Malai Kitchen

Vietnamese Sandwich (Banh Mi)

Vietnamese Baguette, Pickled Carrots, Daikon, Cucumbers, Spicy Aioli, Sriracha Herbs (Egg or Pate +$2). Includes a Side of Cucumber Salad, Wok-Seared Vegetables, or Imperial Rolls

Spicy Crispy Beef Samosa

Four Indian pastries filled with spiced beef, wrapped in wonton paper and fried. Beef is cooked with garlic, ginger, onion, onion, mint, and chilis. Served with tamarind chutney and cilantro yogurt sauce.

Spicy Crispy Vegetable Samosa

Four Indian pastries filled with a spiced potato mixture, wrapped in wonton paper and fried. Potatoes are cooked with peas, carrots, corn, onions, garlic, ginger, and chilis. Served with tamarind chutney and cilantro yogurt sauce.

Edamame

Steamed and tossed in a spicy seasoning blend. Served with blistered red jalapeno.

Green Papaya Salad / Goi Du Du

Shredded with candied bacon, ripe mango, chopped peanuts, and chili-lime dressing.

Spring Rolls With Seared Tuna

Three fresh rice paper salad rolls with lemongrass broth-poached shrimp, rice noodles, mint, and cilantro. Wrapped with pickled bean sprout, carrots, lettuce, and green onions. Served with nuoc mam and peanut sauce.

Lemongrass Mussels

PEI mussels, lemongrass, sauvignon blanc-coconut broth and grilled banh MI bread.

Beef Crispy Samosas

Beef, garlic, ginger, and cilantro yogurt sauce.

Thai Tacos With Shrimp

Three crispy wonton shells stuffed with seared shrimp, topped with pickled bean sprouts. With sriracha aioli, sliced jalapenos, chopped Thai basil, mint and cilantro.

Crab Dip

Jumbo lump crab sauteed with fresh coconut milk and served with shrimp chips. The dip has an egg, green onion, cilantro, sliced green beans, chiles and yellow curry powder.

Grilled Satay

Peanut-marinated chicken or sweet soy pork skewers and chili relish.

Shishito Peppers

Japanese medium-spiced peppers that are lightly tempura battered and fried sprinkled with lemon zest and Himalayan pink salt. Served with sweet chili dipping sauce.

Spring Rolls Shrimp

Three fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint, and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. Served with nuoc mam and peanut sauce.

Green Papaya Salad (goi Du Du)

Traditional "slaw-like" salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, Thai basil, and ripe mango, in a red boat tamarind vinaigrette. Cannot be made without dressing.

Burmese Green Tea Salad

Flavorful salad with lots of texture from five types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and red boat.

Spring Rolls Tuna

Three fresh rice paper salad rolls with lightly seared sushi-grade ahi tuna, rice noodles, mint, and cilantro. Wrapped with pickled bean sprouts, carrots, lettuce, and green onions. Served with nuoc mam and peanut sauce.

Crab Dip

Jump lump crab sauteed with fresh coconut milk and served with shrimp chips. The dip has egg, green onion, cilantro, sliced green beans, chilies and yellow curry powder.

Thai Tacos With Pork

Three crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapenos, chopped Thai basil, mint and cilantro.

Malai Favorites Sampler

A tasting of the 4 most common “to-share” items, intended for 2 people Vietnamese meatballs, imperial rolls, chicken satay, ahi tuna spring roll

Fried Imperial Rolls

Four fried rice paper rolls filled with ground pork, diced shrimp and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno, and cellophane noodles. Served with sesame soy sauce.

Beef Crispy Samosas

4 Indian pastries, filled with spiced beef, wrapped in wonton paper, and fried beef cooked with garlic, ginger, onion, mint, and chilies. Served with tamarind chutney and cilantro yogurt sauce.

Shishito Peppers

Japanese medium-spiced peppers that are lightly tempura battered and fried sprinkled with lemon zest and Himalayan pink salt. Served with sweet chili dipping sauce.

Spring Rolls Shrimp

Three fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint, and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. Served with nuoc mam and peanut sauce.

Green Papaya Salad (goi Du Du)

Traditional "slaw-like" salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, Thai basil, and ripe mango, in a red boat tamarind vinaigrette. Cannot be made without dressing.

Burmese Green Tea Salad

Flavorful salad with lots of texture from five types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and red boat.

Spring Rolls Tuna

Three fresh rice paper salad rolls with lightly seared sushi-grade ahi tuna, rice noodles, mint, and cilantro. Wrapped with pickled bean sprouts, carrots, lettuce, and green onions. Served with nuoc mam and peanut sauce.

Crab Dip

Jump lump crab sauteed with fresh coconut milk and served with shrimp chips. The dip has egg, green onion, cilantro, sliced green beans, chilies and yellow curry powder.

Thai Tacos With Pork

Three crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapenos, chopped Thai basil, mint and cilantro.

Malai Favorites Sampler

A tasting of the 4 most common “to-share” items, intended for 2 people Vietnamese meatballs, imperial rolls, chicken satay, ahi tuna spring roll

Fried Imperial Rolls

Four fried rice paper rolls filled with ground pork, diced shrimp and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno, and cellophane noodles. Served with sesame soy sauce.

Beef Crispy Samosas

4 Indian pastries, filled with spiced beef, wrapped in wonton paper, and fried beef cooked with garlic, ginger, onion, mint, and chilies. Served with tamarind chutney and cilantro yogurt sauce.

Peanut-encrusted Ruby Trout

Citrus street salad, cilantro jasmine rice and roasted tomato-coconut sauce.

Massaman Braised Lamb Shank

Australian foreshank, peanut tamarind curry, boiled egg, and jasmine rice.

Vietnamese Barbeque Pork Ribs

Half rack, ginger-soy glaze, green curry noodles and green papaya slaw.

Iron Pot Green Curry Chicken

Chicken breast, scratch green curry, apple eggplant, carrots and jasmine rice.

Chilean Sea Bass

Garlic-lemongrass poached msc certified 7 oz. fillet, baby bok choy, thin rice noodles and chili-lime broth.

Jungle Curry Hot Pot With Shrimp

Curried broth, siamese watercress, thin rice noodles and black tiger shrimp.

