and sesame coulis.
Fried wonton stuffed with chicken, water chestnuts, shitake mushroom, onion, garlic with sweet chili sauce.
Pork belly, steamed bun, cucumber, cabbage, roasted peanut, cilantro, honey, Thai sriracha, and honey hoisin sauce.
Shrimp, lemongrass, tomato, onion, straw mushrooms, lime juice and topped with cilantro.
Mixed greens with house dressing or creamy peanut dressing.
Chicken breast, creamy coconut broth, shitake, and oyster mushrooms, scallions, lime, coconut foam, and cilantro.
Shredded green papaya with roasted peanut, tomato, palm sugar, lime juice, fish sauce and chilies.
Mild. Grilled rib eye, heirloom tomato, shallot, English cucumber, cilantro, scallion, roasted rice, and chili lime vinaigrette er fish sauce.
Hot and sour shrimp soup- lime, kaffir, lemongrass, cilantro, fish sauce, and chili oil.
Thin sliced chicken breast in coconut milk, lime juice, kaffir, galangal, cilantro, and fish sauce.
Chicken rice soup-boiled rice, cilantro, sliced ginger, pickled cabbage and sautéed garlic.
Mild. Pan scared to perfection with black rice risotto, butternut squash, micro snow pea, red radish, served with Thai chu chee sauce.
Basil crusted pork chop, carrot puree, pepper jam served with panang curry.
Flat rice noodles stir fried with scallions, roasted peanuts, dried shrimp fried tofu, tamarind sauce and eggs.
Mild. Filet mignon, sweet pea, heirloom tomato, pineapple and asparagus, served with red curry sauce.
Mild. Pan scared scallops with quinoa, carrot, beet puree, tamarind gastrique, squid ink, and white wine vinegar foam.
Duck chef choice, roasted cauliflower, fried brussel sprouts, English peas, with holy basil sauce.
Mild. Grilled salmon served with roasted eggplant, Thai eggplant, tapioca chip, and red cabbage puree, atop a creamy green curry sauce.
Mixed seasonal veggies in a savory garlic sauce.
Cucumber, pineapple, tomato, onion, and bell pepper with a light sweet and sour sauce.
Chili, garlic, bell pepper, and holy basil.
Fresh ginger, straw cap mushrooms, bell pepper, and onions in a savory sauce.
Coconut milk, potatoes, onion, and peanuts.
Coconut milk, red curry paste, palm sugar, fish sauce, kaffir lime leaves, Thai basil.
Coconut milk, green curry paste, palm sugar, fish sauce, kaffir leaves, basil.
Coconut milk, kaffir leaves, peanut, and basil.
Chicken roulade with two way potatoes, roasted pearl onion, carrot, roasted cashew nuts with massaman curry.
Thinly sliced beef, onion, garlic, lemongrass, lime juice, fish sauce, cilantro and dried chilies.
Shredded green papaya, roasted peanut, tomato, palm sugar, lime juice, chilies and peanuts.
Mixed greens with creamy peanut dressing.
Cucumbers, red onions, vinegar, cilantro, crushed peanutsand sugar.
Cucumbers, red onions, vinegar, cilantro, crushed peanuts, and sugar.
A selection of organic quality teas served hot.
Rich dark coffee served sweet with cream over ice.
Orange woody tea with cream served over rice.
Organic blue anchan, simple syrup with lime juice.
Your choice of meat, pineapple, bell pepper, cashews, mixed veggie and cilantro.
Your choice of meat with mixed veggies.
Creamy taro custard, coconut sugar, toasted merengue, and honey tuile.