Basil Canteen

🍱🍱🍱 Satay gai - grilled chicken skewers served with peanut sauce & cucumber relish 🍅🍅🍅 Salad khak - chopped salad of beansprouts, lettuce, mint, cucumber, tofu, & egg with curried peanut dressing 🍜🍜🍜 Lastly choose the Noodle you like. (This combo meal serves 1 person)

🍱🍱🍱 Porpia - crispy vegetable & glass noodle rolls with sweet dipping sauce 🍲🍲🍲 Choose your cup of soup 🐷 🐓🍄🍆Choose your main, served with Jasmine Rice. (This combo meal serves 1 person)

Fried wonton of shrimp and pork.

Blistered garlicky green bens with tom yum aioli.

Pan-fried Indian bread served with green curry braised short ribs, cool cucumber, and cabbage slaw.

Steamed tapioca dumplings of pork and peanuts served in lettuce cups.

Thai spiced corn cakes served with cucumber relish and peanuts.

Grilled chicken skewers served with satay peanut sauce and cucumber relish.

Fried lemongrass chicken and peanuts served with spicy tom yum aioli.

Crispy vegetable and glass noodle rolls.

Thai sweet chili-glazed pork ribs.

Lettuce, mint, beansprouts, cucumber, tofu, and egg with curried peanut dressing.

Chicken and mushroom in lemongrass, coconut milk, and galangal soup.

Minced chicken salad with roasted chili, mint, shallots, rice powder, and lime juice.

Green papaya, string beans, tomatoes, and peanuts with sweet chili-lime.

Shrimp and mushroom in spicy and sour lemongrass soup.

Grilled skirt steak salad with fresh herbs, chili flakes, roasted rice, and lime juice.

Thai Iced Coffee

Thai Iced Tea

Dark Lager, Laos

Lager, Thailand

Willamette Valley Vineyards, Pinot Gris , Oregon

Fossil Point, Pinot Noir , Edna Valley, California

Roasted duck breast and baby bok choy in pineapple red curry.

Crisped lemongrass chicken stir-fried with green beans, red curry, and kaffir lime zest.

Wok-fried minced chicken with green beans, chili, and fresh basil.

Classic Thai chicken curry with choice of red, green, or yellow curry.

Fried tofu and blue lake green beans wok-fried with sweet kaffir curry sauce.

Japanese eggplant, tofu, and scallions wok-fried with garlic, chili, and Thai bean sauce.

Grilled assorted vegetables and silken tofu with choice of red, green, or yellow curry.

Wok-fried with chili, garlic, bell peppers, and basil.

Golden bean cakes sauteed with onions, scallions, and cashews in mild roasted chili sauce.

Sautéed eggplant, squash, broccoli, asparagus, and jalapeno with ponggari curry essence.

Wok-fried wild caught squid with chili and basil. Fingerroot ginger and green peppercorn sauce.

Shrimp and pumpkin in tamarind red curry.

Pan-roasted Atlantic salmon and cauliflower in spiced lemongrass infused red curry.

Wok-fried shrimp with onions, bell peppers, and mushrooms in garlic pepper sauce.

Stir-fried shrimp with sweet mango and fresh basil in garlic-chili sauce.

Spicy wok-style crispy catfish with green beans in spiced kaffir red curry sauce.

Braised caramelized pork shank served with steamed kale, egg, and garlic-chili dipping.

Stir-fried pork shoulder and eggplant with aromatic curry paste, wild ginger, and fresh basil.

Stir-fried skirt steak, green beans, apple eggplant, and peppers in chili-brandy sauce.

Slow-cook beef short ribs with grilled squash, zucchini, and pineapple in basil green curry.

Sliced skirt steak, peppers, and onions wok-fried with sweet roasted chili jam.

Grilled marinated skirt steak served with curried peanut sauce and green beans.

Gai lan Chinese broccoli and crisped pork belly wok-fried with garlic and fresh chili.

Grilled rack of lamb, asparagus, squash, and served with basil red curry sauce.

Thai beef boat noodle soup with bean sprouts and Chinese broccoli.

Fresh rice stick noodles stir-fried with shrimp, tofu, nuts, chives, beansprouts, and dried chili.

Stir-fried wide rice noodles, yard long beans, egg, and skirt steak with Thai basil and chili.

Crab fried rices with cherry tomatoes and onions.

Grilled skirt steak, egg noodles, red onions, and pickle mustard green in lime-coconut curry.

Stir-fried rice noodles with pork, egg, Chinese broccoli in Thai yellow bean, and sweet soy.

Stir-fried bok choy, daikon, shitake mushrooms, tofu, and mung bean noodles.

Vegetables and egg Thai fried rice.

