Basil - Thai Restaurant & Bar

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut'satay' sauce (gai satay)

with'nham jim jaew' dry chili dipping sauce (mu ping)

served with thai ginger soy (basil panstickers)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with'sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, & lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, & roasted rice powder (larb gai)

with minced chicken & shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

string beans, and thai basil with'pong gari' curry sauce (basil pumpkin)

shitake mushroom, tofu, bell peppers, & scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zuchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, & jalepeno in red curry tamarind sauce (pak tay po)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut 'satay' sauce (gai satay)

with 'nham jim jaew' dry chili dipping sauce (mu ping)

served with Thai ginger soy (basil panstickers)

and sweet potato (curry puffs)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with 'Sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, roasted rice powder (larb gai)

with minced chicken shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

with garlic and chili (Thai-style brussel sprouts)

shitake mushroom, tofu, bell peppers, scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zucchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, jalepeno in red curry tamarind sauce (pak tay po)

string beans, and Thai basil with 'pong gari' curry sauce (basil pumpkin)

tender eggplant, yellow squash, and Thai basil in garlic chili sauce (shrimp eggplant)

with crisped shallots and garlic (tamarind prawns)

with zuchini, onions, basil, and fresh chili peppers (pad talay ruam mit)

with wild ginger, bell peppers, and peppercorn (pla-duk pad ped)

served with tempura long beans (hoi kata)

served with eggplant and okra in green curry (kang talay)

with baby bok choy shitake mushrooms in wild ginger green curry (kiow wan pla)

with steamed vegetables and chili-lime sauce (pla pao)

with chili, shallots, cilantro, bell peppers, and sweet mango (pla rad pik)

with eggplant, bell peppers, basil, and Thai bird's eye chili (gai gra prao)

with cashew nuts, zuchini, bell peppers, spring onions (gai ma-muang hinmapan)

string beans, and peppers stir-fried with sweet spicy 'pik-khing' curry (gai pik khing)

onions, potatoes in mild yellow curry (kang gari gai)

with 'somtum' green papaya salad (gai yang)

with red curry paste and young peppercorn (curry peppercorn duck)

with wilted cabbage, cherry tomatoes, and pineapples (kang bpet)

and 'kabocha' pumpkin in tangy red curry (kang kua mu)

crisped pork belly wok-fried in chili-garlic sauce (kana mu grob)

with asparagus and bell peppers (kua kling mu); mild option not available

with pineapple, tomatoes, cucumber slices (mu yang)

with wild ginger, apple eggplant, yellow squash, and green curry (jungle beef)

with lemongrass, red bell peppers, snap peas, roasted chili jam (neur takai)

with house curried-peanut sauce and steamed vegetables (praram rong song)

with Thai smoked mushroom and tomato relish (neur yang)

with 3 types of chili, fresh basil leaves, onions, bell peppers

and carrots in red curry (basil's lamb curry)

with prawns and cashew nuts (kao pad sapparot)

with egg, beansprouts chives served with roasted 'Sriracha' chili (kanom pak gard)

skirt steak, onions, carrots, egg stir-fried with basil, garlic chili (pad ke-mao)

with pork, chinese broccoli, egg, in Thai black bean sauce (pad se-ew)

with shrimp, tofu, egg, nuts, bean sprouts, chives (pad thai); try our spicy version!

with prawns, mussels, squid and fresh basil (seafood bamee)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut 'satay' sauce (gai satay)

with 'nham jim jaew' dry chili dipping sauce (mu ping)

served with Thai ginger soy (basil panstickers)

and sweet potato (curry puffs)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with 'Sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, roasted rice powder (larb gai)

with minced chicken shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

with garlic and chili (Thai-style brussel sprouts)

shitake mushroom, tofu, bell peppers, scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zucchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, jalepeno in red curry tamarind sauce (pak tay po)

string beans, and Thai basil with 'pong gari' curry sauce (basil pumpkin)

tender eggplant, yellow squash, and Thai basil in garlic chili sauce (shrimp eggplant)

