Lunch Menu

Appetizers

A.1. Satay

Chicken, pork, shrimp or tofu marinated and threaded into bamboo skewers, grilled at your table with creamy peanut
sauce and tangy cucumber sauce.

A.2. Crispy Spring Roll

(2) Golden, crispy, rice paper wrapped around a blend of ground chicken, bean thread noodles and fresh vegetables
with sweet and sour sauce.

A.3. Goong Tod

(Shrimp in a Blanket) (5) Fresh large Gulf shrimp and tender young corn seasoned and wrapped in crispy wonton with sweet chili sauce..

A.7. Crab Rangoon

Crab meat, cream cheese, green onion and tasty spices wrapped in a crispy wonton. Served with sweet-n-sour sauce.

A.9. Kenom Jeeb (Dumplings)

Gently steamed soft rice noodle shells stuffed with ground shrimp, chicken, water chestnuts, yellow onion & bamboo
shoots. Served with a hearty mushroom dipping sauce.

A.10 Tod Mun

(4) A delicious mixture of fresh ground chicken, green beans and Thai curry spices fried to a crispy golden brown. Served with tangy cucumber sauce topped with crushed peanuts.

Chef”s Lunch Specials

All Lunch dishes served with a crispy spring roll and steamed Jasmine rice. Prepared as follows with your choice of:

  • Shrimp, Scallops or Squid
  • Combination Seafood
  • Chicken, Beef, Pork or Tofu

SP.5. Amazing Bangkok

Steamed broccoli and snow peas with creamy peanut sauce.

SP.6. Bangkok Chili Sauce

An authentic flavorful sauce of minced mild chilies simmered with minced crisp celery, minced mild yellow onions, minced sweet
red and green bell peppers, pickled garlic, lemongrass with a hint of sweetness. Served over broccoli.

SP.7. Pad Prik Coconut

Sweet red and green bell peppers and bamboo shoots sautéed with a touch of coconut milk, flavored with basil leaves
and a spicy Issahn-style red curry paste. (Naturally Spicy)

SP.8. Pad Prik Prao

Sautéed mild yellow onions, sweet red and green bell peppers, bamboo shoots, chili paste and tender young corn. (Naturally Spicy)

SP.9. Koua-Teaw (Noodle Soup)

A rich country style soup simmered with a bounty of thin rice noodles, napa, crisp bean sprouts, green onions
and sprinkled with a toasted garlic garnish.

SP.10. Ladnar

Wide rice noodles with fresh napa, crisp snow peas, broccoli, cauliflower, straw mushrooms and tender young corn.

Extras

  • Spring Roll
  • Box of Rice (Take Home)
  • Peanut Sauce
  • Cashew Nuts
  • Add Vegetables to Entrée
  • Curry Sauce Bowl
  • Sauce (any sauce)
  • Vegetables (side bowl)
  • Brown Rice – Small or Large

Curry

Curries are considered palace-style cooking, and were once prepared only for the enjoyment of royalty and nobility. These rich and thick stew of coconut milk simmered with your choice of tender lean beef or pork, chicken breast, fresh large Gulf shrimp, scallops, or tender squid, are traditionally flavored with a fragrant paste of herbs and spices found in the region where the recipe was created. Served with steamed Jasmine rice. You have a choice of:

  • Chicken, Beef or Pork
  • Shrimp, Scallops or Squid
  • Combination Seafood

MS.1. Yellow Curry

Mild yellow onions and potatoes, flavored with a Thai-style yellow curry paste, simmered in rich coconut milk.

MS.2. Red Curry

Sweet red and green bell peppers and bamboo shoots flavored with a spicy Issahn-style red curry paste,
simmered in rich coconut milk.

MS.3. Green Curry

Sweet red and green bell peppers, zucchini, and green peas flavored with Central-style green curry, simmered in rich coconut milk.

MS.4. Panang Curry

Delicately flavored with a thick Northern-style spicy red curry paste, red and green bell peppers and a touch of magrut leaves,
simmered in rich coconut milk.

MS.5. Massamann Curry

Mild yellow onions, potatoes and whole peanuts flavored with massamann curry paste, simmered in rich coconut milk.

MS.13. Pineapple Curry

Sliced pineapple, delicately flavored with a thick Northern-style spicy red curry paste and a touch of magrut leaves,
simmered in rich coconut milk.

Stir-Fry

Prepared with a bounty of seasonal garden fresh vegetables with your choice of tender lean beef or pork, chicken breast, fresh large Gulf shrimp, bay scallops, or tender squid. Each dish is individually created with its own Thai sauce, a skillful balance of fresh herbs and spices limes, sugar, fermented mushroom or fish sauce, and spicy chilies, briefly tossed over high heat to preserve the freshness of the delicate natural flavors. Served with steamed Jasmine rice and crispy spring roll. You have a choice of:

  • Chicken, Beef or Pork
  • Shrimp, Scallops Squid
  • Combination Seafood

L.1. Pad Krapow

Garden fresh Thai basil, mild yellow onions, sweet red and green bell peppers, crisp zucchini and carrots.

L.2. Pad Khing

Flavored with sliced fresh ginger root, mild yellow onions and green onions, sweet red and green bell peppers, crisp carrots, and black mushrooms.

L.3. Bangkok Cashew Nut

Crunchy whole cashew nuts, mild yellow onions, sweet red and green bell peppers, crisp carrots and sliced pineapple.

L.4. Bangkok Sunshine

Flavored with sliced fresh ginger root, mild yellow and green onions, straw mushrooms, bamboo shoots
and tender young corn.

L.5. Bangkok Broccoli

Fresh cut broccoli, sliced carrots, baby corn and snow peas.

L.6. Bangkok Snow Peas

Crisp snow peas, mild yellow onions and tender young corn.

L.7. Bangkok Delight

Fresh napa, crisp snow peas, broccoli, cauliflower, carrots, celery, bean sprouts, straw mushrooms, and tender young corn.

L.8. Thai Pepper Dish

Sweet red and green bell peppers, mild yellow onions, and straw mushrooms.