Thai Hot Pot…………………………………………….19
A medley of shrimp, calamari, scallops, mussels, and salmon simmered in pik prow chilli sauce with bell peppers, onions, basil, carrots.

Steamed Ginger Snapper…………………………….22
Whole snapper steamed with fresh ginger, napa cabbage, carrots, and scallions,

Lao Fish Pocket (Mok Pla) …………………………15
Filet of sole w/lemongrass, fresh dill, mixed vegetables, light coconut curry and spices on bed of banana leaves,
steamed to perfection in parchment paper.

Thai Steamed Mussels ………………………………10
Steamed New Zealand mussels served in a hot-pot with thai herbs and a spicy broth.

Choo Chee Snapper………………………………….22
Fried whole red snapper, bell peppers, kaffir lime leaves, basil leaves, Choo-Chee curry, and coconut milk.

Tropical Sea Scallops…………………………………18
Sea scallops seared with butter served on a bed of fresh coconut meat, mango, pineapple, and mixed vegetables
simmered in coconut cream sauce.

Curry Soft Shell Crab…………………………………18 Two lightly battered, deep-fried soft-shelled crabs with bean thread noodles, mixed vegetables, curry sauce, and coconut milk.

Salmon Panang………………………………………18
Steamed salmon fillet in panang curry with coconut milk, kaffir lime leaves, and mixed vegetables.