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T ha i T h a n i i n v i t e s yo u to ex p e r i e n c e t h e b o l d fl avo r s o f T h a i l a n d whi l e d i n i n g i n o u r wa r m a n d r e l a x i n g e n v i r o n m e n t . T h e p e a c e f u l surr o u n d i n g s o f i m p o r t e d a n t i q u e s a n d s t a t u e s, h a n d - c a r ve d t a b l e s, and t r o p i c a l p l a n t s, c r e at e a m o s t r e l a x i n g , a n d r o m a n t i c env i r o n m e n t f o r t h e e n j oy m e n t o f yo u r m e a l . B e s i d e s, we b e l i eve foo d i s a n i n t e g r a l p a r t o f c u l t u r e, a n d t h a t d i n i n g i s a t i m e t o rela x a n d e n j oy t h e c o m p a ny o f wo n d e r f u l f a m i l y a n d f r i e n d s. I t i s our s i n c e r e s t h o p e t h a t w h e n yo u l e ave o u r r e s t a u r a n t , yo u w i l l con s i d e r u s f a m i l y a s we l l .

Ab o u t T h a i C u i s i n e
At t h e h e a r t o f T h a i C u i s i n e a r e t h e d i ve r s e h e r b s, s p i c e s, a n d and fl avo r i n g w h i c h p r ov i d e t h e d a z z l i n g a r r ay o f d e l i c i o u s a n d exo t i c t a s t e s w h i c h m a k e T h a i c u i s i n e s o u n i q u e. T h a i c u i s i n e i s mea n t t o s t i m u l a t e a n d exc i t e t h e fi ve t a s t e s e n s e s : s we e t , s o u r, hot , s a l t y a n d n e u t r a l . I n c o r p o r a t i n g t h e c u l i n a r y t r a d i t o n s o f Tha i l a n d , t h e r e exo t i c fl avo r s m a k e T h a i d i n i n g a fl avo r f u l a n d uni q u e ex p e r i e n c e. Fo r t h o u s a n d s o f ye a r s, o u r p e o p l e o f Tha i l a n d h ave e n j oye d t h e s e s p i c y c u l i n a r y d e l i g h t s, a n d we a r e hon o r e d t o i n t r o d u c e yo u t o o u r i n n ova t i o n s i n T h a i C u i s i n e.

Tha i T h a n i p r o u d l y p r e s e n t s m a ny ex t r a o r d i n a r y o b j e c t s d ’ a r t from T h a i l a n d t h r o u g h o u t o u r d i n i n g a r e a , i l l u s t r a t i n g t h e bea u t y o f s o u t h - e a s t As i a f o r a l l i n q u i r i e s a b o u t p u r c h a s i n g our a r t wo r k . P l e a s e a s k yo u r s e r ve r f o r t h e d e t a i l s. TH A N K YO U . . .

B everage
N on- A lcoholic
Fo u n ta i n D r i nk (Coke Pr oduct) B r e w I c e d Tea (Mango Jasmine) H o t Te a ( G r een Tea/Jasmine Tea) Coffee Ju i c e ( O r a n ge, Pineapple or Cranber r y) T h a i Tr a d i ti on Iced Tea Pe r r i e r ( B o tt le Water) E v i a n ( B o ttl e Water)
2.50 2.50 2.50 2.50 3.00 3.50 3.50 3.50

Free refills of Fountain Drink, Coffee, Jasmine Tea and Green Tea

B eer S election
D o m e sti c I m p o r te d
3.50 4.50

S i n g h a ♦ C h a n g( T h a i B e e r ) ♦ K i r i n I c h i b a n K i r i n L i g h t♦ S a p p o r o ♦ C o r o n a ♦ H e i n e ke n Tsi n gta o ♦ Ts i n g ta o D r a f t

C hampagne & S parkling
Bottle Korbel Grandin Br ut Pe r r i e r- Jo u e t , Grand Br ut Ve u ve C l i c q u ot “Yellow Label” France
6.99 29.95 58.00 85.00

S ignature Wine
White s
Cavit pinot Grigio-Italy.
Delicate with f loral and fr uit arom a s

6.50 7.00 7.00 8.25

24262530-

Cht Ste Michelle Riesling-Wa s h i n g to n S t a te
C r i s p, S emi-sweet with lime characteristics

Veramonte Sauvignon Blanc-C h i l e

M ed i u m bodied, zesty with melon and herb f lavor s

Kim Crawford Sauvignon Bl a n c- N ew Z ea l a n d
Ar oma of mineral, f lint and lime. G r a p e f r u i t , t a n g e r i n e and apple on the palate.

Ferrari Carano Chardonnay-Russian River, California
Delicious Flavors of citr us, white p ea ch a n d va n i l l a cream with a caramel finish.

9.25

36-

Dubueof Pouilly Fuisse-Fra n ce

Full and supple. Bouquet of roasted a l m o n d s

10.25 10.25

3939-

Santa Margherita Pinot Grig i o -I t a l y

A silk y texture, eleg ant taste of lem o n -l i m e, g i n g er, pear and hazelnut

Reds
Graffigna Malbec-Arg entina
Ripe blackber ries, smooth and velvety

7.00 7.00 7.00 8.00

25252530-

Antinori Santa Christina San g i oves e- I ta l y
Ru by r ed , intense fr uit with f loral hints

14 Hands Merlot-Washingto n S ta te
B l a ck ch er r y and mocha dominate

Penfold Koonung a Hill Cab -S h i r a z - Au s tr a l i a
well balan ced and integ rated oak o f f er i n g a to a s t ed cher r y vanilla character with dark f r u i t f l avo u r s o f plum and blackber r y

Erath Pinot Noir-Oreg on

Lighter bodied red. Slight Boysenb er r y a n d b l a ck cher r y notes

8.50

33-

Ver monte Primus-Chile

Car menere, Caber net, Merlot Blen d . D a r k b e r r y fr uits with a hint of spice.

8.50

33-

Franciscan Cabernet-Napa, California

Lush, smooth, blackber r y ending w i th s m o o th ta b a c co

10.95

40-

Stags Leap Artemis Cab-Napa, California (Top rate wine)
Generous in f lavors of cassis, black ch er r y, v i o l ets a n d vanilla lin g ers on the finish.

79-

A ppetizers
Crab Rangoons
Crispy pastr y filled wi t h a p er f ec t b l e n d o f cr ea m ch e es e a n d c r a b m e a t

4.95

T h a i S p r i n g Ro l l (Soft Roll)

3.95 Rice pancake wrapped around steamed bean spr outs, fresh cucum b er, shredded car rot, tofu & thin strips of omelet, toped with homem a d e plum sauce and g reen onion

E g g Ro l l (C r i s p y Roll)

Bean thread mixed with car rot, cabbag es and T hai herbs ser ved with sweet and sour sauce

3.50

Fr i ed To f u

Dee p fried bean curd, s e r ve d wi t h h o m em a d e sweet and sour sauce t o p p ed w i t h g r o u n d p ea nu t s

3.95

Po t S ti cker s

Dee p Fried the perfect i o n t h i n p a s tr y f i l l ed wi t h ch i cken a n d ve g et a b l es

4.50

S u m m er Ro l l

Shrimp and veg etables wr a p p e d i n a th i n r i ce p a p e r s er ved w i th house sauce

4.50

S a t ay

Chicken strips marina t ed i n c o co nu t m i l k a n d cur r y, threaded onto s ke wer s a n d g r i l l e d . Ser ved with a peanut s a u ce a n d c u cu m b er

6.50

S tea m ed D u m p l i ng

4.95 Mixed with g round shrimp, pork and water chestnut, ser ved with a light soy sauce

To d M a n n (Fr i ed Fish Cake)

Patties of finely blend e d f i s h w i t h red cur r y paste, g reen b ea n s a n d h er b s ser ved with chili swee t s a u ce a n d cucumber salads

6.50

Fr i ed C a l a m a r i

Lightly breaded with g a r l i c a n d d r i ed ch i l i ’s topped with fried bas i l s e r ve d w i t h o u r homemade sweet sauc e

