| BASIL LUNCH MENU | ||
|
Monday-Friday 11:30AM-2:45PM
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| BEGINNINGS | ||
| paupia | 6.50 | crispy spring rolls stuffed with vermicelli and cabbage, served with sweet dipping sauce |
| porpia sod | 7.50 | fresh rolls of vegetables + tofu served with crushed peanuts, chili, lime vinaigrette |
| kao pode tod | 7.00 | spiced yellow corn & bean cake fritter served with tamarind vinaigrette cucumber salad |
| keow wan roti | 7.00 | grilled Indian bread with green curry and oriental eggplant |
| basil's panstickers | 6.50 | shrimp & minced pork dumpling served with Thai style ginger soy sauce |
| curry puffs | 7.50 | crispy pastries filled with curried diced duck & sweet potato |
| tod mun | 7.00 | Thai spiced fish cake and yard long bean with salad of crushed peanut and cucumber |
| goong gra bog | 7.50 | fried rice paper wrapped tiger prawns served with sweet dipping sauce |
| SKEWERS (two skewers per order) | ||
| gai satay | 5.00 | chicken - served with peanut sauce |
| gkae satay | 6.00 | lamb - served with peanut sauce |
| goong satay | 6.00 | prawn - served with peanut sauce |
| plamuk yang | 6.00 | calamari - served with sweet & sour sauce |
| hoi yang | 6.00 | scallop - served with spicy sauce |
| makuer yang | 4.00 | eggplant - served with peanut sauce |
| hed ping | 4.00 | portabella - served with peanut sauce |
| SOUPS & SALADS | ||
| tom ka gai | 5.00 | chicken + straw mushroom in lemongrass, galanga coconut milk soup |
| po taak | 5.00 | prawns, salmon and calamari in spicy lime-lemongrass broth * |
| tom yum goong | 5.00 | prawns in spicy & sour lemongrass soup * |
| som tum | 7.50 | green papaya + cherry tomatoes tossed with peanuts in garlic & sweetened lime juice |
| yum Shiang Hai | 7.95 | clear noodles, peanut and greens tossed in homemade mild chili paste & lime dressing |
| yum makuer | 7.95 | grilled Asian eggplant, minced prawns + chicken served with lime, coconut cream dressing |
| larb gai | 7.95 | minced chicken tossed with cilantro, mint leaves, lime, chili, and parched rice * |
| yum plamuk | 8.50 | leafy greens & poached calamari rings tossed with spicy lime dressing * |
| salad talay | 9.95 | grilled prawns, Japanese scallops and curly endive with creamy lemongrass dressing |
| NOODLES | ||
| pad thai | 9.50 | rice stick noodles stir-fried with egg, tofu, chives, beansprouts, nuts, & tiger prawns |
| kanom pak gard | 8.50 | turnip cakes sautéed with egg, bean sprouts & chives served with Sriracha sauce |
| pad ke mao | 8.95 | spicy wide rice noodles & sliced beef stir-fried with basil, garlic, & Thai chili * |
| sen yai gai kua | 8.95 | pan-fried wide rice noodles with julienne chicken, peanut, eggs,& radish |
| pad seew | 8.95 | fresh wide rice noodles stir-fried with pork, egg and Chinese broccoli |
| pad Shiang Hai | 8.50 | Shiang Hai Clear noodles stir-fried with prawns yard long beans chili and basil * |
| mee krob rad na | 9.95 | crispy egg noodles, prawns and oriental broccoli with black bean rad-na gravy |
| WOK & GRILL | ||
| Basil's eggplant | 8.50 | Asian eggplant, tofu, shitake mushroom, and scallions sautéed with basil-chili puree |
| pad pak ruam | 8.50 | wok-seared baby bok choy & seasonal greens |
| crunchy beancakes | 8.50 | crispy tofu triangles sautéed with cashew nuts onions, mushroom in mild roasted chili |
| kana moo krob | 8.95 | Chinese broccoli and house cured crispy pork belly wok-fried with garlic and chili * |
| gai kra-prow | 8.95 | minced chicken wok-fried with fresh Asian eggplant chili, Thai basil, & fresh chili * |
| gai ma-muang | 8.95 | julienne chicken wok fried with cashew nuts, zucchini and scallions |
| gai prik khing | 8.95 | crispy sliced chicken & string bean wok tossed with sweet kaffir prik-khing chili |
| curry peppercorn duck | 9.95 | roasted duck & string-less snap pea wok-tossed with curry paste & peppercorn * |
| nuer takai | 9.95 | Angus sirloin cubes stir-fried with lemongrass. bell peppers, & roasted chili paste |
| fire calamari | 9.95 | fresh calamari wok-fried with bamboo shoots, scallions in lemongrass chili puree * |
| tamarind prawns | 9.95 | light battered prawns wok tossed in spicy tamarind with crisped shallots and garlic |
| gai yang somtum | 10.00 | marinated chicken barbecued served with papaya salad and sticky rice |
| moo yang | 10.00 | flame grilled pork filets with grilled pineapple, tomatoes and sticky rice |
| lamb yang | 11.00 | char-grilled marinated lamb filets served with carrot salad and sticky rice |
| param rongsong | 11.00 | marinated skirt steak grilled and topped with peanut-coconut milk sauce |
| nuer yang | 12.00 | grilled Angus sirloin served with smoked mushroom, tomatoes & herbs relish and sticky rice |
| nuer namtok | 10.00 | grilled julienned skirt steak tossed with parched rice, lemongrass, mint, chili and lime and sticky rice * |
| pla pow | A.Q. | fresh wild-caught fish infused with lemongrass and served with chili, lime-garlic sauce |
| CURRIES | ||
| pak rad kang | 8.50 | grilled Asian eggplant, zucchini, mushrooms and tomatoes, & bell pepper in green curry * |
| stuffed eggplant | 9.50 | grill eggplant stuffed with minced chicken and vegetables glazed with green curry * |
| kang ped | 9.50 | roasted duck, cherry tomatoes, & pineapples simmered in red curry * |
| kang kua gai | 9.50 | tangy red curry of sliced chicken breast and pumpkin |
| kang kari gai | 9.95 | mild yellow curry with 1/4 chicken and potatoes served with cucumber salad |
| panang short ribs | 11.00 | short ribs simmered in a basil kaffir panang sauce served with diced vegetables |
| Basil's lamb curry | 11.00 | grilled lamb fillets, steam green beans & carrots in red curry-kaffir sauce |
| keow wan goong | 9.95 | Mexico's white prawns and Japanese eggplant with green curry |
| pla rad kang | 10.50 | charbroiled Atlantic salmon and wintermelon served over red curry-basil sauce * |
Please select Print from File Menu if you would like to keep
this menu handy
Monday-Friday
Most items on this menu can be tailored to accommodate any special diet needs
* Starred items are
prepared spicy unless otherwise instructed.
What to order . Contact info . How to get here
