| D2. DRUNKEN CHICKEN |
7.75 |
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Stir-fried ground chicken breasts, green beans, and basil leaves in spicy sauce. |
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| D4. THAI DISH SCALLOP | 7.75 | ||
Scallops sautéed with assorted vegetables in well-blended garlic sauce. |
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| D7. SPICY FISH |
7.75 | ||
Fillet of Haddock, slightly browned in vegetable oil, topped with garlic chill sauce. |
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| D9. FISH N’ HERB | 7.75 | ||
Fillet of Haddock, slightly browned, topped with red chili sauce, garnished with red peppers and basil leaves. |
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| D10. THREE-FLAVORED FISH |
7.75 | ||
Fillet of Flounder, slightly browned, |
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| D11. FISH’N CELERY SAUCE |
7.75 | ||
Fillet of Flounder, slightly browned, topped with well-blended garlic and cracked pepper sauce, garnished with celery. |
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| D15. TAMARIND DUCK | 7.75 | ||
Sliced of roasted duck topped with blend tamarind sauce with tomatoes, pineapple chunk, onions, red peppers, and scallions, served with steamed broccoli. |
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| D16. VOLCANIC ERUPTION |
7.75 | ||
Combination of scallops, shrimp, squids, and mussels, sautéed with chilies, onions, sweet red peppers, and basil leaves. |
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| D17. SEAFOOD ORGY |
7.75 | ||
Combination of scallops, shrimp, squids, and mussels, sautéed with onions, sweet red peppers, scallions, and a touch of curry powder. |
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| D18. PRIK PAO SEAFOOD |
7.75 | ||
Combination of scallops, shrimp, squids, and mussels, sautéed in chili sauce with mushrooms, carrots, red peppers, scallions, and baby corns. |
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| D19. KAENG TA-LEY |
7.75 | ||
Combination of shrimp, scallops, squids, and mussels, sautéed in red curry, garnished with red peppers, snow peas, carrots, and basil leaves. |