Nan Thai Fine Dining

Shrimp and chicken Thai dumplings with roasted chili, lime leaves, with galangal mushroom soy sauce.

Crispy vegetable rice paper spring rolls with roasted chili tamarind sauce.

Stuffed fried shrimp with tamarind sauce.

Crispy calamari with roasted chili sauce

Shrimp in silky coconut galangal soup with young coconut meat, shiitake and straw mushrooms.

Seafood medley simmered with a lemongrass broth, shiitake and straw mushrooms.

Curry mixed seasoned vegetables with the soft bean.

Sauteed green bean and flash-fried tofu with roasted red curry paste and egg crepe.

Sauteed jumbo tiger prawns with Thai sticky rice noodle, egg, peanuts, scallions, bean curd, and bean sprouts.

Sautéed sliced beef tenderloin with fresh Thai basil, garlic, bell peppers, and egg crepe.

Sautéed Thai sticky rice noodles with minced chicken, fresh chili, basil, onions, egg crepe, garlic, and brown Thai herb sauce.

Crispy white meat chicken sauteed with green beans, roasted red curry, kaffir lime leaves.

Sautéed crispy chicken breast with sweet red chili paste, fresh pineapples, onions, scallions, cashew nuts, and mushrooms served with pineapple fried rice.

Coldwater lobster tail, jumbo tiger prawns, calamari and sea scallops simmered in a ginger-rhizome red curry sauce served with yellow curry rice.

Pan-roasted Chilean sea bass with three flavored chili sauce, crispy okra, bean curd, green beans and eggplant.

Thai style bbq lamb chops served with steamed jasmine rice.

Braised beef short ribs with Panang curry and sauteed green beans.

Grilled filet of Atlantic salmon with sauteed green beans in roasted red curry paste served with pumpkin rice.

Grilled lemongrass chicken breast in masaman curry with avocado, green beans, cashew nuts, shallots, and cucumber salad.

Grilled chicken bamboo skewers served with red curry peanut sauce and pickled cucumber salad.

Fresh rice paper rolls stuffed with cellophane noodles, basil, cucumber, celery, carrots, and Romaine lettuce served with sweet yellow pepper dipping sauce.

Shrimp and chicken Thai dumplings with roasted chili, lime leaves, and with galangal mushroom soy sauce.

Crispy vegetable rice paper spring rolls with roasted chili tamarind sauce.

Stuffed fried shrimp with tamarind sauce.

Crispy calamari with three flavored chili sauce.

Steamed tea rose dumplings with caramelized palm sugar, minced chicken, and shrimp, ground peanuts, and pickled radish.

Sliced flame grilled N.Y. strip with Northeastern Thai chili dipping sauce and sticky rice.

Shredded green papaya with fresh lime juice, caramelized palm sugar, chili peppers, topped with grounded peanuts, tomato, and lump of crab meat.

Grilled and sliced beef tenderloin with chili lime juice, red onion, mint leaf, and lemongrass.

Minced chicken with chopped scallions, lime juice, roasted sweet rice powder, galangal, red onion, and chili peppers.

Shrimp in silky coconut galangal soup with young coconut meat, shiitake, and straw mushrooms.

Seafood medley simmered with a lemongrass broth, shiitake, and straw mushrooms.

Sauteed jumbo tiger prawns with Thai sticky rice noodle, egg, peanuts, scallions, bean curd, and bean sprouts.

Sauteed sliced beef tenderloin with fresh Thai basil, garlic, bell peppers, and egg crepe.

Sauteed Thai sticky rice noodles with minced chicken, fresh chili, basil, onions, egg crepe, garlic, and brown Thai herb sauce.

Crispy white meat chicken sauteed with green beans, roasted red curry, kaffir lime leaves, and egg crepe.

Sauteed crispy chicken breast with sweet red chili paste, fresh pineapples, onions, scallions, cashew nuts, and mushrooms served with pineapple fried rice.

Pan-roasted chilean sea bass with three flavored chili sauce, crispy okra, bean curd, green beans, and eggplant.

Pan seared sea scallops with traditional Thai red curry, bamboo shoots, eggplant, Thai basil, green beans, and pumpkin red curry rice.

Crispy filet dover sole fish topped with minced chicken, basil sauce, garlic, bell pepper, and green beans.

Slow-braised lamb shank simmered in northern Thai red curry, peanuts, potatoes, and ginger.

Pan seared jumbo prawns, calamari, and sea scallops in panang curry with coconut pumpkin rice.

Braised beef short ribs with massaman curry, poached pumpkin, cashew nuts, and cucumber salad.

Grilled lemongrass chicken breast in massaman curry with avocado, green beans, cashew nuts, shallots, and cucumber salad.

Grilled skewered jumbo prawns, sea scallops, calamari, pineapple, and cherry tomatoes in panang curry served with green beans and curry rice.

Thai-style BBQ lamb chops with green papaya salad, roasted peanuts, and sticky rice.

Roasted maple leaf duck breast simmered in fresh pineapple red curry with basil, green beans, bell pepper, grape, and cherry tomatoes.

Grilled filet of Atlantic salmon with sauteed green beans in roasted red curry paste served with pumpkin rice.

Grilled 8 oz. Filet mignon and jumbo prawns with chef nan’s special green curry, brussels sprouts, eggplant, and peppercorn.

Grilled pork tenderloin with roasted red curry and sauteed green beans, choochee sauce topped with pineapple chunk, and coconut cream.

Curry mixed seasoned vegetables with soft bean curd.

Sauteed green bean and flash fried tofu with roasted red curry paste and egg crepe.