with crisped shallots and garlic (tamarind prawns)

with zuchini, onions, basil, and fresh chili peppers (pad talay ruam mit)

with wild ginger, bell peppers, and peppercorn (pla-duk pad ped)

served with tempura long beans (hoi kata)

served with eggplant and okra in green curry (kang talay)

with baby bok choy shitake mushrooms in wild ginger green curry (kiow wan pla)

with steamed vegetables and chili-lime sauce (pla pao)

with chili, shallots, cilantro, bell peppers, and sweet mango (pla rad pik)

with eggplant, bell peppers, basil, and Thai bird's eye chili (gai gra prao)

with cashew nuts, zuchini, bell peppers, spring onions (gai ma-muang hinmapan)

string beans, and peppers stir-fried with sweet spicy 'pik-khing' curry (gai pik khing)

onions, potatoes in mild yellow curry (kang gari gai)

with 'somtum' green papaya salad (gai yang)

with red curry paste and young peppercorn (curry peppercorn duck)

with wilted cabbage, cherry tomatoes, and pineapples (kang bpet)

and 'kabocha' pumpkin in tangy red curry (kang kua mu)

crisped pork belly wok-fried in chili-garlic sauce (kana mu grob)

with asparagus and bell peppers (kua kling mu); mild option not available

with pineapple, tomatoes, cucumber slices (mu yang)

with wild ginger, apple eggplant, yellow squash, and green curry (jungle beef)

with lemongrass, red bell peppers, snap peas, roasted chili jam (neur takai)

with house curried-peanut sauce and steamed vegetables (praram rong song)

with Thai smoked mushroom and tomato relish (neur yang)

with 3 types of chili, fresh basil leaves, onions, bell peppers

and carrots in red curry (basil's lamb curry)

with prawns and cashew nuts (kao pad sapparot)

with egg, beansprouts chives served with roasted 'Sriracha' chili (kanom pak gard)

skirt steak, onions, carrots, egg stir-fried with basil, garlic chili (pad ke-mao)

with pork, chinese broccoli, egg, in Thai black bean sauce (pad se-ew)

with shrimp, tofu, egg, nuts, bean sprouts, chives (pad thai); try our spicy version!

with prawns, mussels, squid and fresh basil (seafood bamee)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut'satay' sauce (gai satay)

with'nham jim jaew' dry chili dipping sauce (mu ping)

served with thai ginger soy (basil panstickers)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with'sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, roasted rice powder (larb gai)

with minced chicken shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

string beans, and thai basil with'pong gari' curry sauce (basil pumpkin)

shitake mushroom, tofu, bell peppers, scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zuchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, jalepeno in red curry tamarind sauce (pak tay po)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut'satay' sauce (gai satay)

with'nham jim jaew' dry chili dipping sauce (mu ping)

served with thai ginger soy (basil panstickers)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with'sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, roasted rice powder (larb gai)

with minced chicken shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

string beans, and thai basil with'pong gari' curry sauce (basil pumpkin)

shitake mushroom, tofu, bell peppers, scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zuchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, jalepeno in red curry tamarind sauce (pak tay po)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut 'satay' sauce (gai satay)

with 'nham jim jaew' dry chili dipping sauce (mu ping)

served with Thai ginger soy (basil panstickers)

and sweet potato (curry puffs)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with 'Sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, roasted rice powder (larb gai)

with minced chicken shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

with garlic and chili (Thai-style brussel sprouts)

shitake mushroom, tofu, bell peppers, scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zucchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, jalepeno in red curry tamarind sauce (pak tay po)

string beans, and Thai basil with 'pong gari' curry sauce (basil pumpkin)

tender eggplant, yellow squash, and Thai basil in garlic chili sauce (shrimp eggplant)

with crisped shallots and garlic (tamarind prawns)

with zuchini, onions, basil, and fresh chili peppers (pad talay ruam mit)

with wild ginger, bell peppers, and peppercorn (pla-duk pad ped)

served with tempura long beans (hoi kata)

