Summer Canteen Menu

Spicy & Sour Chicken Soup

tom yum: kaffir lime leaves, galangal, chili, lime juice, and tomatoes.

Spicy Coconut Milk Chicken Soup

tom kha: coconut milk, lime leaves, galangal, chili, and cilantro.

Vegetable Dumpling Soup

kiew naam pak: vegetarian dumpling in clear vegetable soup.

Jasmine White Rice

Unmilled Brown Rice

Sticky Rice

Roti

asian pita bread.

Mixed Vegetable Stir-Fry

Mushroom Garlic Sauce

Eggplant Gra-Pow

Broccoli Garlic Sauce

Soda

soda selection: coke, diet coke, sprite, ginger ale, club soda

Passion Fruit Iced Tea

Coffee

Hot Tea

hot tea selection: jasmine tea, green tea, camomile tea

Thai Iced Tea

Thai Iced Coffee

Iced Green Tea

Aqua Panna

San Pellegrino

Rieme Sparkling Lemonade

sparkling lemonade selection: blood orange, lemon, peach

Ginger Lemonade Soda

Virgin Mojito

Young Coconut Water

Crispy Fried Egg Rolls

por pia tod: shitake mushrooms, carrot, vermicelli rice noodles, and fresh herbs.

Summer Roll

goi cuon: shrimp, vermicelli rice noodles, and fresh herbs wrapped in wafer-thin rice paper.

Leaf-Wrapped Savory Nibbles

miang kham: shrimp, spinach leaves, ginger, peanut, lemon skin, chili, grated coconut, and minced shallots with tamarind caramel.

Fabulous Fish Cake

tod mun pla: kaffir lime leaves, string beans, onion, and white fish filet served with thai sweet chili sauce.

Mussels With Lemon Grass, Lime Leaves & Basil

hoy mangpoo ob mor din: simmered with kaffir lime leaves, lemon grass, basil, and herb-seasoned stock served with chili sauce.

Crispy Crab & Shrimp On Soy Paper

hoy jo: crab meat, shrimp, coriander root, water chestnut, and white wine served with sweet & sour sauce.

Salmon Kham Wan

salmon sashimi, crunchy broccoli, and carrot batons served with zesty thai chili-lime dipping sauce.

Fried Banana With Coconut Flakes

House Ice Cream

ice cream flavors: coconut, green tea

Mango Sticky Rice

seasonal.

Green Salad With Peanut Dressing

yum pak: cucumber, tomatoes, broccoli, pineapple, onion, bell peppers, and shallots with peanut dressing.

Burmese Tea Leaf Salad

laphet thote: homemade pickled tea leaves, peanuts, cashew nuts, pumpkin seeds, sunflower seeds, dried shrimp, tomatoes, fried garlic, sesame seeds, and romaine lettuce.

Green Papaya & Shrimp Salad

som tum: shrimp, roasted peanuts, tomatoes, string beans, chili, and palm sugar with spicy lime juice dressing.

Thai Beef Salad With Noodle & Mango

yum nua: grilled beef, peanuts, mango, tomatoes, mint, and spicy dressing.

Vegetable Stir-Fry Lunch Set

Orange Chicken Lunch Set

with rice.

Pad Thai Chicken Lunch Set

Green Curry Tofu Lunch Set

with rice.

Chicken Satay Lunch Set

with rice.

Panang Beef Lunch Set

with rice.

Mussamun Lamb Lunch Set

with rice.

Vegetarian Noodle Soup

pho chay: rice noodle soup with tofu, mushrooms, and fresh herbs.

Pho Beef Noodle Soup

pho bo: slices of filet mignon, rice noodle soup, and fresh herbs.

Spicy Shrimp & Chicken Noodle Soup

guay tiew tom yum: rice noodles with shrimp and ground chicken, shrimp balls, string beans, peanuts, and bean sprouts.

Chicken Drunken Noodle

pad kee mau: flat rice noodle, chicken, basil leaves, bell peppers, onions, and eggs.

Garlic Chicken Noodle

guay tiew gai gra tium: garlic chicken with egg noodle.

Chicken & Broccoli Noodle

pad see u: chicken, egg, broccoli, soy sauce, and flat rice noodles.

Pad Thai Noodle

pad thai: shrimp, chicken, tofu, egg, been sprouts, scallions, and peanut.

Curry Noodle

kao soi: northern thai yellow curry egg noodle, chicken, red shallot, fried onion, pickled chinese mustard and turmeric.

Braised Short Ribs With Vermicelli Noodle

guay tiew nua toon: slowly braised in thai bouquet garni, carrot, and scallions.

Rice Vermicelli With Spicy Cashew Shrimp

mi koong prik phao: sautéed shrimp with cashew nuts in spicy roasted chili sauce served with rice vermicelli.

The Not-So-Ordinary Orange Chicken

chicken breast tender inside and crisp outside. served with steamed vegetables and steamed rice.

Spicy Fried Rice

koa pad gra-pow: chicken, bell peppers, onions, chili, and basil leaves.

Green Curry Of Greens And Tofu

gaeng kiew toa hu: tofu, string beans, bell peppers, bamboo shoots, and seasonal vegetables in spicy green curry.

Spicy Basil Leaves With Minced Chicken

grapow gai: minced chicken, thai chili, basil leaves, onions, eggplant, and egg over-easy.

Summer Fried Rice

koa pad supparod: shrimp, chicken, pineapple, curry powder, raisins, peppers, cashew nuts, egg, and onion.

Beef Panang Curry

panang nua: beef slow-cooked in spicy coconut milk curry.

Black Pepper Garlic Sole

pla gra tium prik thai: stir-fried with fresh garlic, black pepper, string beans.

Larb Salmon

salmon lemongrass salad, mint leaves, lime, and chili served with steamed rice.

Honey Walnut Shrimp

crispy battered shrimp tossed in creamy sauce accompanied by glazed walnuts.

Salmon Teriyaki Plate

grilled with teriyaki sauce.

Braised Lamb Shank In Mussamun Curry

gaeng-mussaman: lamb shank and peanut simmered in a rich coconut spicy curry served with steamed rice.

Spicy Seafood

scallops, shrimp, sole, green mussels, squid, chili, peppers, and thai herbs with house spicy sauce and steamed rice.

Grilled Chicken And Som Tum

marinated thai style. served with papaya salad and rice.

Garlic Ribeye With String Beans

tender ribeye stir-fried with green string beans in garlic sauce.