- Breakfast
- Lunch
- Dinner
- Drinks
11am-3pm Every Day
Jok Gai 12
With chicken broth, seasoned ground chicken, ginger, green onion, and cilantro. Topped with crispy noodle.
— Add poached egg 1
Jok 12
With vegetable broth, shiitake mushroom, ginger, green onion, and cilantro. Topped with crispy noodle.
— Add poached egg 1
Khao Tom 12
With chicken broth, ground chicken, green onion, ginger, and cilantro.
Kai Kata 14
Over-easy egg, Chinese sausage, and ground chicken topped with green onion. Served with side of rice.
Porridge with Small Plates (Khao Tom Kui) 20
Two rice porridge bowls served with three small plates: Deep-fried Thai style omelette (Kai Jeow), Garlic and black pepper chicken, and Steamed Chinese broccoli with oyster sauce.
— Add ground chicken to Kai Jeow 3
Grilled Pork Skewers with Sticky Rice 14
Marinated with palm sugar, soy sauce, cilantro, and black pepper. Served with side of sticky rice and spicy chili sauce.
Thai Pork Jerky with Sticky Rice 14
Bite-sized pieces of deep-fried pork marinated in dark sweet soy sauce. Served with side of sticky rice and spicy chili sauce.




Spicy
Peanuts/Tree Nuts
Vegetarian
Gluten-Free
Request to make dish Vegetarian
Not all dishes can be made vegetarian.
Shellfish / Fish Allergies: Many of our dishes contain fish and/or oyster sauce common to Thai cuisine.
Only vegetarian selections DO NOT contain these items.
Allergy Info
We openly handle several allergens throughout the restaurant, including dairy, soy, peanut, tree nuts (e.g., almond, coconut, etc.), eggs, wheat, shellfish, and fish. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them.
11am-3pm Every Day
Stir-Fry
Stir-Fry lunch combos include a mixed salad, two vegetable wontons and your choice of jasmine or brown steamed rice.
No Protein, Mixed Vegetable, Tofu, Chicken, or Pork 12
Beef 13
Shrimp 14
Mixed Vegetables
Napa cabbage, carrot, bok choy, bean sprout, snow pea, broccoli, cabbage, and celery.
— Request to make this Vegetarian
Basil & Chili
With garlic, chili, bell pepper, and basil.
— Request to make this Vegetarian
Garlic & Black Pepper
Stir-fried with fresh garlic and black pepper on bed of cabbage.
— Request to make this Vegetarian
Prik King
With roasted chili paste and green bean.
Specialty
Specialty lunch combos include a mixed salad, two vegetable wontons and your choice of jasmine or brown steamed rice.
Chicken Sate 12
Three chicken breast skewers. Served with side of cucumber salad and peanut sauce. (3 pcs)
Orange Chicken 12
Crispy battered chicken in sweet tangy orange sauce. Garnished with sesame seed.
BBQ Chicken (Gai Yang) 12
Marinated with curry powder and herbs. Served as quarter chicken with side of sweet garlic chili sauce. .
Fried Catfish Fillet 14
Served with side of house made “3-flavor sauce”.




Noodle
Noodle lunch combo includes a mixed salad and two vegetable wontons.
No Protein, Mixed Vegetable, Tofu, Chicken, or Pork 12
Beef 13
Shrimp 14
Pad Thai
Thin rice noodle, tofu, peanut, bean sprout, egg, and green onion.
Curry
Curry lunch combo includes a mixed salad, two vegetable wontons and your choice of jasmine or brown steamed rice.
Yellow Curry (Chicken Only) 12
With potato and carrot.
Spicy
Peanuts/Tree Nuts
Vegetarian
Gluten-Free
Request to make dish Vegetarian
Not all dishes can be made vegetarian.
Shellfish / Fish Allergies: Many of our dishes contain fish and/or oyster sauce common to Thai cuisine.
Only vegetarian selections DO NOT contain these items.
Allergy Info
We openly handle several allergens throughout the restaurant, including dairy, soy, peanut, tree nuts (e.g., almond, coconut, etc.), eggs, wheat, shellfish, and fish. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them.
Served All Day
Large Group Menu
Starters
Vegetable Egg Rolls 8
Filled with glass noodle, shredded cabbage, and carrot. Served with sweet and sour sauce. (4pcs)
Vegetable Wontons 9
Filled with curried potato, carrot, corn, and peas. Served with sweet and sour sauce. (8pcs)
Spicy Thai Fries 9
Seasoned with chili, garlic, cilantro, lime, and scallions. Served with house made sriracha ketchup.
