Lean strips of chicken marinated in coconut milk and spices, then charbroiled on bamboo sticks, served with cucumber relish and curry peanut sauce.

A mixed assortment of vegetables and cellophane noodles crispy fried in a fine pastry roll, served with our chili plum sauce. Vegetarian.

New Zealand lamb marinated in curry and herbs, then charbroiled on bamboo sticks, served with cucumber relish, fresh mint, and chili peanut sauce.

6 pieces. Dungeness crab meat, cream cheese and garlic wrapped in wonton wrappers then deep-fried, served with chili plum sauce.

Chicken coconut soup. Tender bite-sized chicken, straw mushrooms, coconut milk, lemongrass and lime leaves unite to create this tasty soup.

Sour shrimp soup. Shrimp and straw mushrooms, lemongrass and lime leaves in a rich stock. The exotic spices give this soup its distinction.

Rare beef salad. Thin slices of charcoal broiled rare beef, fresh greens, tomatoes, onions and mints tossed with spicy lime dressing.

Popular Thai papaya salad with shrimps, cashew nuts, and tomatoes tossed in our house lime dressing.

Chicken and pistachios sautéed in a coriander sauce, placed over rice noodles and fresh greens, served with a ginger dressing.

Clams, squid, mussels and prawns sautéed with lemon butter and Sake. This combination is placed on fresh greens and served with our house dressing.

Thai rice noodles pan fried with chicken, bean sprouts, egg and onion in a tamarind sauce then topped with ground peanuts.

Thai rice noodles pan fried with prawn, bean sprouts, egg and onion in a tamarind sauce then topped with ground peanuts.

Chicken sautéed with fresh rice noodles, broccoli, egg, garlic, and a light sweet soy sauce.

Beef sauteed with fresh rice noodles, broccoli, egg, garlic, and a light sweet soy sauce.

Chicken wok fried with broccoli in oyster sauce gravy, served over fresh wide rice noodles.

Beef wok fried with broccoli in oyster sauce gravy, served over fresh wide rice noodles.

Vermicelli noodle sauteed with chicken, broccoli, carrot, tomato, white and green onions, garlic and egg in lightly seasoned sauce.

A popular dish in Bangkok! Fresh rice noodles stir-fried with your choice of chicken or pork and assorted vegetables with a touch of spicy red curry paste.

Tender chicken sauteed with snow peas, onions, cashew nuts and bell peppers in a mild chili sauce.

Chicken sauteed with garlic, placed on a bed of spinach and topped with our famous chili peanut sauce.

Delicate northwest salmon char-broiled then topped with a touch of lime and shoo shee sauce (thick red curry and coconut).

Alaskan cod lightly battered and fried until golden brown then topped with our chili tamarind sauce.

Chicken or beef slowly cooked in a thick red-curry coconut sauce with fresh basil and wild lime leaves.

Green curry chicken. Chicken, eggplant, straw mushrooms and fresh basil in a green curry coconut sauce. Try this with somen noodles for an additional charge.

Green curry beef. Beef, eggplants, straw mushrooms and fresh basil in a green curry coconut sauce.

Succulent slices of lean beef in a superb coriander glaze, garnished with cilantro.

Chicken with yellow curry. Tender chicken and cubed potatoes with yellow curry and coconut milk, served with homemade apple chutney and a cucumber relish.

Young squid, bamboo shoots, straw mushrooms and fresh basil leaves stir-fried with chili paste and sake.

Boneless chicken breast marinated in a mixture of curry, lemongrass and herbs, then char-broiled to perfection, served with our chili plum sauce.

Chicken with yellow curry. Chicken wok-fried with zucchini, carrots, broccoli, petit peas, baby corn and shitake mushrooms in a light brown sauce.

Pork tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Prawns sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Lean strips of chicken marinated in coconut milk and spices, then charbroiled on bamboo sticks, served with cucumber relish and curry peanut sauce.

New Zealand lamb marinated in curry and herbs, then charbroiled on bamboo sticks, served with cucumber relish, fresh mints, and chili peanut sauce.

A mixed assortment of vegetables and cellophane noodles crispy fried in a fine pastry roll served with our chili plum sauce.

