Supannee House of Thai by Suree

Thin rice paper rolls with your choice of shrimp or fried organic tofu, fresh lettuce, mint and cilantro, shredded red cabbage, carrots and cucumbers. Served with our House peanut sauce and sweet sour plum sauce.

Egg rolls with or without ground chicken, marinated shiitake mushroom, cabbage, coriander root, glass noodles, and grated fresh carrots. Lightly fried and served with House sweet sour sauce and chopped roasted peanuts.

Chicken tenders marinated in coconut milk with curry powder and ground roasted coriander seeds, grilled on bamboo skewers. Served with House peanut sauce.

Crispy wings fried with garlic and cilantro. Served with House sweet and spicy sauce.

Stir fried clams with basil, onion, and bell peppers in a chili sauce.

Shrimp marinated with minced fresh parsley, garlic, white wine and black pepper, wrapped with wonton skin, fried and served with sweet and sour plum sauce.

Diced grilled shrimp or dried shrimp (when available), diced red onion, ginger, fresh lime, Thai chili, roasted peanuts, and roasted coconut served in small dishes for you to wrap with fresh Chinese broccoli leaves. Served with House special tamarind and ginger sauce.

Crispy rice mixed with minced house pork sausage, red onion, ginger, lemon grass, kaffir leaves, roasted peanuts, cilantro, chili, and ginger. Served with fresh cabbage and lettuce leaves.

Freshly ground pork blended with finely chopped lemongrass, kaffir lime leaves, garlic, shallots, curry paste, black pepper. Sliced and served with fresh ginger, Thai chili, roasted peanuts, and lettuce. Delicious!

Traditional Thai coconut soup with Chicken, lemongrass, kaffir lime leaves, galangal root, fresh mushrooms, and cilantro.

Classic Thai hot and sour soup with Shrimp, lemongrass, kaffir line leaves, galangal root, fresh mushrooms, roasted chili paste, and cilantro.

Coastal cuisine soup with Seafood, lemongrass, kaffir lime leaves, ginger, Thai basil, and cilantro.

Organic Tofu, glass noodles, mixed veggies, and cilantro.

Northeastern Thai salad of shredded green papaya, shrimp, shredded carrots, tomatoes, seasoned with lime juice, fish sauce, palm sugar, garlic, and Thai chili. Topped with ground roasted peanuts.

Organic green lettuce, shredded carrots, cucumber and tomato, served with House spicy chili lime dressing or House peanut sauce dressing.

Delicious Shimeji mushrooms, shallots, rice powder, coriander leaves, mint, fish sauce, and dried chili.

Chicken, beef, pork or fried organic tofu seasoned with lime juice, fish sauce, ground roasted chili powder, roasted rice powder, mint, cilantro, and chopped red onion. Served with fresh romaine.

Glass noodles tossed with ground chicken, shrimp, red onion, cilantro, celery, lime juice, fish sauce, and Thai chili. (Can be made with veggies or organic tofu).

Marinated vegetarian mock chicken, grilled eggplant, green beans, broccoli, green and red bell peppers, and zucchini. Tossed with spicy lime dressing and served over organic greens. Niecey's fave!

Grilled flank steak (marinated in Thai spices) thinly sliced and tossed with red onions, roasted chili powder, roasted rice powder, mint, cilantro, fish sauce, and lime juice. Served with fresh romaine lettuce.

Cooked ground pork mixed with julienned ginger, red onion, cilantro, and seasoned with House spicy lime dressing and roasted peanuts. Served with fresh cabbage leaves.

Grilled shrimp tossed with green and red onions, lemongrass, mint, cilantro, and kaffir lime leaves. Seasoned with House roasted chili and lime juice dressing. Served over mixed organic greens.

Sliced squid tossed with finely minced lemongrass, celery, cilantro, red and green onion, chili, garlic, and lime juice.

Fillet sautéed with Thai eggplants and pea eggplants (from our farm), karachi, green peppercorns, and Thai basil leaves. Served with steamed Jasmine rice.

Pan fried fillet with mushrooms, onions, peppers, pineapple, and crispy Thai herbs. Served with steamed Jasmine rice.

Steamed fillet with sour plum, ginger, pickled garlic, red pepper, celery, and green onion served over sliced green cabbage. Served with steamed Jasmine rice.

Spicy garlic, chili and tamarind sauce (a bit sweet and sour) topped with sautéed mushrooms and crispy Thai hens. Served with steamed Jasmine rice.

Hot and sour soup with fish fillet, galangal root, lemongrass, and kaffir lime leaves, Thai spices, roasted chili paste, and a touch of cream.

Golden butterfish cooked whole and deep fried with ginger black bean sauce, young ginger, green onion, celery, and Shiitake mushrooms. Served with steamed Jasmine rice.

Grilled salmon with Chef's special roasted chili cream sauce, topped with thinly sliced crispy lemongrass, galangal root, shallot, kaffir lime leaves, and cilantro. Served over steamed mushrooms and broccoli.

Salmon fillet slowly simmered in choo-chi curry sauce and served over sliced steamed carrots, green cabbage, and broccoli.

Steamed seafood and house curry served in a young coconut shell and topped with coconut and Thai basil.

Seafood sautéed with ample fresh garlic, Thai eggplant, red and green bell peppers, krachai, green peppercorn, Thai chili and Thai basil in House coconut milk chili sauce.

Squid sautéed with ample fresh garlic, Thai eggplant, red and green bell peppers, krachai, green peppercorn, Thai chili and Thai basil in House coconut milk chili sauce.

Chopped chicken sautéed with minced lemongrass, fresh garlic, and Thai chili.

Half Free Range Chicken marinated overnight with a blend of fresh garlic and lemongrass, curry, coriander, and coconut milk, slowly baked until tender and finished on the grill. Served with House spicy sauce and a sweet and sour sauce. Limited Quantities.

Chicken breast simmered with house made red coconut ilk curry, winter squash cubes, red and green bell peppers, and This basil leaves.

Marinated flank steak (grilled per your request) tiny sliced and served over sautéed cabbage, broccoli, zucchini, and carrots with screaming chili-lime dressing on the side.

Beef chunks slowly braised until tender in house made massaman curry sauce with onion, potato, carrots, and whole peanuts.

Roasted Maple Leaf Farms Duck in coconut red curry sauce with grapes ,pineapple, tomatoes, fresh Thai basil, and red peppers.

Roasted Maple Leaf Farms Duck in choo-chi curry sauce, coconut milk, zucchini ,bell pepper, onion, and carrots served over sautéed green cabbage.

Sautéed lump crab meat with fresh garlic, eggs, and Jasmine rice. Topped with crispy shallots. Served with sliced cucumber, tomato, and lime.

Lump Crabmeat sautéed with Pad Thai noodles in House tamarind sauce with eggs, chives, bean sprouts, and fried onions. Finished with a whole fried soft shell crab. Served with chopped roasted peanuts and lime.

2 Crispy soft shell crabs with julienned green apple, carrot, red onion, cilantro, chili, and cashew nuts in a lime sauce.

Rice noodles sautéed with House tamarind sauce, eggs, Chinese chives, and bean sprouts topped with chopped roasted peanuts.

Fresh wide rice noodles sautéed with House spicy sauce, minced garlic, Thai chili, broccoli, Chinese broccoli, green and red peppers, carrots, mushrooms, and Thai basil.

Fresh wide rice noodles sautéed with eggs, bean sprouts, green onion, garlic, and Thai chili sauce.

Fresh wide noodles sautéed with garlic, black soy sauce, eggs, broccoli, carrots, and Chinese broccoli.

Glass noodles sautéed with garlic, eggs, onion, carrots, celery, mushrooms, and green cabbage.

