Orchid Thai Cuisine (Winter Park)

Shrimp, lemongrass, galangal, kaffir lime leaves, mushrooms.

Chicken, galangal, kaffir lime leaves, lemongrass, mushrooms.

Bok choi.

Mixed greens, orchid pearmit dressing.

6 oz grilled salmon, mixed greens, orchid ginger dressing.

Grilled chicken, mixed greens, orchid ginger dressing.

Mixed greens, tomatoes, shallots, scalliona, cilantro, orchid chili-lime dressing.

Marinated minced chicken, ginger, scallion, cilantro, roasted peanuts, lime juice, romaine lettuce leaves.

Marinated minced chicken, red onions, cilantro, scallions, mint, toasted jasmine rice, orchid cilantro-lime dressing, romaine lettuce leaves, sticky rice.

Two soft-shell crabs, mixed greens, onions, ripe mango, orchid cilantro-lime dressing.

Lettuce, carrots, thai basil, rice vermicelli, hoisin sauce with crushed peanuts.

Ground chicken, cabbage, mushrooms, plum sauce.

Lightly fried tofu, plum sauce with crushed pearmits.

Orchid pearmit sauce, chilled cucumber relish.

Chicken, water chestmut, mushroom, soy sauce.

Crab & cream cheese filled, thai sweet - chili sauce.

Garlic marinated flank steak, orchid cilantro - lime dressing.

Womton wrapped shrimp, plum sauce.

Panko crusted, crabmeat, chicken, Thai sweet-chili sauce.

House plum sauce.

Mussaman curry marinated chicken, potatoes, onions, chilled cucumber relish.

Red curry marinated kingfish, kaffir lime leaves, chilled cucumber relish.

Boneless wings, clear noodles, mushroom, plum sauce.

Crisp rice noodles, sweet- chili sauce, tofu, shrimp, bean sprouts.

Tempura seasonal vegetables, orchid tempura sauce.

Crab, shrimp, avocado, carrots, cucumber.

The mildest of our selection of curries with mellow and sweet notes of coriander and cumin with potatoes, onions, carrots and bell peppers tempered with cocount milk.

A sweeter curry with hints of roasted pearmits and cinnamon with potatoes, omions, carrots and bell peppers tempered with coconut milk.

A blend of turmeric, dried chilies, garlic and sweet basil leaves with bamboo shoots, zucchimi, carrots and bell peppers tempered with coconut milk.

Fresh young green chilies, kaffir lime leaves, lemongrass, and fresh sweet basil leaves with bell peppers, bamboo shoots, zucchini and carrots tempered with cocounut milk.

A bold, rich curry with lemongrass and hints of peanuts sauteed with snap peas, baby corn, bell peppers, kaffir, lime leaves and mushrooms.

Stir- fried rice noodles in sweet - chili sauce with eggs, scallion and bean sprouts topped with carrots served with grounded roasted peanuts and a wedge of lime.

Flat rice noodles stir-fried with our house soy sauce with broccoli.

Flat rice noodles stir-fried with Thai basil, fresh chilies, broccoli and onions - traditionally served with chicken.

Fragrant Thai jasmine rice stir-fried in a hot-chili sauce with Thai, basil, eggs, onions and bell peppers.

Fresh Thai basil leaves, garlic and crushed red peppers sauteed with onions and bell peppers served with a side of jasmine rice - recommedded with beef or duck.

Seasonal vegetables sauteed in our garlic soy sauce served with a side of jasmine rice.

Tender braised beef short ribs in massaman curry - a sweeter curry with hints of roasted peanuts - sauteed with potatoes, onions and bell peppers topped with a crisp eggplant.

8 oz of grilled salmon on a bed of vegetables marinated and topped with our house basil sauce.

Whole prawns marinated in roasted garlic quickly sauteed with carrots and served in a ring of stearned broccoli.

8 oz of tilaplin filet lightly fried and sauteed in ginger, garlic, onions and red chilies on a bed of vegetables.