Potstickers stuffed with chicken or pork and vegetables pan-fried to golden brown, served with our house dipping sauce.

Chicken wings marinated in garlic and black pepper, fried to perfection and served with sweet chili sauce.

Shrimp breaded with coconut flakes fried until crispy, served with sweet chili sauce.

Dungeness crab meat, cream cheese and garlic wrapped in wonton wrappers then deep-fried, served with chilli plum sauce.

Prawns marinated in Sake wine, wrapped in wonton wrappers, then gently fried to golden brown served with a plum dipping sauce.

Rice noodles, lettuce, tofu, and carrots wrapped in a fresh rice paper served with a peanut sauce. Vegetarian.

Tofu fried to golden brown and served with plum sauce.

3 of our most popular appetizers: spring rolls, golden fried tofu and wontons stuffed with crab and cream cheese.

Transparent vermicelli rice noodles quickly fried with chicken, scallions, and garlic in a sweet plum sauce.

Thai spicy fishcakes deep-fried to golden brown served with fresh cucumber and plum sauce with ground peanuts.

Chicken coconut soup. Tender bite-sized chicken, straw mushrooms, coconut milk, lemongrass and lime leaves unite to create this tasty soup.

Sour shrimp soup. Shrimps and straw mushrooms, galangal, lemongrass and lime leaves in a rich stock. The exotic spices give this soup its distinction.

Seafood soup with prawns, mussels, clams, baby squid in a broth made with lemongrass and lime juice.

Soft tofu, baby bok choy, straw mushrooms and glass noodles served in a light and savory broth.

Rare beef salad. Thin slices of charcoal broiled rare beef, fresh greens, tomatoes, onions and mints tossed with spicy lime dressing.

Popular Thai papaya salad with shrimps, cashew nuts, and tomatoes tossed in our house lime dressing.

Chicken and pistachios sautéed in a coriander sauce, placed over rice noodles and fresh greens, served with a ginger dressing.

Ground chicken breast lightly sautéed and tossed with a flavorful sauce of cilantro, red onion, and lime.

Clams, squid, mussels and prawns sautéed with lemon butter and Sake then placed on fresh greens and served with house dressing.

Vermicelli noodles, tender prawns and squid in a tangy lemongrass sauce.

Wok-fried baby bok choy with jumbo prawns in a light sauce.

Shellfish with chili. A combination of clams, mussels, prawns and baby squid sautéed with chili paste, red pepper, baby corn, straw mushrooms, fresh basil and sake.

Sweet and sour prawns. Prawns sauteed with pineapple, bell peppers, baby corns, carrots, cucumber, onions and tomatoes in our sweet and sour sauce.

Roasted pistachio nuts and jumbo prawns stir-fried with orange zest in a spicy chili sauce.

Delicate Northwest Salmon char-broiled then topped with shoo shee sauce (thick red curry and coconut milk).We add a touch of lime with a delicious result.

Young squid and prawns, bamboo shoots, straw mushrooms, and fresh basil leaves stir-fried with chili paste and sake.

Halibut lightly battered and pan fried until golden brown, then topped with our chili tamarind sauce.

Asparagus, snow peas, carrots, baby corn and mushrooms sauteed with jumbo prawns in a light soy sauce.

Jumbo prawns sauteed with fresh garlic and peppercorns, garnished with steamed broccoli.

Chicken sautéed with garlic, placed on a bed of spinach then topped with our famous chili-peanut sauce.

Marinated beef sautéed with broccoli, carrots and sun dried orange skins in a tasty honey-orange sauce.

Tender chicken sauteed with snow peas, onions, cashew nuts and bell peppers in a mild chili sauce.

Tender chicken stir fried with fresh ginger, sweet onions and shitake mushrooms in a light sauce.

Basil pork or chicken. Stir fried with sweet onions, fresh Thai basil leaves and roasted chili in a tasty sauce.

Pork tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Chicken tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Boneless chicken breast marinated in a mixture of curry, lemongrass and herbs, then char broiled to perfection, served with our chili plum sauce.

