Beer Sake Wine Champagne Specialty Drinks

Total Page:16

File Type:pdf, Size:1020Kb

Beer Sake Wine Champagne Specialty Drinks beer wine specialty drinks Weihenstephaner HEFEWEIZEN GERMANY 5.1% $6 Japanese The Phuket (Poo-Ket) $9 Flying Bison Rusty Chain AMBER Koyuki plum wine JAPAN $9 $36 BUFFALO, NY 5.1% $6 White Rum, Plum wine, Sake, ginger ale and strawberries with sugar rim CBW Frank AMERICAN PALE ALE BUFFALO, NY 5.5% $6 Pressure Drop Sticky Trees IPA BUFFALO, NY 8.8% $7 Reds the Red Elephant $9 Allagash SAISON MAINE 6% $7 trivento, Malbec ARGENTINA $8 $32 Bourbon, cranberry juice, club soda and fresh mint santa ema, Merlot CHILE $8 $32 Lotus BLossom $9 casillero del diablo, Cabernet Sauv CHILE $8.5 $35 $4.5 Vodka, Sake, lychee, fresh ginger root, lime and Thai basil Corona AMERICAN ADJUNCT LAGER MEXICO 4.6% barton & guestier bistro, pinot noir FRANCE $7 $28 Hoegarden UNFILTERED WHEAT BELGIUM 4.9% $5 19 Crimes, Red Blend AUSTRALIA $9 $36 Muay Thai Kick $9 $4 Brooklyn Lager RED LAGER NEW YORK 5.2% Taste of Siam’s take on the Bloody Mary made with Vodka, Sake, tomato juice, Heineken EURO PALE ALE NETHERLANDS 5% $4.5 Sriracha, Worcestershire sauce and lemon juice with a salt and cayenne pepper rim Ithaca Flower Power INDIAN PALE ALE NEW YORK 7.5% $5 Bangkok Mule $10 caposaldo, Pinot Grigio ITALY $7 $28 Founders Dirty Bastard SCOTCH ALE MICHIGAN 8.5% $6 Vodka, Sake, ginger beer with fresh ginger and muddled lime Stella Artois EURO PALE ALE BELGIUM 5% $4.5 chateau st jean, Sauv Blanc SONOMA COUNTY $9 $36 Thai Temple $10 Bell’s Porter PORTER MICHIGAN 5.6% $5.5 hess select, Chardonnay MONTEREY COUNTY $9 $36 Buddha’s Hand Citron Vodka, Ginger beer, cranberry juice, with muddled lemon $5 Anderson Valley Briney Melon GOSE CALIFORNIA 4.2% mirassou, Moscato CALIFORNIA $7 $28 and ginger Two Roads Workers Comp FARMHOUSE SAISON CONNECTICUT 4.8% $6 pacific rim, Riesling COLUMBIA VALLEY $7 $28 mimosa $7 $28 McKenzie’s BLACK CHERRY CIDER NEW YORK 5% $4 beringer, white zinfandel NAPA CALIFORNIA Choice of traditional Orange juice, Cranberry juice, or Lychee avor Flute Glass $7 32oz Carafe $28 Bud Lite / Labatt Blue / Labatt Blue Light / Michelob Ultra Light $3.5 FETZER GEWURZTRAMINER CALIFORNIA $7.5 $30 Non-Alcoholic Labatt Blue PILSNER ONTARIO 0.3% $3.5 surf swim, chardonnay CALIFORNIA $7 $28 Guava Zinger $10 Redbridge - GLUTEN FREE RED LAGER MISSOURI 4% $4.5 Vodka, Guava Juice, Ginger beer, with muddled Lime Asian Imports sake SINGHA EURO PALE ALE STYLE THAILAND 4.5% $6 Tyku, Junmai Silver JAPAN 330ML $19 CHANG AMERICAN ADJUNCT LAGER THAILAND 4.6% $6 champagne BeerLao EURO PALE LAGER STYLE LAOS 4.9% $6 Zipang, Sparkling Sake JAPAN 250ML $11 EURO DARK LAGER STYLE LAOS 5.2% $6 BeerLao Dark Koyuki “Filtered” House sake JAPAN $11 Bolla - Prosecco ITALY 187ML $9 Tiger beer AMERICAN ADJUNCT LAGER SINGAPORE 5% $6 $11 Wycliff brut Tsingtao AMERICAN ADJUNCT LAGER CHINA 4.7% $6 sho chiku bai “nigori” house sake JAPAN CALIFORNIA $7 $28 sapporo silver JAPANESE RICE LAGER