Lightly fried and sauteed in ginger, garlic, onions and red chilies on a bed of vegetables.

Chicken marinated in coconut milk and Thai spices on a bed of steamed spinach topped with our house peanut dressing.

Chicken sauteed with fresh ginger, mushrooms, onions, carrots and bell peppers in our homemade ginger sauce.

Lemongrass seafood broth, toast points.

Dried baby rock shrimp, toasted coconut flakes, fresh ginger, kaffir lime, tamarind palm sugar sauce with crushed peanuts.

Crispy shrimp, curry puff, summer roll, spring roll, dumplings.

Jasmine green tea, tazo decaf green tea.

Jasmine green tea, ginger peach decaf.

With jack fruit.

Served with a sweet cream dipping sauce and crushed peanuts.

Seasonal.

Drizzled with a warm chocolate sauce.

Served with homemade coconut ice cream.

Lightly coated in cinnamon sugar.

Served with vanilla ice cream.

Lettuce, carrots, Thai basil, rice vermicelli, hoisin sauce with crushed peanuts.

Vegetarian option or ground chicken, cabbage, mushroom with plum sauce.

Orchid peanut sauce and chilled cucumber relish.

Local and organic tofu wedges served with a plum sauce with crushed peanuts.

Hoisin marinated chicken, water chestnut, mushrooms, wrapped in wonton served with house soy sauce.

Garlic marinated flank steak with orchid cilantro-lime dressing.

Massaman curry marinated chicken, potatoes, onions with chilled cucumber relish.

Crab and cream cheese filled with Thai sweet-chili sauce.

Wonton wrapped shrimp with plum sauce.

One soft-shell crab, mixed greens, onions, ripe mango with orchid cilantro-lime dressing.

Shrimp, lemongrass, galangal, kaffir lime leaves and mushrooms.

Chicken, galangal, kaffir lime leaves, lemongrass and mushrooms.

Mixed greens with orchid peanut dressing.

6 oz. grilled salmon, mixed greens with orchid ginger dressing.

Tomatoes, ground peanuts with orchid chili-lime dressing.

Mixed greens, tomatoes, shallots, scallions, cilantro with chili-lime dressing.

Marinated minced chicken, ginger, scallion, cilantro, roasted peanuts, lime juice and romaine lettuce leaves.

Marinated minced chicken, red onions, cilantro, scallions, mint, toasted jasmine rice, orchid cilantro-lime dressing, romaine lettuce leaves and sticky rice.

Two soft-shell crabs, mixed greens, onions, ripe mango with orchid cilantro-lime dressing.

Crispy duck breast over bed of mixed greens, red onion and cashews, served with our zesty cilantro lime dressing.

Stir-fried noodles in sweet-chili sauce with eggs, scallion and bean sprouts topped with carrots served with grounded roasted peanuts and a wedge of lime.

Glass-noodles stir-fried in garlic soy and oyster sauce with onions, peppers, snow peas, celery baby corn and egg.

Flat rice noodles stir-fried with Thai basil, fresh chilies, broccoli and onions - traditionally served with chicken.

Fragrant Thai jasmine rice stir-fried in a hot-chili sauce with Thai basil, eggs, onions and bell peppers.

Seasonal vegetables sauteed in our garlic soy sauce served with a side of jasmine rice.

The mildest of our selection of curries with mellow and sweet notes of coriander and cumin with potatoes, onions, carrots and bell peppers tempered with coconut milk.

A sweeter curry with hints of roasted peanuts and cinnamon with potatoes, onions, carrots and bell peppers tempered with coconut milk.

A blend of turmeric, dried chilies, garlic and sweet basil leaves with bamboo shoots, zucchini, carrots and bell peppers tempered with coconut milk.

Fresh young green chilies, kaffir lime leaves, lemongrass and fresh sweet basil leaves with bell peppers, bamboo shoots, zucchini and carrots tempered with coconut milk.

