THAI DISH SPECIALTIES & SEAFOOD
An order of steamed rice is recommended.

TAMARIND DUCK เป็ดซอสน้ำมะขาม
Boneless roasted duck sautéed with tomatoes, pineapples, sweet red peppers and scallions in tamarind sauce.

DUCK CHOO-CHI ฉู่ฉี่เป็ดย่าง ,
Crispy half roasted duck topped with Choo-Chi curry (red curry additionally flavored with kaffir lime) with green beans.

CAVE MAN CHICKEN ไก่ย่างอีสาน
Half chicken, marinated with our special recipe, barbecued and served with tangy chili sauce.

CHICKEN WINGS IN RED WINE SAUCE ปีกไก่เหล้าแดง
Browned chicken wings marinated with red wine and spices, served with steamed broccoli and carrots.

B.B.Q. RIBS ซี่โครงหมูหมูย่าง
Pork ribs marinated in spices with minced garlic and soy sauce, barbecued and served with fresh cucumber slices.

DRUNKEN CHICKEN ไก่ขี้เมา ,
Stir-fried ground chicken breasts, green beans, basil leaves, and bits of dried chilies in spicy sauce.

THAI DISH SCALLOPS หอยเชลล์ลุยสวน
Scallops sautéed with assorted vegetables in well-blended garlic sauce.

SHRIMP IN THE POT กุ้งอบวุ้นเส้น
Casserole of shrimp, mung bean noodles, onions, ginger, and celery, flavored with black pepper, served with steam broccoli.

SHRIMP CHOO-CHI ฉู่ฉี่กุ้งใหญ่ ,
Grilled jumbo shrimp, served in Choo-Chi curry (red curry additionally flavored with kaffir lime) with green beans.

THREE-FLAVORED JUMBO SHRIMP กุ้งใหญ่สามรส ,
Slowly grilled jumbo shrimp, topped with special three-flavored (hot, sweet, and sour) tamarind sauce.

MUSSEL-MANIA หอยแมลงภู่ยกทัพ ,
Fresh mussels sautéed in garlic oil, pickled soy bean sauce, chilies and flavored with basil.

SPICY FISH ปลาราดพริก ,
Fillet of Haddock, slightly browned in vegetable oil, topped with garlic chili sauce.

PLA PAT-PET ปลาผัดเผ็ด ,
Fillet of Haddock, slightly browned, sautéed with red chili sauce, garnished with red peppers, onions, and basil leaves.

FISH’N HERBS ปลาราดผัดขิง
Fillet of Haddock, slightly browned, topped with sautéed-assorted vegetables in well-blended ginger sauce.

FISH’N CELERY SAUCE ปลาทอดทรงเครื่อง ,
Fillet of Haddock, slightly browned, topped with well-blended garlic and cracked pepper sauce, garnished with celery.

THREE-FLAVORED FISH ปลาสามรส ,
Fillet of Haddock, slightly browned, topped with special three-flavored (hot, sweet, and sour) tamarind sauce.

SALMON CHOO-CHI ฉู่ฉี่ปลาแซลมอน ,
Grilled skinless salmon steak, served in Choo-Chi curry (red curry additionally flavored with kaffir lime) with green beans.

VOLCANIC ERUPTION ทะเลภูเขาไฟ ,
Combination of scallops, shrimp, squids, mussels and crab claw, sautéed with chilies, onions, sweet red peppers and basil leaves.

SEAFOOD ORGY ทะเลผัดผงกะหรี่ ,
Combination of scallops, shrimp, squids, mussels and crab claw, sautéed with onions, sweet red peppers, scallions, and a touch of yellow curry powder.

PRIK PAO SEAFOOD ทะเลผัดพริกเผา , 
Combination of scallops, shrimp, squids, and mussels, sautéed in chili sauce with mushrooms, carrots, red peppers, scallions and onions.

KAENG TA-LEY แกงทะเล ,
Combination of jumbo shrimp, scallops, squids, mussels and crab claws, sautéed in red curry, garnished with red peppers, snow peas, carrots, and basil leaves.

CURRIES
Curries are varieties of basic Thai dishes, consisting of any kind of meat with/without vegetables, 
halfway between a soup and a stew, cooked in coconut milk that is flavored with chili paste 
(well-blended mixture of more than 10 kinds of spices with different kinds of chili). 
Most of curries have a slight sweet taste from coconut milk.
An order of steamed rice is recommended.

RED OR GREEN CURRY แกงแดง, แกงเขียวหวาน (pork/chicken/beef/tofu) ,
Flavored with red or green chili paste with bamboo shoot, green beans, sweet red peppers and sprinkled with basil leaves. Green is slightly sweeter.

YELLOW CURRY แกงกะหรี่ (pork/chicken/beef/tofu) ,
Flavored with red chili paste with addition of yellow curry powder, tossed in with potato cubes and onion slices.

PANAENG CURRY แกงพะแนง (pork/chicken/beef/tofu) ,
Flavored with red chili paste with additional flavor of coriander and cumin, tossed in with bell peppers and sprinkled with basil leaves.  Panaeng is rather sweet type of curry.

MATSAMAN CURRY แกงมัสมั่น (pork/chicken/beef/tofu) ,
Flavored with red chili paste with an addition of Persian spices, tossed in with potato cubes, onion slices and roasted peanuts.  This curry has a slight tangy sour taste.

DUCK CURRY แกงเผ็ดเป็ดย่าง ,
Flavored with red chili paste, tossed in with cherry tomatoes and pineapple slices, sprinkled with basil leaves.

THAI DISH SPECIAL ไทยดิชสเปเชี่ยล ,
Scallops and shrimp in red curry tossed in with snow peas, carrots, and sweet red peppers, served on a bed of fresh spinach.

VEGETARIAN CURRY แกงมังสวิรัติ ,
Any kind of the above curries with assorted vegetables.

KAENG-PAH แกงป่า ,
Chicken/Pork/Beef
Shrimp/Duck
Vegetarian
Low calorie vegetarian curry (no coconut milk)