Enjoy Executive Chef/Owner Aulie Bunyarataphan’s
(One of the oldest hors d’oeuvres, which include many ingredients that are low in fat and high in fiber, served bite-size individually. Traditionally served among friends and family.)
Made with shrimp, toasted coconut, ginger, shallots, roasted peanuts, lime and Thai pepper, served on collared green bites with lemongrass-coconut-palm sugar sauce
King II style flower shaped dumpling -stuffed with minced pork,
salted turnip, roasted peanuts and Thai herbs
Wok-fried lobster and chicken with thin spaghetti, Thai anchovies,
oven-roasted tomatoes, Thai basil, sweet bell peppers onion and scallions
Tempura jumbo shrimp and jumbo lump crabmeat stir-fry with thin rice noodles, garlic chive, bean curd and egg. Crushed roasted peanuts, bean sprouts and lime on a side
Grilled whole black sea bass with fresh Thai herb wrapped in banana leaves. Served with lemongrass-chili- fish sauce, sautéed mixed vegetables and steamed jasmine rice
Warm taro coconut rice balls, sweet yuca bites, green mango ‘n dipping sauce,
seasonal tropical fruit
A pig year symbolizes luck, wealth, honesty and general prosperity. May this year be especially auspicious for you, and may you be blessed with long life, beauty, happiness and strength.
Indulge in Chef Aulie’s special cherry-inspired menu available throughout the National Cherry Blossom Festival – March 20th – April 14th, 2019.