KRAAM Thai

Fresh organic navel oranges tossed with a sweet and spicy tamarind sauce, shallots, cherry tomatoes, cashew nuts, mint, chili, and toasted coconut.

Fried corn ribs dusted with chili-lime salt, served with herb aioli.

Chicken and prawn wontons in a spicy lime sauce, chili paste, and crispy garlic.

Wok-fried crispy pork belly with Choo Chee chili paste (sweet/spicy), long beans, and kaffir lime leaves.

Wok-fried broad rice noodles with Peking duck, sesame oil, tenkasu crisps, and sweet chili dipping sauce.

Grilled marinated chicken served with sweet sticky rice and Northern Thai roasted sweet pepper dipping sauce.

Wok-tossed okra with Thai red chili, garlic, and Tempura crisp

Battered & fried garlic chives cake with sweet soy vinaigrette

Wok-tossed crispy tofu with sweet chili sauce, crushed peanuts, chili

Crispy fried calamari with crispy garlic, Thai chili, and scallion

Seasoned crispy soft shell crab, crispy kale, sweet plum dipping sauce

Grilled marinated baby squid with Asian pear, candied nuts in spicy chili-garlic-lime sauce

Thai style spicy tuna tartare with shallot, mint, chili, toasted rice and crudité

Grilled marinated prawns with sweet & mild spicy peanut sauce, vermicelli, and vegetable relish

Marinated Hokkaido scallop sashimi, Bordeaux daikon radish, cherry tomato infused with plum wine, Rainbow Trout roe, spicy Thai guacamole

Peking duck salad tossed with cashew nuts, shallot, lemongrass, cilantro, cherry tomato infused with plum wine, pomegranate seeds, and kaffir lime leaf

Cherry tomato, long bean, green papaya, peanuts, chili, garlic, dried shrimp, tossed with sweet tamarind sauce

Sweet and spicy Thai vegan green curry with roasted market vegetables

Stir-fried eggplant and crispy tofu with miso, chili, garlic, and basil

Aromatic coconut soup with confit chicken and grilled artichoke heart, cherry tomato, king oyster mushroom, galangal, lemongrass, topped with fried chili

Thai massaman curry (a combination of aromatic sweet & spicy curry) with slow cooked beef cheek, potato gratin, crispy shallot, and braised shallot

Stir-fried ribeye beef with black pepper, scallion, young peppercorn, and onion

6-hours braised pork belly, tofu and soft boiled egg in five spices broth

Aromatic Thai hot-sour lemongrass soup with tiger prawns, squid, hokkaido scallop, king oyster mushroom, galangal, kaffir lime leaf, milk, chili

Stir-fried curry powder with egg, scallions, onion, celery, and milk. Topped with crispy soft shell crab

Jumbo lump crab meat in spicy southern Thai yellow curry served with crispy soft shell crab, betel leaf, kale

Stir-fried tiger prawn, squid, hokkaido scallop with green peppercorn, chili, rhizome, basil, Thai eggplant, kaffir lime

Lump crab meat in sweet lemongrass coconut curry, grounded chicken, kaffir lime, chili, tamarind, served with crispy soft shell crab, and crudité

Wok-fried glass noodle with tamarind sauce, peanut, egg, beansprout, chive, topped with a baked lobster tail

Marinated butterflied branzino fillet with Choo Chee curry (sweet, spicy and creamy), coconut milk, kaffir lime

Grilled dry-aged branzino fillet served with rice vermicelli noodle, market vegetables and signature dipping sauce

Grilled dry-aged branzino with our signature chili lime sauce, mint, scallion, and chili

Baked Chilean sea bass with aged soy sauce, ginger, scallion, sweet pepper, asparagus

Wok-fried rice noodle with tamarind sauce, peanut, egg, beansprout, chive

Drunken noodle ~ Wok fried flat rice noodle with your choice of protein, chili, peppercorn, sweet pepper, egg, and basil

Wok fried flat rice noodle with your choice of protein, Chinese broccoli, egg

Sauteed your choice of protein with sweet pepper, garlic, basil, served with soft boiled egg and jasmine rice

Wok-fried jasmine rice with egg, garlic, topped with seared ribeye beef, served with sweet & spicy tamarind sauce

Wok-fried jasmine rice on topped with egg lava, lump crab meat, scallion

Wok-fried Chinese broccoli, shiitake mushroom, vegan garlic sauce

Stir-fried brussel sprout with chili, garlic, and vegan garlic sauce

Steamed Vermicelli noodle

Matcha joconde biscuit, yuzu mousse, lychee ice cream

Wok-fried rice noodle with tamarind sauce, peanut, egg, beansprout, chive

Drunken noodle ~ Wok fried flat noodle with your choice of protein, chili, peppercorn, long green, egg, and basil

Wok fried flat noodle with your choice of protein, Chinese broccoli, and egg

Sweet and spicy Thai green curry with eggplant

Thai massaman curry (a combination of aromatic sweet and spicy curry) with slow cooked chicken, potato gratin, crispy shallot, and braised shallot

Roasted marinated chicken served with green papaya salad (peanut, chili garlic, long bean) and sweet sticky rice

Sauteed your choice of protein with sweet pepper, garlic, basil, served with soft boiled egg and jasmine rice

Pork, shrimp, and crab meat, water chestnuts and aromatic sesame oil in a crispy soy sheet wrap, plum sauce.

Golden-fried green papaya, long beans, cherry tomatoes, and roasted peanuts. Tossed with dried shrimp, garlic, and bird's eye chili in a signature sweet tamarind-lime dressing.

Crispy fried wings glazed in a bold, sweet, and spicy garlic sauce. Garnished with crispy garlic bits.

