( 11:30 am – 4:00 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                           11.95

SHRIMP,  SCALLOP, SQUID, SALMON or  BEEF                   12.95      

SEAFOOD or DUCK                                                                 13.95

 Hot       Hot & Spicy     Vegetarian

  INTERESTING PAN FRIED DISHED

19.   CHICKEN or  BEEF BASIL ( KA-POW )

Sautéed with fresh minced hot peppers, basil leaves,
mushrooms, bell peppers, and onions.
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20. CHICKEN or PORK GINGER

Sautéed with mushrooms, bell peppers, baby corn,
and onions in a special Thai herb sauce.
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21. CHICKEN or BEEF BROCCLI

Pan-fried with broccoli, mushrooms, and carrots in an oyster
gravy sauce.
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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.
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24. CHICKEN PINEAPPLE

Pineapple chunks, snow peas, yellow squash,
and onions simmered with curry powder.
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25. SWEET AND SOUR CHICKEN

Assorted vegetables and chicken in a delightful sweet
and sour sauce.
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26.  BEEF MACADAMIA   

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

Sautéed tender sliced beef with assorted vegetables
in a southern chef’s style sauce.
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28. ORANGE CHICKEN

Crispy chicken with broccoli and carrots in a sweet
and tangy mild orange sauce.
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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.
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31.   ORIENTAL SALMON                                                                                

Sautéed salmon chunks with snow pea, green bean, mushrooms,
bell peppers in red curry sauce.
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32. GARLIC SHRIMP 

Shrimps sautéed with bell pepper, onions, mushrooms,
scallions and garlic.
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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.
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35. SCALLOP EGGPLANT                                                               

Thin-sliced Japanese eggplant sautéed with scallops
and basil in brown garlic soy sauce.
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36.  DUCK CHOO CHEE

Boneless roasted duck sautéed in Thai Choo Chee curry
and vegetables.
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