3 Seasons Thai Bistro Menu

Marinated in ginger, coriander, molasses and whiskey and served with cucumber salad.

Served with peanut sauce and cucumber relish.

Stuffed with silver noodles and vegetables. Served with sweet and sour sauce.

Crispy calamari served with spicy cilantro sauces.

Served with sweet and sour sauce.

With shrimp, mint leaves, lettuce, tofu, carrot, noodle and bean sprouts.

Steamed Thai ravioli stuffed with chicken, shrimp and herbs, topped with special house sauce.

Served with chicken, mushrooms and coconut milk, flavored with lemongrass, galangal and kaffir leaf.

Served with prawns and mushrooms, flavored with lemongrass and kaffir leaf.

Steamed prawns, sliced mango, red onions, mint, cilantro, kaffir lime and cashew nuts in spicy lemongrass dressing.

Grilled prawns, shredded green papaya seasoned with lime juice, chili, tomato and crushed peanuts.

Roasted beef with spicy lime dressing, chili and rice powder.

Grilled marinated lamb and roasted mixed vegetables in white wine and garlic sauce.

Marinated pork with Thai herbs and cilantro. Served with mango salad, sweet and sour sauce.

Boneless chicken marinated in Thai herbs. Served with papaya salad, sweet and sour sauce.

Roasted duck baked in honey glaze, served over steamed bok choy with spicy black soy dipping sauce.

Grilled pacific salmon topped with mango salad.

Green curry paste sauteed with prawns and coconut meat. Spicy.

Spicy green beans in red curry paste, topped with fillet salmon and ground peanuts.

Sauteed asparagus and prawns with garlic sauce.

Stir fried with fresh mango, bell pepper, carrot, black pepper and chili garlic sauce.

Ground chicken wok fried with fresh basil, green beans and chili garlic sauce. Spicy.

Egg, ground peanuts, bean sprouts and green onions.

Flat rice noodles pan fried with Chinese broccoli, egg and black soy bean sauce.

Sauteed vegan noodles with chili, basil, broccoli, bell pepper and cherry tomatoes. Spicy.

Fried rice sauteed with curry powder, pineapple, cashew nuts, peas, carrots, grape tomatoes, bell pepper and onion. Spicy.

Sauteed ground-roasted chicken stir fried with Thai herbs and served with whole eggplant. Very spicy.

Shard papaya wok-tossed with prawns, tofu, bean sprouts, green onions and ground peanut.

Crunchy scallops with bok choy and topped with sesame seeds in yellow curry sauce.

Served in coconut and a mix of prawns, scallops and catfish with eggplant, green bean, bell pepper and young coconut meat in green curry sauce. Spicy.

Coconut milk with stew simmered with kaffir lime leaf in panang curry sauce. Spicy.

Coconut milk, chicken, pumpkin, basil and bell pepper in red curry sauce. Spicy.

Coconut milk, chicken, potato and carrot in yellow curry sauce.

Sliced roasted duck with pineapple and tomatoes in red curry.

Sauteed bok choy with oyster sauce.

Sauteed in red curry paste. Spicy.

Stir-fried eggplant, basil, fresh chili, red bell pepper and tofu.

With stir fried soy chicken, ginger and shitake mushrooms in garlic sauce.