Super Thai Cuisine

Vegan. Stir-fried Chinese broccoli, mushrooms, carrots, zucchini, napa cabbage and bean sprout in homemade sweet brown sauce. Served with rice.

Green curry blended with coconut milk, eggplant, bamboo shoot, bell pepper, string bean and thai basil. Served with rice.

Rice stick noodle sauteed with bean sprout, egg, red tofu, scallion and roasted grounded peanut in a famous house pad Thai sauce.

Flat rice noodle sauteed with Chinese broccoli and egg in an imported dark Thai soy sauce.

Steamed ground shrimp and chicken, shitake mushroom, chestnut peas and carrots wrapped in wonton skin. Served with sweet and tangy soy sauce.

Chef recommends. Pan-seared black sesame crusted ahi tuna, cucumber, seaweed salad, yam, lemongrass and dill in a refreshing chili lime dressing.

Chef recommends. Deep fried brussel sprouts with crispy basil, sauteed in savory-sweet black vinaigrette sauce. Topped with roasted pine nut.

Lightly breaded and fried a crispy golden brown. Served with a sweet and tangy sauce.

Roti wrap with crispy pork belly, yellow onion, and bell pepper tossed in sweet Thai basil sauce.

Rice paper rolls stuffed with mixed green, cucumber, carrots, basil, mints and vermicelli rice noodle. Served with peanut sauce.

Deep fried chicken wings coated with house sriracha sauce.

Thai famous spicy and sour lemongrass soup with shrimp, oyster king mushrooms, tomatoes, and cilantro.

Savory non-spicy coconut soup with chicken, oyster king mushrooms, galangals and scallion.

A mixture of shredded green papaya, carrots, tomatoes, green beans and grounded peanuts, mixed with refreshing Thai chili and lime dressing. Served with chef's special grilled egg-coated sticky rice.

Chef recommended. Seared tuna salad with mixed green, tomatoes and sprouts tossed in a chili lime dressing.

Ground pork salad mixed with red onion, cilantro, scallion, mint and roasted rice kernel in chili lime dressing. Served with chef's special grilled egg-coated sticky rice.

Steam squid and shrimp mixed with tomatoes, red onion, scallion and cilantro tossed in thai spicy lime dressing.

Fried rice with lump crab meat, egg, tomatoes, yellow onions, carrots, scallions and cilantro.

Rice stick noodle sauteed with bean sprout, egg, red tofu, scallion and roasted grounded peanut in a famous house pad Thai sauce.

Flat rice noodle sauteed with bell pepper, yellow onion, tomatoes, egg, string bean and Thai basil in a flavorful spicy sauce.

Grilled shrimp, scallop and salmon. Topped with chef's famous soy honey ginger sauce.

Vegan. Stir-fried Chinese broccoli, mushrooms, carrots, zucchini, napa cabbage and bean sprout in homemade sweet brown sauce.

Crispy soft shell crab, Thai herbs and spicy sauce.

Crispy red snapper fillet topped with three-flavored tamarind chili sauce.

Tiger cry. Grilled marinated Texas Wagyu ribeye rolled with cucumber, basil and mint. Served with traditional tamarind lime sauce.

Crispy pork belly sauteed with yellow onion, bell pepper and string bean in thai basil sauce. Topped with fried egg.

Deep fried boneless half duck with veggies tempura (sweet potatoes and eggplants) and sliced kiwi. Served with tamarind sauce.

Grilled salmon with minced shrimp, scallop and shallots in garlic pepper sauce. Served with sauteed spinach.

Pan-seared Chilean seabass with Chinese broccoli, mushrooms, carrots and baby bok choy in a ginger sauce.

Tender boneless beef short ribs in a seven spiced massaman curry blend, with coconut milk, potatoes, yellow onion, and whole peanuts, served with toasted roti.

Green curry blended with coconut milk, chicken, eggplant, bamboo shoot, bell pepper, string bean and thai basil. Served with traditional fresh thin rice noodle.

Flat egg noodle with yellow curry sauce topped with crispy noodle, green onionsand cilantro, served with pickled cabbage, bean sprouts and lime.

Crispy duck in red curry sauce with grape tomatoes, bell pepper, pineapple, lychee, and basil. Served with rice.

Sd rice noodle.

6 oz.

Sd seared sticky rice.