Dry-style Northern curry, braised ribeye, sautéed egg noodles, crispy nest, shallot, pickled mustard.

Wok prawns and asparagus with spicy turmeric paste, Thai eggplant, peppercorns, kaffir leaves, chili.

Wok-fried prawns, squid, glass noodles, napa cabbage, and morning glory in a spicy sesame-bean curd sauce.

Wok-tossed okra with Thai red chili, garlic, and a touch of tempura crisp.

Crispy garlic chive cakes, lightly battered and fried. Served with a sweet soy vinaigrette.

Crispy tofu tossed in Thai sweet chili sauce with crushed peanuts and fresh chili.

Crispy golden rolls filled with larb gai — a Northern Thai minced chicken salad of herbs, chili, and spices. Served with plum sauce and fresh crudité.

Crispy fried calamari with Thai chili, scallion, and fragrant garlic.

Golden croquettes of curried potato, minced chicken, sweet radish, and caramelized onion. Served with basil aioli and spicy chili crisp.

Seasoned crispy soft-shell crab with crispy kale and a sweet plum dipping sauce.

A Thai koi — spicy tuna tartare with shallot, mint, chili, and toasted rice. Served with seasonal crudité.

Grilled marinated prawns with a mildly spicy peanut sauce, cucumber-shallot relish.

Delicate chicken and prawn wontons in a zesty lime–chili sauce, enriched with chili paste and finished with crispy garlic.

Crisp salad of roasted Peking duck, cashew, shallot, lemongrass, and cilantro with cherry tomato infused in plum wine, pomegranate, and kaffir lime leaf.

Charred sweet corn with som tum — green papaya, long bean, chili, garlic, dried shrimp, peanut, and cherry tomato — tossed in a sweet tamarind dressing.

A vibrant Thai yum som-o — a pomelo salad with shallot, mint, lemongrass, chili, and cashew — paired with seared scallops.

A fragrant Thai green curry of roasted seasonal vegetables in a sweet–spicy coconut sauce. [Optional add on: Tofu $4 , Chicken $5, Braised Beef Cheek $19]

Stir-fried eggplant and tofu with miso, garlic, chili, and Thai basil.

Wok-fried Chinese watercress, tofu with spicy vegan garlic sauce.

Slow-braised beef cheek in massaman curry — a rich, sweet–spiced Southern Thai curry — with potato gratin, crispy shallot, peanut and braised shallot.

Wok-seared ribeye with black pepper, scallion, onion, and fresh green peppercorn.

Wok-fried crispy pork belly with choo chee curry paste — a sweet, spicy red curry — tossed with long beans and kaffir lime leaf.

Butterflied branzino fillet marinated and simmered in choo chee curry — a sweet, spicy, and creamy red curry with coconut milk and kaffir lime.

Grilled dry-aged branzino fillet with vermicelli, market vegetables, and KRAAM’s signature dipping sauce.

Grilled dry-aged branzino with KRAAM’s signature chili-lime dressing, fresh mint, scallion, and chili.

Baked Chilean sea bass with aged soy sauce, ginger, scallion, sweet pepper, asparagus.

Classic Thai tom yum — a hot-and-sour lemongrass broth with tiger prawn, squid, Hokkaido scallop, king oyster mushroom, galangal, kaffir lime leaf, chili, and a touch of milk.

Stir-fried curry powder with egg, scallion, onion, celery, and milk, topped with crispy soft-shell crab.

Jumbo lump crab simmered in a spicy Southern Thai yellow curry with crispy soft-shell crab, betel leaf, and kale.

A rich, sweet coconut curry of lump crab, minced chicken, lemongrass, tamarind, kaffir lime, and chili. Served with crispy soft-shell crab and seasonal crudité.

Wok-tossed clams with chili jams, basil, chili, sweet pepper and garlic.

Wok-fried rice noodles with tamarind sauce, egg, beansprout, chive, and crushed peanut.

Thai drunken noodles — wok-fried flat rice noodles with chili, peppercorn, sweet pepper, egg, and basil.

Wok-fried flat rice noodles with baby Chinese broccoli and egg.

A Thai street classic — stir-fried with basil, garlic, and sweet pepper. Served with jasmine rice and a fried egg.

Wok-fried broad rice noodles with roasted Peking duck, sesame oil, and crispy tenkasu. Served with a sweet chili dipping sauce.

Wok-fried jasmine rice with garlic and egg, topped with seared ribeye and a sweet–spicy tamarind sauce.

Jasmine fried rice with lump crab, scallion, and an oozing lava-style egg topping.

Wok-fried Chinese broccoli and shiitake mushroom in a savory vegan garlic sauce.

Brussels sprouts stir-fried with chili, garlic, and vegan garlic sauce.

Steamed Thai vermicelli noodles.

with butterfly pea coconut ice cream

with butterfly pea coconut ice cream

Wok-fried rice noodles with tamarind sauce, egg, beansprout, chive, and crushed peanut.

Thai drunken noodles: wok-fried flat rice noodles with chili, peppercorn, sweet pepper, egg, and basil.

Wok-fried flat rice noodles with baby Chinese broccoli and egg.

A Thai street classic — stir-fried with basil, garlic, and sweet pepper. Served with jasmine rice and a fried egg.

Sweet and spicy Thai green curry with eggplant.

Thai massaman curry (sweet and spicy curry) with potato gratin, crispy shallot, and braised shallot.

Wok-fried roasted rice noodles with roasted Peking duck, sesame oil, and crispy tenkasu. Served with a sweet chili dipping sauce.

Wok-fried crispy pork belly with choo chee curry paste — a sweet, spicy red curry — tossed with long beans and kaffir lime leaf.

Baked Chilean sea bass with aged soy sauce, ginger, scallion, sweet pepper, asparagus.