7.50

M ee k r o b

Crispy noodle mixed w i th s wee t t a m a r i n d -t o m a to s a u ce o n t o p wi t h shrimp, raw bean spr o u t a n d g r ee n o n i o n

5.95

G a r l i c S tea m M u ssels

Mussels steamed with l em o n g r a s s, b a s i l l e aves ser ved with a house swee t -s p i c y s a u ce

7.95

T h a i T h a n i A n g el Wings

Jumbo chicken wings s tu f f ed w i th p o r k , water chestnut, clear n o o d l e, s t r i p e mushroom, and g ar lic s er ved w i th a sweet plum sauce

7.95

S oups and S alad
S oups
To m Yu m G o o n g
A Spicy soup pre pared with shrimp, ch i l i , lemon g r ass and lime juice

3.50

Po t a k

S h r i m p, cr a bmeat, mussel, and squid co o ked wi th mushrooms and lemon g r ass in a l em o n y b roth

3.95

To m K a G a i

3.50 Pr e p a r ed with chicken, mushrooms, g alang a, l em o n g r a s s and lime juice in coconut milk

To f u S o u p

Tofu mixed with veg etables, sprinkle d wi t h scallions and a touch of well-cooked g a r l i c o i l

2.95

Wo n -to n S o u p

A seasoned wonton soup with scallio n s, ve g et a b l es a n d ch i cken

2.95

C h i cken R i ce o r N o o d l es

Chicken, rice or noodles with scallio n s a n d a t o u ch o f we l l co o ked g arlic oil

3.50

S alad
Thai Thani Salad
Crispy lettuce, cucumber and g arden veg eta b l es to p p e d wi t h o u r homemade p eanut sauce

4.50

Pa p aya S a l a d ( S o m Tu m )

6.95 T h a i l a n d ’s most favorite salad comes with g reen papaya in thin s l i ce s m i xed with string beans, tomatoes and f lavored with d r y s h r i m p, peanuts, chili, g arlic and lime juice

Yu m N u a

Slices of ma rinated steak with onion , cucumber, bell pe pper and lime juice

8.95

Yu m S h r i m p o r S q u i d

Slices of ma rinated shrimp or squid w i t h o n i o n , cucumber, bell pe pper and lime juice

9.95

L a b b C h i cken , B e ef o r Po r k

Minced and seasoned with lime juice, h e r b s, o n i o n s a n d s p i c es Choice of chicken, beef or Pork

7.95

Nam Sod

Ground por k sauteed with ging er, lim e j u i c e, onion, shallots and peanuts and ser ved on a bed of lettu c e

7.95

Yu m Wo o n S en

Tasty bean thread seasoned with g rou n d chicken,shrimp, tomatoes, onions and l i m e j u i c e

8.95

Mild/

Medium/

Hot/

Thai hot/

Firehouse

E ntrees:
Pl a J i a n

Fo r m T h e S e a

Dee p fried whole sna p p er t o p p ed w i th g r o u n d p o r k , g i n g er, c e l e r y, bell pe pper, onions, mu s h r o o m a n d h er b s i n h o m e m a d e b r own s a u c e

Market Price

T h r ee Ta s te Fi s h

Market Price One of the most famous T hai dished. Fresh whole snapper dee p-fried and topped with a spicy chili and g arlic sauce

S weet a n d S o u r Fish

Market Price Dee p-fried whole s napper in a tang y sweet and sour sauce with pineapple, bell pe ppers, yellow onions and cucumber

Pa n a n g Fi s h

Dee p-fried whole sna p p er s e r ved wi th o u r s p e ci a l p a n a n g c u r r y, a mixture of coconut m i l k a n d h o m e m a d e c u r r y p a s t e

Market Price

L em o n S t ea m Fi sh

Fresh whole snapper s t ea m ed i n l em o n s a u ce simmered with chili, g a r l i c a n d h e r b s

Market Price

Pr awn s i n C h i l i Sauce

Dee p-fried Jumbo sh r i m p to p p e d w i t h f r e s h chili and an onion sau ce

16.95

Pa n a n g Pr awn s

Dee p-fried Jumbo sh r i m p to p p e d w i t h a s p i c y T hai cur r y simmered i n c o c o nu t m i l k a n d basil leaves