Seared Jumbo Sea Scallops

Hand-harvested scallops, pad Thai noodles, local tofu, spicy tamarind sauce and crushed peanuts.

Avocado Shrimp Salad

Coconut-Herb Dressing, Mixed Greens and Spicy Croutons.

Red Curry Georges Bank Cod

Pan-Seared Georges Bank Cod, Wok-Seared Vegetables and Curried Jasmine Rice.

North Atlantic Arctic Char

Pan roasted 7 oz. filet, garlic-shallot rub, sweet soy glaze, wok-seared vegetables, brown jasmine rice.

North Atlantic Arctic Char

pan-roasted 7-oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze

Banh Mi Vietnamese Sandwich

Vietnamese baguette layered with your choice of meat, pickled carrots and daikon, cucumbers, sriracha aioli, and cilantro.

Chilean Sea Bass

7 oz. filet and poached in garlic- lemongrass white wine broth with baby bok choy and rice noodles. Served with cherry tomatoes, minced herbs and lime juice.

Peanut-encrusted Ruby Trout

Ten oz. filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce served with green curry rice and citrus street salad.

Red Curry Icelandic Cod

Oven roasted icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables, and seasoned jasmine rice vegetables include bell peppers, bok choy, broccoli, carrots, onion, and Thai basil.

Jungle Curry Hot Pot With Shrimp

Soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms and bell peppers.

Whole Fried Branzino

12 - 16 oz whole fish with head and tail on, crispy fried and glazed with tamarind-soy moon sauce. Served with jasmine rice and cucumber salad.

Seared Jumbo Georges Bank Sea Scallops

Three hand-harvested day boat scallops served over our signature pad Thai, pad Thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce.

Massaman Braised Lamb Shank

Slow braised australian foreshank smothered in our peanut-tamarind massaman curry sauce. Served with jasmine rice and a soft boiled egg also has Thai eggplant, potato, carrots, onion, ginger, and Thai basil.

Chubby Dog Farms Pork Belly

Slow-braised in umami caramel-soy broth, served with a crispy potato straw, marinated shiitakes, and a soft tempura egg. Served over rice vermicelli noodles, local tofu and scallions.

North Atlantic Arctic Char

pan-roasted 7-oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze

Banh Mi Vietnamese Sandwich

Vietnamese baguette layered with your choice of meat, pickled carrots and daikon, cucumbers, sriracha aioli, and cilantro.

Chilean Sea Bass

7 oz. filet and poached in garlic- lemongrass white wine broth with baby bok choy and rice noodles. Served with cherry tomatoes, minced herbs and lime juice.

Peanut-encrusted Ruby Trout

Ten oz. filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce served with green curry rice and citrus street salad.

Red Curry Icelandic Cod

Oven roasted icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables, and seasoned jasmine rice vegetables include bell peppers, bok choy, broccoli, carrots, onion, and Thai basil.

Jungle Curry Hot Pot With Shrimp

Soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms and bell peppers.

Whole Fried Branzino

12 - 16 oz whole fish with head and tail on, crispy fried and glazed with tamarind-soy moon sauce. Served with jasmine rice and cucumber salad.

Seared Jumbo Georges Bank Sea Scallops

Three hand-harvested day boat scallops served over our signature pad Thai, pad Thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce.

Massaman Braised Lamb Shank

Slow braised australian foreshank smothered in our peanut-tamarind massaman curry sauce. Served with jasmine rice and a soft boiled egg also has Thai eggplant, potato, carrots, onion, ginger, and Thai basil.

Chubby Dog Farms Pork Belly

Slow-braised in umami caramel-soy broth, served with a crispy potato straw, marinated shiitakes, and a soft tempura egg. Served over rice vermicelli noodles, local tofu and scallions.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms, and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro.

Thai Lemongrass Soup With Shrimp

Hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions, and mint. Served with jasmine rice.

Sweet And Sour Vegetable Soup

Hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach, and rice noodles also have beech mushrooms, tomato, pineapple, green onions, and soy.

Vietnamese Noodle Soup With Beef

A savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts, and green onions served with a plate of fresh herbs, hoisin, lime, jalapenos, and a Chinese breadstick for dipping.

Vietnamese Noodle Soup With Chicken

A savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisin, lime, jalapenos, and a Chinese breadstick for dipping.

Green Papaya Salad (goi Du Du)

Traditional “slaw-like” salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, Thai basil, and ripe mango, in a red boat tamarind vinaigrette. *Cannot be made without dressing.

Burmese Tea Leaf Salad (lahpet Thoke)

Flavorful salad with lots of texture from 5 types of Burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and red boat.

Cucumber Salad

Greenside salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar, and lime.

Ahi Tuna Tartare (larb Tuna)

Freshly diced sushi-grade ahi tuna served Thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, Thai basil, green onion, cucumber, red boat, and lime

Vermicelli Salad With Lemongrass Chicken (bun Ga Nuong)

Chilled rice noodle salad loaded with veggies and topped with wok-seared chicken, crushed peanuts, and crispy imperial roll veggies including bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms, and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro.

Thai Lemongrass Soup With Shrimp

Hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions, and mint. Served with jasmine rice.

Sweet And Sour Vegetable Soup

Hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach, and rice noodles also have beech mushrooms, tomato, pineapple, green onions, and soy.

Vietnamese Noodle Soup With Beef

A savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts, and green onions served with a plate of fresh herbs, hoisin, lime, jalapenos, and a Chinese breadstick for dipping.

Vietnamese Noodle Soup With Chicken

A savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisin, lime, jalapenos, and a Chinese breadstick for dipping.

Green Papaya Salad (goi Du Du)

Traditional “slaw-like” salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, Thai basil, and ripe mango, in a red boat tamarind vinaigrette. *Cannot be made without dressing.

Burmese Tea Leaf Salad (lahpet Thoke)

Flavorful salad with lots of texture from 5 types of Burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and red boat.

Cucumber Salad

Greenside salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar, and lime.