A bold, rich curry with lemongrass and hints of peanuts sauteed with snap peas, baby corn, bell peppers, kaffir lime leaves and mushrooms.

Tender braised beef short ribs in massaman curry - a sweeter curry with hints of roasted peanuts - sauteed with potatoes, onions and bell peppers topped with a crisp eggplant.

Southern Thai style, lightly fried to perfection and sauteed in fresh herbs - Tamarind, ginger, roasted red chilies, garlic,kaffir, and thai basil over sauteed vegetables with jasmine rice.

8 oz. of grilled salmon on a bed of vegetables marinated and topped with our house basil sauce.

Flavorful duck breast hand-battered and sauteed in our Thai basil sauce with peppers, onions, and toasted garlic served with jasmine rice.

8 oz. of tilapia filet lightly fried and sauteed in ginger, garlic, onions and red chilies on a bed of vegetables.

Prawns marinated in roasted garlic quickly pan sauteed with carrots and served in a ring of steamed broccoli.

Chicken sauteed with fresh ginger, mushrooms, onions, carrots and bell peppers in our homemade ginger sauce.

Chicken marinated in coconut milk and Thai spices on a bed of steamed spinach topped with our house peanut dressing with jasmine rice.

Cucumber Salad

Jasmine rice.

Sticky rice.

Sweet coconut sticky rice.

Perfect balance of lemongrass, kaffir lime leaves, sweet chili, and galangal, pan sauteed Prince Edward Island mussels served with panko crusted shrimp toast points.

A grand selection of our favorite appetizers - Thai summer rolls, spring rolls, crispy shrimp, steamed dumplings, and curry puff served with cucumber relish on the side.

Coke, sprite or diet coke.

Stir-fried rice noodles with eggs, scallion and bean sprouts topped with carrots served with grounded peanuts and a wedge of lime.

A blend of dried red chili peppers, galangal, garlic and sweet basil leaves with bamboo shoots, zucchini, carrots and bell peppers tempered with coconut milk.

Hoisin marinated chicken, water chestnut, mushrooms, wrapped in wonton served with house soy sauce.

Flat rice noodles stir-fried with Thai basil, broccoli, bell peppers, tomatoes, onions and eggs.

Blue crab and cream cheese fill puffs served with plum sauce.

Ground chicken curry, diced potato and onion in pastry puff with chilled cucumber relish.

Hoisin marinated shrimp wrapped in crisp wonton skin served with plum sauce.

The salad of Thailand, shredded green papaya, tomato, snake beans, ground peanuts and spiced lime dressing.

8 oz. grilled salmon on a bed of sautéed vegetables marinated and topped with our house Thai basil sauce.

Nicknamed as Thailand's "comfort soup" - lemongrass, galangal, kaffir lime leaves, tomatoes, cilantro and mushrooms traditionally served with shrimp.

Silky coconut broth with Thai herbs - lemongrass, galangal, kaffir lime, mushrooms and cilantro traditionally served with chicken.

Fresh chopped romaine, purple cabbage, carrots and cashews served with our house peanut dressing.

Grilled salmon over a bed of mixed greens and cashews served with our home-made ginger dressing and topped with crisp eggplant.

The salad of Thailand, shredded green papaya, tomato, snake beans, ground peanuts and spiced lime dressing.

Tender flank steak, mixed greens with tomatoes, red onions, shallots and scallions tossed in our house cilantro-lime dressing.

Fresh ginger, scallion, lime and cilantro marinated minced chicken topped with roasted peanuts served with romaine lettuce leaves.

Red onions, cilantro, scallions, lime and mint marinated minced chicken topped with toasted jasmine rice served with romaine lettuce leaves and sticky rice.

Crisp soft-shell crabs on topped of chopped romaine, cashews and fresh mango tossed in a sweet and tangy mango lime dressing.

Crispy duck breast over bed of mixed greens, red onions and cashews, served with our zesty cilantro lime dressing.