Without ice.

Without ice.

A traditional thai dessert. Ripe mango served with our sweet black sticky rice. Topped with coconut syrup.

Crunchy crispy roti, topped with sweetened condensed milk and cocoa powder.

Homemade non-dairy coconut ice cream.

Chef recommends. Pan-seared black sesame crusted ahi tuna, cucumber, seaweed salad, yam, lemongrass and dill in a refreshing chili lime dressing.

Roti wrap with crispy pork belly, yellow onion, and bell pepper tossed in sweet Thai basil sauce.

Grilled chicken skewer marinated in light curry sauce. Served with sweet and tangy peanut sauce.

Chef recommends. Deep fried Brussel sprouts with crispy basil, sautéed in a savory-sweet black vinaigrette sauce. Topped with roasted pine nut.

Lightly breaded and fried a crispy golden brown. Served with a sweet and tangy sauce.

Deep fried chicken wings coated with house sriracha sauce.

Deep fried vegetarian spring rolls stuffed with cabbage, carrots, bamboo shoot strip, bean thread noodles, taro, celery, and mushrooms. Served with plum sauce.

Rice paper rolls stuffed with mixed greens, cucumber, carrots, basil, mint, and vermicelli rice noodles. Served with peanut sauce.

Hand Rolled dumplings stuffed with spinach, kale, sweet potato, onion, and tofu. Served with sweet and tangy soy sauce.

Steamed ground shrimp and chicken, shiitake mushrooms, chestnut peas and carrots wrapped in wonton skin. Served with sweet and tangy soy sauce.

Thai famous spicy and sour lemongrass soup with shrimp, oyster king mushrooms, tomatoes, and cilantro.

Savory non-spicy coconut soup with chicken, oyster king mushrooms, galangals, and scallion.

Steam Squid and Shrimp mixed with tomatoes, red onions, scallions, and cilantro tossed in Thai spicy lime dressing.

Chef Recommended. Seared tuna salad with mixed greens, tomatoes, and sprouts tossed in a chili lime dressing.

Ground pork salad mixed with red onions, cilantro, scallion, mint, and roasted rice kernel in chili lime dressing. Served with the chef's special grilled egg-coated sticky rice.

A mixture of Shredded green papaya, carrots, tomatoes, green beans, and grounded peanuts, mixed with refreshing Thai chili & lime dressing. Served with the chef's special grilled egg-coated sticky rice.

Fried rice with lump crab meat, egg, tomatoes, yellow onions, carrots, scallions, and cilantro.

Rice stick noodles sautéed with bean sprouts, egg, red tofu, scallions and roasted grounded peanuts in a famous house pad Thai sauce.

Flat rice noodles sautéed with Chinese broccoli and egg in an imported dark Thai soy sauce.

Flat rice noodles sautéed with bell peppers, yellow onion, tomatoes, egg, string beans and Thai basil in a flavorful spicy sauce.

Fried rice with bell pepper, string beans, onions, tomatoes, and basil in a famous Thai spicy basil sauce.

Fried Rice with egg, tomatoes, yellow onions, and scallions in a mix of soy sauce.

Grilled marinated Texas wagyu ribeye rolled with cucumber, basil, and mint. Served with traditional tamarind lime sauce.Served with Sticky Rice.

Grilled shrimp, scallions and salmon. Topped with chef’s famous soy honey ginger sauce.Served with Jasmine Rice.

Crispy red snapper fillet topped with three-flavored tamarind chili sauce.

Pan-seared Chilean sea bass with Chinese broccoli, mushrooms, carrots and baby bok choy in a ginger sauce. Served with Jasmine Rice.

Grilled salmon with minced shrimp, scallions , shallots in garlic pepper sauce. Served with sautéed spinach.Served with Jasmine Rice.

Deep fried boneless half duck with veggies tempura (sweet potatoes and eggplants) and sliced kiwi. Served with Tamarind sauce.Served with Jasmine Rice.

Crispy soft shell crab, Thai herbs, and Spicy Sauce. Served with Jasmine Rice.

Crispy pork belly sautéed with yellow onion, bell pepper and string bean in Thai basil sauce. Topped with a fried egg. Served with Jasmine Rice.

Stir-fried Chinese broccoli, mushrooms, carrots, zucchini, Napa cabbage and bean sprout in homemade sweet brown sauce.Served with Jasmine Rice.