Ahi Tuna Tartare (larb Tuna)

Freshly diced sushi-grade ahi tuna served Thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, Thai basil, green onion, cucumber, red boat, and lime

Vermicelli Salad With Lemongrass Chicken (bun Ga Nuong)

Chilled rice noodle salad loaded with veggies and topped with wok-seared chicken, crushed peanuts, and crispy imperial roll veggies including bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Peanut Encrusted Ruby Trout

10-ounce filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce. Served with green curry rice and citrus street salad.

Massaman Braised Lamb Shank

Slow-braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. Served with jasmine rice and a soft-boiled egg also has Thai eggplant, potato, carrots, onion, ginger, and Thai basil.

Seared Jumbo Georges Bank Sea Scallops

3 hand-harvested day boat scallops served over our signature pad thai, pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce.

Vietnamese Barbeque Pork Ribs

Grilled half-rack, with ginger soy glaze, served over green curry rice noodles topped with green papaya slaw and toasted sesames.

Chilean Sea Bass

7-ounce filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles served with cherry tomatoes, minced herbs, and lime juice.

Whole Branzino

Wok-fried with head and tail on, tamarind soy moon sauce, cucumber salad, and jasmine rice.

Red Curry Icelandic Cod

Oven-roasted Icelandic cod, smothered in our scratch red curry sauce over wok-seared vegetables and seasoned jasmine rice vegetables including bell peppers, bok choy, broccoli, carrots, onion, and Thai basil.

North Atlantic Arctic Char

Pan-roasted 7-ounce filet with garlic-shallot rub, sauteed snow peas ,served with brown rice.

Banh Mi Vietnamese Sandwich

Vietnamese baguette, layered with your choice of meat, pickled carrots and daikon, cucumbers, sriracha aioli, and cilantro.

Peanut Encrusted Ruby Trout

10-ounce filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce. Served with green curry rice and citrus street salad.

Massaman Braised Lamb Shank

Slow-braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. Served with jasmine rice and a soft-boiled egg also has Thai eggplant, potato, carrots, onion, ginger, and Thai basil.

Seared Jumbo Georges Bank Sea Scallops

3 hand-harvested day boat scallops served over our signature pad thai, pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce.

Vietnamese Barbeque Pork Ribs

Grilled half-rack, with ginger soy glaze, served over green curry rice noodles topped with green papaya slaw and toasted sesames.

Chilean Sea Bass

7-ounce filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles served with cherry tomatoes, minced herbs, and lime juice.

Whole Branzino

Wok-fried with head and tail on, tamarind soy moon sauce, cucumber salad, and jasmine rice.

Red Curry Icelandic Cod

Oven-roasted Icelandic cod, smothered in our scratch red curry sauce over wok-seared vegetables and seasoned jasmine rice vegetables including bell peppers, bok choy, broccoli, carrots, onion, and Thai basil.

North Atlantic Arctic Char

Pan-roasted 7-ounce filet with garlic-shallot rub, sauteed snow peas ,served with brown rice.

Banh Mi Vietnamese Sandwich

Vietnamese baguette, layered with your choice of meat, pickled carrots and daikon, cucumbers, sriracha aioli, and cilantro.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes. Broth infused with galangal, lemongrass, kaffir lime leaves, green onions and cilantro.

Sweet & Sour Vegetable Soup

Hearty tomato and pineapple broth, filled with crushed peanuts, fresh local tofu, spinach and rice noodles. With beech mushrooms, tomato, pineapple, green onions, and soy.

Beef Vietnamese Noodle Soup / Pho Bo

Hanoi-style spiced broth, sliced tenderloin, thin rice noodles and fresh herbs.

Thai Lemongrass Soup With Shrimp

Hot and sour lemongrass broth with butterflied shrimp, enoki and beech mushrooms. With bell pepper, green onions and mint served with jasmine rice.

Chicken Vietnamese Soup / Pho Ga

Spiced chicken broth, white meat chicken, thin rice noodles, bean sprouts and fresh herbs.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes. Broth infused with galangal, lemongrass, kaffir lime leaves, green onions and cilantro.

Thai Lemongrass Soup With Shrimp

Hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions and mint. Served with jasmine rice.

Sweet & Sour Vegetable Soup

Hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach, and rice noodles also has beech mushrooms, tomato, pineapple, green onions, and soy.

Vietnamese Noodle Soup With Beef

Savory soup with a twelve hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapeños, and a Chinese breadstick for dipping.

Vietnamese Noodle Soup With Chicken

A Savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapeños, and a Chinese breadstick for dipping.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes. Broth infused with galangal, lemongrass, kaffir lime leaves, green onions and cilantro.

Thai Lemongrass Soup With Shrimp

Hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions and mint. Served with jasmine rice.

Sweet & Sour Vegetable Soup

Hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach, and rice noodles also has beech mushrooms, tomato, pineapple, green onions, and soy.

Vietnamese Noodle Soup With Beef

Savory soup with a twelve hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapeños, and a Chinese breadstick for dipping.

Vietnamese Noodle Soup With Chicken

A Savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapeños, and a Chinese breadstick for dipping.

Iron Pot Green Curry Chicken

Scratch-made green curry stew with chicken, Thai eggplant, crispy carrots, also have bell peppers, carrots, onion, and Thai basil.

Chiang Mai Noodles With Shrimp / Kao Soi

Ginger-coriander based light coconut curry sauteed with shrimp, served over fresh egg noodles, topped with crispy egg noodles. It comes with bok choy, broccoli, green onion, cilantro, and chili oil.

Yellow Curry Bowl With Chicken / Gang Garee

Scratch-made yellow curry with chicken, pineapple, potatoes, and cherry tomatoes with brown rice on the side. Comes with bell peppers, carrots, onion, and Thai basil.

Panang Curry Bowl With Beef Tenderloin

Chopped beef tenderloin, lemongrass, kaffir lime leaves, and peanuts cooked in our scratch Panang curry, also has bell peppers, apple eggplant, onions, and potatoes.

Jungle Curry Hot Pot With Shrimp

Soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers

Chaing Mai Noodles With Shrimp (kao Soi)

Ginger-coriander-based light coconut curry sautéed with shrimp, served over fresh egg noodles, topped with crispy egg noodles. Comes with bok choy, broccoli, green onion, cilantro, and chili oil.

Yellow Curry Bowl

Scratch-made yellow curry with chicken, pineapple, potatoes, and cherry tomatoes with brown rice on the side comes with bell peppers, carrots, onion, and Thai basil.