JAPAN 5% $8 sapporo Black EURO DARK LAGER STYLE JAPAN 5% $8 Bubble tea desserts DRINKS & DESSERT Choose from a variety of avors $5.75 milk green tea Award wining “Fried Ice Cream” $7 TARO, COCONUT, HONEYDEW Vanilla ice cream wrapped in homemade pound fruit green tea cake, deep fried, topped with crush peanuts, PASSION FRUIT, GREEN APPLE, KIWI whipped cream and garnished with fresh seasonal berries, drizzled with in house coconut cream sauce THAI ICE TEA MILK ICE THAI TEA WITH BOBA VEGAN- COCONUT MILK .50 EXTRA Sweet Coconut Sticky Rice fresh mango $7 egg custard $6 THAI ICE COFEE Choice of white rice or purple rice with in house MILK ICE THAI COFFEE WITH BOBA sweet coconut cream sauce and garnished VEGAN- COCONUT MILK .50 EXTRA fresh berries Coconut Cheesecake $7 Non-Alcoholic Topped with fresh berries, shredded coconut, whipped cream and coconut cream drizzle Lemongrass Ginger Iced Sweet Tea $4.50 Fried Banana $6 House made ginger sweet lemongrass tea Deep fried banana, sprinkled with cinnamon powder, coconut akes, drizzled with coconut Yeo’s Soymilk $3 cream sauce and garnished with fresh berries Authentic Asian drink made with Canadian soybeans Foco coconut juice $4 Sweet coconut juice with roasted coconut pulp San Pelligrino $3 all orders are final. No refunds or exchanges. Sparkling natural water from Italy Prices are subject to change without notice..
Recommended publications
  • National Geographic Traveler
    an APPETITE for LAOS The complexity, grace, and taste of Luang Prabang unfurl one delicious bite at a time The Nam Ou river was once a major transport route, bringing people and produce from northern Laos to Luang Prabang. By Andrew Nelson Photographs by Ewen Bell 54 NATGEOTRAVEL.COM SOMETIMES Raise a spoonful of tom kha kai, a traditional Laotian coconut chicken A PORTAL soup, to your lips, and a tantalizing perfume of lemongrass, lime, and galangal wafts upward. Its scent is ISN’T A DOOR. sublime and earthy, hot and sour. The fragrant plume comes with a peppery kick. The sensation is vivid, somehow poignant, and utterly transporting. IT’S A BOWL The memory brings a smile as I stand in a line of passengers at Luang Prabang airport, in the Lao People’s Democratic Republic. I’ve traveled OF SOUP. 9,000 miles to Southeast Asia inspired by Van Nolintha, a charismatic 32-year- old Laotian-American restaurateur in Raleigh, North Carolina, whose inventive renditions of his child- hood dishes from his native land have earned the acclaim of diners and food critics alike. Now I’ve come for a taste of the real thing. Upon leaving the airport, my first views of Laos are the Phou Thao and Phou Nang mountain ranges, which surround the ancient royal city of Luang Prabang like an embrace. The slopes are lush with trees that comb and catch the low-lying clouds. As I enter the city, a cluster of motorbikes overtakes my taxi, trailing fumes and impatience. A teenage girl, sitting sidesaddle in a Laotian silk tube skirt called a sinh, flashes past.
