Ch1. |
BANGKOK
DUCK Mild
Half duck with coconut milk, bell peppers, pineapple
and curry sauce. |
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Ch2. |
ORANGE DUCK
De-boned half duck with orange sauce.
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Ch3. |
PLUM DUCK
Crispy de-boned half duck served with home made plum sauce.
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Ch4. |
PANANG DUCK Mild
Crispy de-boned half duck with bell peppers, straw mushrooms,
string beans, Kaffir lime leaves and panang curry. |
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Ch5. |
SEAFOOD FIREHOUSE *
Stir fried shrimp, scallops and squid in hot chili sauce with onions, straw mushrooms and green peppers on a bed of steamed mussels.
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Ch6. |
SEAFOOD PIK-POW *
Sautéed shrimp, scallops and squid with baby corn and mushrooms in a tasty “Pik-Pow” sauce.
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Ch7. |
CHUCHEE SALMON *
Salmon grilled with coconut milk and chuchee curry.
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Ch8. |
PLA TAMARIND ( Red Snapper )
Deep fried whole fish topped with pineapple, cashew nuts, bell peppers, scallions and sweet and sour sauce. |
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Ch9. |
PLA
RAD PRIK * (
Red Snapper )
Deep fried whole fish topped with bell peppers, carrots, mushrooms and tamarind sauce.
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Ch10. |
PLA NEUNG MANAO mild ( Striped Bass )
Steamed whole fish with lemon grass and cherry tomatoes mixed with garlic and lime juice.
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Ch12. |
HOR MOK
Steamed salmon with Thai curry mixed with coconut milk, vegetables and Thai basil.
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Ch13. |
PO TAEK 
Steamed combination seafood in foil basket with clear noodles topped over Thai vegetables and house special sauce.
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* Spicy |
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