Chicken with assorted vegetables. Chicken wok-fried with zucchini, carrots, broccoli, petit peas, baby corn and shitake mushrooms in a light brown sauce.

Marinated beef pan fried with broccoli and fried tofu in a light oyster sauce.

Marinated chicken pan fried with broccoli and fried tofu in a light oyster sauce.

Thin sliced lean beef wok fried with tomatoes, sweet onions, green peppers and shitake mushrooms in a tomato-soy sauce.

Lean beef sauteed in our own spicy sauce served over crispy rice noodles.

Succulent slices of chicken stir-fried in a superb coriander glaze, garnished with green beans.

Succulent slices of beef stir-fried in a superb coriander glaze, garnished with green beans.

Slowly cooked with 5 spices until tender and aromatic, then over roasted and basted often with sherry honey sauce and serve with chili plum sauce.

Gently fried until brown, served on sizzling bed of spinach and garnished with pineapple and sliced tomatoes with our own orange ginger sauce.

Chicken lightly battered and stir-fried in our house sweet plum sauce with white onion and green bell peppers, snow peas carrot and broccoli.

Marinated beef pan-fried with asparagus and fried tofu in a light oyster sauce.

Green curry. Chicken, eggplant, straw mushrooms and fresh basil in a green curry coconut sauce. Try it with somen noodles.

Green curry with prawn. Prawn eggplant, straw mushrooms and fresh basil in a green curry coconut sauce.

Chicken with yellow curry. Tender chicken and cubed potatoes with yellow curry and coconut milk, served with homemade apple chutney and a cucumber relish.

Red curry. Your choice of chicken or beef is slowly cooked in a thick curry coconut sauce, and fresh basil leaves and wild lime leaves.

Thai rice noodles pan fried with chicken or prawns, bean sprouts, egg and onions in a tamarind sauce, topped with ground peanuts.

Beef or chicken wok-fried with broccoli and black beans in oyster sauce, served over wide rice noodles.

A popular dish in Bangkok. Fresh rice noodles stir-fried with your choice of chicken or pork, and assorted vegetables in a spicy red curry sauce.

Beef or chicken sauteed with rice noodles, broccoli, egg and garlic in a light sweet soy sauce.

Wide rice noodles pan fried with chicken and mixed vegetables and topped with peanut sauce.

With basil.

Per person.

Per person.

Golden-fried tofu sauteed with a curry peanut sauce and served over a bed of fresh spinach.

Rice noodles pan-fried with tofu, ground nuts and vegetables in house made tamarind sauce.

Fresh rice noodles stir fried with tofu and assorted vegetables in a spicy red curry sauce.

Tofu sauteed with rice noodles, broccoli, garlic and a light sweet soy sauce.

Vermicelli noodle sauteed with tofu, broccoli, carrot, tomato, white and green onions, garlic in lightly seasoned sauce.

Fresh green beans gently sauteed with garlic and pepper.

Thai eggplants sauteed with chili, basil, red peppers and shitake mushrooms in a black bean sauce.

Fried tofu with fresh ginger and assorted vegetables in a light sauce.

Golden-fried tofu, bamboo shoots, snow peas, red bell pepper and shitake mushrooms in a tasty sauce.

Straw mushrooms, bamboo shoots, zucchini, eggplant, red bell pepper and fresh basil cooked in green curry and coconut sauce.

Broccoli, zucchini, baby corn, petit peas, carrots and mushrooms wok-fried in a tasty gravy.

Golden-fried tofu stir-fried with cashew nuts, snow peas, sweet onions and our chili sauce.

Thai Jasmine rice, fresh pineapple, raisins, snow peas, tomatoes and onions wok fried with a touch of Indian curry.

Fresh or golden-fried tofu sauteed with fresh garlic, soy sauce and peppercorns.

Yumberry pomegranate.

This Long Island bird is patiently prepared by our chef. It is slowly cooked with five spices until tender and aromatic, then oven roasted and basted often with sherry-honey sauce, served with plum sauce.

Prepared as above, but deep-fried until crispy brown, served on a sizzling hot plate with orange ginger sauce.

Chicken and California walnuts sauteed with orange zest in our special chili sauce.

Vegetarian.

Per person.

Per person.