A Thai Table

Thailand, formerly the Kingdom of Siam, always reminds us of two things: “The King and I”(The Yul Brynner-Deborah Kerr version, of course.) and mouth-watering Thai food.  With infusions from neighboring cultures(Indian, Chinese, Vietnamese and Malaysian), Thai food boasts the depth of flavors, with which few cuisines can compete.

The epitome of Thai cooking is the puzzling “Thai food paradox”.  Majority of the seasoning agents in Thai cooking are extremely strong, like chilies, garlic, fish sauce, curries and lemongrass, just to name a few; yet when they are put together in a dish, somehow they always reach a perfect harmony, which is just too good to be true.  Maybe that’s why we have developed such a serious dependency on this delicious addiction.

Salad

Grilled Shrimp & Green Papaya Salad

Green Papayas and Green Mangos are often used in all kinds of salads.

Soup

Lemongrass and Onion Clam Chowder

Thais use chopsticks for noodles only, spoon and fork for everything else.

Teaser

Fried Fish with Chili, Garlic and Basil

In Thailand, seafood Rules. It makes up almost half of  the savory dishes

Entrée

 Char-broiled sliced Filet with Pad Thai

Pad Thai, Thai stir-fried noodles, is probably the best-known thai dish. 

Dessert

Mango-Coconut Cream Rice Pudding

“White elephants” have always enjoyed a reverent status in Thailand.

$65 per guest, plus tax & gratuity. Reservations/Gift Certificates: 539-1919