Samosa 10
Filled with curried potato. Served with side of cucumber salad. (4 pcs)
Salad Rolls 9
Rice noodle, cucumber, basil, lettuce, carrot, and cilantro wrapped in rice paper. Served with honey mustard and peanut dressing. (6 pcs)
Fish Cakes (Tod Mun) 12
Deep-fried patties made of ground Swai fish blended with green bean and red curry paste. Topped with garlic, chili, and peanut. Served with side of cucumber salad. (7 pcs)
Dumplings (Gyoza) 11
Filled with chicken and cabbage. Choice of: Steamed, Pan-fried or Deep-fried. (8 pcs)
Thai Pork Jerky (Moo Dat Deaw) 12
Bite-sized pieces of deep-fried pork marinated in dark sweet soy sauce. Served with spicy chili sauce.
Thai Corn Fritter 12
Served with side of cucumber salad. (Please allow extra time to prepare)
Grilled Pork Skewers (Moo Ping) 12
Marinated with palm sugar, soy sauce, cilantro, and black pepper. Served with sweet chili sauce.
Stuffed Chicken Wings 13
Boneless chicken wings stuffed with shrimp, ground chicken, glass noodle, carrot, mushroom, and peas. (2 pcs)
Bangkok Wings 13
Crispy chicken wings tossed in sweet chili garlic sauce. (8 pcs)
Crab Wontons 12
Cream cheese and imitation crab wrapped in a crispy wonton. Served with sweet and sour sauce. (8pcs)
Chicken Lettuce Wrap 12
Ground chicken, roasted chili, water chestnut, and cilantro. Served with crisp lettuce cups.
Sate
Skewers marinated with curry powder and spices. Served with side of cucumber salad and peanut sauce. (6 pcs)
Chicken 12
Beef 13
Deep Fried Crab Roll 14
Crab meat, shrimp, and ground chicken wrapped in tofu skin. Served with sweet chili sauce. (7 pcs)
Crispy Calamari 15
Served with cilantro lime sauce.
Fried Taro Roll 12
Deep-fried taro and peanut wrapped in tofu skin. Served with side of cucumber salad.
Coconut Shrimp 15
Served with sweet chili sauce. (6 pcs)
Noodle Soup
Wonton Noodle Soup 14
With BBQ Pork, shrimp, egg noodle, bok choy, cilantro, and green onion in chicken broth.
Curry Noodle Soup (Khao Soi) 14
Northern Thailand’s popular curry based soup. With egg noodle, chicken, pickled mustard greens, and onion. Topped with crunchy noodle.
Duck Noodle Soup 17
With bean sprout and onion. Choice of Egg Noodle, Thin Rice Noodle, or Flat Rice Noodle








Soup
Lemongrass Soup (Tom Yum)
Mushroom, lemongrass, galangal, kaffir lime leaf, lime juice, and roasted chili in chicken broth.
Sm - Chicken 7 / Shrimp 9
Lg - Chicken 13 / Shrimp 16
Coconut Soup (Tom Kah)
Mushrooms, lemongrass, kaffir lime leaf, lime juice, and roasted chili in chicken broth.
Sm - Chicken 7 / Shrimp 9
Lg - Chicken 14 / Shrimp 17
Seafood Lemongrass Soup (Tom Yum Talay) 24
Fish, squid, shrimp, crab, mussel, mushroom, lemongrass, galangal, kaffir lime leaf, lime juice, and roasted chili in chicken broth.
Salad
Mixed Salad 7
With peanut dressing or orange-ginger vinaigrette.
Laab 12
Tossed with roasted rice powder, onion, and dried chili in a spicy lime dressing. Choice of: Ground chicken or Tofu.
Saladang Garden Salad 10
Julienned green apple, ginger, onion, peanut, and coconut tossed in galangal dressing.
Papaya Salad (Som Tum) 12
Grilled and dried shrimp, green papaya, tomato, green bean, roasted peanut, and carrot tossed in a sweet and spicy tamarind sauce.
Yum Eggplant 14
Grilled eggplant, onion, and cilantro tossed in a spicy lime dressing. Choice of: Ground chicken or Shrimp.
Beef Salad (Yum Nua) 14
Grilled beef, roasted rice powder, onions, tomatoes, cucumbers, and mixed greens tossed in a spicy lime dressing.
Crispy Pork Belly Salad (Yum Moo Grop) 16
With tomato, onion, cucumber, and mixed greens tossed in a spicy lime dressing.
Roasted Duck Salad (Yum Ped Yang) 17
With tomato, ginger, and mixed greens tossed in a roasted chili dressing.
Seafood Salad (Yum Talay) 24
King crab, mussel, scallop, shrimp, and squid on a bed of mixed greens tossed in a spicy lime dressing.
House Specialty
BBQ Chicken (Gai Yang) 13
Marinated with curry powder and herbs. Served as half chicken with side of sweet garlic chili sauce.
Orange Chicken or Shrimp
Crispy battered in sweet tangy orange sauce. Garnished with sesame seed.
Chicken 13 / Shrimp 16
Crispy Pork Belly with Chinese Broccoli (Kah Na) 16
Stir-fried with garlic and dried chili.
Fried Catfish Fillet 17
Topped with fried basil and bell pepper. Served with side of house made “3-flavor sauce”.
Salmon with Panang Curry 24
With peas and bell pepper.
Garlic Pepper Salmon 24
Served with grilled green bean and carrot.
Soy-Ginger Sea Bass 29
Chilean wild-caught sea bass steamed with ginger and shiitake mushroom. Served on bed of bok choy with soy sauce.
Fried Whole Catfish 29
Served with assorted dipping sauces: Cilantro lime, Sweet soy sauce with ginger, and Roasted chili paste.
Crispy Trout 18
Served with a side salad of green apple, cashew nut, onion, cilantro, cucumber, and tamarind sauce.









Stir-Fry
No Protein, Mixed Vegetable, Tofu, Chicken, or Pork 13
Beef 14
Shrimp 16
Mixed Seafood 24
Mixed Vegetables
Napa cabbage, carrot, bok choy, bean sprout, snow pea, broccoli, cabbage, and celery.
— Request to make this Vegetarian
Green Bean & Shiitake Mushroom
With oyster sauce and garlic.
— Request to make this Vegetarian
Basil & Chili
With garlic, chili, bell pepper, and basil.
— Add crispy pork belly & green bean 3
Chili & Cashew
With broccoli, dried chili, cashew, and onion.
Garlic & Black Pepper
Stir fried with fresh garlic & black peppers with a bed of cabbage.
— Request to make this Vegetarian
Prik King
With roasted chili paste and green bean.
Basil & Chili Eggplant
With garlic, chili, bell pepper, onion, and basil.
— Request to make this Vegetarian
Rice Bowl
Thai Omelette (Kai Jeow Gai) 12
Deep fried egg with ground chicken. Served with Sriracha sauce.
Hainan Chicken (Kao Mun Gai) 13
Poached chicken breast over garlic ginger rice. Served with side of bowl of house made chicken broth and spicy ginger sauce.
Pad Gra Pow 13
Stir-fried with basil, chili, and ground chicken. Topped with fried egg.
Garlic Pepper Pork (Moo Ga Tiem) 13
Served with fried egg.
BBQ Pork (Kao Moo Dang) 14
Served with crispy pork belly, hard-boiled egg, and cucumber.
Roast Duck (Kao Na Ped) 17
Served with pickled ginger and bok choy.
Fried Rice
No Protein, Mixed Vegetable, Tofu, Chicken, or Pork 13
Beef 14
Shrimp 16
King Crab 24
Mixed Seafood 24
Fried Rice
With egg, onion, and tomato.
— Request to make this Vegetarian
Specialty Fried Rice
Saladang Garden Fried Rice 15
Chicken, egg, onion, and tomato fried rice topped with garlic pepper pork.
Pineapple Fried Rice 19
Yellow curry, raisins, cashew, and peas with chicken and shrimp.

Noodle
No Protein, Mixed Vegetable, Tofu, Chicken, or Pork 13
Beef 14
Shrimp 16
Mixed Seafood 24
Pad Thai
Thin rice noodle, bean sprout, tofu, and green onion wrapped in egg omelette. Served with crushed peanut.
— Request to make this Gluten-Free
Drunken Noodle (Pad Kee Mao)
Flat rice noodle, basil, chili, bell pepper, and onion on bed of greens.
