Marlai Fine Thai Cuisine

Lean strips of chicken marinated in coconut milk & spices, then charcoal-broiled on bamboo sticks, served with cucumber relish & peanut sauce.

A mixed assortment of vegetables & cellophane noodles crispy-fried in fine pastry rolls. Served with our chili plum sauce. Vegetarian.

New Zealand lamb marinated in curry and herbs, then charcoal-broiled on bamboo sticks, served with cucumber relish, fresh mint & chili peanut sauce.

Dungeness crab meat, cream cheese & garlic wrapped in wonton wrappers, then deep-fried, served with chili plum sauce.

Chicken coconut soup. Tender bite-sized chicken, straw mushrooms, coconut milk, lemongrass & lime leaves unite to create this tasty soup.

Sour shrimp soup. Shrimps & straw mushrooms, lemongrass & lime leaves in a rich stock. The exotic spices give this soup its distinction.

Beef salad. Thin slices of charcoal-broiled medium-rare beef, fresh greens, tomatoes, onions & mint leaves tossed with spicy lime dressing.

Popular Thai papaya salad with shrimp, cashew nuts & tomatoes tossed in our house lime dressing.

Chicken & pistachio nuts, sauteed in a coriander sauce, placed over rice noodles & fresh greens, served with a ginger dressing.

Clams, squid, mussels & shrimps sauteed with lemon butter & sake. This combination is placed on fresh greens & served with our house dressing.

Thai rice noodles pan-fried with chicken, bean sprouts, egg & onions in a tamarind sauce, topped with ground peanuts.

Beef or chicken wok-fried with broccoli in oyster sauce gravy. Served over soft wide rice noodles.

Vermicelli noodle sauteed with chicken, broccoli, carrot, tomato, white & green onions, garlic & egg is lightly seasoned sauce.

A popular dish in Bangkok. Fresh wide noodles are stir-fried with your choice of meat & assorted vegetables with a touch of spicy red chili paste.

Choice of meat sauteed with fresh rice noodles, broccoli, egg, garlic & a light sweet soy sauce.

Tender chicken sauteed with snow peas, onions, cashew nuts & bell peppers in a mild chili sauce.

Chicken sauteed with garlic, placed on a bed of spinach & topped with our famous chili peanut sauce.

6 oz. Delicate northwest salmon char-broiled then topped with a touch of lime & shoo shee sauce-thick red curry & coconut.

Alaskan cod lightly battered & fried until golden brown then topped with our chili tamarind sauce.

Chicken or beef slowly cooked in a thick red-curry coconut sauce with fresh basil & wild lime leaves.

Chicken in green curry. Chicken, eggplant, straw mushrooms & fresh basil in a green curry coconut sauce.

Succulent slices of lean beef sauteed in a superb coriander glaze garnished with cilantro.

Chicken in yellow curry. Tender chicken, cubed potatoes cooked in a yellow-curry & coconut milk, served with a cucumber relish & homemade apple chutney.

Young squid, bamboo shoots, straw mushrooms & fresh basil leaves stir-fried with chili paste & sake.

Boneless chicken breast marinated in a mixture of curry, lemongrass & herbs, then char-broiled to perfection, served with our chili plum sauce. Jasmine rice.

Chicken wok-fried with zucchini, carrots, broccoli, petit peas, baby corns & shiitake mushrooms in a light brown sauce.

Pork tenderloin sauteed with cracked peppercorns & fresh garlic in a light soy sauce garnished with fresh cucumber slices.

Lean strips of chicken marinated in coconut milk and spices, then charcoal-broiled on bamboo sticks served with crisp cucumber relish and peanut sauce.

A tradition from the northern Thai highlands. New Zealand lamb marinated in curry and herbs, then charcoal-broiled on bamboo sticks, served with cucumber relish, fresh mint leaves, and peanut sauce.

A mixed assortment of vegetables and cellophane noodles crispy-fried in fine pastry rolls served with our plum sauce. Vegetarian.

Potsticker stuffed with choice of meat and vegetable pan-fried to a golden brown, served with our house dipping sauce.

Chicken wings marinated in garlic and black pepper, fried to perfecton and served with sweet chili sauce.

Shrimp breaded with coconut flakes fried until crispy and served with sweet chili sauce.

Dungeness crab meat, cream cheese and garlic wrapped in wonton wrappers then deep-fried and served with plum sauce.

Prawns marinated in garlic and black pepper, then wrapped in wonton wrappers and gently fried to a golden brown, served with a delightful dipping sauce.

Rice noodles, lettuce, carrots, and tofu wrapped in fresh rice papers served with a peanut-tamarind sauce. Vegetarian.

Tofu fried to a golden brown served with plum sauce.

3 of our most popular appetizers-spring rolls, golden fried tofu and wontons stuffed with crab and cream cheese.

Transparent vermicelli rice noodles quickly fried with chicken, scallions, and garlic in a sweet plum sauce.

