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Four
fried crab wontons make an excellent beginning
for a Thai meal. |
Two
rolls filled with leaf lettuce, fresh basil,
bean sprouts, pork and shrimp served with
plum sauce. |
Lunch entrees served with
a complimentary cup of coconut soup
(dine in only)
A
hearty dish of Char-grilled chicken breast,
rice noodles, and fresh ginger in a lemon
curry sauce. |
Two
boneless catfish fillets, fried to a succulent
tender and served with a Thai ginger soy sauce
and steamed rice. |
In
Thai, kao mok, means to cook under rice,
and this dish is prepared for special occasions
and loved by kids and adults. The marinated
chicken is placed in a special rice and
cooked to permeate the flavor throughout
the dish. It is served with a fresh zesty
sauce. |
Thai noodles
pan seared with shrimp, scallions, and
egg garnished with peanuts and
bean sprouts. |
Sautéed chicken in a Masaman curry sauce with avocado and cashew nuts. |
Made with lean
pork tenderloin. This spicy hot dish combines
red and green bell peppers, onions, garlic
and straw mushrooms in a pepper sauce. |
Char-grilled
marinated strips of beef, served on a bed
of crisp salad green in
spicy Surin sauce with crisp red onions. |
One
of the most popular Thai dishes; the duck
is roasted, de-boned, and marinated overnight
in a red
curry sauce then blended with kiffir leaf,
pineapple, and fresh tomato. |
A
full boneless chicken breast, marinated,
then char-grilled, served on romaine lettuce
with Thai peanut dressing. |
Half a chicken
marinated overnight in Surin’s BBQ
sauce and cooked to perfection, then char-grilled
Thai style and served with shrimp fried
rice. |
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