Neecha's Favorites —

Muk Krob

Deep-fried calamari and red onions with a sweet chili paste glaze and topped with crunchy fried Thai basil. 

Curry Puffs

Thai-style empanadas, stuffed with taro, potato, yam, onion. Served with cucumber salad

Pad Se-ew

Wok-fried thick rice noodles, egg, hon shimeji mushrooms, broccoli, and carrots, with either beef, pork, shrimp, or chicken. Served with salad. 

Coconut Milk Soup

Coconut milk soup (Tom Ka) with hon shimeji and trumpet mushrooms, galangal, with either shrimp, chicken or vegetarian (tofu). 

Lamb Curry

Grilled marinated lamb ribs
with grilled asparagus, grilled tomatoes, 
yellow curry sauce, and rice.

Salmon Bowl

Grilled salmon, avocado, steamed vegetables, red-wine reduction soy-ginger sauce, served over rice, with green onion garnish

Grapefruit-Herb Salad

Fresh grapefruit with lemongrass, kaffir and ginger julienne, caramelized and fresh red onions, toasted coconut, and cashew nuts, with a sweet coconut-herb sauce. 

Garlic Short Ribs

Grilled marinated beef short ribs served with garlic-wasabi sauce, salad, and sticky rice.

Kao Soi

Spinach egg noodles, tofu, gluten, red onions, pickled mustard greens, and fried taro in yellow curry. 

Lava Salmon

Grilled salmon fillet, steamed carrots, 
broccoli, and red bell pepper
topped with red curry-peanut gravy.

Gold & Blue Salad

Kale, quinoa, golden raisins, cashew nuts, shredded carrots, fried red onions, crispy taro chips, blue cheese, with our tangy pomegranate vinaigrette

View Our Full Menu —