Veggie dumplings in picture.

Tapioca flour.

2 pieces of deep- fried jumbo shrimp in a wheat flour wrap.

hai papaya salad with salted egg.

2 pieces of deep-fried spring rolls filled with cabbage, wood ear mushrooms and carrots.

Kang keaw wan. Very spicy green curry. Bamboo, bell pepper, and peas.

Mild curry with onions and potatoes.

Medium panang curry. Bell pepper, and onions.

Kang dang. Hot red curry, bamboo, bell pepper, and peas.

Thin egg, mixed in a garlic oil, and thin soy sauce topped with greens crushed peanuts, and preserved turnips.

Pan fried chicken breast wrapped in egg coated with peanuts sauce served with coconut curry rice.

$20.00 Frog legs. Lightly breaded frog legs sauteed.

Organic conhech hen marinated with thai herbs to perfection served with sticky rice.

Boneless crispy long island duck topped with panang curry, served with jasmine rice.

Crispy duck tossed in a citrus dressing, peanuts, onion, pineapples, oranges, apples, tomatoes, scallions, and cilantro, topped with cashew nuts. Tangy, sweet, savory, and spice

Fish basil. Battered, pan fried fillet fish sauteed with basil and peppercorn.

Garlic chili fish. Battered, deep fried topped with preserved garlic, chili, and tamarind sauce.

Squid and stringbean.

Grilled beef stricy rice.

Sweet and savory spicy broth with broad rice noodles topped with beansprouts and peanuts.

Sauteed glass noodles, onion, scallion, coriander, and fresh lime juice.

Sauteed broad noodles, preserved cabbage, and egg, laced with chopped scallions.

Broad rice noodles, broccoli and an egg, sauteed in a variety of soy sauces.

A coconut milk base soup infused with lime leaves, lemongrass and galanga.

Onions, bell pepper, basil sauce served with jasmine rice.