Vegetarian Curry Pot With Tofu

Choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables.

Iron Pot Green Curry Chicken

Scratch-made green curry stew with chicken, Thai eggplant, crispy carrots, also have bell peppers, carrots, onion, and Thai basil.

Chiang Mai Noodles With Shrimp / Kao Soi

Ginger-coriander based light coconut curry sauteed with shrimp, served over fresh egg noodles, topped with crispy egg noodles. It comes with bok choy, broccoli, green onion, cilantro, and chili oil.

Yellow Curry Bowl With Chicken / Gang Garee

Scratch-made yellow curry with chicken, pineapple, potatoes, and cherry tomatoes with brown rice on the side. Comes with bell peppers, carrots, onion, and Thai basil.

Panang Curry Bowl With Beef Tenderloin

Chopped beef tenderloin, lemongrass, kaffir lime leaves, and peanuts cooked in our scratch Panang curry, also has bell peppers, apple eggplant, onions, and potatoes.

Jungle Curry Hot Pot With Shrimp

Soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers

Chaing Mai Noodles With Shrimp (kao Soi)

Ginger-coriander-based light coconut curry sautéed with shrimp, served over fresh egg noodles, topped with crispy egg noodles. Comes with bok choy, broccoli, green onion, cilantro, and chili oil.

Yellow Curry Bowl

Scratch-made yellow curry with chicken, pineapple, potatoes, and cherry tomatoes with brown rice on the side comes with bell peppers, carrots, onion, and Thai basil.

Vegetarian Curry Pot With Tofu

Choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables.

Chicken Pad Thai

A Thai classic. Wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce. Finished with crush peanuts. Contains carrots, green onions and bean sprouts.

Drunken Noodles / Pad Kee Mow

House-made wide rice noodles wok-seared in a spicy soy, with beef tenderloin and Thai basil tossed with tomatoes, onion, bell peppers, Thai chilies. Served over chopped lettuce.

Chicken & Broccoli Noodles / Pad See Ew

House-made wide rice noodles wok-seared in a sweet soy, with chicken, farm fresh egg and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce.

Sweet & Sour Crispy Noodles / Mee Krob

Wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu. Tossed with tomatoes, cucumbers, tofu, cilantro, and dried chilies with tamarind soy over chopped lettuce.

Stir Fried Glass Noodles / Pad Woo Sen

Cellophane noodles wok cooked with chicken, cherry tomatoes and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and red boat.

Shrimp Pad Thai

A Thai classic. Wok-seared shrimp, farm fresh egg, and local tofu tossed with rice noodles in a tangy tamarind sauce, and finished with crushed peanuts also has carrots, green onions, and bean sprouts.

Chicken Pad Thai

A Thai classic. Wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce. Finished with crush peanuts. Contains carrots, green onions and bean sprouts.

Drunken Noodles / Pad Kee Mow

House-made wide rice noodles wok-seared in a spicy soy, with beef tenderloin and Thai basil tossed with tomatoes, onion, bell peppers, Thai chilies. Served over chopped lettuce.

Chicken & Broccoli Noodles / Pad See Ew

House-made wide rice noodles wok-seared in a sweet soy, with chicken, farm fresh egg and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce.

Sweet & Sour Crispy Noodles / Mee Krob

Wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu. Tossed with tomatoes, cucumbers, tofu, cilantro, and dried chilies with tamarind soy over chopped lettuce.

Stir Fried Glass Noodles / Pad Woo Sen

Cellophane noodles wok cooked with chicken, cherry tomatoes and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and red boat.

Shrimp Pad Thai

A Thai classic. Wok-seared shrimp, farm fresh egg, and local tofu tossed with rice noodles in a tangy tamarind sauce, and finished with crushed peanuts also has carrots, green onions, and bean sprouts.

Spicy Basil Chicken

Stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice comes with tomatoes, Thai basil, and onions

Pineapple Fried Rice

Seasoned fried rice with pineapple, peanuts, and cilantro cooked with farm-fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce.

Basil Vegetable Fried Rice

Classic fried rice loaded with vegetables, Thai basil, and soy cooked with farm-fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms.

Lemongrass Chicken (ga Xao Sa)

Stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro.

Lemongrass Beef (bo Xao Sa)

Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro.

Bangkok Street Rice (pad Grapao)

Seasoned minced pork with Thai basil, served on a bed of seasoned jasmine rice and topped with a farm-fresh over-easy egg cooked with carrots, tomatoes, onion, cilantro, and Thai chilies.

Spicy Basil Chicken

Stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice comes with tomatoes, Thai basil, and onions

Pineapple Fried Rice

Seasoned fried rice with pineapple, peanuts, and cilantro cooked with farm-fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce.

Basil Vegetable Fried Rice

Classic fried rice loaded with vegetables, Thai basil, and soy cooked with farm-fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms.

Lemongrass Chicken (ga Xao Sa)

Stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro.

Lemongrass Beef (bo Xao Sa)

Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro.

Bangkok Street Rice (pad Grapao)

Seasoned minced pork with Thai basil, served on a bed of seasoned jasmine rice and topped with a farm-fresh over-easy egg cooked with carrots, tomatoes, onion, cilantro, and Thai chilies.

Mekong Mule

Nue vodka, ginger beer, cucumber, mint, lime, thai basil

Hanoi Highball

Fords gin, mint, ginger, lime, Topo Chico, sea salt

Jalapeno Basil Margarita

jalapeno-infused Malai's Maestro Dobel tequila, lime, agave, tamarind, basil

Thai Shandy

Fords gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thai-P-A

Singapore Sling Fo Two

designed for sharing, this recipe originated at the Long Bar in Singapore's Raffles Hotel. Fords gin, cherry heering, Triplu,, Benedictine, Angostura, pineapple, lemon, lime

Thai Pa Abv 7.0%

our house IPA is brewed with lemongrass, ginger, galangal, kaffir lime, cilantro, turmeric, coriander and five different american hops. use of fresh spices straight from our kitchen make it easy to pair!

