Malai Kitchen Menu

Jumbo whole wings, Thai garlic glaze & toasted sesame seeds.

Minced pork, green onions, caramel & herbs.

3 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

Lump crab, coconut curry, chilies, egg, kaffir, ginger, shrimp chips. Spicy.

4 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

3 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

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

3 marinated sliced chicken breast skewers, grilled over open flame marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish

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

4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce

Pei mussels, lemongrass, sauvignon blanc-coconut broth & grilled banh mi bread.

Black tiger shrimp, enokii, mint, hot & sour broth.

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

Vietnamese style, tofu, mushrooms, pineapple, tomatoes, spinach, peanuts, rice noodles.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad also has bell peppers, apple eggplant, onions, and potatoes

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

ginger-coriander based light coconut curry sautéed with cshrimp, served over fresh egg noodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil

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

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

Vietnamese baguette, pickled carrots, daikon, cucumbers, spicy aioli, Sriracha, herbs, egg or pate. Choice of protein: sliced chicken, pulled pork, ham, seared shrimp, fried tofu, meatballs. Includes a side of cucumber salad, wok seared vegetables or imperial rolls.

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

Pan-seared George's Bank cod, wok seared vegetables, curried jasmine rice.

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

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

Garlic lemongrass poached MSC certified 7 oz. filet, baby bok choy, thin rice noodles, chili lime broth. Spicy.

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

extra side portion of jasmine rice, brown rice, rice noodles, or sticky rice

tossed with carrots, beansprouts, sweet onion, lemongrass soy and sesame seeds

Sauteed with beansprouts, garlic, and peanuts. Seasoned with Red Boat

With Ginger & Lime

12 oz Bottle

12 oz Can

Made fresh to order

Tin Cup, Ripe Mango, Lemon, Mint

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!

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

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.

New England Style Juicy IPA . 7.5 % abv

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

jalapeño-infused tequila, lime, agave, tamarind, basil, hawaiian black lava salt rim

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

Ford's Gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thaii-P-A

Rice noodles with carrots, peanuts, sweet & sour sauce

with Chicken, carrots, and lemon

Clear pho broth, chicken, rice, carrots, potatoes, broccoli

Choose your favorite protein, rice, and side item:

3 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

4 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

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

4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce

3 marinated sliced chicken breast skewers, grilled over open flame marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish

Chicken skewers, imperial rolls, spring rolls & Vietnamese meatballs.

3 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

Lump crab, coconut curry, chilies, egg, kaffir, ginger, shrimp chips. Spicy.

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

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

Pei mussels, lemongrass, sauvignon blanc-coconut broth, grilled banh mi bread. Spicy.

steamed and tossed in a spicy seasoning blend served with blistered red jalapeno

Jumbo whole wings, Thai chili garlic glaze, toasted sesame seeds.

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

Black tiger shrimp, enokii, mint, hot & sour broth. Spicy.

Vietnamese style, tofu, mushrooms, pineapple, tomatoes, spinach, peanuts, rice noodles.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Vietnamese baguette, pickled carrots, daikon, cucumbers, spicy aioli, Sriracha, herbs, egg or pate. Choice of protein: sliced chicken, pulled pork, ham, seared shrimp, fried tofu, meatballs. Includes a side of cucumber salad, wok seared vegetables or imperial rolls.

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

Garlic lemongrass poached MSC certified 7 oz. filet, baby bok choy, thin rice noodles, chili lime broth.

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

Pan-seared George's Bank cod, wok seared vegetables, curried jasmine rice.

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

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

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

Chicken breast, bell peppers, pineapple, potatoes, tomatoes, brown jasmine rice.

chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad also has bell peppers, apple eggplant, onions, and potatoes

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.

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

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

tossed with carrots, beansprouts, sweet onion, lemongrass soy and sesame seeds

Sauteed with beansprouts, garlic, and peanuts. Seasoned with Red Boat

With Ginger & Lime

12 oz Bottle

12 oz Can

Made fresh to order

Tin Cup, Ripe Mango, Lemon, Mint

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!

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

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.

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

New England Style Juicy IPA . 7.5 % abv

jalapeño-infused tequila, lime, agave, tamarind, basil, hawaiian black lava salt rim

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

Ford's Gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thaii-P-A

Rice noodles with carrots, peanuts, sweet & sour sauce

with Chicken, carrots, and lemon

Clear pho broth, chicken, rice, carrots, potatoes, broccoli

Choose your favorite protein, rice, and side item: