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.
Sun – Thur: 11:30 a.m. – 9 p.m.
Fri – Sat: 11:30 a.m. – 9:30 p.m.
Lunch served daily: 11:30 a.m. – 4 p.m.
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