The blue elephant restaurant

Two rice paper rolls filled with fresh vegetables and egg. Topped with sweet and tamarind sauce.

Grilled marinated chicken on skewers. Served with Thai peanut sauce and cucumber salad.

Crisp vegetable filled egg rolls served with peach sauce.

Not traditional Thai, but with our famous sweet and sour sauce makes a fabulous beginning for your meal.

Our signature dumplings with spiced chicken filling.

Steamed shrimp, real crabmeat and scallion with shallot balsamic vinaigrette.

Fried spicy shrimp cakes, served with cucumber salad.

Fresh cucumber and red onion with sweet vinaigrette dressing.

Traditional Thai soup with shrimp and fresh mushrooms in a spicy lemongrass broth.

Mild coconut soup with chicken, fresh mushrooms, lemongrass, galangal and kaffir lime leaves.

Shrimps, scallops, mussels and crab sticks in a spicy basil broth.

Vegetable-filled wonton and Shanghai bokchoy in a refreshing ginseng broth.

Traditional Thai dish of stir-fried thin rice noodles with bean sprouts, egg and ground peanuts.

Flat rice noodles with broccoli in light soy and egg.

Sauteed crystal noodles with basil leaves, tomatoes, bell pepper, egg and bean sprouts in spicy sauce.

Stir-fried jasmine rice in light soy with egg, onion and tomatoes.

Stir-fried brown rice with broccoli, carrots, egg and onion in light soy.

Stir fried jasmine rice with additional of fresh pineapple, onion, carrot, pea pot, egg and cashew nuts.

Most popular Thai curry, medium spicy with young bamboo shoots, bell pepper, green beans and fresh basil.

Made from fresh Thai bird-eye chillies bamboo shoots, bell pepper and green beans. Very spicy.

Mildly spicy rich red curry coconut sauce, with bell peppers.

Mild curry with potatoes, carrots, onion, bell pepper and turmeric.

Sauteed catfish in rich red curry sauce with bamboo shoots, green beans and crispy basil.

Sauteed shrimp with bell pepper, onion, mushrooms and roasted cashew nuts in a spicy chilli sauce.

Sauteed shrimps with bell pepper, tomatoes and onion in a rich turmeric sauce.

Sauteed prawns, fresh scallops with garlic- pepper sauce. Served on a bed of steamed broccoli.

`Braised Atlantic salmon filet in a red curry-coconut sauce with kaffir lime leaves and bell peppers.

Sauteed prawns, fresh sea scallops, mussels and crab sticks in a spicy green curry-basil sauce.

Grilled salmon on a bed of mixed green topped with peanut sauce.

Sauteed chicken with fresh mushrooms, bell pepper onion and basil leaves in a spicy chilli-garlic sauce.

Sauteed tender chicken with onion, carrots, bell pepper, cashews, almonds and peanuts in our secret spicy sauce.

Sauteed chicken with fresh ginger, onion and fresh mushrooms in a light black bean sauce.

Grilled breast of chicken with sauteed spinach topped with peanut sauce and emerald peas.

Crisp five spice marinated duck, pineapple, bell pepper, carrots, tomatoes and drizzled with raspberry champagne sauce.

Boned roasted duck in a rich red curry sauce with pineapple, tomatoes and fresh basil leave.

Sautéed Chicken with carrots, onion, bell pepper, and roasted cashew nuts in a spicy sauce.

Stir-fried tender beef with broccoli, carrots and mushrooms in a mild light brown sauce.

Stir-fried tender beef with hot and bell pepper, tomatoes, onion and scallion in spicy sauce.

Slices of grilled flank steak, cucumber, tomatoes, onion, scallion and cilantro tossed with chilli-tamarind dressing.

Pan-fried marinated pork tenderloin, lightly breaded with a hint of cinnamon. Served with steamed broccoli and carrots.

Sauteed pork with mushrooms and onion in a garlic-black pepper sauce, served over steamed baby bokchoy.

Braised lamb shank in a complex secret sauce with potatoes and onion.

Marinated New Zealand rack of lamb. Grilled to perfection. Served with Thai spicy mint sauce and turmeric rice.

Brown rice is for extra side of rice or substitute Brown rice instead on Jasmine white rice

This is for extra rice

Sprite can

DIet Coke can

Two rice paper rolls filled with fresh vegetables and egg. Topped with sweet tamarind sauce.

Grilled marinated chicken on skewers. Served with Thai peanut sauce and cucumber salad.

Crisp vegetable filed egg rolls served with peach sauce.

Not traditional Thai, but with famous sweet and sour sauce makes a fabulous beginning for your meal.

Delicate steamed jasmine rice dumpling with minced chicken, peanuts, and shallots.

Signature dumplings with spiced chicken filling.

Steamed shrimp, real crabmeat, and scallion with shallot balsamic vinaigrette.

Shredded green papaya, carrots, tomatoes, green beans, peanuts, and lime. Served with sticky rice.

Fried spicy shrimp cakes and served with cucumber salad.

Cucumber and red onion with sweet vinaigrette dressing.

Traditional Thai soup with shrimp and mushroom in a spicy lemongrass broth.

Mild coconut soup with chicken, mushrooms, lemongrass, galangal, and kaffir lime leaves.

Shrimps, scallops, mussels, and crab sticks in a spicy basil broth.

Vegetable-filled wonton and Shanghai bokchoy in a refreshing ginseng broth.

Traditional Thai dish of stir-fried thin rice noodles with bean sprouts and ground peanuts.

Flat rice noodles with broccoli in light soy.

Sauteed crystal noodles with basil leaves, tomatoes, bell peppers, and bean sprouts in spicy sauce.

Stir-fried jasmine rice in light soy with egg, onion, and tomatoes.

Stir-fried brown rice with broccoli, carrots, egg, and onion in light soy.

Stir-fried jasmine rice with additional of pineapple, onion, carrot, pea pot, and cashew nuts.

Stir-fried tender beef with broccoli, carrots, and mushrooms in a mild light brown sauce.

Stir-fried tender beet with hot and bell pepper, tomatoes, onion, and scallions in spicy sauce.

Slices of grilled flank steak cucumber, tomatoes, onion, scallions, and cilantro tossed with chili-tamarind dressing.

Sauteed pork with mushrooms and onion in a garlic-black pepper sauce, served over steamed baby bok choy.

Pan-fried marinated pork tenderloin, lightly breaded with a hint of cinnamon. Served with steamed broccoli and carrots.

Braised lamb shank in a complex secret sauce with potatoes and onion.

Marinated New Zealand rack of lamb. Grilled to perfection. Served with Thai spicy mint sauce and turmeric rice.