16.95

C l ay Po t f r o m G ulf of Siam

Squid, shr imp, mussel s a n d cr a b m ea t b a ked with bean threads and ve g et a b l es i n oys ter sauce

16.95

A n d a m a n S ea f o od

16.95 T he seafood combination of scallop, shrimp, squid, mussels and crabmeat with chili jam sauce

To r n a d o Pr aw n s

Dee p-fried Jumbo sh r i m p to p p e d w i t h sweet chili sauce, bas i l l e ave s, g reen beans and tasty ch i l i j a m s a u ce

16.95

C h i l i Ja m M u s s els

Mussels in spicy sweet ch i l i j a m s ti r f r i e d wi t h o n i o n s, bell pe pper and basil l e ave s

16.95

Mild/

Medium/

Hot/

Thai hot/

Firehouse

E ntrees:
S weet a n d S o u r

Off The Sea

All entrees are ser ved with rice. Substitute shrimp or squid for $3.00

Choice of Chicken, Beef, Pork or Tofu-Vegetable

Your choice of meat sauteed in a tang y s we e t and sour sauce with pinapple, bell pe p p er s, yellow onions, tomatoes, g reen onion s a n d cucumber

10.95

M i xed Veg eta b l es

10.95 Fr es h veg etables sauteed in a light brown s a u ce w i t h your choice of meat

O n i o n C h i cken

10.95 C h i cken s a uteed with mushrooms, car rot, yellow onions and scallions i n a m i l d T hai sauce

Ph a d B r o cco l i

Broccoli and yellow onions, car rot, mu s h r o o m s stir-fried in a oyster sauce with your ch o i c e o f meat

11.95

B a by C o r n a n d M u s h r o o m s

Baby cor n, mushrooms, snow peas an d c a r r o t stir-fried in a T hai sauce with your ch o i c e o f meat

10.95

S n ow Pea s a n d M u s h r o o m s

Snow peas, yellow onion, car rot and mu s h r o o m s sauteed in brown sauce with your cho i ce o f meat

10.95

Pe p p er S tea k

T hai-style pe pper steak sauteed with b e l l p e p p e r s, mushrooms, tomotoes and onion in a ta s t y b r own s a u ce

10.95

Ph a d G a r l i c

10.95 Yo u r ch o i ce of meat sauteed with oyster sauce, g arlic and pe pper, th e n s er ved atop a bed of steamed veg etables

Ph a d G i n g er

Ging er, mushrooms, onions, bell pe p p e r s, s ca l l i o n s a n d c e l e r y, s ti r-f r i e d with your choice of meat in ging er sa u c e

10.95

T i g er Te a r B eef

Famous Nor ther n T hai-Style steak, m a r i n a te d Fr a n k s t ea k g r i l l e d wi t h special sauce from the house, ser ved wi t h ve g e t a b l es a n d T h a i s t ea k s a u c e

12.95

Mild/

Medium/

Hot/

Thai hot/

Firehouse

E ntrees:
Pa n a n g C u r r y

S picy

Dishes

All entrees are ser ved with rice. Substitute shrimp or squid for $3.00

Choice of Chicken, Beef, Pork or Tofu-Vegetable

A favorite T hai Cur r y d i s h p r e p a r e d w i t h c o c o nu t m i l k , b e l l p e p p er s, string beans, g reen pea s a n d b a s i l l e aves wi th yo u r ch o i c e o f m e a t

10.95

Ph a d B a i K a p ow

10.95 K apow-T hai basil leave herb with onions and bell pe ppers, stir-fried with your choice meat

C a s h ew N u t S p ecial

10.95 Cashew nuts, scallions, mushrooms, celer y, onion, water chestnut, car rots and snow peas stir-fried in a special sauce with your choice of meat

D o u b l e D el i g h t

Chicken and shr imp s ti r- f r i ed wi th b a by co r n , snow peas, mushroom s, o n i o n s, b e l l p e p p er, car rot and scallion in t h e l i g h t s p i c y s a u ce

11.95

C h i l i Ja m

T hai chili jam sauce s t i r-f r i ed w i t h o n i o n , celer y, bell pe ppers a n d b a s i l l eaves w i t h your choice of meat

