Thailusion

L-1 PAD THAI

Pan fried Thai rice noodles with meat, egg, bean spout, green onion and fresh ground peanut.

L-2 PAD SEE EW

Pan fried rice noodles with Chinese broccoli, egg and a delicious sweet black soy sauce.

L-3 PAD WOONSEN

Stir fried glass noodle with broccoli, beansprouts, cabbage, bok choy, carrots, with a home-made stir fry sauce.

L-4 PAD KHEE MAO (DRUNKEN NOODLES)

Pan fried flat rice noodles with tomato, mint leaves, fresh chili and roast garlic. Served on a bed of lettuce.

L-5 THAI ENHANCED CHOWMEIN

Stir-fry yellow egg noodle with bean sprout, cabbage, carrots, broccoli, celery, herbs and oyster sauce and home-made stir-fry sauce.

L-6 PAD GAPRAW

Stir fried meat with hot basil leaf, garlic, bamboo strip and Thai chili pepper with light soy sauce.

L-7 STIR FRIED CASHEW NUT

Stir fried meat with carrot, onion, bell pepper, cashew nut and roasted chili with chili jam.

L-8 STIR FRIED WITH OYSTER SAUCE

Stir fried meat, broccoli, baby com, Chinese bok-choy, snow pea, shallots with oyster sauce, garlic and pepper.

L-9 STIR FRIED FRESH GINGER

Fresh ginger stir fried meat with onion,, mushroom and bell pepper.

L-10 STIR FRIED GARLIC AND PEPPER

Stir fried meat with a rich tasty garlic home-made marinade.

L-11 STIR FRIED BROCCOLI

Stir fried meat with broccoli in oyster sauce.

L-12 SWEET AND SOUR

Sauteed golden brown breaded meat with pineapple chunk, onions, bell peppers, carrots and tomato in a tangy sauce.

L-13 SPICY EGGPLANT

Stir fried eggplant with meat or tofu, carrot, Thai basil and home-made sauce.

L-14 PAD PRIG KHING

Green bean with herbs, spices and red chili paste.

L-15 THAI FRIED RICE

Fried rice with meat, egg, onion, carrot and tomato.

L-16 SPICY THAI FRIED RICE

Spicy fried rice with onion, carrot, basil, vegetable and fresh chili.

L-17 THAI BBQ CHICKEN

Chicken marinated in delicious Thai spice, grilled to perfection with our home-made special sauce

L-18 RED CURRY

Chicken marinated in delicious Thai spice, grilled to perfection with our home-made special sauce

L-19 YELLOW CURRY

Potatoes, onion, carrots simmered in coconut milk with yellow curry paste.

L-20 FIREMAN'S CURRY

Green curry paste prepared with coconut milk and hot sesame oil, bell pepper, basil leaves, cilantro, carrots, button mushrooms, green beans, squash and Thai chili.

A-CHICKEN SATAY

Grilled skewered marinated chicken with Thai spices, served with cucumber salad and peanut sauce.

A-EGG ROLLS (V)

Crispy golden-brown veggie egg rolls with sweet and sour sauce.

A-FRESH SUMMER ROLL (V)

Raw mixed vegetable and boiled shrimp rolled up with soft wraps. Served with peanut sauce.

A-ASIAN CREPES WITH CURRY DIP

A delicious Thai style crepe for dipping in a yellow curry sauce.

A-CRUNCHY CRAB RANGOON

Crunchy Wonton skin wraps stuffed with fresh crab meat, Creamcheese. Served with sweet chili sauce.

A-FRIED VEGETABLE POTSTCKER

Freshly sourced vegetables, and savory seasonings.

A-FRIED SQUID

Deep fried calamari rings lightly battered in tempura mix. Served with homemade sauce.

A-FRIED COCONUT SHRIMP

Breaded coconut shrimp served with sweet and sour sauce.

A-FRIED WONTON

Ground shrimp and chicken wrapped in wonton skin served with sweet and sour sauce.

A-GOLDEN CHICKEN WINGS (Seasonal Item Only)

Golden-brown marinated chicken wings with homemade sauce.

A-TOFU DELIGHT

Deep fried breaded tofu served with sweet chili sauce and ground peanuts.

A-TL SAMPLER

Combination of Crunchy Crab Rangoon (3), Egg Rolls(3), Chicken Satay(3), and Tofu delight.

T-1A. TOM YUM (CHICKEN, TOFU, VEGETABLE)

Hot and sour soup with mushrooms, and Thai herbs.

T-1B. TOM YUM (SHRIMP)

T-2A. TOM KHA (CHICKEN, TOFU, VEGETABLE)

Hot and sour soup with coconut milk, mushrooms, cabbage, and Thai herbs.

T-2B. TOM KHA (SHRIMP)

T-3. POH TAG (SEAFOOD)

Hot and sour soup with shrimp, scallops, green mussels, Fish, squid, imitation crab, lemon grass, mushrooms, ginger, and basil.