served with eggplant and okra in green curry (kang talay)

with baby bok choy shitake mushrooms in wild ginger green curry (kiow wan pla)

with steamed vegetables and chili-lime sauce (pla pao)

with chili, shallots, cilantro, bell peppers, and sweet mango (pla rad pik)

with eggplant, bell peppers, basil, and Thai bird's eye chili (gai gra prao)

with cashew nuts, zuchini, bell peppers, spring onions (gai ma-muang hinmapan)

string beans, and peppers stir-fried with sweet spicy 'pik-khing' curry (gai pik khing)

onions, potatoes in mild yellow curry (kang gari gai)

with 'somtum' green papaya salad (gai yang)

with red curry paste and young peppercorn (curry peppercorn duck)

with wilted cabbage, cherry tomatoes, and pineapples (kang bpet)

and 'kabocha' pumpkin in tangy red curry (kang kua mu)

crisped pork belly wok-fried in chili-garlic sauce (kana mu grob)

with asparagus and bell peppers (kua kling mu); mild option not available

with pineapple, tomatoes, cucumber slices (mu yang)

with wild ginger, apple eggplant, yellow squash, and green curry (jungle beef)

with lemongrass, red bell peppers, snap peas, roasted chili jam (neur takai)

with house curried-peanut sauce and steamed vegetables (praram rong song)

with Thai smoked mushroom and tomato relish (neur yang)

with 3 types of chili, fresh basil leaves, onions, bell peppers

and carrots in red curry (basil's lamb curry)

with prawns and cashew nuts (kao pad sapparot)

with egg, beansprouts chives served with roasted 'Sriracha' chili (kanom pak gard)

skirt steak, onions, carrots, egg stir-fried with basil, garlic chili (pad ke-mao)

with pork, chinese broccoli, egg, in Thai black bean sauce (pad se-ew)

with shrimp, tofu, egg, nuts, bean sprouts, chives (pad thai); try our spicy version!

with prawns, mussels, squid and fresh basil (seafood bamee)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut 'satay' sauce (gai satay)

with 'nham jim jaew' dry chili dipping sauce (mu ping)

served with Thai ginger soy (basil panstickers)

and sweet potato (curry puffs)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with 'Sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, roasted rice powder (larb gai)

with minced chicken shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

with garlic and chili (Thai-style brussel sprouts)

shitake mushroom, tofu, bell peppers, scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zucchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, jalepeno in red curry tamarind sauce (pak tay po)

string beans, and Thai basil with 'pong gari' curry sauce (basil pumpkin)

tender eggplant, yellow squash, and Thai basil in garlic chili sauce (shrimp eggplant)

with crisped shallots and garlic (tamarind prawns)

with zuchini, onions, basil, and fresh chili peppers (pad talay ruam mit)

with wild ginger, bell peppers, and peppercorn (pla-duk pad ped)

served with tempura long beans (hoi kata)

served with eggplant and okra in green curry (kang talay)

with baby bok choy shitake mushrooms in wild ginger green curry (kiow wan pla)

with steamed vegetables and chili-lime sauce (pla pao)

with chili, shallots, cilantro, bell peppers, and sweet mango (pla rad pik)

with eggplant, bell peppers, basil, and Thai bird's eye chili (gai gra prao)

with cashew nuts, zuchini, bell peppers, spring onions (gai ma-muang hinmapan)

string beans, and peppers stir-fried with sweet spicy 'pik-khing' curry (gai pik khing)

onions, potatoes in mild yellow curry (kang gari gai)

with 'somtum' green papaya salad (gai yang)

with red curry paste and young peppercorn (curry peppercorn duck)

with wilted cabbage, cherry tomatoes, and pineapples (kang bpet)

and 'kabocha' pumpkin in tangy red curry (kang kua mu)

crisped pork belly wok-fried in chili-garlic sauce (kana mu grob)

with asparagus and bell peppers (kua kling mu); mild option not available

with pineapple, tomatoes, cucumber slices (mu yang)

with wild ginger, apple eggplant, yellow squash, and green curry (jungle beef)

