Spicy Boat (Nam Prik Pow Talay)
Sauteed prawns, scallops, calamari, and mussels with chili jam, garlic, onions, mushrooms,
bell peppers, bamboo shoots and carrots.
Pla Dhuk Pad Ped
Deep-fried catfish sautéed with red curry paste and bell peppers.
Pad Pong Garee Talay
Shrimp, crabmeat, scallops, and calamari in Curried Lobster Sauce.
Chuu Chee Salmon
Grilled salmon in a thick, red curry with coconut milk and shredded kafir leaves.
Trout in Green Curry with Eggplant
Green curry and coconut milk served over wok-fried ruby red trout and Japanese eggplant.
Crab Fried Rice
Fried rice with crab, egg, snow peas, red peppers, onion and cilantro.
Garlic Soft Shell Crab
Lightly battered soft shell crab stir-fried in a garlic and pepper sauce.
Gang Kua Ped Yang (Roasted Duck Curry)
Sautéed sliced boneless duck in red curry with coconut milk, pineapple,
tomatoes, bell peppers and Thai sweet basil.
French-ribbed rack of lamb sliced into single chops, grilled and finished with a savory sauce, bell peppers and onions. Served with a side of fried rice.