T-4. WONTON SOUP

Chicken and shrimp stuffed, mixed vegetable in chicken broth

T-5. GLASS NOODLE SOUP

Chicken and shrimp, with mix vegetable.

T-6. MIXED VEGETABLE SOUP

Baby corn, boc-choy, carrots, broccoli, mushrooms, and cabbage.

T-7. TOMYUM NOODLE SOUP

Choice of Pork, Chicken, Tofu, Beef or Shrimp

S-1. THAI CRUNCHY SALAD(V)

Mixed garden vegetable, lima beans, celery, cucumber, red bell, and crispy wonton skin. Served with peanut sauce dressing.

S-2. LARB

Prepared with shallots, lime, chili powder, and mint leaves.

S-3. PAPAYA SALAD (V)

Shredded green papaya, carrots, green bean, tomato, crushed peanut and grilled shrimp.

S-4. CRISPY RICE SALAD (V)

Ground chicken mixed with ginger, marinated crispy rice, red onion, cilantro, and peanut.

S-5. NUE NUM TOK (THAI STYLE BEEF SALAD)

Grilled tender beef, chili, red onion, ground crispy rice.and mint leaves.

S-6. YUM WOONSEN (GLASS NOODLE) (V)

Silver noodle mixed w. chicken, shrimp, cilantro, onion, ground peanut, and lime dressing.

S-7. FISHERMAN SALAD (YUM TALAY)

Mixed of seafood, shrimp, scallop, fish, green mussel, imitation crab, onion, cilantro, tomato and homemade chili lime dressing

C-1. Red Curry (Kaeng Dang)

Red curry prepared with coconut milk, bell pepper, bamboo shoots, green bean, carrots and basil leaves.

C-2. Green Curry (Kaeng Khiao Wan)

Green curry paste with coconut milk, bamboo shoots, bell pepper, egg plant and basil.

C-3 Yellow Curry (Kaeng Kari)

Potatoes, onion, carrots simmered in coconut milk with yellow curry paste.

C-4. Fireman's Curry (Jungle Curry)

Green curry paste prepared with coconut milk and hot sesame oil, bell pepper, basil leaves, cilantro, carrots, button mushrooms, green peas, squash and Thai chili. This delicious recipe was created by our own fireman and is served at the station during his cooking shift. "kaeng pa" litterally means "jungle curry" or curry paste and whatever is available in nature to add.

C-5. Panang Curry

A delicious curry with kaffir lime leaves, coconut milk, phanaeng curry paste, palm sugar, bell pepper, carrots, Thai basil and a special home-made sauce.

C-6. Pineapple Curry

Red curry paste, coconut milk, pineapple, sweet basil, sliced, bell pepper, shrimp and kaffir lime leaves.

C-7. Spicy Curry Noodle

Red curry with bell pepper, broccoli, carrot and flat rice noodles

C-8. Panang Soft Shell Crab

Tempura soft shell crab with panang curry paste, coconut milk, bell pepper, carrot, basil and kaffir leaf

C-9. Panang Salmon

Panang curry paste, grilled salmon, coconut milk, bell pepper, carrot, basil and kaffir leaf

C-10. Roasted Duck Curry

Red curry paste, coconut milk, bell pepper, carrot, basil, pineapple and lychee fruit

R-1. THAI FRIED RICE (V)

Egg, onion, carrots, peas, tomatoes, and green onion.

R-2. SPICY THAI FRIED RICE (V)

Carrots. peas, onion, tomatoes, bell pepper, vegetable, chili and basil

R-3. PINEAPPLE FRIED RICE (V)

Chicken, shrimp, egg, carrots, peas, onion, raisin, pineapple, curry powder and cashew nut.

R-4. CRAB FRIED RICE

Real snowcrab meat,onion, peas,carrot,green onion,and egg.

R-5 SEAFOOD FRIED RICE

Shrimp, scallop, green mussels, fish, squid, imitation crab, egg, onion, carrots, peas, tomatoes and green onion.

N-1. PAD THAI (V)

Rice noodles with meat, egg, bean sprout, green onion, and ground peanut.

N-2. PAD SEE EW (V)

Stir fried flat rice noodles, Chinese and/or crown broccoli, carrots, and egg.

N-3. LADNHA (V)

Flat noodle stir fried with oyster gravy sauce, Chinese and/or crown broccoli, and carrots.

N-4. PADKHEEMAO (DRUNKEN NOODLES) (V)

Pan stir fried flat noodle, tomatoes, chili, bell pepper, carrots, onion, and basil.

N-5. GUAY TIEW KUA(V)

Stir fried flat rice noodle with egg, green onion, and bean sprout.

N-6. THAI ENHANCED CHOWMEIN (V)

Stir fried yellow egg noodle, onion, cabbage, carrots, broccoli, mushroom and baby corn.

N-7. PAD WOONSEN(V)

Stir fried glass noodle, egg, onion, cabbage, carrots, broccoli, mushroom and baby corn.

E-1. CHILI HOT BASIL LEAVES (PAD GAPRAW) (V)

Stir fried meat with hot basil leaf, garlic, carrots, onion, bamboo shoots, Thai chili.

E-2. STIR FRIED WITH OYSTER SAUCE (V)

Stir fried meat, broccoli, baby com, Chinese bok-choy, snow pea, with oyster sauce, garlic and pepper.

E-3. STIR FRIED FRESH GINGER (V)

Fresh ginger stir fried with onion, mushroom, and bell peper.

E-4. CASHEW NUT AND ROASTED CHILL (V)

Stir fried with carrots, bell pepper, onion, carrots, chili paste, and cashew nut.

E-5. SPICY EGGPLANTS (V)

Stir fried eggplant with bell pepper, onion, Thai basil, red chili and home-made sauce.

E-6. STIR FRIED SNOWPEA WITH MUSHROOMS(V)

A delicious Thai style stir-fry with snow pea, carrot, garlic, mushroom, home-made stir-fry sauce and special herbs and spices.

E-7. PADPRIG KHING (V)

Green bean with herbs, spices and red chili paste.

E-8. STIR FRIED BROCCOLI (V)

Stir fry brown sauce with carrots, broccoli and choice of meat.

E-9. MONGOLIAN STYLE STIR FRIED (V)

Freshly grated fresh ginger, soy sauce, green onion, mushroom with choice of meat.

E-10. SWEET AND SOUR (V)

Golden brown breaded meat with pineapple chunks, onions, bell pepper, carrots and tomato in a tangy sauce.

E-11. ORANGE CHICKEN

Golden brown breaded chicken with homemade real orange sauce. Served with steam broccoli and carrots.

E-12. RAMA

Stir fried meat with chili paste oil, home-made peanut sauce, steamed broccoli and carrots. Served on top of baby spinach.

E-13. GARLIC BLACK PEPPER (V)

Stir fried meat with a rich marinated garlic in our home-made sauce, steamed broccoli and carrots. Served on a bed of baby spinach.

E-14. SCALLOPS BLACK PEPPER

Stir fried scallops with onion, bell pepper, and garlic.

E-15. CRYING TIGER

Grilled tender beef steak slices with delicious spicy lime sauce.

E-16. THAI B.B.Q CHICKEN

Grilled B.B.Q chicken with a special homemade marinated sauce and house salad.

E-17. GOLDENFISH MANGO DELIGHT

Deep fried crispy sole fillet with fresh green mango spicy dressing, and cilantro.

E-18. STEAMED FISH WITH LIME JUICE (PLA NUENG MANAO)

Sole fish marinated with lime juice, a hint of garlic, Thai chili.cilantro, herbs, celery, and spices.

White Steamed Rice

Brown Rice

Sticky Rice

Fried Egg

Side Salad

Cucumber Salad (S)

Cucumber Salad (L)

Steamed Mixed Vegetable

Curry Sauce

Choice of red curry, yellow curry, or green curry 12oz.

Extra Sauce

Peanut Sauce

Salad Dressing

D-1. Mango with Sticky Rice (Seasonal)

Sticky rice dessert, creamy coconut milk, sesame seeds and sweet mango

D-2. Thai Roti (Crepe)

Pan fried Thai crepe topped with sweet cream milk and sprinkled with sugar

D-3. Coconut Mango Sorbet

Coconut with a heart of mango sorbet covered with shredded coconut

D-4. Mint Chocolate

Mint gelato covered with dark chocolate

D-5. Mango Sorbet

Mango sorbet served in a natural mango shell

D-6. Matcha Cheesecake

Green tea cheesecake topped with dulce de leche

D-7. Coffee Parfait

Cone shaped creamy coffee gelato

D-8. Coconut Sorbet

Coconut sorbet served in a natural coconut shell

Coke

Diet Coke

Sprite

Thai Iced Tea

Thai Iced Coffee

Regular Iced Tea

Hot Green Tea

Hot Jasmine Tea

Hot Mint Tea

Sparkling Water

Apple Juice

Lemonade

Cabinet Sauvingnon, Kenwood Vineyard"Yulupa", Ca (Bottle)

Pinot Noir, Gato Negro (Bottle)

Pinot Grigio, Chloe, Valdadige, Italy (Bottle)

Sauvignon Blanc, Kim Crawford, Marlborough (Bottle)

Ozeki Nigori Strawberry 300ml (Gluten free)

Sweet and creamy sake with a light, refreshing strawberry flavor. Made with real California grown strawberries. Shake well

Coors Light

Heineken

Chang

Singha

Sapporo

Pinkus Organic, Pils

Pinkus Organic Hefeweizen