THE EXPERIENCE
Modern Thai cuisine, thoughtfully crafted for private dining.
Course 1 (choose 1)
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Tod Mun Goong - Crispy golden shrimp cakes blended with Thai herb and served with sweet chili sauce.
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Karee Puff - Homemade puff filling with curry chicken, potatoes, onion, and sweet potatoes served with cucumber salad.
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Ka Nom Jeeb - Pork and shrimp dumplings, Thai chili, crispy garlic, mushroom soy sauce.
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Satay Kai - Grilled chicken skewers with peanut sauce, cucumber salad.
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Moo Ping - Grilled marinated pork skewers.
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Pung Na Kung ( Shrimp toast ) - Crispy brioche, Thai herb mousse, toasted assemble, house sweet chili sauce
Course 2 (choose 1)
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Tom Yum - Spicy lemongrass broth with your selection protein and mixed mushrooms. (Chicken, Shrimp, or Lobster)
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Tom Kha - Silky coconut soup with your selection protein, mixed mushrooms, and coconut meat, (Chicken, Shrimp, or Lobster)
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Thai Style Tuna Tartare - Tuna, Mint, Shallot, Thai Chili, fresh lime juice, serve with crispy wonton.
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Mixed Seasonal Fruit Salad - Shallot, tamarind, cashew nut, palm sugar.
** Proteins and sauce can be substituted upon request.
Course 3 (Choose 1)
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Satay - Grilled tiger prawn or Salmon, homemade cucumber pickled, peanut sauce.
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Kung Ma Kham - Baked jumbo tiger prawn served with tamarind sauce on the side with steamed mixed grain rice.
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Pla Sahm Rod - Crispy filet red snapper, 3 flavors chili sauce, steamed jasmine rice.
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Pla Nueng - Steamed seasonal fish in a zest lime, garlic, and chili dressing, topped with mint and kaffir lime, served with jasmine rice.
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Red Ruby - Pan seared sea scallop, bamboo shoots green bean, Thai Basil with red curry and steamed white rice.
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Ka Nom Jeen - Thai rice noodle topped with crab meat served with Southern curry and fresh vegetable.
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Kung Yak Kee Mow - Black ink pasta with spicy basil sauce and lobster.
** Proteins and sauce can be substituted upon request.
Course 4 (Choose 1)
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Gang Ped - Pan seared duck breast with red curry, pineapple, tomato, lychee and white jasmine rice.
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Khao Soi - Home made Thai style ravioli filled with tender braised beef short ribs served with Northern Thai, crispy wonton, pickled mustard green, red onion, and lime.
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Gang Khew Whan Nuea - Slow- braised beef short rib, green bean, and eggplant in green curry served with jasmine rice.
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Crying tiger - Grilled marinated lemongrass steak served with north eastern dipping sauce and sticky rice.
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Massaman Kai - Braised chicken thighs in masaman curry, potatoes, onion, cashew nut. Serve with steamed white jasmine rice.
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Hung Lay - Northern Thai curry with grill short rib, dry spices, pickle garlic, ginger, jasmine rice.
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Moo Pa Lo - Five spice braised pork belly with jasmine rice.
** Proteins and sauce can be substituted upon request.
Course 5 (Choose 1)
Thai tea crème brûlée
Coconut tiramisu
Kruy Chuam
Caramelrized Thai bananas in rich palm sugar with coconut cream.
Bua Loy
Taro ball with sweet coconut milk.
Coconut cake
Coconut chiffon cake, pandan custard, young coconut meat, salted coconut cream, coconut waffles.
