Lunck Box

 HOT     HOT & SPICY   VEGETARIAN

 ( 11:30 am – 3:00 pm )

served with a side salad, choice of appetizer, soup and steamed rice

side salad served with special peanut sauce

choice of  Siam Roll (2), Pot Sticker (2), Shumai (3), or  Tofu Triangle (3)

choice of  White Rice or Brown Rice  (SORRY, NO SUBSTITUTION)

 

CHICKEN,  PORK,  TOFU,  or  VEGETABLE           12.95

SHRIMP,  SCALLOP, SQUID or  BEEF                    13.95      

SEAFOOD, SALMON or DUCK                                15.95

 

  INTERESTING PAN FRIED DISHED

19.   CHICKEN or  BEEF BASIL ( KA-POW )
Sautéed with fresh minced hot peppers, basil leaves, mushrooms, bell peppers, and onions.

20. CHICKEN or PORK GINGER
Sautéed with mushrooms, bell peppers, baby corn, and onions in a special Thai herb sauce.

21. CHICKEN or BEEF BROCCLI
Pan-fried with broccoli, mushrooms, and carrots in an oyster gravy sauce.

22.  CHICKEN CASHEW NUT 
Sliced chicken sautéed with cashew nut, onions, snow pea, mushrooms, bell peppers, and scallions.

23. PINE NUT CHICKEN
Sautéed with assorted colorful vegetables in a delightful ginger sauce, topped with roasted pine nuts.

24. CHICKEN PINEAPPLE
Pineapple chunks, snow peas, yellow squash, and onions simmered with curry powder.

25. SWEET AND SOUR CHICKEN
Assorted vegetables and chicken in a delightful sweet and sour sauce.

26.  BEEF MACADAMIA   
Sautéed tender sliced beef, stir-fried with macadamia nuts, served on bed of iceberg lettuce.                                                           

27.   HOT BEEF  
Sautéed tender sliced beef with assorted vegetables in a southern chef’s style sauce.

28. ORANGE CHICKEN
Crispy chicken with broccoli and carrots in a sweet and tangy mild orange sauce.

29. CHICKEN or BEEF TERIYAKI
Pan-fried in teriyaki sauce and served with steamed vegetables.

30.   THAI STYLE BASIL ( KA-POW-THAI )   
Ground chicken sautéed with minced hot pepper, basil leaves, mushrooms, bell peppers, and onions.

31.   ORIENTAL SALMON  
Sautéed salmon chunks with snow pea, green bean, mushrooms, bell peppers in red curry sauce.  

32. GARLIC SHRIMP 
Shrimps sautéed with bell pepper, onions, mushrooms, scallions and garlic.

33.  SHRIMP HIMAPARN
Tender shrimp sautéed with roasted cashew nuts , onions, mushrooms, snow peas, celery and scallions.             

34.  LEMON SCALLOPS 
Scallops sautéed with fresh lemon juice and green vegetables in ginger sauce.

35. SCALLOP EGGPLANT
Thin-sliced Japanese eggplant sautéed with scallops and basil in brown garlic soy sauce.         

36.  DUCK CHOO CHEE 
Boneless roasted duck sautéed in Thai Choo Chee curry and vegetables.

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