| BASIL DINNER MENU | ||
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SUN-THUR 5:00pm-10:00pm
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FRI-SAT 5:00pm-10:30pm |
| BEGINNINGS | ||
| goong gra bog | 8.0 | crispy rice paper wrapped tiger prawns served with sweet dipping sauce |
| tod man | 7 | Thai spiced fishcakes + yard long beans served with cucumber relish |
| paupia | 6.5 | crispy spring rolls stuffed with vermicelli and cabbage |
| porpia sod | 7.5 | fresh rolls of vegetables & tofu served with crushed peanuts, chili, lime vinaigrette |
| kao pode tod | 7 | spiced yellow corn & bean cake fritter served with tamarind vinaigrette cucumber salad |
| basil's panstickers | 7 | shrimp & minced pork dumpling served with Thai style ginger soy sauce |
| keow wan roti | 7 | grilled Indian bread with green curry and oriental eggplant |
| curry puffs | 7.5 | crispy pastries filled with curried diced duck & sweet potatoes |
| plamuk tod | 8 | Thai fried calamari served with sweet & spicy chili sauce |
| SKEWERS (two skewers per order) | ||
| gai satay | 5 | chicken - served with peanut sauce |
| gkae satay | 6 | lamb - served with peanut sauce |
| goong satay | 6 | prawn - served with peanut sauce |
| plamuk yang | 6 | calamari - served with sweet & sour sauce |
| hoi yang | 6 | scallop - served with spicy sauce |
| makuer yang | 4.5 | eggplant - served with peanut sauce |
| hed ping | 4.5 | portabella - served with peanut sauce |
| SOUPS & SALADS | ||
| tom ka gai | 8 / 5 | chicken, oyster mushroom in kalanga coconut milk soup |
| tom yum gai | 8 / 5 | sliced chicken breast, mushroom and tomatoes in spiced mint-lemongrass soup |
| tom yum goong | 9 / 5 | prawns in spicy & sour lemongrass, lime leaf broth * |
| som tum | 8 | green papaya salad tossed with ground peanuts, lime, garlic, and tomatoes |
| yum Shiang Hai | 8 | clear noodles rolls, peanut and greens tossed in lemongrass dressing |
| yum makuer | 8 | grilled Asian eggplant, minced prawns, chicken served with lime, coconut cream dressing |
| larb gai | 8 | minced chicken tossed in lime, chili and parched rice * |
| yum plamuk | 8.5 | leafy green top with calamari and spicy lime dressing * |
| nuer namtok | 9 | grilled sliced stake tossed with parched rice + fresh herbs in lime lemongrass dressing * |
| salad talay | 10 | grilled tiger prawns with salad of curly endive and lemongrass cream dressing |
| Basil's salad | 8 | salad of tomatoes, sprouts, cucumber, and romaine with house curried-peanut dressing |
| FROM THE GRILL | ||
| moo yang | 13 | flame grilled pork filets with grilled pineapple and tomato served with sweet chili sauce |
| basil's lamb | 15 | grilled marinated lamb served with corn and ginger-soy sauce |
| param rungsong | 14 | grilled marinated skirt steak topped with peanut sauce |
| plapow | A.Q. | today's fresh fish filet infused with lemongrass and served with lime-garlic sauce |
| nuer yang | 16 | grilled Angus sirloin served with smoked mushroom, tomato, & aromatic herbs relish |
| choo chee talay | 16 | grilled white prawns and scallops in dry curry of lychee nuts and kaffir lime zest * |
| FROM THE WOK | ||
| basil's eggplant | 9.5 | oriental eggplant, tofu, shitake mushrooms, and scallions sautéed with basil-chili puree |
| pad pak raum | 9.5 | wok-seared baby bok choy, Napa cabbage, shitake mushrooms & baby corn |
| crunchy bean cakes | 9.5 | light fried bean cakes + cashew nuts sautéed with onion & mushrooms |
| monk's delight | 9.5 | stir-fried tofu with green beans, water chestnuts, oyster mushroom, and spring onion |