🍱🍱🍱 Satay gai - grilled chicken skewers served with peanut sauce & cucumber relish 🍅🍅🍅 Salad khak - chopped salad of beansprouts, lettuce, mint, cucumber, tofu, & egg with curried peanut dressing 🍜🍜🍜 Lastly choose the Noodle you like. (This combo meal serves 1 person)

🍱🍱🍱 Porpia - crispy vegetable & glass noodle rolls with sweet dipping sauce 🍲🍲🍲 Choose your cup of soup 🐷 🐓🍄🍆Choose your main, served with Jasmine Rice. (This combo meal serves 1 person)

Fried wonton of shrimp and pork.

Blistered garlicky green bens with tom yum aioli.

Deep fried squid and fried garlic served with sweet sriracha chili sauce.

Pan-fried Indian bread served with green curry braised short ribs, cool cucumber, and cabbage slaw.

Steamed tapioca dumplings of pork and peanuts served in lettuce cups.

Thai spiced corn cakes served with cucumber relish and peanuts.

Grilled chicken skewers served with satay peanut sauce and cucumber relish.

Fried lemongrass chicken and peanuts served with spicy tom yum aioli.

Crispy vegetable and glass noodle rolls.

Thai sweet chili-glazed pork ribs.

Chicken and mushroom in lemongrass, coconut milk, and galangal soup.

Minced chicken salad with roasted chili, mint, shallots, rice powder, and lime juice.

Shrimp and mushroom in spicy and sour lemongrass soup.

Grilled skirt steak salad with fresh herbs, chili flakes, roasted rice, and lime juice.

Thai Iced Coffee

Thai Iced Tea

Dark Lager, Laos

Lager, Thailand

Willamette Valley Vineyards, Pinot Gris , Oregon

Fossil Point, Pinot Noir , Edna Valley, California

Roasted duck breast and baby bok choy in pineapple red curry.

Crisped lemongrass chicken stir-fried with green beans, red curry, and kaffir lime zest.

Wok-fried minced chicken with green beans, chili, and fresh basil.

Classic Thai chicken curry with choice of red, green, or yellow curry.

Fried tofu and blue lake green beans wok-fried with sweet kaffir curry sauce.

Stir-fried seasonal vegetables in garlic and chili sauce.

Japanese eggplant, tofu, and scallions wok-fried with garlic, chili, and Thai bean sauce.

Grilled assorted vegetables and silken tofu with choice of red, green, or yellow curry.

Wok-fried with chili, garlic, bell peppers, and basil.

Golden bean cakes sauteed with onions, scallions, and cashews in mild roasted chili sauce.

Sautéed eggplant, squash, broccoli, asparagus, and jalapeno with ponggari curry essence.

Shrimp and pumpkin in tamarind red curry.

Pan-roasted Atlantic salmon and cauliflower in spiced lemongrass infused red curry.

Wok-fried shrimp with onions, bell peppers, and mushrooms in garlic pepper sauce.

Stir-fried shrimp with sweet mango and fresh basil in garlic-chili sauce.

Spicy wok-style crispy catfish with green beans in spiced kaffir red curry sauce.

Braised caramelized pork shank served with steamed kale, egg, and garlic-chili dipping.

Stir-fried pork shoulder and eggplant with aromatic curry paste, wild ginger, and fresh basil.

Stir-fried skirt steak, green beans, apple eggplant, and peppers in chili-brandy sauce.

Slow-cook beef short ribs with grilled squash, zucchini, and pineapple in basil green curry.

Sliced skirt steak, peppers, and onions wok-fried with sweet roasted chili jam.

Grilled marinated skirt steak served with curried peanut sauce and green beans.

Grilled rack of lamb, asparagus, squash, and served with basil red curry sauce.

Thai beef boat noodle soup with bean sprouts and Chinese broccoli.

Fresh rice stick noodles stir-fried with shrimp, tofu, nuts, chives, beansprouts, and dried chili.

Stir-fried wide rice noodles, yard long beans, egg, and skirt steak with Thai basil and chili.

Crab fried rices with cherry tomatoes and onions.

Grilled skirt steak, egg noodles, red onions, and pickle mustard green in lime-coconut curry.

Stir-fried rice noodles with pork, egg, Chinese broccoli in Thai yellow bean, and sweet soy.

Stir-fried bok choy, daikon, shitake mushrooms, tofu, and mung bean noodles.

Vegetables and egg Thai fried rice.

Fresh rice stick noodles stir-fried with shrimp, tofu, nuts, chives, beansprouts,and dried chili.

Chicken and mushroom in lemongrass, coconut milk, and galangal soup.

Stir-fried wide rice noodles, yard long beans, egg, and skirt steak with thai basil and chili.

Classic Thai chicken curry with choice of red, green, or yellow curry.

Stir-fried rice noodles with pork, egg, Chinese broccoli in Thai yellow bean and sweet soy.

