Traditional fried rice with tomatoes, eggs, green onions, and white onions.

Wide rice noodles, eggs, bell peppers, basil, tomatoes, and onions in light soy sauce and paprika.

Thai basil fried rice cooked with eggs, fresh basil, and bell peppers.

Hawaiian style fried rice cooked with pineapples, eggs, cashews, onions, and tomatoes.

Beef stir-fried with peppers, onions, mushrooms, and carrots in a tangy Worchester sauce.

Cilantro seasoned shrimp in fried wonton wrappers with sriracha cream sauce.

Battered with panko breadcrumbs with sweet chili sauce.

French bread with minced shrimp and pork fried crisp. Topped with sesame seeds. Served with cucumber plum sauce.

Shrimp, pork, and mushroom dumplings. Served with soy vinaigrette. Steamed or fried.

Potatoes, chicken, carrots, and a hint of yellow curry wrapped in wonton pouches.

Stir-fried ground chicken and veggies topped off with cilantro. Served with a wedge of lettuce. Available with tofu.

Cabbage, glass noodles, and carrots fried in spring roll wrapper. Choice of chicken or vegetarian.

Steamed Japanese soybeans.

Cold rice paper rolled with noodles, mango, cucumber, asparagus, tofu, and basil.

Blue crab meat and avocado with onions and tomatoes fried in a spring roll wrapper. The sauce contains cashews.

With sticky rice and sriracha sauce.

Served with Thai peanut sauce.

Blue crab meat with mushrooms, and scallions with sriracha cream sauce.

Chicken satay, sun wrapped shrimp, calamari, bags of gold, monsoon roll, sunshine roll, and veggie tempura. "Please note that no modifications can be accommodated.

Sun wrapped shrimp, calamari, crab and avocado roll, and crab and cream cheese roll.

Snow peas, carrots, baby corn, bok choy, and tofu in chicken broth with cilantro, green onions, and fried garlic.

Crispy iceberg lettuce, spinach, carrots, baby greens, purple cabbage, seasonal fruits, tomatoes, and cucumbers.

Crispy iceberg lettuce, spinach, baby greens, carrots, purple cabbage, cucumbers, onions, tomatoes, and cilantro with zesty Thai lime vinaigrette.

Cellophane noodles tossed with minced chicken and shrimp, chili paste, cilantro, ginger, and onions in Thai lime vinaigrette. Also available with tofu.

Grilled chicken served on top of iceberg lettuce, spinach, baby greens, carrots, purple cabbage, cucumbers, tomatoes, and sugared walnuts. Served with peanut dressing. Also available with tofu.

Ground chicken tossed with onions, cilantro, and mint in Thai vinaigrette.

Thin rice noodles, eggs, bean sprouts, green onions, tofu, and crushed peanuts in sweet tamarind sauce.

Cellophane noodles cooked traditional pad Thai style.

Egg noodles with eggs, snow peas, cabbage, water chestnut, broccoli, baby corn, mushrooms, bean sprouts, carrots, in sesame garlic oil.

Wide rice noodles, with sweet soy sauce, broccoli, and eggs.

Wide rice noodles, eggs, bell peppers, basil, tomatoes, and onions in light soy sauce and paprika.

Cellophane noodles stir-fried in light soy sauce with eggs, beansprouts, onions, celery, tomatoes, and carrots.

Angel hair noodles with eggs, snow peas, bell peppers, onions, carrots, beansprouts, in yellow curry powder, topped with crispy onions.

Traditional fried rice with tomatoes, eggs, green onions, and white onions.

Thai basil fried rice cooked with eggs, fresh basil, and bell peppers.

Hawaiian style fried rice cooked with pineapples, eggs, cashews, onions, and tomatoes.

Traditional everyday fried rice stir-fried with yellow curry powder.

Choice of red curry stir-fried with eggs, basil, bell peppers, and green beans.

Choice of green curry stir-fried with eggs, basil, bell peppers, and green beans.

Sliced grilled chicken served over vegetable stir fry with water chestnuts, cabbage, snow peas, carrots, mushrooms, broccoli, baby corn, onions, and bell peppers in light brown sauce.

Served on a bed of lettuce, spinach, red cabbage, carrots, and spring mix, with onions, tomatoes, cilantro, mint, and cucumbers in Thai vinaigrette with sticky rice.

Chicken, cashews, bell peppers, onions, cabbage, carrots, snow peas, mushrooms, water chestnuts, baby corn in garlic chili paste. Also available with tofu.

Ground chicken and shrimp tossed with chilies, bell peppers, and fresh basil.

Tossed in brown sauce with chilies, bell peppers, and basil.

Beef stir-fried with peppers, onions, mushrooms, and carrots in a tangy Worchester sauce.

Beef, broccoli, mushrooms, snow peas, and carrots stir-fried in oyster garlic sauce.

Grilled pork marinated in Thai herbs served with sticky rice with cilantro lime sauce and spicy chili sauce.

Green onions and fried garlic over a bed of fresh garden vegetables.

Crispy tofu with Japanese eggplant tossed with basil and bell peppers in basil sauce.