10.95

Red C u r r y

Your choice of meat co o ked i n co co nu t m i l k , string beans, eg g plan ts, b a s i l l e ave s, bell pe pper s and bam b o o s h o o t s

10.95

G r een C u r r y

your choice of meat co o ked i n c o co nu t m i l k , string beans, g reen pea s, b el l p e p p er, eg g p l a n ts a n d b a s i l l e aves

10.95

Yel l ow C u r r y

Your choice of meat co o ked i n co co nu t m i l k , p o t a t o es, yel l ow o n i o n , and bell pe pper

10.95

S ide Orders
Ja s m i ne Rice S ti ck y Rice
Add Add Add Add $1 $2 $3 $4 for for for for ex tr a ea ch veg e t a b l e ex tr a m ea t a n d m i x ve g e ta b l e ex tr a s h r i m p s ca l l o p o r m i x s ea f o o d

2.00 3.00

Mild/

Medium/

Hot/

Thai hot/

Firehouse

E ntree s:
G i n g e r D u ck

D uck

Special

Boneless duck smothered in a brand y s a u ce a n d s er ved o n a b ed o f m i xe d Veg etables

16.95

S i z z l i n g D u ck

16.95 B o n el es s c rispy duck topped with onion b el l p e p p er and sweet-spicy chili sauce

B a s i l D u ck

16.95 T h a i -s tyl e duck stir-fried with fr esh basil and an a s s o r tm en t of veg etables

Pa n a n g D u ck

Roast duck with panang cur r y, coco nu t m i l k , b el l p e p p e r, s t r i n g b ea n s and basil leaves

16.95

C u r r y Ro a s t D u ck

Boneless r oast duck in T hai cur r y wi t h p i n ea p p l e a n d b a s i l l eave s

16.95

***We are often asked about gratuities. No service charge or gratuity has been added to your bill. Quality service is customarily acknowledged by a gratuity of 15%. For Parties of 6 or more, a 15% gratuity is included. For parties of 15 people or more 18% gratuity is required.

Mild/

Medium/

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Thai hot/

Firehouse

N oodles and F ried R ice
All entrees are ser ved with rice. Substitute shrimp or squid for $3.00

Choice of Chicken, Beef, Pork or Tofu-Vegetable

Ph a d T h a i

T he national noodle d i s h es, R i ce n o o d l e s stir-fried with your ch o i ce o f m ea t, eg g , scallions, g round pea nu t s, b e a n s p r o u ts a n d other spices. Ser ved wi t h r aw s p r o u ts a n d a wedg e of lime

9.95

Ph a d Kee M a o

Stir-fried larg e rice noodles with bean spr outs, onions, basil leaves, car rots, broccoli, hot pe ppers and your choice of meat

10.95

Ph a d S e-ew

10.95 Your choice of meat stir-fried with larg e rice noodles, broccoli, black bean sauce, soy sauce, sug ar and mildly spiced

Ph a d L a N a

Stir-fried larg e rice n o o d l es to p p ed w i t h broccoli an mildly sp i ce d g r av y, w i th yo u r choice of meat

11.95

H o u s e Fr i ed R i ce combination 12.50

A house speciality, R i ce s t i r-f r i e d c o m b i n a t i o n with Chicken, beef, p o r k , s h r i m p, e g g , o n i o n s, broccoli, tomatoes, s c a l l i o n s a n d m i l d T h a i s p i ce s

C u r r y Fr i ed R i ce

Your choice of meat s t i r-f r i e d w i t h r i c e, eg g , s c a l l i o n s, b r o c co l i , c a r r o t , tomatoes, onions an d c u r r y s p i ce

11.25

Fr i ed R i ce

Your choice of meat s t i r-f r i e d w i t h r i c e, eg g , s c a l l i o n s, b r o c co l i , c a r r o t , tomatoes and onions

10.95

T h a i N o o d l e S oup

Rice noodles simmer ed i n a l i g h t b r o t h wi t h yo u r ch o i c e o f m ea t with scallions

