26 Thai Kitchen & Bar Menu

Crispy spring rolls stuffed with mixed vegetables and glass noodle.

Fresh rice paper rolls stuffed with glass noodle, cucumber, carrot, and celery.

Steamed Maine mussels with basil and garlic in Thai-style chili lime sauce.

Grilled BBQ pork sirloin skewers served with coconut sticky rice.

Crunchy shrimp stuffed with young coconut meat.

Grilled chicken breast skewers topped with peanut sauce and side of cucumber salad.

Steamed Thai dumplings stuffed with shrimp and chicken.

Crispy calamari mixed with sweet chili lime sauce.

Thai hot and sour soup with lemon grass, chili, and mushroom.

Creamy coconut soup with galangal and mushroom.

Chef's favorite shrimp wonton soup with Bok Choy and mushrooms.

Rich brown gravy soup with crabmeat, fish maw, chicken, and mushroom.

Shredded papaya with vegetables and peanut.

Thai-Style steamed glass noodles with scallop, shrimp, mussel, and squid.

Grilled New York strip served with coconut sticky rice and house special sauce.

Minced chicken marinated with roasted rice powder, shallot, and mint.

Battered chicken with pineapple, nuts, mushroom, and celery served in a pineapple shell with side of pineapple fried rice.

Pan-seared Atlantic salmon sauteed with red house roasted special sauce, served with sweet potato rice.

Crispy duck breast stir-fried with red bell pepper and jalapeno in sweet tamarind sauce.

Sliced spicy chicken breast sauteed with green beans and kaffir lime leaves.

Lightly battered marinated pork with pineapple, onion, cucumber, tomato, and bell pepper.

Sauteed sliced steak with black pepper, onion, and celery.

Minced chicken stir-fried with red bell pepper, served with sunny side up egg.

Fried rice with crabmeat, egg, snow pea, grape tomato, and onion.

Stir-fried rice noodle with egg and scallion topped with crushed peanuts and bean sprouts.

Flat rice noodle stir-fried in brown sauce with broccoli, basil, yellow squash, mushroom, and bell pepper.

Stir-fried flat rice noodle in gravy with Chinese broccoli, mushroom, and carrots.

Flat rice noodles stir-fried in brown sauce with egg, broccoli, Chinese broccoli, and carrots.

Battered Maine Lobster with king oyster mushroom, leek, and celery, served with pineapple fried rice.

Scallop with king oyster mushroom, leek, and celery, served with pineapple fried rice.

Slightly battered soft shell crab in red curry with egg and onion.

Fried red snapper served with okra, pumpkin, ginger, red bell pepper, and zucchini topped with Thai chili sauce.

Delicate beef short ribs slow-cooked in yellow curry with potato, ginger and peanut, served with yellow noodle.

Seafood combination with lime leaves, garlic, red bell pepper, basil, and jalapeno served in a hot pan.

Casseroled prawns with glass noodles, bacon, ginger, and mushroom in chef?s signature sauce.

Grilled lamb chops with broccoli, carrot, yellow squash, and zucchini in black pepper sauce, served with garlic rice.

Steamed chilean sea bass with brussel sprouts, fresh ginger, and mushroom.

Mild yellow curry with coconut milk and potatoes, topped with avocado and cashew nuts.

Red curry with coconut milk, green bean, sweet pea and bell pepper.

Our spiciest curry with eggplant, bamboo shoots, and basil.

Thai sour curry-based soup with zucchini, yellow squash, papaya, green bean, and broccoli.