Romaine, carrots, Thai basil, hand rolled in rice vermicelli served with hoisin sauce topped well crushed peanuts.

Marinated ground chicken, seasoned cabbage, carrot, mushrooms and glass noodles wrapped in crispy wanton skin served with plum sauce.

Curry marinated and grilled on bamboo skewers served with our peanut sauce and a side of chilled cucumber relish.

Local and organic tofu wedges served with plum sauce with crushed peanuts.

Hoisin marinated chicken, water chestnut, mushrooms, wrapped in wonton served with house soy sauce.

House roasted garlic marinate flank steak served with our cilantro-lime dressing and sticky rice.

Ground chicken curry, diced potato and onion in pastry puff with chilled cucumber relish.

Blue crab and cream cheese fill puffs served with plum sauce.

Hoisin marinated shrimp wrapped in crisp wonton skin served with plum sauce.

Crisp soft-shell crab over chopped romaine, cashews and fresh mango tossed in a sweet and tangy dressing mango-lime dressing.

Perfect balance of lemongrass, kaffir lime leaves, sweet chili and galangal, pan sauteed Prince Edward Island mussels served with panko crusted shrimp toast points.

(Serves 2-3). A grand selection of our favorite appetizers — Thai summer rolls, spring rolls, crispy shrimp, steamed dumplings and curry puffs served with a cucumber relish on the side.

Mellow and sweet notes of coriander and cumin with potatoes, onions, carrots and bell peppers tempered with coconut milk.

A sweeter curry with hints of roasted peanuts, cinnamon and star anise, sweet potatoes, onions and bell peppers tempered in coconut cream.

A blend of dried red chili peppers, galangal, garlic and sweet basil leaves with bamboo shoots, zucchini, carrots and bell peppers tempered with coconut milk.

Kaffir lime leaves, lemongrass and Thai basil leaves with bell peppers, bamboo shoots, zucchini, carrots tempered with coconut milk.

A bold, rich curry with nutty aromas in citrus and lemongrass, sautéed with snow peas, baby corn, bell peppers, kaffir lime leaves and mushrooms.

Stir-fried rice noodles with eggs, scallion and bean sprouts topped with carrots served with grounded peanuts and a wedge of lime.

Glass-noodles stir-fried in garlic soy and oyster sauce with onions, peppers, snow peas, celery baby corn and egg.

Flat rice noodles stir-fried with Thai basil, broccoli, bell peppers, tomatoes, onions and eggs.

Fragrant Thai jasmine rice wok stir-fried with fresh Thai basil, eggs, onions and bell peppers — pairs well with jumbo lump crab.

Seasonal vegetables sauteed in our garlic soy sauce served with a side of jasmine rice.

Succulent braised beef short ribs paired with the exotic flavors and spices of massaman curry - roasted peanuts, cardamom, tossed chilies and lemongrass, potatoes, onions, bell peppers topped with a crisp eggplant.

Southern Thai style, lightly fried to perfection and sautéed in fresh herbs -tamarind, ginger, roasted red chilies, garlic, kaffir and Thai basil over sauteed vegetables with jasmine rice.

8 oz. grilled salmon on a bed of sautéed vegetables marinated and topped with our house Thai basil sauce.

Flavorful duck breast hand-battered and sauteed in our Thai basil sauce with peppers, onions and roasted garlic served with jasmine rice.

8 oz. of tilapia filet lightly fried and sauteed in tamarind, ginger, garlic, onions and red chilies on a bed of vegetables.

Prawns marinated in roasted garlic quickly pan sauteed with carrots and served in a ring of steamed broccoli.

Chicken sauteed with fresh ginger, mushrooms, onions, carrots, celery and bell peppers in our house ginger sauce with jasmine rice.

Chicken marinated in coconut milk and Thai spices on a bed of steamed spinach topped with our house peanut dressing with jasmine rice.

House brewed served with hot or iced.

Bottled, Republic of Tea - unsweetened.