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CHEF SPECIALTIES :: |
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52. PLA TOD RAD
PHIK
Deep fried fish, lightly battered and sautéed with red
curry paste, fresh basil, onions, carrots and bamboo shoots.
· Red Snapper - $9.95
· Salmon - $10.95
· Halibut (Subject to availability) - $12.95 |
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53. PLAD TOD PRIAW WAN
Deep fried fish in sweet and sour sauce, lightly battered
and sautéed with house sweet and sour sauce, with pineapple
chunks, tomatoes, green onions and white onions.
· Red Snapper - $9.95
· Salmon - $10.95
· Halibut (Subject to availability) - $12.95
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54. PAD PO TAK (MEDIUM SPICY)
Seafood combo, which includes shrimp, fish, green mussel, scallops
and squid. Sautéed in red curry paste with fresh peppers,
galanga, onions, fresh basil, green onions, carrots and bamboo
shoots. |
$13.95
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55. PAD PHET HOI (MEDIUM SPICY)
Sautéed mussels in yellow bean sauce, fresh ginger, house
herbs and spice paste, green onion, and fresh basil. |
$9.95
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56. HOO MOK TALAY (MILD)
Steamed seafood combo, which includes shrimp, fish, squid, green
mussels and scallops marinated in red curry paste and coconut
milk, egg, onions, carrots and fresh basil, wrapped in banana
leaves and served in a clay pot. |
$13.95
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