Chicken coconut soup. Tender bite-sized chicken, straw mushrooms, coconut milk, lemongrass, and lime leaves unite to create this tasty soup.

Sour shrimp soup. Shrimp and straw mushrooms, galangal, lemongrass, and lime leaves in a rich stock. The exotic spices give this soup its distinction.

Seafood soup with prawns, mussels, clams, baby squid in a broth made with lemongrass and lime juice.

Tofu, spinach, and mushrooms served in a light tasty broth.

Beef salad. Thin slices of charcoal-broiled medium-rare beef, fresh greens, tomatoes, onions, and mint leaves tossed with spicy lime dressing.

Popular Thai papaya salad with shrimp, cashew nuts, and tomatoes tossed in our house lime dressing.

Chicken and pistachios sauteed in a coriander sauce, placed over rice noodles and fresh greens, served with a ginger dressing.

Ground chicken breast with a flavorful sauce of cilantro, red onions, and lime, served over fresh greens.

Clams, squid, mussels, and shrimps sauteed with lemon butter and sake. This combination is placed on fresh greens and served with our house dressing.

Vermicelli noodles, tender prawns and squid in a tangy lemongrass sauce.

Thai rice noodles pan fried with chicken or prawns or beef, bean sprouts, egg and onions in a tamarind sauce, topped with ground peanuts.

Beef or chicken or prawns wok-fried with broccoli and black beans in oyster sauce, served over wide rice noodles.

A popular dish in Bangkok. Fresh wide noodles stir-fried with your choice of protein, and assorted vegetables in a spicy red curry sauce.

Beef or chicken sauteed with rice noodles, broccoli, egg, and garlic in a light sweet soy sauce.

Wide rice noodles pan-fried with your choice of protein and mixed vegetables and topped with peanut sauce.

Made with basil. Served spicy.

Golden fried tofu sauteed with a curry peanut sauce and served over a bed of fresh spinach. Vegetarian.

Rice noodles pan-fried with tofu, groundnuts, and vegetables in house-made tamarind sauce. Vegetarian.

Fresh green beans gently sauteed with garlic and pepper. Vegetarian.

Thai eggplants sauteed with chili, basil, red peppers and shitake mushrooms in a black bean sauce. Vegetarian.

Golden fried tofu bamboo shoots, snow peas, red peppers, and shiitake mushrooms in a tasty sauce. Vegetarian.

Straw mushrooms, bamboo shoots, zucchini, eggplants, red bell peppers, and fresh basil leaves cooked in green curry and coconut sauce. Vegetarian.

Broccoli, zucchini, baby corns, petit peas, carrots, and mushrooms wok-fried in a tasty gravy. Vegetarian.

Golden fried tofu stir-fried with cashew nuts, snow peas, and sweet onions in a chili sauce. Vegetarian.

Jasmine rice, fresh pineapple, raisins, snow peas, tomatoes, and onions wok-fried with a touch of Indian curry. Vegetarian.

Fresh or golden fried tofu sauteed with fresh garlic, soy sauce, and peppercorns. Vegetarian.

Chicken sauteed with garlic, placed on a bed of spinach then topped with our famous chili peanut sauce.

Marinated beef sauteed with broccoli, carrots, and sun-dried orange skins in a tasty honey-orange sauce.

Tender chicken sauteed with snow peas, onions, cashew nuts and bell peppers in a mild chili sauce.

Tender chicken stir-fried with fresh ginger, sweet onions, and shiitake mushrooms in a light sauce.

Served with choice of meat stir-fried with fresh basil leaves, sweet onions, and roasted chili in a tasty sauce.

Pork tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with steamed broccoli and fresh cucumber slices.

Boneless chicken breast marinated in a mixture of curry, lemongrass, and herbs, then charcoal-broiled to perfection, served with our plum sauce.

Chicken with assorted vegetables. Chicken wok-fried with zucchini, carrots, broccoli, petit peas, baby corns, and shiitake mushrooms in a light brown sauce.

Marinated beef pan-fried with asparagus and fried tofu in a light oyster sauce.

Thin sliced lean beef wok-fried with tomatoes, sweet onions, green peppers, and shiitake mushrooms in a tomato soy sauce.

Lean beef sauteed in our own spicy sauce served over crispy rice noodles.

Succulent slices of chicken stir-fried in a superb coriander glaze, garnished with green beans.

Slowly cooked with 5 spices until tender and aromantic, then over-roasted and blasted often with sherry honey sauce and serve with chili plum sauce.

Prepared as above, but gently fried until brown, served on a sizzling bed of spinach and garnished with pineapple and sliced tomatoes with our own orange ginger sauce.

Chicken lightly battered and stir-fried in our house sweet plum, sauce with white onion and green bell peppers, snow peas carrot, and broccoli.

Wok-fried baby bok choy wok-fried with jumbo prawns in a light sauce.

