snacks |
|
kieow grob *
fried wonton of shrimp and pork
|
6 |
pau pia
crispy rice paper wrapped cellophane noodles and vegetables served with
sweet chili vinaigrette
|
6 |
pau pia yuan *
fresh hand rolls of shrimp, bean sprouts, cucumber, mint, cilantro, and
asparagus tip serve with crushed peanuts and lime vinaigrette
|
7 |
peurk tod
crispy taro fries with sweet crushed nut vinaigrette
|
6 |
kanom guay chai
pan-fried chive cakes with sweet soy and chili sauce
|
7 |
kang kiow wan roti
pan-fried Indian dread and grilled skirt steak served with green curry
dipping sauce
|
8 |
satay gai
grilled marinated chicken served with house peanut sauce
|
6 |
sakhoo saimu *
steamed tapioca pork dumplings
|
6 |
miang kum
fresh cut mustard leaf topped with diced shrimp, roasted coconut, pomelo,
peanuts, ginger, and shallot
|
7 |
sai ouah
smoked Chiang Mai curried pork sausage with young
ginger and nuts
|
7 |
kao dtang na dtang *
crispy jasmine rice crackers with relish of curried minced pork and shrimp |
7 |
moo tod kratiem prik-thai
salt and pepper baby pork ribs served with Sriracha sauce
|
8 |
seur rong hai
grilled Angus steak skewers served with ‘crying tiger’
sauce of sweet roasted chili and parched rice
|
7 |
ghae yang
grilled frenched N.Z. rack of lamb served with roasted
shallots and garlic in sweet plum sauce
|
9.5 |
larb bpet
salad of diced duck breast, cilantro, shallot, and parched
rice served in lettuce cup ( tofu option
for vegetarian )
|
9.5 |
pla pao
charcoal grilled wild caught fish on bamboo skewer
served withThai chili-lime sauce
|
7 |
goong pao
charcoal grilled large gulf shrimp served with Thai
chili-lime sauce
|
9 |
somtum neur sawan
salad of shredded green papaya, string beans, nuts, dried shrimp
and
tomatoes served with fried sun-dried beef
|
8.5 |
goong tod yum mamuang
lightly fried tiger prawns with salad of cashew nuts
and green mango
|
9.5 |
snack sampler
assortment of porpia, porpia yaun, poo ja, and sakhoo saimu |
12.5 |
| |
