Neveyah Thai & Sushi Restaurant Menu

The cold, refreshing, sparkling classic that America loves.

The cold, refreshing flavors of lemon and lime, perfectly blended.

A crisp, refreshing taste you know and love with zero calories.

The same great taste but with zero calories.

Change up your routine with the bright, bubbly, fruity orange flavor.

Refreshing, crisp ginger-flavored carbonated soft drink.

Refreshing citrus beverage.

Refreshing sweet tea brewed to perfection.

Refreshing, chilled classic tea with no added sweetness.

Creamy and sweet Thai beverage made with black tea, condensed milk, and aromatic spices.

Freshly brewed, aromatic blend to kick-start your day.

Steaming, aromatic blend of finely selected tea leaves. Perfectly soothing.

Effervescent Club Soda: Crisp, Refreshing, Perfectly Carbonated

Rich Vietnamese coffee with sweetened condensed milk over ice.

Invigorating Energy Surge: The Classic Red Bull Experience

Sugar-free energy boost in a can

San Pellegrino sparkling mineral water, naturally carbonated, offering a refreshingly crisp taste.

Alkalized water with a pH of 9.5, offering a hydrating experience with a balanced and smooth taste.

Tangy cranberry delight, a refreshing concoction that will keep you craving more.

Freshly prepared orange juice, squeezed per order for a refreshing and natural citrus taste.

Freshly prepared watermelon juice, typically includes pure blended watermelon for a refreshing drink.

Freshly squeezed grapefruit juice, offering a burst of natural citrus flavor.

Marinate chicken with curry and coconut milk served with thai peanut sauce.

Jumbo shrimp with coconut flakes, served with sweet thai chili sauce.

Krab meat, cream cheese, and onions, served with sweet thai chili sauce.

Tossed with seasoned salt, garlic, onion, and scallion served with sweet thai chili sauce.

Pan-fried or steamed, ginger scallion sauce.

Thai marinated wings.

Cabbage, carrots, celery, onions, garlic and clear noodles, served with sweet Thai chili sauce.

Ground chicken, black mushrooms, onions, carrots, served with fish sauce.

Egg noodles with chinese vegetables and roasted duck in clear broth with onions and cilantro.

Thai hot and sour soup with tomatoes, bamboo, beansprouts, onions, and cilantro.

Coconut milk soup with chicken, straw mushrooms, onions and cilantro.

Sliced chicken, thick japanese noodles in chicken broth topped with cilantro and scallions.

Shrimp, squid, and scallops, tossed, with onions, celery, tomatoes, cucumbers, cilantro, and mint.

Thinly sliced beef tossed with lime, juice, fish sauce, roasted rice, cilantro, onion, chili and mint.

Ground chicken tossed with onions, cilantro, mint, chili, lime juice, fish sauce, and roasted rice.

Shredded papaya mashed with garlic, chili, lime juice, and fish sauce. available in thai or laos style.

Sweet peanut base, rich coconut milk cooked with potatoes, carrots and onions topped with crushed peanuts.

Flavors of red chili cooked with coconut milk, bamboo, bell peppers, and basil.

Spicy green eggplant base curry sautéed with chinese eggplants, bell peppers, green beans, bamboo, and basil.

Onions, snow pea, bamboo, and bell peppers.

Bell peppers, basil and red curry sauce.

Stir-fried rice with onions, beansprouts, tomatoes, and choice of proteins.

Fried rice with cashew, fresh pineapple, onions, tomatoes, and raisins.

Rice noodle stir-fried with shredded cabbage, onions, tomatoes, cilantro, with spicy curry.

Thick rice noodles stir-fried with bell peppers, onions, bamboo and basil.

Stir-fried noodles with choice of chicken, beef, vegetable, tofu, seafood, or shrimp. Available in spice levels from mild to Thai Hot III.

Bell peppers, onions, bamboo, and fresh basil.

Asian greens, broccoli, snow pea, carrots, and baby com, topped with fried garlic.

Onions, bell peppers, straws mushrooms, snow pea, baby corn, carrots, celery, julienned ginger.

Sautéed onions, cucumbers, bell peppers, carrots, tomatoes, cilantro.

