FRIED SPRING ROLLS     10
Hand rolled four pastry filled with vermicelli noodles, cabbage, and carrots, Served with plum sauce. 

CRAB WONTONS     10
Wonton pastry filled with imitation crab, cream cheese, carrots, celery & black pepper. Served with our sweet spicy sauce.

SATAY: CHICKEN   12
Served with  our house peanut sauce, french bread and cucumber salad. 

PORK BELLY   18
Fried pork belly served with a spicy lemon chili sauce.

CRYING TIGER      18
Thin strips of tender beef served with spicy lemon chili fish sauce.

CHICKEN, CABBAGE & ONION POT STICKERS     12

BIRD PEPPER WINGS     12

GF = Gluten Free   

TOM YUM KOONG (Served 2) GF      16

Chicken or shrimp cooked in a tangy broth with straw mushrooms, onions, kaffir lime leaves, tomatoes, lemon grass, cilantro and green onions.

TOM KAH CHICKEN (Served 2) GF     16
Chicken & straw mushrooms cooked in coconut broth with galangal, kaffir lime leaves, lemon grass, cilantro and green onions.

YUM WOON SEN    GF       18

Prawns and ground chicken tossed with bean thread noodles, fresh lime juice, smoked chili sauce, onions, cilantro, peanuts, cucumbers & tomatoes on romaine lettuce.

BANGKOK CHICKEN     18
Fried chicken breast tossed in our sweet spicy garlic & coriander sauce with fried basil. 

PUD KRA PAO WITH FRIED EGG BOWL     18
Chicken stir-fried with garlic, green beans, onions, chili peppers, and sweet basil over rice. Topped with a fried egg.

GARLIC GREEN BEANS     14
Garlic green beans or sugar snap peas in oyster sauce.

KANA & SUGAR SNAP PEAS IN OYSTER SAUCE        14 
Gailan Broccoli and sugar snap peas stir fried with oyster sauce and Bird Chili peppers.

CASHEW GAI     16
Chicken stir fried with cashews, garlic, onions, chili paste, celery, carrots
& bell peppers.

THAI TOM’S FIRE CRACKER PRAWNS     18 
Prawns pan fried in garlic, black pepper, chili flakes and jalapeno. 

PUD PIK KHING   20
Chicken stir fried in red curry paste, palm sugar, fish sauce, kaffir lime leaves & garlic.

PUD PUK $ 14
Stir fried mixed veggies with garlic and oyster sauce.

AVOCADO GREEN CURRY WITH PRAWNS   GF     18 
Prawns  cooked in curry paste, coconut milk, avocado and bamboo shoots.

YELLOW CHICKEN CURRY   GF     16
Chicken cooked in yellow curry paste, coconut milk, potatoes and bamboo shoots.

CHICKEN PANANG CURRY    18  
Chicken cooked in curry paste, coconut milk, bell peppers, sweet Thai basil and kaffir lime leave.  For beef tenderloin, add: $5

WILD SOCKEYE SALMON PANANG CURRY   22

HOI PUD PIK   20 
Clams stir fried with chili paste, oyster sauce, Thai Sweet Basil, onions and bell peppers.

SIGNATURE COCKTAILS   12 

THE TIPSY BIRD
Vodka, cranberry, elderflower, lemon with muddled bird pepper.

BIRD PEPPER MARGHERITA
Bird Pepper & Hibiscus flower infused Tequila, lime
and tamarind juice. 

LYCHEE MARTINI

THAI 75
Gin, lemongrass,  lemon, sparkling wine.

THAI COCO-NUT
Butterfly Tea infused rum, coco lopez, lime juice, ginger, orange juice, red wine float.

MANGO MAI-TAI
White & dark rum, mango puree, lime and a splash of orgeat syrup.

WHITE WINE

PINOT GRIS    11 / 44 
Santa Cristina (Italy) Glass 

SAUVIGNON BLANC   12 / 48
White Haven (New Zealand) 

CHARDONNAY   12 / 48
Macon Village Chameroy (France)

CHARDONNAY   14 / 56
La Crema (California)

ROSE    12 / 48
Fleur de Mer Cote De Provence (France)

Drafts    7

SINGHA- Thailand

MANNY’s – Washington, Georgetown Brewing

BODHIZAFA – Washington,  Georgetown Brewing

BUD LIGHT

BOTTLES     

CORONA                      6

HEINEKEN                    6

BUD LIGHT                   6

STELLA ARTOIS            6

GUINNESS                    7

SQUARE MILE CIDER    7