• APPETIZERS •
ESCARGOT THAI STYLE
Our famous escargot with Thai red curry, coconut milk, and kale.
Seasoned chive-in-rice flour dumplings served with sweet ginger soy sauce.
GOONG GA BOG
Stuffed shrimps in light pastries served with plum sauce.
Boneless chicken wings stuffed with seasoned ground pork and cellophane noodles.
• SALAD •
Shredded crisp green papayas tossed with tomatoes, string beans, carrots, roasted peanuts, and lime juice dressing. Served with sticky rice.
• ENTREES •
Soft shell crayfish in lightest batter served with two sauces on the side – garlic, black pepper, and white wine and Thai curry sauce. Served with vegetable tempura.
MOO PA PAD PED
Sliced wild boar cooked jungle style with Thai red curry, coconut milk, snow peas, baby eggplant, and fresh Thai Basil.
Crispy duck with crispy kale served with tamarind sauce.