    [Show full text]
  • Suggested Topics for Homebrew Con 2021
    Suggested Topics for Homebrew Con 2021 The suggestions below have been outlined by the Seminar Subcommittee for Homebrew Con 2021. The topics suggested are not intended to be an exhaustive list, but rather a guide to potential speakers to some of the top priority topics that the committee would like to see presented on at this year’s event. Hopeful speakers are welcome to submit proposals beyond the scope of these suggestions but are encouraged to keep them in mind when planning their proposal content. Beer Styles The BJCP recognizes over 130 distinct beer styles in its beer guidelines, along with countless others not in the guidelines. Each style has a unique history and characteristics and is brewed using specific brewing processes and techniques. The seminars in this track will highlight individual beer styles and the techniques used to brew them (and why). • How styles emerge (Ex: Kolsch/Alt, Regional International Ales [Argentina, Italian, New Zealand, Brazilian, etc.]) • Compare and contrast of similar styles • Differentiating general history from beer history • Emerging styles (Ex: pastry stouts/ fruit “slushies”, Winter Warmers, etc.) • How to decide where your beer goes in a competition • Saison • Bocks (history, sub-styles, brewing requirements, etc.) • How taxes, water chemistry, wars, technology and/or climate defined beer styles • Extinct (or nearly extinct) Styles • Historic beers (Ex: Stein Bier, Fraoch, Herbal, Wiccan ales, Egyptian ales) • Lager fundamentals • Best ways to educate yourself about a style - • Beer Vocabulary and what it all means ASBC (anyone?) • Belgian Styles (in general) – challenge to brew, make it taste like it’s from Belgium • How to brew authentic English Pub Ale • Fresh Hop Beers • Mead styles (Ex: Polish, historical meads, other) • How to achieve the style you are looking for (Expectations of what you want vs.
    [Show full text]
  • Year of Saisons and Reflect Some of Smaller Brewers
    s sure as this planet twirls around the sun, I know there is always a rea- son for a Saison. While brewers around me dabble with their Pale Ales, DIPAs and barleywines, I find myself thinking months ahead to Amy next funky farmhouse. My brewing calendar resembles the pages of The Old Farmer’s Almanac (Page 129, June 2008: “Brew a Saison Automné,” “Plow and Gun Combo Patented, 1862.”) My Saison epiphany came not from the farmlands of Wallonia, but from L.A.’s old- est (and now no longer brewing) brewpub, Crown City Brewing of Pasadena. Brewer Jay Baum dropped an unknown glass of beer in front of me and let the unusual smells confound my newbie nose. Some hops, some spice, a little malt and a whole wallop of weird opened my eyes to the existence of the style. Nights of studying every Saison I could find led to years of brewing with no end in sight for the experiment. A Tale of Two Breweries ton candy with crepes and every beer Saison comes in between 5 and 6.5 per- Founded in the mid 1800s, the Tourpes- from Dupont! cent abv to provide refreshment without based Brasserie Dupont stands as the dissolution. The super Saisons instead paragon of Saison brewers. Until the Matt shares responsibility for the Saison for sprawl across the spectrum in color, bitter- recent explosion of exploration, their Every Saison project because he took us to ness, spiciness and alcoholic power. Vieille Provision Saison was the single the crazy, scary wonderful world of Brewers use super Saisons for their wilder hallmark of the style.
