THE MENU 〰 〰 〰 〰 〰 〰 Appetizers CREAM CHEESE WONTONS Deep-fried wontons filled with cream cheese and served with sweet & sour sauce. GARLIC EDAMAME Steamed soybeans sautéed with garlic. CURRY FRIES Crispy fries dusted with paprika, served with your choice of yellow, panang, or green curry. ROTI Crispy roti served with a side of curry: yellow, panang, or green. CRISPY TOFU TRIANGLES Deep-fried tofu served with sweet peanut cucumber sauce. COCONUT PRAWN Coconut-battered prawns served with sweet & sour sauce. VEGGIE ROLL Fried roll with silver noodles, cabbage, carrot, and celery. SHRIMP TEMPURA Crispy shrimp served with ponzu sauce. FRESH SPRING ROLL Rice paper roll with tofu, mango, lettuce, cucumber, cilantro, and mint. SATE CHICKEN Grilled chicken skewers with peanut and cucumber sauce. CHA CHA WINGS Crispy wings in garlic cilantro spicy sauce, topped with crispy basil. CURRY PUFFS Mini pastry puffs stuffed with potato, carrot, and curry. ========= THE GRAND APPETIZER A sampler platter with chicken sate, curry fries, coconut prawn, garlic edamame, veggie roll, cream cheese wonton, and sauces. ========= Soups SPICY & TANGY (TOM YUM) Lemongrass soup with mushroom, tomato, lime, and chili. COCONUT SOUP (TOM KAH) Coconut milk soup with galangal, lemongrass, and mushrooms. SIMPLY VEGETABLES Mixed vegetables in a clear black pepper broth. ========= SEAFOOD SOUP (POE THAK) Prawn, scallop, calamari, and basa fish in lemongrass ginger broth. ========= Salads MANGO SALAD Shredded green mango, apple, carrot, red onion, green onion, and cilantro. PAPAYA SALAD (SOM TUM) Green papaya tossed with lime, garlic, green bean, tomato, and chili. WATERFALL BEEF SALAD (YUM NEUR) Grilled beef with herbs, red onion, cilantro, and lime chili sauce. LARB CHICKEN OR TOFU Minced meat or tofu tossed in lime juice with mint, red onion, and cilantro. AHI TUNA TATAKI Seared tuna with seaweed and cucumber. PEANUT CHICKEN SALAD Grilled chicken over mixed greens with peanut dressing. ==== SEAWEED SALAD Seasoned seaweed over greens. ==== Stir-Fries BASIL Stir-fried with bell pepper and onion. GARLIC Savory stir-fry served over a bed of cabbage. EGGPLANT Eggplant, onion, bell pepper, and basil. MANGO Mango, cashew, bell pepper, and green onion. GINGER Ginger, onion, mushroom, and green onion. CASHEW NUT Cashew, tomato, bamboo, onion, and carrot. ASPARAGUS & SHIITAKE MUSHROOM Bell pepper, mushroom, and onion. MIXED VEGETABLES Chef’s seasonal mix. MUSHROOM MOUNTAIN Mushroom trio with garden greens and bean sprout. BROCCOLI & SHIITAKE MUSHROOM Broccoli, mushroom, and onion stir-fry. ==== GREENBEAN & GARLIC Crisp green beans tossed in garlic sauce. ==== Curries (Cannot be mild) MUSAMUN Peanut curry with potato, onion, carrot, and coconut milk. YELLOW Mild yellow curry with potato and carrot. PANANG Panang curry with pea, bell pepper, and basil. GREEN Green curry with bamboo, eggplant, and bell pepper. MANGO Mango curry with pineapple, bell pepper, and cashew.