Saigon Spritz

Titos vodka, Aperol, muddled orange, mint, lime, pineapple juice, soda

Bia Hoi - Abv 4.1%

crisp and refreshing Vietnamese lager brewed with rice and pilsner malt. the name and style were inspired by a beer famously only available on the streets of Hanoi.

3 C Porter - Abv 6.6%

american porter brewed with notes of cacao nibs, toasted coconut, and moderate thai chili spice.

Peach Tea Wheat - Abv 5.5

pale belgian wheat beer brewed with our peach ginger detox tea. notes of fresh peach, witbier spice, and candied ginger

Mekong Mule

Nue vodka, ginger beer, cucumber, mint, lime, thai basil

Hanoi Highball

Fords gin, mint, ginger, lime, Topo Chico, sea salt

Jalapeno Basil Margarita

jalapeno-infused Malai's Maestro Dobel tequila, lime, agave, tamarind, basil

Thai Shandy

Fords gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thai-P-A

Singapore Sling Fo Two

designed for sharing, this recipe originated at the Long Bar in Singapore's Raffles Hotel. Fords gin, cherry heering, Triplu,, Benedictine, Angostura, pineapple, lemon, lime

Thai Pa Abv 7.0%

our house IPA is brewed with lemongrass, ginger, galangal, kaffir lime, cilantro, turmeric, coriander and five different american hops. use of fresh spices straight from our kitchen make it easy to pair!

Saigon Spritz

Titos vodka, Aperol, muddled orange, mint, lime, pineapple juice, soda

Bia Hoi - Abv 4.1%

crisp and refreshing Vietnamese lager brewed with rice and pilsner malt. the name and style were inspired by a beer famously only available on the streets of Hanoi.

3 C Porter - Abv 6.6%

american porter brewed with notes of cacao nibs, toasted coconut, and moderate thai chili spice.

Peach Tea Wheat - Abv 5.5

pale belgian wheat beer brewed with our peach ginger detox tea. notes of fresh peach, witbier spice, and candied ginger

Lemongrass Chicken / Ga Xao Sa

Wok-Seared Chicken Breast, Green Onions, Carrots, Lemongrass-Caramel Sauce, Jasmine Rice and Sliced Ginger.

Chicken And Broccoli Noodles / Pad See Ew

Fresh Flat Noodles, Chicken Breast, Broccoli, Bean Sprouts, Cherry Tomatoes and Sweet Soy Sauce.

Drunken Noodles /pad Kee Mow

Fresh Jasmine Rice Flat Noodles, Spicy Chopped Tenderloin, Bell Peppers and Thai Basil.

Shrimp Pad Thai

Wok-Tossed Rice Noodles, Black Tiger Shrimp, Local Tofu, Chopped Peanuts and Spicy Tamarind Sauce.

Stir-fried Glass Noodles / Pad Woo Sen

Chicken Breast, Green Onions, Cilantro, Cherry Tomatoes and Sweet Garlic Sauce.

Chiang Mai Noodles / Kao Soi

Curried Coconut Broth, Chicken Breast, Broccoli, Bok Choy and Egg Noodles.

Yellow Curry Bowl / Gang Garee

Chicken Breast, Bell Peppers, Pineapple, Potatoes and Tomatoes.

Vermicelli Salad With Lemongrass Chicken / Bun Ga Nuong

Chilled rice noodles, cucumbers, peanuts, garlic-lime dressing and imperial roll.

Basil Vegetable Fried Rice

Wok-seared with mountain soy, egg, shiitakes, cherry tomatoes, broccoli.

Pineapple Fried Rice

Peanuts, cherry tomatoes, carrots, green onions, turmeric, egg.

Cucumber Salad

Steamed Spicy Edamame

Crispy Roti

Wok-seared Vegetables

Simply Fried Rice

No proteins may be added.

Sautéed Siamese Watercress

Cucumber Salad

Green side-salad with cucumber ribbons, mixed greens and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime.

Wok Seared Vegetables

Vegetable medley lightly seared in garlic soy vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers.

Crispy Roti

Flaky-buttery flatbread, great for dipping made with flour, coconut oil, and butter.

Simply Fried Rice

Side portion of basic fried rice with egg, carrots, green onion, and light soy *no modifications, please.

Steamed Spicy Edamame

Steamed and tossed in a spicy seasoning blend served with blistered red jalapeño.

Fried Egg (over Easy)

Added to any entrée.

Shrimp Chips

Puffed chips made from ground shrimp and tapioca flour. Seasoned with chili, garlic, coriander, and salt.

Extra Side Of Rice

Extra side portion of jasmine rice, brown rice, rice noodles, or sticky rice. (one sticky rice is included in your meal).

Sauteed Siamese Watercress

Sauteed with bean sprouts, garlic, and peanuts. Seasoned with red boat.

Seasoned Shrimp Chips

Puffed chips made from ground shrimp and tapioca flour seasoned with chili, garlic, coriander, and salt.

Cucumber Salad

Green side-salad with cucumber ribbons, mixed greens and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime.

Wok Seared Vegetables

Vegetable medley lightly seared in garlic soy vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers.

Crispy Roti

Flaky-buttery flatbread, great for dipping made with flour, coconut oil, and butter.

Simply Fried Rice

Side portion of basic fried rice with egg, carrots, green onion, and light soy *no modifications, please.

Steamed Spicy Edamame

Steamed and tossed in a spicy seasoning blend served with blistered red jalapeño.

Fried Egg (over Easy)

Added to any entrée.

Shrimp Chips

Puffed chips made from ground shrimp and tapioca flour. Seasoned with chili, garlic, coriander, and salt.

Extra Side Of Rice

Extra side portion of jasmine rice, brown rice, rice noodles, or sticky rice. (one sticky rice is included in your meal).

Sauteed Siamese Watercress

Sauteed with bean sprouts, garlic, and peanuts. Seasoned with red boat.

Seasoned Shrimp Chips

Puffed chips made from ground shrimp and tapioca flour seasoned with chili, garlic, coriander, and salt.

Vietnamese Noodle Soup With Chicken

A savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles topped with hydroponic bean sprouts and green onions. Served with a plate of fresh herbs, hoisin, lime, jalapenos, and a Chinese breadstick for dipping.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes. Broth infused with galangal, lemongrass, kaffir lime leaves, green onions and cilantro.

