Appetizers

SATAY KAI 10 Grilled chicken bamboo served with peanut sauce and cucumber salad

KA-NOM JEEB 10 Shrimp and chicken Thai dumplings with roasted chili, scallions, and galangal mushroom

POH PIA THOD 10 Crispy vegetable rice paper spring rolls with roasted chili tamarind sauce

PLA MUK THOD 12 Crispy calamari with roasted chili sauce

Salads

LARB KAI 15 Minced chicken with chopped scallions, lime juice, roasted sweet rice powder, galangal, red onion, mint leaf, and chili peppers

SOM TOM PU 16 Shredded green papaya with fresh lime juice, caramelized palm sugar, chili peppers, topped with grounded peanuts, tomato, and lump crab meat

NUEA NOM TOK 17 Grilled and sliced beef tenderloin with chili, lime juice, red onion, mint leaf and lemongrass Soups

TOM KHA KUNG 12 Shrimp in silky coconut galangal soup with young coconut meat, Shiitake and Straw mushrooms

TOM YUM TALAY 12 Seafood medley in a lemongrass broth, Shiitake and Straw mushrooms

Traditional Thai Sautée

KUNG 24 Sautéed jumbo tiger prawns with rice noodle, egg, peanuts, scallions, and bean sprouts

PAD KEE MOW 21 Sautéed rice noodles with minced chicken, fresh chili, basil, onions, egg crepe, and brown

KAI SIAM 24 Sautéed crispy white meat chicken with sweet chili paste, fresh pineapples, onions, scallions, cashew nuts and mushrooms served with pineapple

Consuming raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness Chef Nan’s Selections

PLA SAHM ROD 39 Pan-roasted Chilean sea bass with three flavored chili sauce, crispy okra, bean curd, green beans and eggplant

LAMB HUNG LAY 31 Slow-braised lamb shank simmered in Northern Thai red curry, peanuts, potatoes, and served with coconut curry rice and cucumber salad

GANG NUEA 32 Braised beef short slowly simmered in Panang curry and sautéed green beans

KAI YANG MASSAMAN 24 Grilled lemongrass chicken breast in with avocado, green beans, cashew nuts, pickled shallots and cucumber salad

SEAFOOD PANANG TALAY 32 Pan-seared jumbo prawns, calamari and sea scallops with Panang curry and sautéed green beans Chef Nan’s Signature Specials

PLA YAK SAHM ROD 48 Crispy whole Red Snapper served with crispy okra and eggplant topped with three flavored chili sauce

THE EMERALD 45 Grilled 8 oz. filet mignon and jumbo prawns with Chef Nan’s special , Brussels sprouts, eggplant, and peppercorn Mother’s Day Specials

SURF AND TURF 48 Thai style BBQ Lamb Chops and lobster fried rice with soy glaze, papaya salad, served with bok choy

THAI POACHED LOBSTER 45 Fresh coldwater lobster tail lightly poached and drizzled with chili lime sauce, served with garlic fried rice and Brussel sprouts

SCALLOP AND PASTA 42 Pan-seared jumbo scallops served over angel hair pasta tossed in green curry, with red cabbage and crispy Thai basil

Side Dishes Brown Rice 5 Pineapple Fried Rice 5

Sautéed Mixed Vegetables 6 Thai Sausage Fried Rice 12

Menu Prepared by Chef Nan Niyomkul and Chef DeeDee Niyomkul

Our restaurant offers dishes containing peanuts, tree nuts, soy, milk, eggs and wheat. While we take steps to minimize the risk of cross contamination, we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, soy, milk, egg or wheat allergies