with lemongrass, red bell peppers, snap peas, roasted chili jam (neur takai)

with house curried-peanut sauce and steamed vegetables (praram rong song)

with Thai smoked mushroom and tomato relish (neur yang)

with 3 types of chili, fresh basil leaves, onions, bell peppers

and carrots in red curry (basil's lamb curry)

with prawns and cashew nuts (kao pad sapparot)

with egg, beansprouts chives served with roasted 'Sriracha' chili (kanom pak gard)

skirt steak, onions, carrots, egg stir-fried with basil, garlic chili (pad ke-mao)

with pork, chinese broccoli, egg, in Thai black bean sauce (pad se-ew)

with shrimp, tofu, egg, nuts, bean sprouts, chives (pad thai); try our spicy version!

with prawns, mussels, squid and fresh basil (seafood bamee)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut 'satay' sauce (gai satay)

with 'nham jim jaew' dry chili dipping sauce (mu ping)

served with Thai ginger soy (basil panstickers)

and sweet potato (curry puffs)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with 'Sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, & lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, & roasted rice powder (larb gai)

with minced chicken & shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

with garlic and chili (Thai-style brussel sprouts)

shitake mushroom, tofu, bell peppers, & scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zucchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, & jalepeno in red curry tamarind sauce (pak tay po)

string beans, and Thai basil with 'pong gari' curry sauce (basil pumpkin)

tender eggplant, yellow squash, and Thai basil in garlic chili sauce (shrimp eggplant)

with crisped shallots and garlic (tamarind prawns)

with zuchini, onions, basil, and fresh chili peppers (pad talay ruam mit)

with wild ginger, bell peppers, and peppercorn (pla-duk pad ped)

served with tempura long beans (hoi kata)

served with eggplant and okra in green curry (kang talay)

with baby bok choy & shitake mushrooms in wild ginger green curry (kiow wan pla)

with steamed vegetables and chili-lime sauce (pla pao)

with chili, shallots, cilantro, bell peppers, and sweet mango (pla rad pik)

with eggplant, bell peppers, basil, and Thai bird's eye chili (gai gra prao)

with cashew nuts, zuchini, bell peppers, & spring onions (gai ma-muang hinmapan)

string beans, and peppers stir-fried with sweet & spicy 'pik-khing' curry (gai pik khing)

onions, & potatoes in mild yellow curry (kang gari gai)

with 'somtum' green papaya salad (gai yang)

with red curry paste and young peppercorn (curry peppercorn duck)

with wilted cabbage, cherry tomatoes, and pineapples (kang bpet)

and 'kabocha' pumpkin in tangy red curry (kang kua mu)

& crisped pork belly wok-fried in chili-garlic sauce (kana mu grob)

with asparagus and bell peppers (kua kling mu); mild option not available

with pineapple, tomatoes, & cucumber slices (mu yang)

with wild ginger, apple eggplant, yellow squash, and green curry (jungle beef)

with lemongrass, red bell peppers, snap peas, & roasted chili jam (neur takai)

with house curried-peanut sauce and steamed vegetables (praram rong song)

with Thai smoked mushroom and tomato relish (neur yang)

with 3 types of chili, fresh basil leaves, onions, & bell peppers

and carrots in red curry (basil's lamb curry)

with prawns and cashew nuts (kao pad sapparot)

with egg, beansprouts & chives served with roasted 'Sriracha' chili (kanom pak gard)

skirt steak, onions, carrots, & egg stir-fried with basil, garlic & chili (pad ke-mao)

with pork, chinese broccoli, egg, in Thai black bean sauce (pad se-ew)

with shrimp, tofu, egg, nuts, bean sprouts, & chives (pad thai); try our spicy version!

with prawns, mussels, squid and fresh basil (seafood bamee)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut'satay' sauce (gai satay)

with'nham jim jaew' dry chili dipping sauce (mu ping)

served with thai ginger soy (basil panstickers)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with'sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, & lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, & roasted rice powder (larb gai)

with minced chicken & shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

string beans, and thai basil with'pong gari' curry sauce (basil pumpkin)

shitake mushroom, tofu, bell peppers, & scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zuchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, & jalepeno in red curry tamarind sauce (pak tay po)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut 'satay' sauce (gai satay)

with 'nham jim jaew' dry chili dipping sauce (mu ping)

served with Thai ginger soy (basil panstickers)

and sweet potato (curry puffs)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with 'Sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, & lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, & roasted rice powder (larb gai)

with minced chicken & shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

with garlic and chili (Thai-style brussel sprouts)

shitake mushroom, tofu, bell peppers, & scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zucchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, & jalepeno in red curry tamarind sauce (pak tay po)

string beans, and Thai basil with 'pong gari' curry sauce (basil pumpkin)

tender eggplant, yellow squash, and Thai basil in garlic chili sauce (shrimp eggplant)

with crisped shallots and garlic (tamarind prawns)

with zuchini, onions, basil, and fresh chili peppers (pad talay ruam mit)

with wild ginger, bell peppers, and peppercorn (pla-duk pad ped)

served with tempura long beans (hoi kata)

served with eggplant and okra in green curry (kang talay)

with baby bok choy & shitake mushrooms in wild ginger green curry (kiow wan pla)

with steamed vegetables and chili-lime sauce (pla pao)

with chili, shallots, cilantro, bell peppers, and sweet mango (pla rad pik)

with eggplant, bell peppers, basil, and Thai bird's eye chili (gai gra prao)

with cashew nuts, zuchini, bell peppers, & spring onions (gai ma-muang hinmapan)

string beans, and peppers stir-fried with sweet & spicy 'pik-khing' curry (gai pik khing)

onions, & potatoes in mild yellow curry (kang gari gai)

with 'somtum' green papaya salad (gai yang)

with red curry paste and young peppercorn (curry peppercorn duck)

with wilted cabbage, cherry tomatoes, and pineapples (kang bpet)

and 'kabocha' pumpkin in tangy red curry (kang kua mu)

& crisped pork belly wok-fried in chili-garlic sauce (kana mu grob)

with asparagus and bell peppers (kua kling mu); mild option not available

with pineapple, tomatoes, & cucumber slices (mu yang)

with wild ginger, apple eggplant, yellow squash, and green curry (jungle beef)

with lemongrass, red bell peppers, snap peas, & roasted chili jam (neur takai)

with house curried-peanut sauce and steamed vegetables (praram rong song)

with Thai smoked mushroom and tomato relish (neur yang)

with 3 types of chili, fresh basil leaves, onions, & bell peppers

and carrots in red curry (basil's lamb curry)

with prawns and cashew nuts (kao pad sapparot)

with egg, beansprouts & chives served with roasted 'Sriracha' chili (kanom pak gard)

skirt steak, onions, carrots, & egg stir-fried with basil, garlic & chili (pad ke-mao)

with pork, chinese broccoli, egg, in Thai black bean sauce (pad se-ew)

with shrimp, tofu, egg, nuts, bean sprouts, & chives (pad thai); try our spicy version!

with prawns, mussels, squid and fresh basil (seafood bamee)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut'satay' sauce (gai satay)

with'nham jim jaew' dry chili dipping sauce (mu ping)

served with thai ginger soy (basil panstickers)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with'sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, & lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, & roasted rice powder (larb gai)

with minced chicken & shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

string beans, and thai basil with'pong gari' curry sauce (basil pumpkin)

shitake mushroom, tofu, bell peppers, & scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zuchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, & jalepeno in red curry tamarind sauce (pak tay po)

with crushed peanuts sweet chili dipping sauce (tofu tod)

with sweet crushed nuts dipping sauce (mun thet tod)

with peanuts, chili, and lime vinaigrette (paupia sod)

served with cool cucumber and crushed peanuts salad (kao pode tod)

with eggplant, bell peppers, and basil with green curry (keow wan roti)

with toast and peanut 'satay' sauce (gai satay)