9.95

D u ck N o o d l e S oup

Slices of roast duck wi t h n o o d l e s a n d s c a l l i o n s i n c l e a r b r o th

10.95

S ide Orders
Ja s m i ne Rice S ti ck y Rice
Add Add Add Add $1 $2 $3 $4 for for for for ex tr a ea ch veg e t a b l e ex tr a m ea t a n d m i x ve g e ta b l e ex tr a s h r i m p s ca l l o p o r m i x s ea f o o d

2.00 3.00

Mild/

Medium/

Hot/

Thai hot/

Firehouse

H ouse S pecialities
A ppetizers
Fr i ed C a l a m a r i
Lightly brea ded with g ar lic and dried ch i l i ’s t o p p ed w i th f r i e d b a s i l s e r ved with our homemade sweet sauce

7.50

Thai Thani Angel Wings

Jumbo chicken wings stuffed with po r k , wa t er ch es tnu t, cl ea r n o o d l e, s tr i p e mushroom, and g ar lic ser ved with a s wee t p l u m s a u ce

7.95

M ain Entree
Kanah Moo Krob
12.95 R i ch g r een Chinese broccoli stir-fried in a soy bean paste and r o a s te d g arlic mixed with cr ispy pork bacon

B a n g ko k C h i cke n

A s weet a n d sour tamar ind toppe d with r o a s te d ca shews and scallion over breaded ch i cken s t r ips accompanied with s te a m ed b r occoli

12.95

Pa r a m S t ea m ed C h i cke n

T hai T hani’s homemade peanut sauce s e r ved ove r s t ea m ed ch i cke n a n d lightly braised car rots, mushroom, b a by co r n , a n d b r o c co l i

12.95

Pi n ea p p l e Yel l ow C u r r y Fr i ed Rice

Your choice of chicken, beef or por k s t i r-f r i ed w i th r a i s i n s, ca s h e ws, onions, car r ots, peas, scallions and p i n ea p p l e p i e ce s

12.95

S eafood Entree
Ph a d Po o n g K a r e e (C u r r y Fried Seafood) 19.95
A f lavorful yellow cur r y powder stir f r i e d w i th shrimp, squid, mussels, scallops and c r a b m e a t mixed with celer y, bell pe ppers, onio n , s c a l l i o n s and eg g

Pa n S ea r ed S ea B a s s a n d g r i lled shrimp
S ea r e d s ea bass ser ved in a light r ed cur r y to s s e d w i t h string beans, r ed and g reen b el l p e p p er s topped with fried basil and g a r n i s h ed with g rilled shrimp

20.95

Pu ket Pl atter

Grilled jumbo prawns, scallops, mus s el s a n d squid accompanied with a lemon, fre s h ch i l i g arlic fish sauce ser ved on the side

21.95

Mild/

Medium/

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Thai hot/

Firehouse

D esserts
B a n a n a D el i g h t
4.50

Slices of banana wrap p ed i n p a s t r y s k i n , s er ved hot with honey, sesam e s ee d a n d i c e c r e a m

Fr i ed I ce C r ea m

Scoops of ice cream c ove r ed wi th o u r h o m em a d e batter, then fried so t h e c e n ter i s s ti l l f r o z e n a n d cut into quar ters

5.00

Fr i ed C h ees e C a ke T h a i G r a n d m a I ce Cream

5.00 5.00

Coconut Ice cream w i t h s ti ck y r i ce a n d p ea nu ts

S weet S t i ck y R i ce with Mang o C o co nu t I ce C r eam G r een Te a I ce Cream
Full M oon

5.00 4.00 4.00 4.00

Baked sweet potatoes s o a ked w i th s yr u p to p with smoothen coconu t m i l k

T hai Donut

T hai style donut, ser ved wi th h o m e -m a d e condensed milk

4.00

B a n a n a C o co nu t M ilk

Sliced Bananas by pie c es b o i l ed w i th h o m e- m a d e coconut milk top with s e s a m e

4.00

***We are often asked about gratuities. No service charge or gratuity has been added to your bill. Quality service is customarily acknowledged by a gratuity of 15%. For Parties of 6 or more, a 15% gratuity is included. For parties of 15 people or more 18% gratuity is required.

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