    [Show full text]
  • Vientiane FOOD GUIDE
    ASIA FOODD GUIDE:: LAO PPDRD Vientiane THE LOCALS MUST KNOW LAO PDR | 1 INTRODUCTION Welcome to Asia! We are as passionate about food as we are with the law. And no one knows local food better than those who walk the ground. In our Rajah & Tann Asia Food Guide series, our lawyers are delighted to share with you their favourite dishes in the heart of the cities where we operate and give you a taste of the delightful food the region has to offer. We bring you to savour the most authentic Asian food including under- the-radar eateries that only locals will frequent. This is our home ground, our advantage. LAO PDR | 3 Lao PDR 1. SAI AUA Laotian cuisine is extremely “This Lao pork flavourful and is influenced by sausage is a delicious geographical proximity and combination of pork, chilli, lemongrass, kaffir history. Laos offers more than leaves and shallots 3,000 traditional rice varieties – prepared with a blend of spices and local herbs." for example, sticky rice is a staple food in lowland Laos. In Laos, it is also common to find the local food flavoured with galangal, lemongrass LEE Hock Chye Managing Partner and Lao fish sauce. Rajah & Tann (Laos) 2. KOI PA KERG A pleasing feature found in Laotian Try it at: “This Mekong fish is cooked and cuisine is the fresh raw vegetables Khua Mae Ban mixed with spice, chillies, onions, and herbs often served on the side Hom 4, Ban Phonsawang, and local Lao herbs. The unique Vientiane recipe is perfected at Soukvimarn with other dishes.
    [Show full text]
  • Saison: a Brewer's Blank Canvas
    Saison: A Brewer’s Blank Canvas Presented by Peter (Pietro) Caira GTA Brews October General Meeting •10.16.2017 Bob’s Description: “I’ve never really thought of ‘saison’ as a style per say, but more of a school of brewing within the Belgian school. Regardless of their make-up, they should be What is Saison? aromatic, predominantly from the yeast as opposed to hops or malt. They should be dry and thirst quenching with a nice assertive hop presence at the end. Brett, a little light strike and that elusive cellar or musty like quality should be present in the best of them.” ~ Bob Sylvester - Saint Somewhere Brewing Co. Historically ... A low-alcohol “rustic” ale brewed during the harvest months in farmhouses across Wallonia What is Saison? for consumption by seasonal workers - “Saisonniers” - in the following summer months for refreshment while they work in the fields. Commercially ... One of the few (only?) styles of beer that can be called “farmhouse” that has been adopted (and adapted) by breweries for commercial What is Saison? production. As a result, the style is open to interpretation and has been used as a blank canvas by brewers everywhere to explore their creativity. Saison Style Guidelines Peter’s Guidelines BJCP Guidelines ● Dry, refreshing ● Category 25B ● Yeast-driven flavours & ● Allows for many variations aromas from esters including spiced and dark versions ● Well-balanced towards bitterness ● Three major strength levels: Table, Standard, ● Highly carbonated Super Saison Ingredients Grains, Adjuncts, Other Fermentables ●
    [Show full text]
  • Full+Alcohol+List+8.30.17+Copy Copy
    CRAFT BEERS Our Own Craft Beers are made here on-site. From the following list, we always have 6 beers on rotation. Please note the chalkboards which depict "What's on Tap" right now! Also, check the chalkboards for new and seasonal beers that haven't made this list. CREAM van BEAN Beer, Save the Queen Cream Ale, brewed with whole vanilla beans. Light, ESB English Ale, brewed with caramel malts and creamy and subtle vanilla flavor. 4.6% ABV. traditional hops. Sweet malt flavors are balanced by hop bitterness. 5.6% ABV LEGGY BLONDE Imperial Blonde Ale, deep blonde color, C4 big alcohol on the nose, sweet and malty, American Double IPA, brewed with multiple with a light hop character. Approx. 7% ABV. hop additions for complex citrus and tropical fruit flavors and lingering bitter finish. 7.5% ABV PASSIVE AGGRESSIVE PALE ALE , AKA "PAPA" Beach Front American Pale Ale, copper colored, a touch of White IPA, strong IPA with distinctive Belgian yeast and orange peel. Lots of orange flavor accentuated by caramel with aggressive hop character. 5.5% ABV. amarillo hops 8.3% ABV. "PAPA" Simcoe - variation with SIMCOE aroma UNKLE JOE'S FUNKY hops, piney and resinous DUNKLE WEISS "PAPA" Citra - variation with CITRA aroma hops, citrus and fruity hop character German-Style Dunkle Weiss, dark wheat beer, spicy, clove, banana, light caramel. 5% ABV. SMALL TOWN BROWN PROJECT "Y" Brown Ale, dark brown to almost black, toasty, chocolate, malt forward, smooth despite its dark color. Amber Ale, our harvest beer, dry-hopped with our Not Hoppy.
