Expressive Thai cooking — a balance of heat, herb, sweet, and sour in every plate. Crafted from premium, fresh ingredients.
A curated cross-section of dishes that come together quickly and travel well before curtain — all from our full menu below.
Hot and sour Thai soup with mixed seafood, lemongrass, galangal, and lime.
Tiger shrimp grilled and finished with our house special garlic sauce.
Crispy chicken tossed with fragrant lemongrass and Thai herbs.
Wok-fired jasmine rice with sweet pineapple, cashews, and curry notes.
Mango, avocado, and tomato with cilantro, garlic, and a lime-chili palm sugar dressing.
Shredded green papaya, dried shrimp, string beans, tomatoes, and peanuts with a chili-lime dressing.
Mango, tomato, and avocado with cilantro and garlic in a lime-chili and salty palm sugar dressing.
Crispy chicken wings coated in lemongrass sauce, topped with cilantro, mint, and Thai ginger chips.
Chicken satay, shrimp taco, beef satay, shrimp chips, and fried chicken ball.
Bean noodle, shrimp, squid, and salmon served with lime-chili sauce, lettuce, lime, Thai ginger, and sliced papaya.
Stir-fried minced chicken with holy basil and long beans in sweet soy sauce, fish sauce, and chili.
Stir-fried long beans with shrimp and garlic in an Indonesian-style sambal sauce.
Wok-fired jasmine rice with sweet pineapple, cashews, and curry notes.
Hot and sour Thai soup with mixed seafood, lemongrass, galangal, and lime.
Tiger shrimp grilled and finished with our house special garlic sauce.
Slow-cooked, crispy-skinned duck breast marinated with turmeric, cinnamon, bay leaf, and chili, then simmered with lychee and pineapple in a rich, aromatic yellow curry.
Succulent duck breast marinated with turmeric, cinnamon, bay leaf, and chili, served with eggplant in a tangy tamarind sauce — sweet, spicy, and sour in balance.
A trio of mango sticky rice, refreshing oolong tea, and a light coconut jelly cake.
Menu items and prices are subject to change. Please ask your server about daily availability, spice levels, and allergies.