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BEEF JANTABOON
Red hot tenderloin stir-fry with whole scallions, sweet peppers, yu choy, bean sprouts and fat rice noodles, topped with crushed peanuts and cilantro.
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SEAFOOD LEMONGRASS
A light soupy mung bean noodles dish served with a variety of seafood and fish balls and vegetables.
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SORBETS
Strawberry tai chili
Ginger coconut
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GRILLED CHICKEN SATAYS
Indonesian satays served with banana coconut rice tamale and seasonal vegetables and peanut dipping sauce.
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SEAFOOD GREEN TAI CURRY
Roasted eggplant, hot and sweet peppers, broccoli and sweet potatoes simmered in a spicy green coconut curry and garnished with fresh scallions and cilantro.
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VIETNAMESE SPRING ROLLS
served with nuoc cham and peanut-hoisin
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TAI BBQ
Local organic chicken marinated in coconut milk with herbs and spices. Served with jasmine rice and sautéed baby back choy.
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TOFU LAKSA
A popular Malaysian dish made with thick strips of rice noodles, julienne seasonal vegetables in a creamy red curry sauce, topped with scallions and brazil nuts.
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SAIGON BEEF WRAPS
A seasonal specialty made with strips of marinated beef tenderloin and wrapped in carrots, cucumbers, mint scallions and peanuts. Served with a hot and sweet chili sauce
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