    [Show full text]
  • Saison Target Statistics² Your Results Fermentables • 9 Lb German Pilsner Orig
    Contact: Hours: 5401 Linda Vista Road, St 406 Mon-Thurs 10:00am - 10:00pm San Diego, CA 92110 Fri - Sun 9:00am - 10:00pm (619) 295-2337 [email protected] Cost $ $ $ $ $ Difficulty Saison Target Statistics² Your Results Fermentables • 9 lb German Pilsner Orig. Gravity: 1.065 • 0.5 lb Wheat Malt Final Gravity: 1.012 • 0.5 lb Bonlander Munich 10L • 1 lb Corn sugar (add at flame out) Est. % ABV: 6.9% Efficiency³: 70% Hop Additions This recipe recommends a 90 min boil due to the presence of IBUs: 31 Pilsner malt. Begin adding hops at 60 min. • 60 min: 2 oz Hallertaur (4.5% AA¹) BJCP Style Guidelines: Saison (25B) • Flame Out: 2 oz Hallertaur (4.5% AA) Original Gravity: 1.048 – 1.065 SG Final Gravity: 1.002 – 1.008 SG Yeast • WLP 565: Belgian Saison I Ale Yeast Bitterness: 20 – 35 IBUs Ideal fermentation temperature: 68-75F ABV: 3.5 – 9.5% Overall Impression: Originally a rustic, Additives artisanal ale made with local, farm- • Clarifier: 1 tsp Irish Moss or 1 tablet produced ingredients, it is now brewed Whirlfloc mostly in larger breweries yet retains the image of its humble origins. At standard • Yeast Nutrient: ½ tsp White Labs (½ strengths and pale color, similar to a more tsp/gal Biotin) highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. Notes: Tricks of the Trade: Saison ale yeasts sometimes struggle to attenuate. To get the classic dry finish expected in a Saison, bring the fermentation temperature up to 80F after 4 days 1AA (Alpha Acid): This is the measure of hops’ potential bitterness.
    [Show full text]
  • A Saison for Every Season – the Web Version the Story
    Exploration of Saison, Yeasts and a Rant on the meaning of “Farmhouse” A SAISON FOR EVERY SEASON – THE WEB VERSION THE STORY Romance Fields of Grain Thirsty Farm hands Combine them together and what do you get? Saison WHAT’S THE REAL STORY “In Belgium there are no styles” - Peter Bouckaert The Romantic Story courtesy of brewers (via Michael Jackson) Liège – in text - 1900’s – oats, buckwheat, spelt. No mention by Jean De Clerck. The Saison is a 20th century amalgamation of tradition WHAT MAKES A SAISON SAISON Is it really the BJCP Dupontish model? You know the drill – orange colored, rocky head, spicy, fruit aromas with a dash of hops How do we reconcile: Dupont Vielle Provision Dupont Avec Les Bon Voeux Fantome Pissenlit Fantome Automne First person to say “Belgian Specialty” gets a kick to the knee. WHAT SAISON IS NOT A heavily spiced beer that reeks of coriander and oranges. Cloyingly, clingly sweet Brett is not an excuse for these flavor Flat Acetic Sour WHAT MAKES A SAISON – DREW’S MANIFESTO Dry We’ll leave the sweetness to the Abbey Earthy Needs that grounding middle malt and “dirt” Spicy Want spicy tones (eugenol, etc) – better if from the yeast Lively CO2 and acidity. Tart? Only as a secondary characteristic. Yeast Driven THE EXPERIMENT Gather together as many different Saison strains as possible Brew a simple wort Pitch simply (and fresh) Ferment the same (with exceptions) Brewing by Eagle Rock Brewery YEAST ON PARADE Kindly provided by the fine folks of White Labs, Wyeast, East Coast Yeast Company and the Bruery.
