Chicken and vegetable dumplings served with shrimp and avocado in a ginger soy-based sauce.

Crispy Thai egg rolls stuffed with crabmeat, and seasoned vegetables. Vegetarian available.

Crispy egg rolls stuffed with crabmeat, cream cheese & green onions.

Skewered marinated tender pieces of grilled pork, beef or chicken served with house peanut sauce. Also available with shrimp or lamb.

Calamari or shrimp deep-fried in tempura batter served with Thai sweet chili sauce.

Deep-fried kernel corn mixed with curry paste, green onions, and tempura batter served with Thai sweet chili sauce.

Tempura fried soft shell crab served with caramelized green apples in a white wine butter sauce.

Soft rice paper rolls stuffed with shrimp, rice noodles, shredded carrots, cilantro, fresh Thai basil and avocado, served with house peanut sauce.

Steamed "New Zealand" mussels served in a white wine butter cilantro cream sauce with French bread.

Thai style hot and sour broth of chilies, lemongrass, cilantro, mushrooms, and fresh lime juice.

Creamy coconut-based broth of chilies, lemongrass, cilantro, and fresh lime juice.

Salad tossed with sauteed shrimp in a ginger soy wine sauce.

Choice of chicken, beef or shrimp Thai style salad with lettuce, onions, cilantro in a lime and fish sauce vinaigrette.

Sauteed shrimp and clear noodles tossed with lettuce, onions, cilantro in a lime and fish sauce vinaigrette.

Lump crabmeat top tossed Julian green apples, lettuce, onions, cilantro in a lime and fish sauce vinaigrette.

Panko-crusted goat cheese served a top Thai salad.

Grilled beef sirloin served on a bed of lettuce served with spicy lime and fish dipping sauce.

Thick creamy Thai curry prepared with avocado and bamboo shoots. It goes well with all meats and seafood. Chef suggests with Maine lobster, it's to die for!

Sweet and tangy Thai curry with crushed pineapple. It goes well with seafood, also excellent with lamb. Chef suggests shrimp and scallops.

Thai green curry made with green chilies, fresh Thai basil, a hint of lemongrass and kafir lime leaves served with bamboo shoots and squash and zucchini.

Thai red curry made with red chilies, fresh Thai basil, a hint of lemongrass and kafir limes leaves served with bamboo shoots and squash and zucchini.

Thai yellow curry made with curry powder, potatoes, onion, and cashews. This curry has a hint of cumin, turmeric, and cinnamon.

Thai curry with peanuts and onion with undertones of cinnamon, nutmeg, and cloves.

Red curry made with peanut sauce, shallots and cilantro. Chef suggests with ribeye or seafood combination of shrimp, scallop and crawfish.

Fresh Thai basil with sauteed onions and garlic in an oyster based sauce. Chef suggests a seafood combination of shrimp, crawfish and scallops.

Yellow bean-based sauce sauteed with mushrooms, onions and fresh ginger. Goes well with heavier meats. Chef suggests with lamb, ribeye or wild game.

Hoisen based sauce sauteed with mushrooms, onions, snow peas, water chestnuts, and cashews. Chef suggests with shrimp or beef

Vegetables are stir-fried with garlic in an oyster and soy-based sauce.

Thai style fried rice with egg, onions, tomatoes, and green onions in an oyster soy-based sauce. Chef suggests trying with lump crab.

Sauteed with fresh rice noodles, egg and bean sprouts in house special sauce topped with crushed peanuts and green onions.

Shrimp or pork tenderloin sautéed with fresh garlic and ground black pepper served on a bed of lettuce.