Vietnamese Noodle Soup With Beef

A savory soup with a 12-hour simmered beef bone broth, thinly shaven beef tenderloin and fresh rice noodles topped with hydroponic bean sprouts and green onions. Served with a plate of fresh herbs, hoisen, lime, jalapenos, and a Chinese breadstick for dipping.

Sweet & Sour Vegetable Soup

Hearty tomato and pineapple broth, filled with crushed peanuts, fresh local tofu, spinach and rice noodles. With beech mushrooms, tomato, pineapple, green onions, and soy.

Thai Lemongrass Soup With Shrimp

Hot and sour lemongrass broth with butterflied shrimp, enoki and beech mushrooms. With bell pepper, green onions and mint served with jasmine rice.

Vietnamese Noodle Soup With Chicken

A savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles topped with hydroponic bean sprouts and green onions. Served with a plate of fresh herbs, hoisin, lime, jalapenos, and a Chinese breadstick for dipping.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes. Broth infused with galangal, lemongrass, kaffir lime leaves, green onions and cilantro.

Vietnamese Noodle Soup With Beef

A savory soup with a 12-hour simmered beef bone broth, thinly shaven beef tenderloin and fresh rice noodles topped with hydroponic bean sprouts and green onions. Served with a plate of fresh herbs, hoisen, lime, jalapenos, and a Chinese breadstick for dipping.

Sweet & Sour Vegetable Soup

Hearty tomato and pineapple broth, filled with crushed peanuts, fresh local tofu, spinach and rice noodles. With beech mushrooms, tomato, pineapple, green onions, and soy.

Thai Lemongrass Soup With Shrimp

Hot and sour lemongrass broth with butterflied shrimp, enoki and beech mushrooms. With bell pepper, green onions and mint served with jasmine rice.

Basil Vegetable Fried Rice

Classic fried rice loaded with vegetables, Thai basil and soy. Cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms.

Pineapple Fried Rice

Seasoned fried rice with pineapple, peanuts, and cilantro. Cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes in a garlic-turmeric sauce.

Lemongrass Chicken / Ga Xao Sa

Stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce served alongside seasoned jasmine rice and topped with pickled bean sprouts. With carrots, green onions, and cilantro.

Bangkok Street Rice / Pad Grapao

Seasoned minced pork with Thai basil served on a bed of seasoned jasmine rice and topped with a farm-fresh over-easy egg. Cooked with carrots, tomatoes, onion, cilantro, and Thia chilis.

Lemongrass Beef / Bo Xao Sa

Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce served alongside seasoned jasmine rice and topped with pickled bean sprouts. With carrots, green onions, and cilantro.

Spicy Basil Chicken / Pad Horapha

Stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice. With tomatoes, Thai basil, and onions.

Basil Vegetable Fried Rice

Classic fried rice loaded with vegetables, Thai basil and soy. Cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms.

Pineapple Fried Rice

Seasoned fried rice with pineapple, peanuts, and cilantro. Cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes in a garlic-turmeric sauce.

Lemongrass Chicken / Ga Xao Sa

Stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce served alongside seasoned jasmine rice and topped with pickled bean sprouts. With carrots, green onions, and cilantro.

Bangkok Street Rice / Pad Grapao

Seasoned minced pork with Thai basil served on a bed of seasoned jasmine rice and topped with a farm-fresh over-easy egg. Cooked with carrots, tomatoes, onion, cilantro, and Thia chilis.

Lemongrass Beef / Bo Xao Sa

Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce served alongside seasoned jasmine rice and topped with pickled bean sprouts. With carrots, green onions, and cilantro.

Spicy Basil Chicken / Pad Horapha

Stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice. With tomatoes, Thai basil, and onions.

Shrimp Pad Thai

A Thai classic – wok-seared shrimp, farm-fresh egg, and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts.

Stir-fried Glass Noodles (pad Woo Sen)

Cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also have egg, carrots, green onions, cilantro, bell peppers, and red boat.

Sweet And Sour Crispy Noodles (mee Krob)

Wok-fried rice noodles mixed with chicken, shrimp, farm-fresh egg, and local tofu tossed with tomatoes, cucumbers, tofu, cilantro, and dried chilies with tamarind soy over chopped lettuce.

Drunken Noodles (pad Kee Mow)

Wok-seared fresh flat jasmine rice noodles in spicy soy, with beef tenderloin and Thai basil, tossed with tomatoes, onion, bell peppers, Thai chilies. Served over chopped lettuce.

Chicken And Broccoli Noodles (pad See Ew)

Wok-seared fresh flat jasmine rice noodles in sweet soy, with chicken, farm-fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce.

Shrimp Pad Thai

A Thai classic – wok-seared shrimp, farm-fresh egg, and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts.

Stir-fried Glass Noodles (pad Woo Sen)

Cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also have egg, carrots, green onions, cilantro, bell peppers, and red boat.

Sweet And Sour Crispy Noodles (mee Krob)

Wok-fried rice noodles mixed with chicken, shrimp, farm-fresh egg, and local tofu tossed with tomatoes, cucumbers, tofu, cilantro, and dried chilies with tamarind soy over chopped lettuce.

Drunken Noodles (pad Kee Mow)

Wok-seared fresh flat jasmine rice noodles in spicy soy, with beef tenderloin and Thai basil, tossed with tomatoes, onion, bell peppers, Thai chilies. Served over chopped lettuce.

Chicken And Broccoli Noodles (pad See Ew)

Wok-seared fresh flat jasmine rice noodles in sweet soy, with chicken, farm-fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce.

Mango Sticky Rice Smash

Sticky rice, sweet coconut custard, ripe mango, and rice crispy.

Coconut Cream Pie

Banana Pot De Crème

White chocolate and banana custard topped with caramelized banana, whipped cream and dark chocolate shards with roasted peanuts and sea salt.

Coconut Cream Pie

Scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. Served over tamarind caramel and topped with house-made coconut gelato and sliced mango.

Mango Sticky Rice Smash

Diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan-infused coconut cream.

Banana Pot De Creme

White chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt.

Peanut-chili-chocolate Roti

Crispy roti pastry, filled with a dark chocolate-peanut ganache and fried. Served with hibiscus dipping sauce and house-made coconut gelato.