with 'nham jim jaew' dry chili dipping sauce (mu ping)

served with Thai ginger soy (basil panstickers)

and sweet potato (curry puffs)

served with nuts and cucumber vinaigrette (tod mun)

with sweet chili vinaigrette (goong gra bog)

served with salad of cucumber and pineapple (toong tong)

with chili, lime, and garlic sauce (plamuk ping)

served with 'Sriracha' chili vinaigrette (plamuk tod)

galanga, and coconut milk soup (dtom ka gai)

lime, and lemongrass soup (poh taak)

tomatoes, beansprouts, cucumber, & lettuce with curried-peanut dressing (basil's salad)

string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing (somtum)

with cilantro, shallots, mint, lime, chili, & roasted rice powder (larb gai)

with minced chicken & shrimp topped with lime-coconut dressing (yum makuer yao)

with shallots, mint, cilantro, roasted rice, chili, and lime juice (neur namtok)

with shallots, cilantro, chili, and lime juice (yum plamuk)

with garlic and chili (Thai-style brussel sprouts)

shitake mushroom, tofu, bell peppers, & scallions stir-fried in basil-chili jam (basil's eggplant)

with green beans, water chestnuts, oyster mushrooms, and spring onions (monk's delight)

with cashew nuts, mushroom, and onions in roasted chili jam (crunchy bean cakes)

eggplant, zucchini, mushroom, tomatoes, and chili peppers in green curry (pak rad kang)

peas, eggplant, squash, pumpkin, basil, & jalepeno in red curry tamarind sauce (pak tay po)

string beans, and Thai basil with 'pong gari' curry sauce (basil pumpkin)

tender eggplant, yellow squash, and Thai basil in garlic chili sauce (shrimp eggplant)

with crisped shallots and garlic (tamarind prawns)

with zuchini, onions, basil, and fresh chili peppers (pad talay ruam mit)

with wild ginger, bell peppers, and peppercorn (pla-duk pad ped)

served with tempura long beans (hoi kata)

served with eggplant and okra in green curry (kang talay)

with baby bok choy & shitake mushrooms in wild ginger green curry (kiow wan pla)

with steamed vegetables and chili-lime sauce (pla pao)

with chili, shallots, cilantro, bell peppers, and sweet mango (pla rad pik)

with eggplant, bell peppers, basil, and Thai bird's eye chili (gai gra prao)

with cashew nuts, zuchini, bell peppers, & spring onions (gai ma-muang hinmapan)

string beans, and peppers stir-fried with sweet & spicy 'pik-khing' curry (gai pik khing)

onions, & potatoes in mild yellow curry (kang gari gai)

with 'somtum' green papaya salad (gai yang)

with red curry paste and young peppercorn (curry peppercorn duck)

with wilted cabbage, cherry tomatoes, and pineapples (kang bpet)

and 'kabocha' pumpkin in tangy red curry (kang kua mu)

& crisped pork belly wok-fried in chili-garlic sauce (kana mu grob)

with asparagus and bell peppers (kua kling mu); mild option not available

with pineapple, tomatoes, & cucumber slices (mu yang)

with wild ginger, apple eggplant, yellow squash, and green curry (jungle beef)

with lemongrass, red bell peppers, snap peas, & roasted chili jam (neur takai)

with house curried-peanut sauce and steamed vegetables (praram rong song)

with Thai smoked mushroom and tomato relish (neur yang)

with 3 types of chili, fresh basil leaves, onions, & bell peppers

and carrots in red curry (basil's lamb curry)

with prawns and cashew nuts (kao pad sapparot)

with egg, beansprouts & chives served with roasted 'Sriracha' chili (kanom pak gard)

skirt steak, onions, carrots, & egg stir-fried with basil, garlic & chili (pad ke-mao)

with pork, chinese broccoli, egg, in Thai black bean sauce (pad se-ew)

with shrimp, tofu, egg, nuts, bean sprouts, & chives (pad thai); try our spicy version!

with prawns, mussels, squid and fresh basil (seafood bamee)