Eggplant and basil in sauce, options for spice level from mild to Thai Hot III. Choose your protein: chicken, beef, tofu, vegetable, seafood, or shrimp.

Broccoli, carrots, bell peppers, onion, bamboo, and basil in red chili spice.

Shrimp, squid, scallion, onion, bell peppers, bamboo, carrots, celery, tomatoes, chili sauce.

Half duck stir-fried with a choice of panang, massaman, yellow, red, or green curry, or basil sauce. Spice levels range from mild to Thai hot III.

Whole vermilion snapper stir-fry, choice of panang, massaman, yellow, green, red curry, basil, or ginger sauce. Select spice level from mild to Thai hot III.

Sliced flank steak, stir-fried, with tomatoes, onions, bell peppers, and cilantro.

Cubed beef stir fry with choice of spice from mild to Thai Hot III.

Stir-fried sliced, flank steak with jalapeños, onions, and scallions.

A medley of steamed vegetables, typically including broccoli, carrots, cabbage, and baby corn, lightly seasoned.

Red curry paste simmered with coconut milk, typically includes bamboo shoots, bell peppers, and basil leaves.

Yellow curry paste and coconut milk combined with potatoes, onions, and carrots, simmered to create a comforting side dish.

Green curry prepared with coconut milk, typically includes eggplant, bell peppers, and basil, seasoned with green curry paste.

Panang curry, prepared with coconut milk, bell peppers, and kaffir lime leaves, typically includes a blend of Thai herbs and spices.

Massaman curry paste and coconut milk combine in this side dish, typically featuring potatoes and peanuts for a rich, aromatic experience.

Steamed short-grain rice, seasoned with a blend of vinegar, sugar, and salt.

Stir-fried jasmine rice with egg, typically includes a hint of soy sauce for seasoning.

Japanese green tea ice cream is crafted using matcha, offering a distinctively smooth and creamy texture with the subtle, refreshing taste of green tea.

Creamy ice cream infused with sweetened red beans, offering a unique taste.

Flashed fried bubu crispy rice, tuna, creamy shiitake mushroom, balsamic reduction, truffle oil and chef's special hot sauce.

King salmon, picked cucumber, red onions, avocado and garlic vinaigrette.

Torched tuna, spicy ponzu kimchi vinaigrette, fried garlic, serrano and micro greens.

Chopped tuna, kobachi spicy sauce, cucumber and avocado.

Thinly sliced salmon, garlic, olive oil, yuzu juice, sea salt and black pepper.

Torched butter fish, ponzu sauce, apricot candy and picked cucumber.

Battered & fried blend of lobster meat, cucumber, cream cheese, togarashi and chef's hot sauce.

Grilled yellowtail collar, spicy ponzu.

Whole grilled squid, served with teriyaki sauce.

Braised pork belly, creamy shiitake mushroom, eel sauce and picked veggies.

Yuca Japanese curry with scallion, deep fried with panko, topped with spicy tuna and serrano pepper.

Crispy fried chicken wings tossed in a unique Korean-style sauce, garnished with sesame seeds and green onions.

Medium fatty bluefin tuna atop sushi rice, typically includes two pieces.

Yellowfin tuna, also known as hamachi, delicately placed atop sushi rice, served in two pieces.

Two pieces of sushi rice topped with bright, crunchy flying fish roe.

Cooked freshwater eel on a bed of sushi rice, typically served in two pieces.

Scallop delicately placed on sushi rice, typically served in two pieces.

Escolar, also known as white tuna, delicately placed atop sushi rice, typically served in two pieces.

Salmon roe delicately placed atop sushi rice, served as two pieces.

Thinly sliced octopus atop vinegared sushi rice, served in two pieces.

Lean bluefin tuna atop sushi rice, served in two pieces.

Otoro, the fatty part of bluefin tuna, on sushi rice, served in two pieces.

Sliced raw tuna atop sushi rice, typically includes two pieces.

Seasonal whitefish, delicately placed on sushi rice, typically includes two pieces.

Sweet shrimp, typically served raw, atop sushi rice, garnished with edible tempura shrimp heads. Two pieces.

Steamed shrimp atop sushi rice, typically includes two pieces per order.

Squid, sliced and placed atop sushi rice, typically includes two pieces.