Fried tofu stir-fried with fresh garden vegetables, choice of ginger or garlic sauce.

Chicken stir-fried with Thai peanut sauce on a bed of steamed veggies.

White meat chicken stir-fried with fresh ginger, onions, bell peppers, carrots, and celery.

Angel hair noodles, bean sprouts, flank steak, fried garlic, celery, green onions, and cilantro in hearty beef broth.

Thin rice noodles with mushrooms, cilantro, green onions, and coconut milk in a spicy lemongrass soup.

Egg noodles, shrimp, and pork wontons, with BBQ pork, bok choy, beansprouts, green onions, fried garlic, and cilantro.

Egg noodles, chicken, beansprouts, green onions, fried garlic, and cilantro in an aromatic chicken broth.

Cubes of steak stewed with potatoes in a sweet massaman curry.

Chicken with cubed potatoes, stewed in mild turmeric, and cumin curry.

Green curry paste, coconut milk, bamboo shoots, eggplant, fresh basil, and bell peppers.

Red chili paste, coconut milk, bamboo shoots, eggplant, fresh basil, and bell peppers.

Flank steak simmered in our coconut Panang curry served on a bed of green beans and asparagus.

Crispy tilapia filet served with green beans, eggplant, zucchini, basil, and bell peppers in a garlic basil sauce.

Shrimp, calamari, mussels, and scallop wok tossed with celery, basil, chilies, and bell peppers.

Shrimp, scallops, and blue crab meat served in our coconut green curry sauce with eggplant, zucchini, green beans, bell peppers, and basil.

Shrimp and scallops wok tossed with cashew nuts, bell peppers, onions, carrots, snow peas, mushrooms, water chestnuts, baby corn, and broccoli in a spicy chili sauce.

Crispy tilapia filet served with stir-fried broccoli, carrots, cabbage, snow peas, water chestnuts, onions, baby corn, mushrooms, and bell peppers in light garlic sauce.

A delicious combination of shrimp, scallops, mussels, calamari, and blue crabmeat topped off with our red curry coconut sauce with crushed pineapples, Thai basil, and bell peppers.

Thin rice noodles, eggs, bean sprouts, green onions, tofu, and crushed peanuts in sweet tamarind sauce.

Traditional fried rice with tomatoes, eggs, green onions, and white onions.

Chicken with cubed potatoes, stewed in mild turmeric, and cumin curry. Served with steamed rice.

Wide rice noodles, eggs, bell peppers, basil, tomatoes, and onions in light soy sauce and paprika.

Red chili paste, coconut milk, bamboo shoots, eggplant, fresh basil, and bell peppers. Served with steamed rice.

Cilantro seasoned shrimp in fried wonton wrappers with sriracha cream sauce.

Battered with panko breadcrumbs with sweet chili sauce.

French bread with minced shrimp and pork fried crisp. Topped with sesame seeds. Served with cucumber plum sauce.

Shrimp, pork, and mushroom dumplings. Served with soy vinaigrette. Steamed or fried.

Potatoes, chicken, carrots, and a hint of yellow curry wrapped in wonton pouches.

stir-fried ground chicken and veggies topped off with cilantro. Served with a wedge of lettuce. Available with tofu.

Cabbage, glass noodles, and carrots fried in spring roll wrapper. Choice of chicken or vegetarian.

Steamed Japanese soybeans.

Cold rice paper rolled with noodles, mango, cucumber, asparagus, tofu, and basil.

Blue crab meat and avocado with onions and tomatoes fried in a spring roll wrapper. The sauce contains cashews.

With sticky rice and sriracha sauce.

Served with Thai peanut sauce.

Blue crab meat with mushrooms, and scallions with sriracha cream sauce.

Chicken satay, sun wrapped shrimp, calamari, bags of gold, monsoon roll, sunshine roll, and veggie tempura. "Please note that no modifications can be accommodated.

Sun wrapped shrimp, calamari, crab and avocado roll, and crab and cream cheese roll.

Snow peas, carrots, baby corn, bok choy, and tofu in chicken broth with cilantro, green onions, and fried garlic.

Crispy iceberg lettuce, spinach, carrots, baby greens, purple cabbage, seasonal fruits, tomatoes, and cucumbers.

Crispy iceberg lettuce, spinach, baby greens, carrots, purple cabbage, cucumbers, onions, tomatoes, and cilantro with zesty Thai lime vinaigrette.

Cellophane noodles tossed with minced chicken and shrimp, chili paste, cilantro, ginger, and onions in Thai lime vinaigrette. Also available with tofu.

Grilled chicken served on top of iceberg lettuce, spinach, baby greens, carrots, purple cabbage, cucumbers, tomatoes, and sugared walnuts. Served with peanut dressing. Also available with tofu.

Ground chicken tossed with onions, cilantro, and mint in Thai vinaigrette.

Thin rice noodles, eggs, bean sprouts, green onions, tofu, and crushed peanuts in sweet tamarind sauce.

Cellophane noodles cooked traditional pad Thai style.

Egg noodles with eggs, snow peas, cabbage, water chestnut, broccoli, baby corn, mushrooms, bean sprouts, carrots, in sesame garlic oil.

