A three-course meal exploring the bright and bold tastes of Thai Cooking. The menu changes every Wednesday. Don't miss out!
3 Courses24.00Sample Thai Night Menus
Sweet Potato Soup with DuckSweet potato and chicken stock cooked with Keffir Lime, Lemongrass and galangal, Topped with roasted duck pieces stir fried with red onion, hot fresh peppers seasoned with fish sauce, lime juice and cilantro. 1st Course
Tod Man Pla
Deep-fried crab and fish cakes with a hint of red curry paste and scallion greens. Served with a sweet and sour cucumber and red onion relish.
Ginger Bass au Poivre and Jumpin' Tropical Salsa
A medley of fresh mango, pineapple and orange sections in a zesty and spicy fresh lime, chili flake and cilantro dressing lend a sweet fruity contrast to our oven roasted striped bass with a spicy, light coating of grated ginger and cracked black peppercorns. Served with a side of clear noodle salad and jasmine rice.
Lemongrass and Wonton Soup
Homemade pork and ginger wontons in a spicy lemongrass broth with scallions, Asian greens, mung sprouts and basil. Served with a wedge of lime.1st Course
Smoked Monkfish Sate with JUMPIN' Orange and Mint Salad
Sweet and Sour Stir Fry Pork Teriyaki
Thai style with toasted garlic, Thai basil, onions, green and red peppers, cucumbers, mushrooms and tomatoes. Served with jasmine rice.3rd Course
Red Red (HOT!) Fingers
Deep fried chicken fingers in a light crispy batter tossed with a fiery chili, garlic and lime sauce. 1st Course
Dry-Fry Pork and Green Bean Salad
A bright blend of our dry-fry sweet and salty pork with snappy green beans dressed in a sesame ginger vinaigrette.2nd Course
Menu items and prices are subject to change.