Banana Pot De Crème

White chocolate and banana custard topped with caramelized banana, whipped cream and dark chocolate shards with roasted peanuts and sea salt.

Coconut Cream Pie

Scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. Served over tamarind caramel and topped with house-made coconut gelato and sliced mango.

Mango Sticky Rice Smash

Diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan-infused coconut cream.

Banana Pot De Creme

White chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt.

Peanut-chili-chocolate Roti

Crispy roti pastry, filled with a dark chocolate-peanut ganache and fried. Served with hibiscus dipping sauce and house-made coconut gelato.

Shrimp & Avocado Salad

Green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing. With sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper.

Vermicelli Salad With Lemongrass Chicken

Chilled rice noodle salad loaded with veggies and topped with wok-seared chicken, crushed peanuts and a crispy imperial roll. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Vermicelli Salad With Pork Meatballs

Chilled rice noodle salad loaded with veggies and topped with 3 grilled pork meatballs, crushed peanuts and a crispy imperial roll. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Vermicelli Salad With Tofu

Chilled rice noodle salad loaded with veggies and topped with crispy fried local tofu, crushed peanuts. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Shrimp & Avocado Salad

Green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing. With sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper.

Vermicelli Salad With Lemongrass Chicken

Chilled rice noodle salad loaded with veggies and topped with wok-seared chicken, crushed peanuts and a crispy imperial roll. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Vermicelli Salad With Pork Meatballs

Chilled rice noodle salad loaded with veggies and topped with 3 grilled pork meatballs, crushed peanuts and a crispy imperial roll. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Vermicelli Salad With Tofu

Chilled rice noodle salad loaded with veggies and topped with crispy fried local tofu, crushed peanuts. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes. Broth infused with galangal, lemongrass, kaffir lime leaves, green onions and cilantro.

Sweet & Sour Vegetable Soup

Hearty tomato and pineapple broth, filled with crushed peanuts, fresh local tofu, spinach and rice noodles. With beech mushrooms, tomato, pineapple, green onions, and soy.

Thai Lemongrass Soup With Shrimp

Hot and sour lemongrass broth with butterflied shrimp, enoki and beech mushrooms. With bell pepper, green onions and mint served with jasmine rice.

Vietnamese Noodle Soup With Chicken

A savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles topped with hydroponic bean sprouts and green onions. Served with a plate of fresh herbs, hoisin, lime, jalapenos, and a Chinese breadstick for dipping.

Vietnamese Noodle Soup With Beef

A savory soup with a 12-hour simmered beef bone broth, thinly shaven beef tenderloin and fresh rice noodles topped with hydroponic bean sprouts and green onions. Served with a plate of fresh herbs, hoisen, lime, jalapenos, and a Chinese breadstick for dipping.

Jalapeño Basil Margarita

Jalapeño-infused Malai’s Maestro Dobel Tequila, Lime, Agave, Tamarind, Basil, and Hawaiian Black Lava Salt Rim

Mekong Mule

Hangar One Vodka, Ginger Beer, Cucumber, Mint, Lime, and Thai Basil

Hanoi Highball

Fords Gin, Mint, Ginger, Lime, Topo Chico and Sea Salt

Bourbon Smash

Tin Cup, Apricot Liqueur, Ripe Mango, Lemon, and Mint

Saigon Spritz

Tito’s Vodka, Aperol, Muddled Orange, Mint, Lime, Pineapple Juice, and Soda

Thai Shandy

Hayman’s Gin, Lemongrass, Kaffir Lime, Ginger, Lemon Juice, and Topped with Thai-P-A

Singapore Sling For Two

Designed for sharing, this recipe originated at the Long Bar in Singapore’s Raffles Hotel. Fords Gin, Cherry Heering, Triplum, Benedictine, Angostura, Pineapple, Lemon, and Lime

Malaysian Martini

Brugal Rum, Goslings Dark Rum, Aperol, Passionfruit, Pineapple, Lime Mint

Jalapeño Basil Margarita

Jalapeño-infused Malai’s Maestro Dobel Tequila, Lime, Agave, Tamarind, Basil, and Hawaiian Black Lava Salt Rim

Mekong Mule

Hangar One Vodka, Ginger Beer, Cucumber, Mint, Lime, and Thai Basil

Hanoi Highball

Fords Gin, Mint, Ginger, Lime, Topo Chico and Sea Salt

Bourbon Smash

Tin Cup, Apricot Liqueur, Ripe Mango, Lemon, and Mint

Saigon Spritz

Tito’s Vodka, Aperol, Muddled Orange, Mint, Lime, Pineapple Juice, and Soda

Thai Shandy

Hayman’s Gin, Lemongrass, Kaffir Lime, Ginger, Lemon Juice, and Topped with Thai-P-A

Singapore Sling For Two

Designed for sharing, this recipe originated at the Long Bar in Singapore’s Raffles Hotel. Fords Gin, Cherry Heering, Triplum, Benedictine, Angostura, Pineapple, Lemon, and Lime

Malaysian Martini

Brugal Rum, Goslings Dark Rum, Aperol, Passionfruit, Pineapple, Lime Mint

Vietnamese Iced Coffee

China Black Iced Tea

Peach Ginger Detox Green Iced Tea

Thai Iced Tea

China Black Iced Tea

Peach Ginger Green Detox Iced Tea

Iced Vietnamese Coffee

Thai Iced Tea

Vietnamese Iced Coffee

Goslings Ginger Beer (12 Oz. Can)

Ginger Ale (10 Oz. Bottle)

Topo Chico (cold - 12 Oz. Bottle.)

Iced Coconut Vietnamese Coffee

House Pressed Sugar Cane Juice With Ginger & Lime

Thai Iced Tea

Peach Ginger Detox Green Iced Tea

China Black Iced Tea

Vietnamese Iced Coffee

Thai Iced Tea

Peach Ginger Detox Green Iced Tea

China Black Iced Tea

Vietnamese Iced Coffee

China Black Iced Tea

Peach Ginger Green Detox Iced Tea

Iced Vietnamese Coffee

Thai Iced Tea

Vietnamese Iced Coffee

Goslings Ginger Beer (12 Oz. Can)

Ginger Ale (10 Oz. Bottle)

Topo Chico (cold - 12 Oz. Bottle.)