Pad See Ew
Flat rice noodle, egg, and broccoli in sweet soy sauce.
Rad Na
Pan-fried flat noodle, egg, and Chinese broccoli in gravy sauce.
Chow Mein
Egg noodles with cabbage, carrots, celery, bok choy, snow peas, green onions and bean sprouts.
— Request to make this Vegetarian
Specialty Noodle
Saladang Garden Pad Thai 17
Traditional Thai-style. Thin rice noodle, bean sprout, fried tofu, ground chicken, shrimp, egg, and green onion. Topped with crushed peanut.

Curry
No Protein, Mixed Vegetable, Tofu, Chicken, or Pork 13
Beef 14
Shrimp 16
Mixed Seafood 24
Green Curry
With eggplant, bell pepper, bamboo shoot, and basil.
— Request to make this Vegetarian
Yellow Curry
With potato and carrot.
— Request to make this Vegetarian
Red Curry
With bell pepper, bamboo shoot, and basil.
— Request to make this Vegetarian
Panang Curry
With bell pepper and peas.
— Request to make this Vegetarian
Pumpkin Curry
With kabocha pumpkin, bell pepper, and basil.
Specialty Curry
Duck Curry 17
With pineapple, bell pepper, and tomato in red curry base.
Lamb Shank Massaman Curry 24
With red onion, potato, carrot, and peanut.

Sides
Steamed Rice
Choice of: Jasmine or Brown.
Bowl 2
Pot 6
Sticky Rice 3
Peanut Sauce / Peanut Dressing 2
Sweet & Sour Saucee 2
Cucumber Salad 4
Steamed Vegetables 8
Dessert
Banana Samosas & Coconut Ice Cream 11
Deep-fried banana wrapped in egg roll skin. Topped with toasted coconut.
Mango Sweet Sticky Rice 11
With sweet sticky rice and coconut cream. Garnished with toasted mung bean.
Thai Coconut-Egg Custard (Sung Kaya) 11
Topped with fresh shredded coconut and sesame seed. Served with sweet sticky rice and coconut cream.
Sweet Sticky Rice & Coconut Ice Cream 9
Garnished with toasted mung bean.
Ice Cream (Dairy-based) 6
*contains dairy Choice of: Green Tea, Chocolate Chip, or Coconut (House made with shredded coconut & jackfruit)
Sweet Coconut Sticky Rice 5


Spicy
Peanuts/Tree Nuts
Vegetarian
Gluten-Free
Request to make dish Vegetarian
Not all dishes can be made vegetarian.
Shellfish / Fish Allergies: Many of our dishes contain fish and/or oyster sauce common to Thai cuisine.
Only vegetarian selections DO NOT contain these items.
Allergy Info
We openly handle several allergens throughout the restaurant, including dairy, soy, peanut, tree nuts (e.g., almond, coconut, etc.), eggs, wheat, shellfish, and fish. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them.
Alcohol served dine-in only
Non-alcoholic
Thai Iced Tea
Regular 4 / Large 5
— Add boba 1
Thai Iced Green Tea
Regular 4 / Large 5
— Add boba 1
Thai Iced Coffee
Regular 4 / Large 5
— Add boba 1
Iced Tea
Choice of: Passion Tea, Green Tea, or Jasmine Tea.
Regular 4.50 / Large 5.50
Stumptown Coffee 4
Hot Tea 2.50
Jasmine Tea or Green Tea
Hot Sweet Ginger Tea 4
Apple Juice 3.75
Lemonade 3.75
Acqua Panna 5
Flat mineral water
Pellegrino 5
Sparkling mineral water
Fresh Young Coconut 7
Canned Soda 2.50
Coke
Diet Coke
Sprite
Bottled Soda 5
Mexican Coke
Abita Root Beer
Bundaberg Ginger Beer
Orangina Sparkling Citrus
Beer
Singha 6
Beerlao 6
Beerlao Dark 6
Sapporo 6
Allagash White 7
Hitachino Nest Belgian White Ale 11
Lost Coast Tangerine Wheat 7
Uinta Hop Nosh IPA 7
Wine
Trefethen
Napa Valley, CA (Riesling)
9 / 32
Salt of the Earth “Flore de Moscato”
Madera, CA (Moscato)
8 / 28
La Marca Canella
Italy (Prosecco)
10
Château de Campuget
France (Rosé)
8 / 28
Campagnola
Italy (Pinot Grigio)
8 / 28
Brander
Los Olivos, CA (Sauvignon Blanc)
10 / 36
William Hill
Central Valley, CA (Chardonnay)
8 / 28
Leese-Fitch
Sonoma Valley, CA (Pinot Noir)
8 / 28
Maggio
Lodi, CA (Cabernet Sauvignon)
8 / 28
Sake & Plum Wine
Hakutsuru Sayuri Junmai Nigori “Little Lilly” 12
Hakutsuru Draft 10
Hakutsuru Junmai Daiginjo “Soaring Cloud” 19
Shochikubai Classic Junmai 6
Takara Plum 7
3-close (Mon & Tue) / 3-6pm (Wed-Sun)
Dine-in Only
Food
$6 for one plate
$10 for two plates
Vegetable Egg Rolls
Flavorful mix of seasoned cabbage, carrots, and glass noodles deep-fried to golden perfection. Accompanied with our famous sweet & sour sauce.
Vegetable Wontons
Crispy pillows of perfection with a savory center of curried potato, carrot, corn, and peas. Accompanied with our famous sweet & sour sauce.
Spicy Thai Fries
A Thai twist on the American classic! We season ours with a bursting blend of chili, garlic, cilantro, lime, scallions, and of course a dollop of our house-made sriracha ketchup.
Samosa
Savory goodness in a triangle turnover, our samosas are vegetarian and filled with curried potato. Served with a side of cucumber salad for added freshness.
Salad Rolls
Crisp cucumber, Thai basil, green lettuce, and cilantro rolled in rice paper makes for a unique hand-held salad.
Fish Cakes (Tod Mun)
Tender ground Swai fish blended with green bean and red curry. Deep-fried until springy and smooth. Topped with garlic & chili blend and crushed peanuts. Served with fresh cucumber salad.
Dumplings (Gyoza)
Savory, delicate pockets filled with juicy chicken and cabbage. Get ‘em Steamed, Pan-fried, or Deep-fried
Fried Taro Roll
Mashed taro and peanut puff wrapped in tofu skin and deep-fried. Satisfying, slightly sweet, and delicious!
Stuffed Chicken Wing
As if chicken wings weren’t delicious enough all on their own! We stuff ours with water chestnuts, glass noodle, carrot, mushroom, peas, and (yes, more!) ground chicken.
Bangkok Wings
Take a flavor-filled trip to Bangkok with our crispy wings tossed in a sweet chili garlic sauce. No passport needed, just your appetite!
Crab Wontons
Silky cream cheese and imitation crab enveloped in a delectably crunchy wonton wrapper. Accompanied with our famous sweet & sour sauce.
Chicken Sate
A Southeast Asian favorite! Skewered chicken marinated in a house secret blend of curry powder and spices. Served with side of cucumber salad and peanut sauce.
Deep Fried Crab Roll
Seasoned imitation crab meat, shrimp, ground pork and chicken mix wrapped in paper-thin tofu skin and quickly deep-fried for a flaky outside and moist center.
Crispy Calamari
Too-easy-to-eat pieces of fried squid served with a zesty cilantro lime sauce. Perfect for sharing! Served with sweet & sour sauce.
Beer
Imported Beer
Singha 4
Beerlao 4
Beerlao Dark 4
Sapporo 4
Domestic Beer
Lost Coast Tangerine Wheat 4
Abita Wrought Iron IPA 5
Allagash White 5
Allagash Saison 5
Wine
White Wine
Campagnola 5
Pinot Grigio - Italy
William Hill 5
Chardonnay - Central Valley, CA
Red Wine
Leese-Fitch 5
Pinot Noir - Sonoma Valley, CA
Maggio 5
Cabernet Sauvignon - Lodi, CA
Sake
Hakutsuru Draft 6
Hakutsuru Sayuri Junmai Nigori “Little Lilly” 8
Spicy
Peanuts/Tree Nuts
Vegetarian
Gluten-Free
Request to make dish Vegetarian
Not all dishes can be made vegetarian.
Shellfish / Fish Allergies: Many of our dishes contain fish and/or oyster sauce common to Thai cuisine.
Only vegetarian selections DO NOT contain these items.
Allergy Info
We openly handle several allergens throughout the restaurant, including dairy, soy, peanut, tree nuts (e.g., almond, coconut, etc.), eggs, wheat, shellfish, and fish. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them.