| ka na moo krob | 10 | oriental broccoli and house-cured crispy pork belly wok-fried with garlic and chili |
| gai kra-prow | 10 | minced chicken wok-fried with fresh Asian eggplant chili, Thai basil, & fresh chili * |
| gai ma-muang | 10 | julienned chicken wok fried with cashew nuts and scallions |
| gai prik khing | 10 | crispy sliced chicken & string beans wok tossed with sweet kaffir prik khing chili |
| curry peppercorn duck | 12 | roasted duck & stringl-ess snap peas wok-tossed with curry paste & peppercorn * |
| nuer ta cai | 12 | Angus sirloin cubes stir-fried with lemongrass. bell peppers, & roasted chili paste |
| fire calamari | 12 | calamari wok-fried with bamboo shoot, scallions in lemongrass-chili puree * |
| goong tod kratiom | 16 | salt and pepper fried jumbo white prawns served with assorted mushrooms |
| tamarind prawns | 12 | light battered prawns wok tossed in spicy tamarind with crisp shallots and garlic |
| pad talay | 13 | shrimp, calamari, and mussels stir-fried with chili, onions, zucchini and basil * |
| hoi ka-ta | 13 | scallops with tempura long beans wok-fried in Thai black bean, chili and wine * |
| pla dook pad pik | 13 | crispy catfish filet sautéed in kaffir red curry paste and fresh peppercorn * |
| BASIL’S CURRIES | ||
| pak rad kang | 10 | grilled Asian eggplant, zuchini, mushrooms and tomatoes, & bell pepper in green curry * |
| stuffed eggplant | 11 | grill eggplant stuffed with minced chicken and vegetables glazed with green curry * |
| kang ped | 12 | roasted duck, cherry tomatoes, & pineapples simmered in red curry * |
| kang kua gai | 10 | tangy red curry of julienned chicken breast and pumpkin |
| kang kari gai | 13 | mild yellow curry with 1/4 chicken and potatoes served with cucumber salad |
| keow wan nuer | 12 | Angus stake cubes, snake beans, and apple eggplant in green curry * |
| panang short ribs | 14 | short ribs simmered in a basil kaffir panang sauce served with diced vegetables |
| Basil's lamb curry | 15 | grilled lamb fillets, steam green beans & carrots in red curry-kaffir sauce |
| kang talay | 13 | tiger prawns, scallops, & mussels bamboo shoot, and okra in green curry * |
| pla rad kang | 14 | charbroiled Atlantic salmon and wintermelon served over red curry-basil sauce * |
| kang som pla | 15 | spicy and sour orange curry of fried sea bass, pumpkin, snake beans, and vegetable |
| NOODLES, SIDE AND RICE | ||
| pad Thai | 10 | rice stick noodles stir-fried with bean cakes, chives, bean sprouts and prawns |
| kanom pak-gard | 8.5 | steamed turnip cakes sautéed with bean sprouts + chives served with sriracha sauce |
| pad seew | 9.5 | fresh wide rice noodles stir-fried with pork, egg & Chinese broccoli |
| pad ke mao | 9.5 | spicy wide rice noodles & sliced beef stir-fried with basil, garlic, & Thai chili * |
| Thai sukiyaki | 11.5 | stir-fried mung bean vermicelli with squid, prawns Napa cabbage, and spring onions |
| seafood bamee | 11.5 | holy basil and garlic egg noodle stir-fried with prawns, mussels, squid, and dry roasted chili * |
| kao pad supparot | 10 | Thai pineapple fried rice with raisin and prawns |
|
cool cucumber salad [2.-] |
makuer keow wan [4.-] eggplant with green curry
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Thai
fried rice [7.95]
brown rice [2.-] |
Reservation & Take out 415.552.8999 ∙ Delivery by waitersonwheels.com or call 415.452-6600
* Starred items are prepared spicy unless otherwise
instructed
What to order . Contact info . How to get here