Iced Coconut Vietnamese Coffee

House Pressed Sugar Cane Juice With Ginger & Lime

Ham & Egg Banh Mi

Vietnamese baguette, ham, egg, cucumbers, spicy aioli, sriracha, cilantro and Thai basil with a green salad.

Banh Mi French Toast

Thick sliced Vietnamese baguette, topped with flambéed bananas and coconut syrup, served with savory breakfast potatoes.

Thai Eggs Benedict

Scratch coconut biscuits piled high with spinach, Thai basil, shrimp, and poached eggs with Thai chili hollandaise, served with cheesy rice-grits.

Vietnamese Beef Noodle Soup / Pho Bo

A true Hanoi-Style breakfast to cleanse and rejuvenate. Rich beef broth with thin rice noodles, sliced tenderloin, bean sprouts and herbs.

Fried Rice "over Easy"

Our classic fried rice with chicken, broccoli, shiitakes, bell peppers, and carrots, topped with a fried egg.

Thai Omelette

Seared omelette stuffed with minced beef, Thai basil, shallots, and Thai chilies, served with breakfast potatoes and grilled bread.

Chicken & Egg Congee

Slow-cooked rice porridge, topped with slivered ginger, poached egg, and crispy bread.

Peach Ginger Green Detox Loose Leaf Tea Can

House-made Sriracha

Peach Ginger Green Detox Loose Leaf Tea Can

House-made Sriracha

Side Of Soy Sauce

*Limit 1 per item

Side Of Siracha

*Limit 1 per item

Side Of Chili Paste

*Limit 1 per item

Chopsticks

Chopsticks

Plastic Utensils

Side Of Soy Sauce

*Limit 1 per item

Side Of Siracha

*Limit 1 per item

Side Of Chili Paste

*Limit 1 per item

Chopsticks

Chopsticks

Plastic Utensils

Sticky Rice & Eggplant Dip

Enter promo code malai for free sticky rice and eggplant dip! Max one per order.

Kids Shrimp Pad Thai

Noodles with carrots, peanuts,egg, sweet & sour sauce

Kids Buttered Noodles

with chicken, carrots, and lemon

Make Your Own Kids Meal

Choose your favorite protein, rice, and side item:

Fried Rice With Chicken

Carrots, egg, and tomatoes

Kids Shrimp Pad Thai

Noodles with carrots, peanuts,egg, sweet & sour sauce

Kids Buttered Noodles

with chicken, carrots, and lemon

Make Your Own Kids Meal

Choose your favorite protein, rice, and side item:

Fried Rice With Chicken

Carrots, egg, and tomatoes

Bia Hoi

ABV 4.1% Crisp and refreshing Vietnamese lager brewed with rice and pilsner malt. The name and style were inspired by a beer famously only available on the streets of Hanoi. Pairs well with Thai chicken wings or whole branzino.

Peach Tea Wheat

ABV 5.5% Pale Belgian wheat beer brewed with our peach ginger detox tea. Notes of fresh peach, witbier spice, and candied ginger. Pairs well with Green Papaya Salad or Ruby Trout

Jungle Ipa

ABV 8.0% Hazy IPA brewed with pale malt, oats, and wheat, and generously dry hopped to create an aromatic, juicy, and tropical ale. The hop varieties may vary seasonally. Pairs well with Shishito Peppers and Jumbo Scallops

Thai Pa

ABV 7.0% Our house IPA is brewed with lemongrass, ginger, galangal, kaffir lime, cilantro, turmeric, coriander, and five different american hops. Use of fresh spices straight from our kitchen make it easy to pair! Pairs well with Lemongrass Mussels or Green Curry

3c Porter

ABV 6.6% American porter brewed with notes of cacao nibs, toasted coconut, and moderate Thai chili spice. Pairs well with Thai Tacos or Massaman Lamb

Thai-1-on -8

A rotating seasonal beer that changes often. Our brewer is constantly exploring new seasonally-appropriate styles and ingredients. Please ask your server, “what’s the Thai-1-On rotator?” you’ll be glad you did!

Bia Hoi

ABV 4.1% Crisp and refreshing Vietnamese lager brewed with rice and pilsner malt. The name and style were inspired by a beer famously only available on the streets of Hanoi. Pairs well with Thai chicken wings or whole branzino.

Peach Tea Wheat

ABV 5.5% Pale Belgian wheat beer brewed with our peach ginger detox tea. Notes of fresh peach, witbier spice, and candied ginger. Pairs well with Green Papaya Salad or Ruby Trout

Jungle Ipa

ABV 8.0% Hazy IPA brewed with pale malt, oats, and wheat, and generously dry hopped to create an aromatic, juicy, and tropical ale. The hop varieties may vary seasonally. Pairs well with Shishito Peppers and Jumbo Scallops

Thai Pa

ABV 7.0% Our house IPA is brewed with lemongrass, ginger, galangal, kaffir lime, cilantro, turmeric, coriander, and five different american hops. Use of fresh spices straight from our kitchen make it easy to pair! Pairs well with Lemongrass Mussels or Green Curry

3c Porter

ABV 6.6% American porter brewed with notes of cacao nibs, toasted coconut, and moderate Thai chili spice. Pairs well with Thai Tacos or Massaman Lamb

Thai-1-on -8

A rotating seasonal beer that changes often. Our brewer is constantly exploring new seasonally-appropriate styles and ingredients. Please ask your server, “what’s the Thai-1-On rotator?” you’ll be glad you did!

Meal For Two #1

Shrimp pad thai, iron pot green curry chicken, and fried imperial rolls (cha goi).

Meal For Two #2

Pineapple fried rice, drunken noodles (pad kee mow), and Thai chicken wings.

Meal For Two #3

Green papaya salad, Vietnamese barbeque pork ribs, and chaing Mai noodles with shrimp (Kao soi).

Meal For Two #1

Shrimp pad thai, iron pot green curry chicken, and fried imperial rolls (cha goi).

Meal For Two #2

Pineapple fried rice, drunken noodles (pad kee mow), and Thai chicken wings.

Meal For Two #3

Green papaya salad, Vietnamese barbeque pork ribs, and chaing Mai noodles with shrimp (Kao soi).