Crispy Duck in red curry sauce with grape tomatoes, bell pepper, Pineapple, lychee, and basil. Served with rice.

Tender Boneless beef short ribs in a seven spiced Massaman Curry blend, with coconut milk , potatoes, yellow onion and whole peanuts, Served with Toasted roti.

Green curry blended with coconut milk, chicken, eggplant, bamboo shoot, bell pepper, string beans, and Thai basil. Served with traditional fresh thin rice noodles.

Flat egg noodles with yellow curry sauce topped   with crispy noodles, green onions, and cilantro, Served with pickled cabbage, bean sprouts, and lime.

A traditional Thai dessert. Ripe mango served with our sweet black sticky rice. Topped with coconut syrup.

Crunchy crispy roti, topped with sweetened condensed milk and cocoa powder.

Homemade non-dairy coconut ice cream.

Rice steak, noodle sauteed with bean sprout, egg, red tofu, scallion, and roasted peanut in a pad Thai sauce.

Flat rice noodle sauteed with cheese broccoli and egg in an imported dark Thai sou sauce.

Flat rice noodle sauteed with bell pepper, yellow onion, tomatoes, egg, dtring bean, and Thai basil in a flavorful spicy sauce.

Fried rice with Bell pepper, string bean, yellow onion, tomatoes, and basil in a Thai spicy basil sauce.

Fried rice with egg, tomatoes, yellow onion, and scallion in a mixed soy sauce.

Green curry blended with coconut milk, eggplant, bamboo shoot, bell pepper, string bean, and Thai basil. Served with rice.

Red curry with coconut milk, pineapple, and bell pepper. Served with rice.

Served Chinese broccoli, mushrooms, carrots, zucchini. Napa cabbage and bean sprout in sweet brown sauce. Served with rice.

4 Pieces. Deep fried vegetarian spring rolls stuffed with cabbage, carrots, bamboo Shoot strips, bean thread noodles, taro, celery, and mushrooms. Served with plum sauce.

With shrimp or tofu. Rice paper rolls stuffed with mixed greens, cucumbers, carrots, basil, mint, and vermicelli rice noodles. Served with peanut sauce.

4 Pieces. Rolled dumplings stuffed with spinach, kale, sweet potato, onion and tofu. Served with sweet and, tangy soy sauce.

4 Pieces. Steamed ground shrimp and chicken, shitake mushroom, chestnut peas, and carrots wrapped in Wonton skin. Served with sweet and tangy soy sauce.

4 Pieces. Chef recommend, pan-seared black sesame crusted an tuna, cucumber, seaweed salad, yam, lemongrass, and dill in refreshing lime dressing.

Chef recommend deep fried brussel sprouts with crispy basil, sauteed in savory sweet black vinaigrette sauce. Topped with roasted pine nut.

Lightly breaded, fried to a crispy golden brown, and served with a sweet chili sauce.

Grilled chicken skewer marinated in light curry sauce. Served with sweet and tangy.

Deep fried chicken wings coated with sriracha sauce.

Roti wrap with crispy pork belly, yellow onion, and bell pepper tossed in sweet Thai basil sauce.

Thai famous spicy, sour lemongrass soup with shrimp, oyster king mushrooms, tomatoes, and cilantro.

Savory non-spicy coconut soup with chicken oyster king mushrooms, galangals, and scallion.

A mixture of shredded green papaya, carrot, tomatoes, green beans and grounded peanut, mixed with refreshing Thai chili, and lime dressing. Served with chef's special grilled egg-coated sticky rice.

Grounded pork salad mixed with red onion, cilantro, scallion, mints, and roasted rice kernel in chili lime dressing. Served with chef's special grilled egg-coated sticky rice.

Chef recommend Seared tuna salad with mixed green, tomatoes, and sprouts tossed in a chili lime dressing.

Steamed squid and shrimp mixed with tomatoes, red onion, scallion, and cilantro tossed in Thai spicy lime dressing.

Rice stick noodle sauteed with bean sprout, red tofu, scallion, and roasted grounded peanut in a famous house pad Thai sauce.

Flat rice noodle sauteed with Chinese broccoli and egg in an imported dark Thai soy sauce.

Flat rice noodle sauteed with bell pepper, yellow onion, tomatoes, egg string bean, and Thai basil in a flavorful spicy sauce.