Classic Jasmine Rice stir-fried with green peas, carrots, onion, and eggs. Sprinkled with fried garlic and served with fresh cucumber and tomato slices.

Thai Jasmine Rice stir-fried with minced garlic, Thai chili, carrot, broccoli, Chinese broccoli, mushroom, onion, green and red bell peppers, and Thai basil.

Sautéed lump crab meat with fresh garlic, eggs, and Jasmine rice. Topped with crispy shallots. Served with sliced cucumber, tomato, and lime.

Thai Jasmine Rice stir-fried with chicken and shrimp, curry, egg, pineapple, raisins, green peas, carrots. Sprinkled with roasted cashew nuts.

Lump Crabmeat sautéed with Pad Thai noodles in House tamarind sauce with eggs, chives, bean sprouts, and fried onions. Finished with a whole fried soft shell crab. Served with chopped roasted peanuts and lime.

Garlic, onions, green and red bell peppers, zucchini, Shiitake mushrooms, celery, thinly sliced young ginger, and fermented soybeans.

Stir-fry with garlic, onions, carrots, green beans, and Thai hot basil in spicy House chili sauce.

Assorted mixed vegetables with garlic in House made soy sauce.

Roasted cashew, zucchini, mushrooms, carrots, onions, red and green bell peppers with roasted chili paste.

Stir-fry with lightly roasted chili paste served over steamed broccoli, green cabbage, and sliced carrots. Finished with special House made peanut sauce.

Fresh green beans and red and green bell peppers in house made prig khing sauce. Sprinkled with kaffir lime leaves.

Japanese eggplant with zucchini, carrots, red and green bell peppers, onion, garlic, fermented soybeans, Thai basil and chillies.

House made sweet and sour sauce with fresh pineapple chinks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers.

Red chili curry with coconut milk, bamboo shoots, Thai eggplant, bell peppers, and Thai basil.

Green chili curry with coconut milk, bamboo shoots, green beans, Thai eggplants, bell peppers, and Thai basil.

Yellow curry with coconut milk, potatoes, onions, and carrots.

Panang curry with coconut milk, red bell peppers, carrots, and kaffir lime leaves.

Light red curry with coconut milk, semi-ripe sliced mango, red bell peppers, and Thai basil.

Ripe banana wrapped with egg roll skin, deep-fried to crispy perfection. Served with coconut ice cream and topped with honey.

Steamed sweet sticky rice withs sweet coconut milk. Topped with ripe mango and sprinkled with toasted split mung beans.

Red chili curry with coconut milk, bamboo shoots, Thai eggplant, bell peppers, and Thai basil.

Green chili curry with coconut milk, bamboo shoots, green beans, Thai eggplants, bell peppers, and Thai basil.

Yellow curry with coconut milk, potatoes, onions, and carrots.

Panang curry with coconut milk, red bell peppers, carrots, and kaffir lime leaves.

House made sweet and sour sauce with fresh pineapple chinks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers.

Garlic, onions, green and red bell peppers, zucchini, Shiitake mushrooms, celery, thinly sliced young ginger, and fermented soybeans.

Stir-fry with garlic, onions, carrots, green beans, and Thai hot basil in spicy House chili sauce.

Assorted mixed vegetables with garlic in House made soy sauce.

Roasted cashew, zucchini, mushrooms, carrots, onions, red and green bell peppers with roasted chili paste.

Stir-fry with lightly roasted chili paste served over steamed broccoli, green cabbage, and sliced carrots. Finished with special House made peanut sauce.

Fresh green beans and red and green bell peppers in house made prig khing sauce. Sprinkled with kaffir lime leaves.

Rice noodles sautéed with House tamarind sauce, eggs, Chinese chives, and bean sprouts topped with chopped roasted peanuts.

Fresh wide rice noodles sautéed with House spicy sauce, minced garlic, Thai chili, broccoli, Chinese broccoli, green and red peppers, carrots, mushrooms, and Thai basil.

