Main Courses
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Khao Mok Gai
Boneless chicken thigh marinated with buttermilk, herbs and spices, served with a side of fragrant seasoned jasmine rice and spicy green herb dressing. Gluten free.
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Coconut Water Braised Pork Belly
Seared pork belly and pork shoulder, braised in coconut juice, cooked with zucchini pickle, soy sauce and spices. Served with coconut mashed potatoes, carrots and zucchini pickles, jasmine rice and spicy garlic chili sauce.
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Stuffed Zucchini
Baked zucchini stuffed with tofu, mushrooms, potatoes, carrots, onions, cooked with tangy tamarind sauce. Wrapped in mesh omelette and served with green herb spicy dressing. Vegan option: no egg, topped with coconut mashed potatoes. Gluten free.
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Stuffed Anaheim Gang Keaw Wan
Anaheim chilis stuffed with ground turkey, garlic, onion, carrot; slivered red bell pepper, kaffir lime leaf; topped with coconut cream; in a green curry broth with Thai basil. Served with jasmine rice and a soft-boiled egg. (GF)
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Rockfish with Caramelized Nectarine and Green Mango-Apple Salad
Seared rockfish served with caramelized nectarine & a tangy glaze, cilantro; a small salad of slivered green mango, apple, shallot, cherry tomato, green chili, cilantro; with side of jasmine rice. (GF)
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Stuffed Shrimp Panang Curry
Shrimp stuffed with ground turkey, onion, carrot; wrapped with mesh omelet, served in Panang curry sauce. (GF)
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Cod in the Orchard
Pan-seared cod filet topped with summer fruit medley, spicy tamarind sauce and fresh herbs; served on a bed of asparagus and jasmine rice. (GF)
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Pra Rak Long Song
Rice vermicelli noodles, baby spinach, mushroom, tofu, topped with red curry peanut sauce and roasted chili paste. (GF, vegan)
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Chicken Roulard Green Curry
Rolled chicken breast stuffed with carrot, spinach, bamboo shoot; served with roasted asparagus and jasmine rice. (GF)