Tamago nigiri features a sweet, layered egg omelet atop sushi rice, served in two pieces.

Three slices of medium fatty bluefin tuna, offering a balance of flavor and texture.

Three slices of yellowfin tuna, typically served raw, highlighting its natural taste and texture.

Three pieces of tobiko sashimi, presenting the vibrant and textured flying fish roe, typically served raw.

Three pieces of freshwater eel, traditionally prepared and served as sashimi.

Three pieces of thinly sliced scallop, typically served as a delicately prepared sashimi.

Escolar sashimi features three slices of mild, buttery white tuna, typically served raw.

Salmon roe sashimi typically consists of three pieces of delicately harvested ikura, presenting a rich and ocean-fresh taste.

Thinly sliced octopus, traditionally prepared and served as three pieces of sashimi.

Three slices of lean bluefin tuna, prepared in the traditional sashimi style.

Three pieces of rich, velvety otoro, known for its high fat content, meticulously sliced from bluefin tuna.

Three slices of maguro, typically served with soy sauce, wasabi, and pickled ginger.

Three slices of seasonal whitefish, prepared in the traditional sashimi style, offering a clean and delicate taste.

Amaebi sashimi consists of three pieces of sweet shrimp, typically served raw to highlight its natural sweetness.

Steamed shrimp, typically presented in a simple and elegant manner, highlighting its natural taste.

Three pieces of thinly sliced squid, served as a traditional Thai interpretation of sashimi.

Three slices of gently cooked, sweet egg omelet, traditionally prepared and served as sashimi.

Tuna, salmon , yellowtail, avocado and ginger scallion oil.

Cucumber, avocado, asparagus and mango.

Shrimp tempura, cucumber miso garlic, topped with steamed shrimp, BB, eel, avocado and eel sauce.

Spicy salmon, cucumber, topped with avodado, tempura flakes, eel sauce, masago and miso garlic.

Spicy tuna, avocado, micro greens, spicy sauce, topped with seared salmon and kobachi sauce.

Yellowtail, cucumber, fried garlic, topped with japanese red snapper, lime and chef's hot sauce.

Coconut shrimp, mango, avocado and lump crab meat.

Shrimp tempura, cream cheese, krab mix, topped with sliced avocado, tempura lobster, spicy mayo, eel sauce, tempura flakes, scallions, black and red masago.

Lump crab meat, avocado, cucumber, mango, topped with coconut lobster and apricot soy vinaigrette.

Raw. 9 pieces of sashimi, 5 pieces of nigiri, miso soup, fresh wasabi, imported soy sauce.

Raw. Miso soup, fresh wasabi, imported soy sauce.

Assorted fresh fish, carefully selected by the chef, served over a bed of seasoned sushi rice.

24 hours broiled pork bone broth, soft boiled egg, corn, soft boiled radish and braised pork belly.

Clear broth soup, tempura shrimp, mixed veggies and udon noodles.

14 hours broiled chicken & duck bone broth, crispy maple duck meat, soft boiled egg and corn.

Japanese butter squash purée and sautéed spinach.

Japanese butter squash purée and sautéed spinach.

Steamed young soybeans, choice of sea salt, kimchi garlic, or garlic seasoning.

Peach balsamic vinaigrette and fried garlic.

Homemade Napa cabbage, spicy pickles and green onion.

Delightful mix of fresh seaweed, tossed in a savory dressing.

Six Japanese oysters, typically served with a complementing sauce to enhance their natural flavors.

Fresh Japanese sea urchin on a bed of sushi rice, typically garnished to enhance its delicate flavor.

Thinly sliced fresh sea urchin, typically presented in its most natural form to highlight its delicate texture and oceanic flavor.

Brussels sprouts lightly fried and typically includes a blend of Thai spices, possibly tossed with a tangy or sweet sauce.

Marinated seaweed typically includes sesame seeds and a light dressing, often garnished with cucumber.

Steamed edamame infused with kimchi and garlic, offering a unique blend of spicy and tangy flavors.

Steamed edamame tossed with a homemade garlic sauce.

Organic napa cabbage, seasoned with a traditional blend of garlic, chili, and a hint of sesame oil, fermented to create a tangy and slightly spicy kimchee.

Steamed young soybeans lightly tossed with sea salt.