Fresh rolls of shrimp, beansprouts, cucumber, asparagus, mint and cilantro.

Grilled skirt steak, egg noodles, red onions, pickle mustard green, in lime-coconut curry.

Stir-fried skirt steak, green beans, apple eggplant, and peppers in chili-brandy sauce.

Crisped lemongrass chicken stir-fried with green beans, red curry and kaffir lime zest.

Crispy vegetable and glass noodle rolls.

Blistered garlicky green beans with ‘tom yum’ aioli.

Grilled chicken skewers served with ‘satay’ peanut sauce and cucumber relish.

Coconut crusted taro fries served with sweet crushed nuts vinaigrette.

Thai spiced corn cakes served with cucumber relish and peanuts.

Crispy vegetable and glass noodle rolls.

Fried wonton of shrimp and pork.

Steamed tapioca dumplings of pork and peanuts served in lettuce cups.

Fresh rolls of shrimp, beansprouts, cucumber, asparagus, mint and cilantro.

Fried lemongrass chicken, peanuts served with spicy ‘tom yum’ aioli.

Pan-fried Indian bread served with green curry braised shortribs, cool cucumber and cabbage slaw.

Thai wontons of shrimp and pork with blue crab meat and baby bok choy.

Thai sweet chili-glazed pork ribs.

Chicken and mushroom in lemongrass, coconut milk, and galangal soup.

Shrimp and mushroom in spicy and sour lemongrass soup.

Green papaya, string beans, tomatoes, and peanuts with sweet chili-lime.

Lettuce, mint, beansprouts, cucumber, tofu, and egg with curried peanut dressing.

Minced chicken salad with roasted chili, mint, shallots, rice powder, and lime juice.

Grilled skirt steak salad with fresh herbs, chili flakes, roasted rice, and lime juice.

Wok-fried minced chicken with green beans, chili, and fresh basil.

Crisped lemongrass chicken stir-fried with green beans, red curry and kaffir lime zest.

Classic Thai chicken curry with choice of red, green, or yellow curry.

Roasted duck breast and baby bokchoy in pineapple red curry.

Wok-fried duck with onions, cashews, dried chili, and spring onion.

Stir-fried bok choy, daikon, shitake mushrooms, tofu and mung bean noodles.

Fresh rice stick noodles stir-fried with shrimp, tofu, nuts, chives, beansprouts,and dried chili.

Stir-fried wide rice noodles, yard long beans, egg, and skirt steak with thai basil and chili.

Stir-fried rice noodles with pork, egg, Chinese broccoli in Thai yellow bean and sweet soy.

Vegetables and egg Thai fried rice.

Crab fried rices with cherry tomatoes and onions.

Thai beef ‘boat noodle’ soup with bean sprouts and Chinese broccoli.

Grilled skirt steak, egg noodles, red onions, pickle mustard green, in lime-coconut curry.

Fried tofu and blue lake green beans wok-fried with sweet kaffir curry sauce.

Wok-fried with chilli, garlic, bell peppers, and basil.

Japanese eggplant, tofu, and scallions wok-fried with garlic, chili, and Thai bean sauce.

Golden bean cakes sautéed with onions, scallions, and cashews in mild roasted chili sauce.

Sautéed eggplant, squash, broccoli, asparagus, and jalepeno with ‘ponggari’ curry essence.

Grilled assorted vegetables and silken tofu with choice of red, green, or yellow curry.

Stir-fried pork shoulder and eggplant with aromatic curry paste, wild ginger, and fresh basil.

Braised caramelized pork shank served with steamed kale, egg, and garlic-chili dipping.

‘Gai lan’ chinese broccoli and crisped pork belly wok-fried with garlic and fresh chili.

Southern style peanut and kaffir lime leave red curry of slow cook pork ribs.

Stir-fried skirt steak, green beans, apple eggplant, and peppers in chili-brandy sauce.

Sliced skirt steak, peppers, and onions wok-fried with sweet roasted chili jam.

Slow-cook beef short ribs with grilled squash, zucchini, pineapple in basil green curry.

Grilled marinated skirt steak served with curried peanut sauce and green beans.

Grilled rack of lamb, asparagus, squash, served with basil red curry sauce.

Wok-fried wild cought squid with chili and basil. ‘Fingerroot ginger’ and green pepercorn sauce.

Stir-fried shrimp with sweet mango and fresh basil in garlic-chili sauce.

Shrimp and pumpkin in tamarind red curry.

Wok-fried shrimp with onions, bell peppers, and mushrooms in garlic pepper sauce.

Spicy ‘wok-style’ crispy catfish with green beans in spiced kaffir red curry sauce.

Pan-roasted Atlantic salmon and cauliflower in spiced lemongrass infused red curry.