Wide rice noodles, with sweet soy sauce, broccoli, and eggs.

Wide rice noodles, eggs, bell peppers, basil, tomatoes, and onions in light soy sauce and paprika.

Cellophane noodles stir-fried in light soy sauce with eggs, beansprouts, onions, celery, tomatoes, and carrots.

Angel hair noodles with eggs, snow peas, bell peppers, onions, carrots, beansprouts, in yellow curry powder, topped with crispy onions.

Cubes of steak stewed with potatoes in a sweet massaman curry. Served with steamed rice.

Chicken with cubed potatoes, stewed in mild turmeric, and cumin curry. Served with steamed rice.

Green curry paste, coconut milk, bamboo shoots, eggplant, fresh basil, and bell peppers. Served with steamed rice.

Red chili paste, coconut milk, bamboo shoots, eggplant, fresh basil, and bell peppers. Served with steamed rice.

Flank steak simmered in our coconut Panang curry served on a bed of green beans and asparagus. Served with steamed rice.

Tossed with green beans in red curry paste.

A delicious combination of shrimps, scallops, mussels, calamari, and blue crabmeat topped off with our red curry coconut sauce with crushed pineapples, Thai basil, and bell peppers.

Shrimps, scallops, and blue crab meat served in our coconut green curry sauce with eggplant, zucchini, green beans, bell peppers, and basil.

Salmon filet in panang curry sauce with asparagus, green beans, basil, and bellpeppers topped off with crab meat.

Traditional fried rice with tomatoes, eggs, green onions, and white onions.

Thai basil fried rice cooked with eggs, fresh basil, and bell peppers.

Hawaiian style fried rice cooked with pineapples, eggs, cashews, onions, and tomatoes.

Traditional everyday fried rice stir-fried with yellow curry powder.

Choice of red curry stir-fried with eggs, basil, bell peppers, and green beans.

Choice of green curry stir-fried with eggs, basil, bell peppers, and green beans.

Angel hair noodles, bean sprouts, flank steak, fried garlic, celery, green onions, and cilantro in hearty beef broth.

Thin rice noodles with mushrooms, cilantro, green onions, and coconut milk in a spicy lemongrass soup.

Egg noodles, shrimp, and pork wontons, with BBQ pork, bok choy, beansprouts, green onions, fried garlic, and cilantro.

Egg noodles, chicken, beansprouts, green onions, fried garlic, and cilantro in an aromatic chicken broth.

Crispy tilapia filet served with green beans, eggplant, zucchini, basil, and bell peppers in a garlic basil sauce.

Crispy tilapia filet served with stir-fried broccoli, carrots, cabbage, snow peas, water chestnuts, onions, baby corn, mushrooms, and bell peppers in light garlic sauce.

Shrimp, calamari, mussels, and scallop wok tossed with celery, basil, chilies, and bell peppers.

Tossed in light garlic sauce and green onions served on a bed of veggies.

Grilled salmon drizzled with cream sauce on a bed of coconut rice, topped with fresh mango, and bell peppers.

Shrimps, scallops, and crabmeat with asparagus, onions, mushrooms, carrots, and bellpeppers in garlic sauce.

Shrimps and Scallops wok- tossed with cashew nuts, bellpeppers, onions, carrots, and broccoli in a spicy chili sauce.

Roasted Rack of Lamb Served with hoison berry sauce with sweet potatoes and mushrooms.

Rack of lamb simmered in green curry with zucchini, eggplants, bell peppers, and basil.

Sliced grilled chicken served over vegetable stir-fry with water chestnuts, cabbage, snow peas, carrots, mushrooms, broccoli, baby corn, onions, and bell peppers in light brown sauce.

Crispy battered chicken tossed with sweet and spicy pineapple sauce served on a bed of cabbage and carrots.

Served on a bed of lettuce, spinach, red cabbage, carrots, and spring mix, with onions, tomatoes, cilantro, mint, and cucumbers in Thai vinaigrette with sticky rice.

Chicken, cashews, bell peppers, onions, cabbage, carrots, snow peas, mushrooms, water chestnuts, baby corn in garlic chili paste. Also available with tofu.

Beef stir-fried with peppers, onions, mushrooms, and carrots in a tangy Worchester sauce.

Beef, broccoli, mushrooms, snow peas, and carrots stir-fried in oyster garlic sauce.

Tossed in brown sauce with chilies, bell peppers, and basil.

Grilled pork loin marinated in Thai herbs served with sticky rice with cilantro lime sauce and spicy chili sauce.

Served with green onions and fried garlic over a bed of steamed garden vegetables.

Crispy tofu and Japanese eggplant tossed in basil sauce with bell peppers and basil.

Fried tofu stir- fried with beansprouts, cabbage, carrots, mushrooms, broccoli, baby corn, water chestnuts, and onions. Choice of ginger or garlic sauce.

Chicken stir-fried with fresh ginger, celery, onions, carrots, and bell peppers in light ginger soy sauce.

Chicken stir-fried with Thai peanut sauce on a bed of cabbage, beansprouts, carrots, baby corn, water chestnuts, mushroom, snow peas, and broccoli.