    [Show full text]
  • Lao Population
    LAOS Capital: Vientiane Language: Lao Population: 6.6 million Time Zone: EST plus 11 hours Currency: Kip (LAK) Electricity: 230V/50H Fun Facts ● Laos, particularly Luang Prabang, is considered the “culinary jewel” of southern Asia. Cooks traditionally don't waste any of their resources, but they make the absolute most of local fare. ● According to legend, the Buddha smiled when he rested in what is now Luang Prabang for a day during his travels, prophesying that it would one day be the site of a rich and powerful capital city. ● Bikes and motorbikes are some of the most common vehicles in Luang Prabang. In fact, it is not uncommon to see a parent with two or three kids all piled on a motorbike – it’s the family station wagon. ● Laos’ most famous product is Beerlao. It is regarded as one of the best beers in Asia grown from jasmine rice and hops imported from Germany. Laos is a jewel of Asia – sacred and spiritual. It has a long history of turmoil, having suffered hundreds of years of attack, war, dependence on other nations, and oppression from foreign governments. But with this arduous history behind them, Laos has blossomed into one of the most beautiful and culturally fulfilling countries in Asia. Much of Laos is farming countryside and thickly forested mountains, but the prominent Mekong River flows directly through its heart – right through Luang Prabang. Luang Prabang is not the heart of Laos because it sits directly in the center of the country, but because it is a spiritual beacon among Asian nations, capturing the essence of its enduring Buddhist beliefs and the overwhelming humanity of its people.
    [Show full text]
  • Lao Consumer Behavior and Key Factors That Influence Buying Decision Toward Beer Products of Beerlao Vipapan Mukprohm a Themati
    LAO CONSUMER BEHAVIOR AND KEY FACTORS THAT INFLUENCE BUYING DECISION TOWARD BEER PRODUCTS OF BEERLAO VIPAPAN MUKPROHM A THEMATIC PAPER SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF MANAGEMENT COLLEGE OF MANAGEMENT MAHIDOL UNIVERSITY 2015 COPYRIGHT OF MAHIDOL UNIVERSITY Thematic paper entitled LAO CONSUMER BEHAVIOR AND KEY FACTORS THAT INFLUENCE BUYING DECISION TOWARD BEER PRODUCTS OF BEERLAO was submitted to the College of Management, Mahidol University for the degree of Master of Management on December 13, 2015 ……………….………….…..……… Miss Vipapan Mukprohm Candidate ……………………….….…..……… ……………………….….…..……… Asst. Prof. Nareerat Taechapiroontong, Asst. Prof. Parisa Rungruang, Ph.D. Ph.D. Advisor Chairperson ……………………….….…..……… ……………………….….…..……… Assoc. Prof. Annop Tanlamai, Asst. Prof. Kannika Leelapanyalert Ph.D. Ph.D. Dean Committee member College of Management Mahidol University ii ACKNOWLEDGEMENTS I would like to thank my advisor, Asst. Prof. Nareerat Taechapiroontong, to devote her time to give me advice and suggestions for this research. She provided the valuable and helpful guidance to accomplish my research. Moreover, I am thankful to all instructors at CMMU who deepened my understanding and broadened my knowledge. I would like to express my gratitude to all Lao respondents who helped fulfill questionnaires and carried out this study. I am thankful to my friends and colleagues to help and encourage me working on this research. They all are my source of motivation. Finally, I am highly indebted to my mother for supporting me at every step in the research process. Although she does not receive a high degree and cannot help me in study, she knows how to take care of a Master degree student.
