Thai House Restaurant on Rittiman Menu

Black plum, blueberry, and cherry of toasted pastry anise and vanilla

Black plum, pomegranate flavors with the signature cocoa and cedar to finish

Crisp and clean, focused on the palate with subtle fruit flavors

Pear, apple and lemon custard with notes of hazelnut, vanilla and toasty oak

Fresh tropical fruits followed by light acidity and citrus fruit

(Choice of meat) Thai fried rice with basil leaves.

A day old rice with fresh crab meat, egg and green onion

(New) Thai jasmine rice is fried up with chunks of pineapple, roasted cashew, peas, and raisin with curry-flavored sauce.

Shrimp smoked in a clay pot with vegetables, clear noodles and chili jam sauce

Crispy fillet snapper topped with a spicy chili and garlic sauce

Fillet snapper served with creamy panang curry sauce

Fresh fillet snapper steamed with peppers and ginger in a tantalizing sauce

Slices of catfish stir-fried with chili, bell-pepper, onion and basil

Lightly breaded wild caught shrimp with chili and garlic sauce side with vegetables

Boneless roasted duck served on a platter with a ginger and clove duck sauce

Boneless crispy duck topped with panang curry sauce

Boneless duck stir-fried with basil, onion and Thai basil leaves

Slices of roast duck atop noodles, bean sprouts and scallions in clear broth

(New) Boneless roasted duck cooked with long grain jasmine rice

(ea)

Baby bok choy, bean sprouts and wontons in seasoned chicken broth

Chicken breast and mushrooms, flavored with lemon grass and lime juice in coconut milk

Soup prepared with tomato, chili, mushrooms, Thai herbs and lemon grass

Assorted seafood in spicy soup

Grilled beef with lettuce, onion, cucumber, tomato with house salad dressing

Grilled beef seasoned with roasted rice powder, onion, herbs and lime juice

Minced chicken seasoned with lime juice, roasted rice and onions

Shrimp and Chicken Mung bean noodle spicy salad

Garden vegetables topped with our homemade peanut sauce

Thinly sliced green papaya wrist combined with carrot, chili and crusted peanut

Unripe papaya mixed with pickled crab, cooked in fermented fish sauce and lime juice

(8 count)

(3 count)

(2 count)

(10 count)

(Chicken) (6 count) Chicken strips marinated in coconut milk, threaded on skewers and grilled

(Thai fish cake)

Battered boneless chicken wings stuffed with marinated ground pork

Marinated shrimp and minced chicken wrapped in wonton sheets

(8 wings)

(1 lb.)

Pan fried dumplings

Stemed edamame

Broccoli, cabbage, snow peas, baby corn sautéed in light gravy

Baby corn and mushrooms stir-fried in mild sauce

Thai style pepper steak sautéed with fresh mushrooms, bell pepper and onion with a savory sauce

Thai style of sweet-sour sauce with pineapple, bell pepper, onions, cucumber and tomato

Any meat stir-fried with oyster sauce and lemon grass

Cashew nuts, mushrooms, snow peas and water-chestnut stir-fried in a special chili jam sauce

Coconut milk, bell pepper and bamboo shoot in red curry sauce

(ginger) Fresh ginger, mushrooms and onions sautéed in a light soy sauce

Thinly sliced of any meat flavored with garlic and ground peppercorn

Broccoli stir-fried with oyster sauce

Thinly sliced of any meat flavored with Thai basil, onions, bell pepper sauce

Grilled choice of meat with lettuce, onion, cucumber, tomato with house salad dressing

Stir-fried ramen noodles with mixed vegetables

Rice, egg, tomatoes and onions stir-fried

Thick rice noodles stir-fried with broccoli in black soy sauce

Thin rice noodles stir-fried with egg and bean sprouts, onion and peanuts