Shellfish with chili. A combination of clams, mussels, prawns, and baby squid sauteed with chili paste, red pepper, baby corn, straw mushrooms, fresh basil leaves, and sake.

Sweet and sour prawns. Prawns sauteed with pineapple, bell peppers, baby corns, carrots, cucumber, onions, and tomatoes in our sweet and sour sauce.

Roasted pistachio nuts and jumbo prawns stir-fried with orange zest in a chili sauce.

Delicate northwest salmon charcoal-broiled then topped with shoo shee sauce-thick red curry and coconut, and a hint of wild lime to reveal a delicious result.

Baby squid and prawns sauteed with curry paste, basil leaves, bamboo shoots, straw mushrooms, red peppers, and sake.

Halibut lightly battered and pan-fried until golden brown, then topped with our chili-tamarind sauce.

Asparagus, snow peas, carrots, baby corns and mushrooms sauteed with jumbo prawns in a light soy sauce.

Jumbo prawns sauteed with fresh garlic and peppercorns, garnished with steamed broccoli.

This long island bird is patiently prepared by our chef. It is slowly cooked with five spices until tender & aromatic, then oven-roasted & basted often with sherry-honey sauce, served with plum sauce.

Prepared as above, but deep-fried until crispy brown, served on a sizzling hot plate with orange ginger sauce.

Chicken & California walnuts sauteed with orange zest in our special chili sauce.

Green curry. Chicken, eggplant, straw mushrooms, and fresh basil in a green curry coconut sauce.

Your choice of protein with yellow curry. Cubed potatoes in a yellow curry and coconut milk, served with cucumber relish and homemade apple chutney.

Red curry. Your choice of chicken or beef or prawns is slowly cooked in a thick curry coconut sauce, and fresh basil leaves and wild lime leaves.

Vegetarian.

Per person.

Per person.

Yumberry pomegranate.

Lean strips of chicken marinated in coconut milk and spices, then charbroiled on bamboo sticks, served with cucumber relish and curry peanut sauce.

Vegetarian. A mixed assortment of vegetables and cellophane noodles crispy fried in a fine pastry roll, served with our chili plum sauce.

New zealand lamb marinated in curry and herbs, then charbroiled on bamboo sticks, served with cucumber relish, fresh mint, and chili peanut sauce.

Dungeness crab meat, cream cheese and garlic wrapped in wonton wrappers then deep-fried, served with chili plum sauce.

Tender bite-sized chicken, straw mushrooms, coconut milk, lemongrass and lime leaves unite to create this tasty soup.

Shrimp and straw mushrooms, lemongrass and lime leaves in a rich stock. The exotic spices give this soup its distinction.

Thin slices of charcoal broiled rare beef, fresh greens, tomatoes, onions and mints tossed with spicy lime dressing.

Clams, squid, mussels and prawns sauteed with lemon butter and sake. This combination is placed on fresh greens and served with our house dressing.

Chicken and pistachios sauteed in a coriander sauce, placed over rice noodles and fresh greens, served with a ginger dressing.

Thai rice noodles pan fried with chicken, bean sprouts, egg and onion in a tamarind sauce then topped with ground peanuts.

Beef or chicken wok fried with broccoli in oyster sauce gravy, served over fresh wide rice noodles.

Chicken and assorted vegetables stir-fried in our special sauce and served over fresh rice noodles.

A popular dish in bangkok! fresh rice noodles stir-fried with your choice of chicken or pork and assorted vegetables with a touch of spicy red curry paste.

Beef or chicken sauteed with fresh rice noodles, broccoli, egg, garlic, and a light sweet soy sauce.

Tender chicken sauteed with snow peas, onions, cashew nuts and bell peppers in a mild chili sauce.

Chicken sauteed with garlic, placed on a bed of spinach then topped with our famous chili-peanut sauce.

Delicate northwest salmon char-broiled then topped with a touch of lime and shoo shee sauce (thick red curry and coconut milk).

Alaskan cod lightly battered and fried until golden brown then topped with our chili-tamarind sauce.

Chicken or beef slowly cooked in a thick red curry coconut sauce with fresh basil and wild lime leaves.

Chicken, eggplants, straw mushrooms and fresh basil in a green curry coconut sauce. Try this with somen noodles.

Succulent slices of lean beef in a superb coriander glaze, garnished with cilantro.

Tender chicken and cubed potatoes with yellow curry and coconut milk, served with homemade apple chutney and a cucumber relish.

Young squid, bamboo shoots, straw mushrooms, and fresh basil leaves stir-fried with chili paste and sake.

Boneless chicken breast marinated in a mixture of curry, lemongrass and herbs then char broiled to perfection, served with our chili plum sauce.

Chicken wok-fried with zucchini, carrots, broccoli, petit peas, baby corn and shitake mushrooms in a light brown sauce.

Pork tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.