    [Show full text]
  • 2020 Sen Khao
    LAO FOOD BY CHEF SENG CARRY OUT: 703-775-2377 MON-SAT: 11AM-9PM | SUN: 11AM-6PM @SEN_KHAO Gift Cards Available www.Senkhao.com STARTERS SAI OUA MEATBALL $9 spicy lemongrass meatball, herbs, green chili sauce CURRY PUFF [v] $5 Crispy dough pockets stuffed with curried potato SALAT MAK KUA [v] $9 eggplant, spicy tamarind sauce, onion, herbs, puffed rice, fried garlic COCONUT JASMINE RICE MUU HAENG $14 Crispy pork strip, green chili sauce CHUENH TAOHU, GAI (v) $12 or $14 Crispy tofu, chicken wings in fermented chili NAEM KHAO (GF) (v) $14 Crispy rice lettuce wrap, pork, onion, cilantro, scallion BEEF CURRY or TOFU (GF) (v) Slow cooked beef brisket, homemade red coconut curry, ginger, $16 & $14 scallions, cherry tomato, red bell pepper PAA TAWD $16 Fried catfish, green chili sauce, lemongrass, mint, cilantro, onion, cherry tomato PAD PED $14 or $16 wok tossed (chicken, beef, or pork), spicy lemongrass sauce, ginger, eggplant, Lao peppercorn, basil AWK (JUNGLE CURRY) (v) $14 or $16 (tofu, chicken, or beef) eggplant, dill, wood ear mushroom V: Vegan upon request | GF: Gluten Free | : Mild or Spicy level Disclaimer: While we offer gluten-free & vegan menu options, cross-contamination could occur and our restaurant is unable to guarantee that any item can be completely free of allergens. LAO FOOD BY CHEF SENG CARRY OUT: 703-775-2377 MON-SAT: 11AM-9PM | SUN: 11AM-6PM @SEN_KHAO Gift Cards Available www.Senkhao.com CHOOSE YOUR PROTEIN: NOODLES & SOUP Chicken $14 | Tofu $14 | Shrimp $16 MEE KATHI (v) Red Coconut curry, rice noodle, egg, peanut, cabbage,
    [Show full text]
  • Chocdee Menu Dinein.Pdf
    Sawasdee, Choc Dee Yin Dee Ton Rap Good Evening, Welcome to Choc Dee Kitchen open 5.00pm-9.00pm, Tuesday to Sunday incl. The Only Authentic Thai Restaurant in Palm Cove. Welcome to Choc Dee Thai Restaurant, established back in 2002. The only authentic Thai Restaurant in Palm Cove with Thai nationals serving up their culinary delights for you to enjoy. All of Choc Dee’s staff, both in Kitchen and Dining are Non Smokers, No tainted food or drinks served to you. At Choc Dee we Accept, Cash, Eftpos, Mastercard, Visa, Khapkun Khrap…..Thanking You. 10% Surcharge Applies to Public Holidays. Appetisers: (Khongwang) Money Bags: (Thung Ngein) $14.00 5 pieces per serve. Deep Fried. Made in House with minced Prawn, Chicken, Corn, Soy Sauce, Coconut & Palm Sugar. Contains Gluten. Samosas: (Kahripap) $14.00 5 pieces per serve. Deep Fried. Made in house with mixed vegetables & curry powder. Served with Sweet Chilli Sauce. Contains Gluten, Peanuts. Thai Spring Rolls: (Por Pia Tod) $14.00 5 pieces per serve. Deep Fried. Made in house with mixed vegetables, garlic, Soy sauce, and glass noodles, wrapped in pastry. Served with Sweet Chilli Sauce. Contains Gluten. Thai Fish Cakes: (Tod Man Pla) $14.00 5 pieces per serve. Deep Fried. Made in house with local fresh Australian Mackerel Fillets, Curry paste and Kaffir lime leaves, Beans, Thai Basil. Served with Sweet Chilli Sauce, Contains Peanuts. Satay Chicken: (Sa-Te Gai) $14.00 5 pieces per serve. Deep Fried. Made in House with Chicken Breast marinated in Ground Coriander, Cumin and Turmeric, served with Peanut Sauce.
    [Show full text]