R a w B a r
Fresh Oyster AQ
served with traditional Thai style sauce
Oyster Shooter 7
Ozeki dry sake, spicy lemongrass ponzu, Sriracha sauce, scallion, tobiko
Ahi Tuna Spoons 13
spicy Thai vinaigrette, roasted rice, green onion, shallot, fried garlic, tobiko
A p p e t i z e r s
Tuna Tartare 12
ginger- lemongrass ponzu, togarashi, black & white sesame seed, lemon peel, wasabi tobiko, cucumber, crispy wonton
Salmon Rolls / Halibut Rolls / Seabass Rolls 9
deep fried salmon, halibut or seabass,cilantro, sesame, shitake mushroom with spicy creme fraiche
Chicken Satay 8
marinated chicken breast strip, cucumber salad, mama’s peanut sauce
Lamb Satay 8
marinated lamb served with cucumber salad and sesame teriyaki sauce
Sizzling Spicy Prawns 10 / P.E.I. Mussels 12
cilantro, green onion, lemongrass, lime, Jalapeno, Thai chili served on hot plate
Baby Back Ribs 9
braised baby back rib wok tossed with Thai basil sauce
Crispy Larb Gai Bacon 9
minced chicken wrapped with bacon served with coleslaw
Crispy Calamari 9
served with lemon cilantro aioli, spicy sweet Sriracha sauce
Five Spices Duck Spring Roll 9
shiitake mushroom, silver noodle, cabbage, tamarind hoisin sauce
V e g e t a r i a n
Potato and Coconut Samosa 9
coriander garlic cream sauce
Fresh Rolls 8
tofu, cucumber, cilantro, basil and taro root
Spring Rolls 7
silver noodle, black mushroom, cabbage, carrot
Golden Carrot 7
fried battered fresh carrot served with sweet and sour cucumber peanut dipping sauce
S o u p vegetable or chicken 8 / prawn 10 / seafood 12
Tom Kha
spicy coconut soup, lemongrass, galangal, kaffir lime leaf and mushrooms
Tom Yum
hot & sour soup lemongrass, galangal, kaffir lime leaf, mushroom and tomato
Po-Tak (basil seafood soup) 12
Thai style hot & sour seafood soup, basil, lemongrass, galangal, kaffir lime leaf, mushroom
S a l a d
Fresh Mango Salad 9
crispy oyster mushroom, shollot, cashew nut, cilantro, sweet lime vinaigrette dressing
Roasted Beet Salad 9
beet, blue cheese, walnut, sun flower seedsm mixed green, sherry ginger dressing
Papaya Salad 8
shredded papaya, tomato, green bean, crused peanut, cashew nut Spanish anchovies
Salmon Sashimi Salad 11
salmon, lemongrass, shallot, mix green, spicy sesame lime vinaigrette
Beef Salad 12
grilled flank steak, cucumber, shallot, mache, crispy leek, soy balsmic vinaigrette
Seafood Salad 14
prawns, scallop, calamari, heart of romaine, lemongrass, cilantro, spicy lime vinaigrette
R e c o m m e n d e d C h e f' s S i g n a t u r e
Soft Shell Crab 12
fried soft shell crab served with balsamic sauce
Beef Burner 13 (caution!! for customer who love garlic and spicy only!!)
grilled flank steak, chilled Chinese broccoli, cashew nut, spicy lime garlic vinaigrette
Pu Bah 14 (mini version of GPB's signature dish "Crazy Crab")
crab claws, crab legs wok tossed with Singha beer spicy sauce
Alaska Halibut Pad Cha 19
pan seared halibut with stir-fried rice noodle with youn pepper, bell pepper, Thai eggplant, wild ginger
Garlic Lamb 22
fried marinated rack of lamb served with I-Saan style sauce and banana wrapped sticky rice
Pumkin Curry with Grilled Black Tiger Prawns 22 or with Grilled Star Range Rib Eye Steak 10 oz. 26
pumkin, basil and bell pepper
S e a
Grilled Atlantic Salmon 16
grilled salmon, bok choy, caper with creamy red curry sauce
Pan-Seared Day Boat Scallop 19
shittake mushroom risotto, carrot, squash with kaffir lime lemongrass buerre blanc
Flower of the Sea 18
stir-fried prawns, calamari and scallops with snap pea, onion, carrot and lemongrass
Whole Fried Tai Snapper AQ
w/ mango salad, extra virgin olive oil spicy lime dipping sauce, garlic brown rice
OR
steamed fish fillet, steamed broccoli, mushroom, carrot with spicy lime vingretter sauce
Crazy Crab AQ
whole Dungeness crab wok-tossed with choice of signature sauce (Please ask for availability)
Signature Singha Spicy Sauce - Singha beer, spicy creamy lime garlic sauce with Thai herbs
Signature Yellow Curry Sauce - Hong Kong style, Thai chili paste, egg, celery, bell pepper with creamy yellow curry sauce
All Natural Chicken Volcano 23 (please allow 20 minutes) oven roasted whole chicken, sautéed fingerling potato, vegetable root, cauliflower
L a n d
Lychee Duck 18
roasted duck served with lychee, bell pepper, pineapple, tomatoes, basil in red curry
Sizzling Spicy Beef Pad Cha 18
flank steak, young green pepper, bell pepper, Thai eggplant, kaffir lime leaf, wild ginger
Five Spices Organic Pork Chop 17
shiitake mushroom mashed potato, onion, mushroom in pomegranate sauce
Grilled Star Range Rib Eye Steak 10oz 26
black rice, toasted red potato, green peppercorn demi
T h a i St r e e t F o o d
Choice of vegetable, tofu
Choice of chicken, beef +1
Choice of seafood - prawn, calamari or duck +3
Combination seafood +4
Sweet Basil Leaf 10
stir-fried with bell pepper, onion, green bean and garlic chili sauce
Eggplant 10
stir-fried with bell pepper, basil in soya sauce
Cashew Nut 10
stir-fried with onion, green onion, bell pepper, cashew nut and dried chili
String Bean 10
stir-fried with garlic chili sauce
Green Curry 10
housemade green curry paste, bell pepper, zucchini basil and bamboo shoots
Yellow Curry 10
housemade yellow curry paste, potato, carrot and onions with fried shallot
Rainbow Curry 12
potatoes, grape, pineapple, cherry tomato, bell pepper, and faux duck
Pineapple Fried Rice 14
chicken or prawns, egg, pineapple, onion, cilantro, carrot, snow pea, raisin, cashew nut
Pad Thai 14
stir-fried rice noodle with, chicken or prawns, tofu, egg, bean sprouts, chive and peanut
Spicy Curry Noodle 10
stir-fried flat rice noodles with red curry paste, bell pepper, onion and basil
Jasmine Rice 2.5, Brown Rice 3, Sticky Rice 3, Peanut Sauce 3, Cucumber Salad 3
Executive Chef: Steven Wongwan
Party of 6 or more, gratuity 18% may included. Corkage fee $15, Cake cutting fee $1.50 per person, Any Food Allergy please advise our server. Maximum 3 credit cards split per table, additional fee $3 per card may apply.
S e a
Catch of The Day AQ
pan-seared fish fillet, onion, zucchini, assorted mushroom served with creamy Tom Yum sauce