Thin rice paper rolls with your choice of shrimp or fried organic tofu, fresh lettuce, mint and cilantro, shredded red cabbage, carrots and cucumbers. Served with our House peanut sauce and sweet & sour plum sauce.

Egg rolls with or without ground chicken, marinated shiitake mushroom, cabbage, coriander root, glass noodles, and grated fresh carrots. Lightly fried and served with House sweet & sour sauce and chopped roasted peanuts.

Chicken tenders marinated in coconut milk with curry powder and ground roasted coriander seeds, grilled on bamboo skewers. Served with House peanut sauce.

Crispy wings fried with garlic and cilantro. Served with House sweet and spicy sauce.

Stir fried clams with basil, onion, and bell peppers in a chili sauce.

Shrimp marinated with minced fresh parsley, garlic, white wine and black pepper, wrapped with wonton skin, fried and served with sweet and sour plum sauce.

Diced grilled shrimp or dried shrimp (when available), diced red onion, ginger, fresh lime, Thai chili, roasted peanuts, and roasted coconut served in small dishes for you to wrap with fresh Chinese broccoli leaves. Served with House special tamarind and ginger sauce.

Crispy rice mixed with minced house pork sausage, red onion, ginger, lemon grass, kaffir leaves, roasted peanuts, cilantro, chili, and ginger. Served with fresh cabbage and lettuce leaves.

Freshly ground pork blended with finely chopped lemongrass, kaffir lime leaves, garlic, shallots, curry paste, black pepper. Sliced and served with fresh ginger, Thai chili, roasted peanuts, and lettuce. Delicious!

Traditional Thai coconut soup with Chicken, lemongrass, kaffir lime leaves, galangal root, fresh mushrooms, and cilantro.

Classic Thai hot and sour soup with Shrimp, lemongrass, kaffir line leaves, galangal root, fresh mushrooms, roasted chili paste, and cilantro.

Coastal cuisine soup with Seafood, lemongrass, kaffir lime leaves, ginger, Thai basil, and cilantro.

Organic Tofu, glass noodles, mixed veggies, and cilantro.

Northeastern Thai salad of shredded green papaya, shrimp, shredded carrots, tomatoes, seasoned with lime juice, fish sauce, palm sugar, garlic, and Thai chili. Topped with ground roasted peanuts.

Organic green lettuce, shredded carrots, cucumber and tomato, served with House spicy chili lime dressing or House peanut sauce dressing.

Delicious Shimeji mushrooms, shallots, rice powder, coriander leaves, mint, fish sauce, and dried chili.

Chicken, beef, pork or fried organic tofu seasoned with lime juice, fish sauce, ground roasted chili powder, roasted rice powder, mint, cilantro, and chopped red onion. Served with fresh romaine.

Glass noodles tossed with ground chicken, shrimp, red onion, cilantro, celery, lime juice, fish sauce, and Thai chili. (Can be made with veggies or organic tofu).

Marinated vegetarian mock chicken, grilled eggplant, green beans, broccoli, green and red bell peppers, and zucchini. Tossed with spicy lime dressing and served over organic greens. Niecey's fave!

Grilled flank steak (marinated in Thai spices) thinly sliced and tossed with red onions, roasted chili powder, roasted rice powder, mint, cilantro, fish sauce, and lime juice. Served with fresh romaine lettuce.

Cooked ground pork mixed with julienned ginger, red onion, cilantro, and seasoned with House spicy lime dressing and roasted peanuts. Served with fresh cabbage leaves.

Grilled shrimp tossed with green and red onions, lemongrass, mint, cilantro, and kaffir lime leaves. Seasoned with House roasted chili and lime juice dressing. Served over mixed organic greens.

Sliced squid tossed with finely minced lemongrass, celery, cilantro, red and green onion, chili, garlic, and lime juice.

Fillet sautéed with Thai eggplants and pea eggplants (from our farm), karachi, green peppercorns, and Thai basil leaves. Served with steamed Jasmine rice.

