Nook Gata Phad Lo (L-0)

9.95

Three quails braised in a luscious anise flavored black soy sauce.

Tia Quai (C-0)

10.95

Half of a roasted duck, chopped into bite size pieces. Served on a bed of lettuce. Our duck is roasted at low temperatures so as to bring out the succulent flavors of the duck and to remove most of the fat that is common to duck. Same as Bhet Ohp.

Phat Prik Gra Pao (T-3)

8.95

Chopped chicken breast and thigh meat quick fried with chili pepper, Thai basil, onion, and a special sauce combine to make this dish qualify as a bowl of fire (and brimstone for our religious friends). Served with rice.

Lab Gai (L-3)

9.95

Chopped chicken with chili pepper and mixed herbs. This dish is traditional Laotian fare and should be eaten with sticky rice.

Phat King Gai (T-1)

8.95

Chicken and ginger are the base ingredients, to them we add onions and mushrooms. A great dish for a crowd that doesn't want all hot spicy dishes yet who want to have strong flavors. Served with white rice.

Mueon Ang (C-0)

10.95

Chicken marinated in a Cambodian blend of spices consisting of garlic, ginger, fish soy, lemon grass, lime leaf, beer, galangal. 'Ang' in the Cambodian language means to grill so this chicken is Ang to perfection. My wife tells me that she serves 3/4 of the chicken... a rather strange serving size!

Moak Gai (L-1)

10.95

Sliced chicken meat with an assortment of vegetables wrapped in banana leaves then steamed.

Gai Phad Nom Mun Hoi (L-0)

8.95

Stir fried sliced chicken breast mushrooms, scallion, smothered in garlic flavored oyster sauce.

Goong Yie Tod (T-0)

10.95

12 Tempura coated Tiger shrimp with dipping sauce.

Goong Eehur Nung (L-3)

9.95

Steamed shrimp and/or squid marinated with garlic, ginger and chili.

Lap Goong (L-3)

10.95

Finely chopped shrimp mixed with herbs and spices served on a bed of lettuce.

Yum Bra Muok (T-3)

10.95

Steamed shrimp and/or squid tossed with chili peppers, lemon grass and herbs.

Pla Oong (B-0)

11.95

Deep fried cod fish smothered in a sauce of, tomato, garlic and scallions.

Bra Muok Gratium (T-3)

9.95

Stir fried shrimp and/or squid with bell peppers, onions, chili peppers and red curry.

Trei Jien Chuen (C-1)

12.95

Deep fried whole flounder smothered with mung bean sauce, scallions, and ginger. Same as Pla Da Deeow

Pla Sahm Lut (T-2)

11.95

Deep fried flounder smothered with three flavored:, sweet, sour, and hot sauce.

Pla Nung (L-0)

12.95

Steamed haddock smothered with mixed vegetables.

Pla Laht Prik (T-3)

11.95

Tempura coated deep fried haddock with chopped chili peppers in an herb sauce.

Phad Nom Mun Hoi Talay (L-0)