Fried rice with bell pepper, string bean, onion, tomatoes and basil in a famous Thai spicy basil sauce.

Fried rice with lump crab meat, egg, tomatoes, yellow onion, carrots, scallion, and cilantro.

Crispy pork belly sauteed with yellow onion, bell pepper, and string bean in Thai basil sauce. Topped with fried egg.

Stir-fried Chinese broccoli, mushrooms, carrots, zucchini, Napa cabbage, and bean sprout in sweet brown sauce.

Tender oven-roasted rack of lamb, well-marinated with chefs special sauce, and drizzled with lemongrass sauce. Served with black sticky rice steamed pumpkin, and mixed Asian vegetables.

Grilled marinated texas wagyu ribeye, served with traditional tamarind lime sauce, and sticky rice.

Deep fried boneless half duck with veggies tempura (sweet potatoes and eggplants) and sliced kiwi. Served with Tamarind sauce.

Grilled salmon with minced shrimp, scallop, shallots in garlic pepper sauce. Served with sauteed spinach.

Crispy red snapper fillet topped with three-flavored tamarind chili sauce.

Pan-seared Chilean sea bass with Chinese broccoli, mushrooms, carrots, and baby bok choy in a ginger sauce.

Grilled shrimp, scallop, and salmon. Topped with Chef's soy honey ginger sauce.

Crispy soft shell crab, Thai herbs, and spicy sauce.

Green curry blended with coconut milk, chicken, eggplant, bamboo shoot, bell pepper string bean, and Thai basil. Served with traditional fresh thin rice noddle.

Tender boneless beef short ribs in a seven-spiced massaman curry blended with coconut milk, potatoes, yellow onion, and whole peanuts. Served with toasted roti.

Crispy duck in red curry sauce with grape tomatoes, bell peppers, pineapple, lychee, and basil.

Flat egg noodles with yellow curry sauce topped with crispy noodles, green onions, and cilantro. Served with pickled cabbage, bean sprouts, and lime.

A traditional Thai dessert. Ripe mango served with sweet black sticky rice. Topped with coconut syrup.

Crunchy crispy roti, topped with sweetened condensed milk, and cocoa powder.

Non-dairy coconut ice cream.

Pan-seared Chilean sea bass with Chinese broccoli, mushrooms, carrots, and baby bok choy in a ginger sauce.

Deep fried boneless half duck with steamed veggies, (sweet potatoes and eggplants) and sliced kiwi. Served with tamarind sauce.

Chef recommend. Deep fried brussel sprouts with crispy basil, sauteed in savory sweet black vinaigrette sauce. Topped with roasted pine nut.

Rice paper rolls stuffed with mixed greens, cucumbers, carrots, basil, mint, and vermicelli rice noodles. Served with plum sauce.

Thai famous spicy and sour lemongrass soup with shrimp, oyster king mushrooms, tomatoes, and cilantro.

Savory non-spicy coconut soup with chicken, oyster king mushrooms, galangals, and sc.

Seared tuna salad with mixed green, tomatoes, and sprouts tossed in a chilli lime dressing.

Steamed squid and shrimp mixed with tomatoes, red onion, scallion, and cilantro tossed in Thai spicy lime dressing.

Grounded pork salad mixed with red onion, cilantro, scallion, mints, and roasted rice kernel in chilli lime dressing. Served with chef's special grilled egg-coated sticky rice.

A mixture of shredded green papaya, carrots, tomatoes, green beans, grounded peanut, and mixed with refreshing Thai chilli and lime dressing. Served with chef's special grilled egg-coated sticky rice.

Rice stick noodle sauteed with bean sprout, egg, red tofu, scallion, and roasted ground peanut in a Pad Thai sauce.

Crispy duck in red curry sauce with grape tomatoes, bell peppers, pineapple, lychee, and basil.

Tender boneless beef short ribs in a seven-spiced Massaman curry blended with coconut milk, potatoes, yellow onion, and whole peanuts. Served with side of rice.

Green curry blended with coconut milk, chicken, eggplant, bamboo shoot, bell pepper, string bean, and Thai basil. Served with traditional fresh thin rice noodle.

A traditional Thai dessert. Ripe mango served with sweet black sticky rice. Topped with coconut syrup.