Pan fried fillet with mushrooms, onions, peppers, pineapple, and crispy Thai herbs. Served with steamed Jasmine rice.

Steamed fillet with sour plum, ginger, pickled garlic, red pepper, celery, and green onion served over sliced green cabbage. Served with steamed Jasmine rice.

Spicy garlic, chili and tamarind sauce (a bit sweet and sour) topped with sautéed mushrooms and crispy Thai hens. Served with steamed Jasmine rice.

Hot and sour soup with fish fillet, galangal root, lemongrass, and kaffir lime leaves, Thai spices, roasted chili paste, and a touch of cream.

Golden butterfish cooked whole and deep fried with ginger black bean sauce, young ginger, green onion, celery, and Shiitake mushrooms. Served with steamed Jasmine rice.

Grilled salmon with Chef's special roasted chili cream sauce, topped with thinly sliced crispy lemongrass, galangal root, shallot, kaffir lime leaves, and cilantro. Served over steamed mushrooms and broccoli.

Salmon fillet slowly simmered in choo-chi curry sauce and served over sliced steamed carrots, green cabbage, and broccoli.

Steamed seafood and house curry served in a young coconut shell and topped with coconut and Thai basil.

Seafood sautéed with ample fresh garlic, Thai eggplant, red and green bell peppers, krachai, green peppercorn, Thai chili and Thai basil in House coconut milk chili sauce.

Squid sautéed with ample fresh garlic, Thai eggplant, red and green bell peppers, krachai, green peppercorn, Thai chili and Thai basil in House coconut milk chili sauce.

Chopped chicken sautéed with minced lemongrass, fresh garlic, and Thai chili.

Half Free Range Chicken marinated overnight with a blend of fresh garlic and lemongrass, curry, coriander, and coconut milk, slowly baked until tender and finished on the grill. Served with House spicy sauce and a sweet and sour sauce. Limited Quantities.

Chicken breast simmered with house made red coconut ilk curry, winter squash cubes, red and green bell peppers, and This basil leaves.

Marinated flank steak (grilled per your request) tiny sliced and served over sautéed cabbage, broccoli, zucchini, and carrots with screaming chili-lime dressing on the side.

Beef chunks slowly braised until tender in house made massaman curry sauce with onion, potato, carrots, and whole peanuts.

Roasted Maple Leaf Farms Duck in coconut red curry sauce with grapes ,pineapple, tomatoes, fresh Thai basil, and red peppers.

Roasted Maple Leaf Farms Duck in choo-chi curry sauce, coconut milk, zucchini ,bell pepper, onion, and carrots served over sautéed green cabbage.

Sautéed lump crab meat with fresh garlic, eggs, and Jasmine rice. Topped with crispy shallots. Served with sliced cucumber, tomato, and lime.

Lump Crabmeat sautéed with Pad Thai noodles in House tamarind sauce with eggs, chives, bean sprouts, and fried onions. Finished with a whole fried soft shell crab. Served with chopped roasted peanuts and lime.

2 Crispy soft shell crabs with julienned green apple, carrot, red onion, cilantro, chili, and cashew nuts in a lime sauce.

Rice noodles sautéed with House tamarind sauce, eggs, Chinese chives, and bean sprouts topped with chopped roasted peanuts.

Fresh wide rice noodles sautéed with House spicy sauce, minced garlic, Thai chili, broccoli, Chinese broccoli, green and red peppers, carrots, mushrooms, and Thai basil.

Fresh wide rice noodles sautéed with eggs, bean sprouts, green onion, garlic, and Thai chili sauce.

Fresh wide noodles sautéed with garlic, black soy sauce, eggs, broccoli, carrots, and Chinese broccoli.

Glass noodles sautéed with garlic, eggs, onion, carrots, celery, mushrooms, and green cabbage.

Classic Jasmine Rice stir-fried with green peas, carrots, onion, and eggs. Sprinkled with fried garlic and served with fresh cucumber and tomato slices.

Thai Jasmine Rice stir-fried with minced garlic, Thai chili, carrot, broccoli, Chinese broccoli, mushroom, onion, green and red bell peppers, and Thai basil.

Sautéed lump crab meat with fresh garlic, eggs, and Jasmine rice. Topped with crispy shallots. Served with sliced cucumber, tomato, and lime.

Thai Jasmine Rice stir-fried with chicken and shrimp, curry, egg, pineapple, raisins, green peas, carrots. Sprinkled with roasted cashew nuts.

Lump Crabmeat sautéed with Pad Thai noodles in House tamarind sauce with eggs, chives, bean sprouts, and fried onions. Finished with a whole fried soft shell crab. Served with chopped roasted peanuts and lime.

Garlic, onions, green and red bell peppers, zucchini, Shiitake mushrooms, celery, thinly sliced young ginger, and fermented soybeans.

Stir-fry with garlic, onions, carrots, green beans, and Thai hot basil in spicy House chili sauce.

Assorted mixed vegetables with garlic in House made soy sauce.

Roasted cashew, zucchini, mushrooms, carrots, onions, red and green bell peppers with roasted chili paste.

Stir-fry with lightly roasted chili paste served over steamed broccoli, green cabbage, and sliced carrots. Finished with special House made peanut sauce.

Fresh green beans and red and green bell peppers in house made prig khing sauce. Sprinkled with kaffir lime leaves.

Japanese eggplant with zucchini, carrots, red and green bell peppers, onion, garlic, fermented soybeans, Thai basil and chillies.

House made sweet and sour sauce with fresh pineapple chinks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers.

Red chili curry with coconut milk, bamboo shoots, Thai eggplant, bell peppers, and Thai basil.

Green chili curry with coconut milk, bamboo shoots, green beans, Thai eggplants, bell peppers, and Thai basil.

Yellow curry with coconut milk, potatoes, onions, and carrots.

Panang curry with coconut milk, red bell peppers, carrots, and kaffir lime leaves.

Light red curry with coconut milk, semi-ripe sliced mango, red bell peppers, and Thai basil.

Ripe banana wrapped with egg roll skin, deep-fried to crispy perfection. Served with coconut ice cream and topped with honey.

Steamed sweet sticky rice withs sweet coconut milk. Topped with ripe mango and sprinkled with toasted split mung beans.

Red chili curry with coconut milk, bamboo shoots, Thai eggplant, bell peppers, and Thai basil.

Green chili curry with coconut milk, bamboo shoots, green beans, Thai eggplants, bell peppers, and Thai basil.

Yellow curry with coconut milk, potatoes, onions, and carrots.

Panang curry with coconut milk, red bell peppers, carrots, and kaffir lime leaves.

House made sweet and sour sauce with fresh pineapple chinks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers.

Garlic, onions, green and red bell peppers, zucchini, Shiitake mushrooms, celery, thinly sliced young ginger, and fermented soybeans.

Stir-fry with garlic, onions, carrots, green beans, and Thai hot basil in spicy House chili sauce.

Assorted mixed vegetables with garlic in House made soy sauce.

Roasted cashew, zucchini, mushrooms, carrots, onions, red and green bell peppers with roasted chili paste.

Stir-fry with lightly roasted chili paste served over steamed broccoli, green cabbage, and sliced carrots. Finished with special House made peanut sauce.

Fresh green beans and red and green bell peppers in house made prig khing sauce. Sprinkled with kaffir lime leaves.

Rice noodles sautéed with House tamarind sauce, eggs, Chinese chives, and bean sprouts topped with chopped roasted peanuts.

Fresh wide rice noodles sautéed with House spicy sauce, minced garlic, Thai chili, broccoli, Chinese broccoli, green and red peppers, carrots, mushrooms, and Thai basil.