The Patio Fine Thai Cuisine Menu

Romaine and iceberg lettuce, cucumber, carrot, and tofu rolled up with thin rice wrapper, served with tamarind-sesame dipping sauce.

Shrimps individually wrapped in a spring roll sheet, then deep fried. Served with sweet plum sauce.

Chicken wings marinated in fresh garlic and herbs, deep-fried, served with sweet and spicy sauce.

Crispy calamari served with sweet and spicy dipping.

Grill-marinated chicken tender on skewers served with Thai peanut sauce and cucumber salad.

Spicy fish cake mixed with red curry paste, green bean and lime leaves. Served with cucumber salad.

Golden brown tofu served with ground peanut-plum sauce.

Mixture imitation crab meat and cream cheese wrapped in wonton and deep fried. Served with sweet plum sauce.

Pork and vegetable dumpling deep-fried in the classic tradition. Served with vinaigrette soy sauce.

Shredded green papaya in a lime juice and palm sugar base sauce, garlic, carrot, tomatoes, green bean, and topped with peanuts.

Sliced grilled meat tossed with chili paste, scallions, lime juice, tomatoes, red onion and cucumber served on top of lettuce.

Minced chicken in a tasty mixture of lime juice, scallions, rice powder, red onion and cilantro served with cabbage.

Prawns tossed with scallions, lemongrass, lime juice, tomatoes, red onion and cucumber served on top of romaine lettuce.

Prawns, ground chicken, bean thread noodles tossed with scallions, lime juice, tomatoes, cilantro, peanut, and red onion.

Grilled seasoned Ribeye beef sliced tossed with chef's special sauce. Needs sticky rice.

Hot and sour coconut soup with galanga, lime leaves, lemongrass, lime juice, mushrooms, chili paste and spices.

Chicken balls and tofu in stock with mix vegetable and seaweed.

Green curry paste with coconut milk, zucchini, bell pepper, green peas, eggplant and sweet basil.

Potato, onion and carrot in yellow curry paste.

Mussamun curry paste with coconut milk, potato, carrot, onion, pineapple, and peanut.

Panang curry paste with rich coconut milk, bell pepper and sliced lime leaves.

Grilled salmon in red curry with coconut milk, bell peppers and basil.

Green curry paste with avocado, coconut milk, zucchini, bell pepper, eggplant, green peas and sweet basil.

Stir-fried wide rice noodle with sweet black soy sauce, egg and Chinese broccoli.

Stir-fried wide rice noodle with chili, sauce, bell pepper, onion, tomato, Chinese broccoli, and sweet basil.

Stir-fried wide rice noodle with Chinese broccoli, topped with gravy sauce.

Stir-fried wide rice noodle with bean sprout, green onion, and Sriracha sauce. Served on romaine lettuce.

Stir-fried wide rice noodle on spinach topped with peanut sauce.

A lime broth with thin rice noodle, bean sprout, spinach, green onion, cilantro and ground peanuts.

Egg noodle in special curry broth with bean sprout, shallots, lime, and chili paste topped with crispy egg noodles.

Steamed wide rice noodle with fresh bean sprout, green onion, garlic, and diced tofu with special black bean sauce.

Served with fresh chili, onion, bell pepper, basil, and a fried egg on top.

Served with yellow curry powder, onion, broccoli, carrot, egg, and pineapple.

Served with egg, onion, bell pepper, and chili paste.

Dungeness crab meat cooked in a simple Thai style fried rice.

Served with Chinese sausage, shrimps, egg, mix vegetable, and choice of meat.

Served with egg, mixed veggie, and Sriracha sauce.

Sautéed meat with fresh basil, onion, mushrooms, bell pepper, and fresh chili.

Sautéed meat with lots of fresh garlic, pepper, lemon, tomatoes, cashew nuts, onions and surrounded with broccoli and pineapple.

Sautéed meat with garlic, white pepper, carrots, and broccoli.

Sautéed meat, cucumber, tomatoes, carrots, pineapples, bell peppers, onion and snow peas in a sweet and sour sauce.

Sautéed meat with red curry paste, onion, bamboo shoot, carrots and mushroom.

Sautéed meat with green bean and red bell in prik-khing sauce.

Sautéed meat with fresh ginger, scallions, carrots, celery, and mushroom.

Crispy sautéed chicken breast and stir fried with Thai basil, onion, bell pepper, and chili paste.

Sautéed meat with spinach, topped with peanut sauce.

Sautéed meat with green beans with garlic in oyster sauce.

Sautéed meat with broccoli, carrot and oyster sauce.

Crispy sautéed chicken breast with broccoli, carrot and orange sauce.

Sautéed meat with snow peas, mushroom, broccoli, carrot, broccoli, cabbage, and Napa cabbage.

Sautéed meat and eggplant with chili sauce, zucchini, carrots, bell pepper, and basil.

Sautéed meat with fresh snow pea, mushroom, bell pepper, and chili paste.

This dish will warm up your body and soul by putting stock, lime juice, aromatics (galanga, lemongrass, basil, and kaffir lime leaves), and fish sauce.

A cooking of Suki-Yaki sauce with vegetables, plus clear noodles and eggs becomes so flavorful. We have 2 options; dry or broth.

Nam khao tod. It is sweet, sour, crunchy, and fun. Crispy rice, peanuts, country style pork sausage, country style pork style sausage, ginger, green and red onion, fish sauce, and lime juice served with greens to wrap.

Minced chicken with sweet basil, hot chilies, and garlic. Served with a fried egg, rice, and soup.

Season’s dish is fall personified. Red Thai curry with cube golden pumpkins, bell pepper, holy basil, and choice of meats.

Steamed in herbs then deep fried golden brown. Sliced, deboned, and topped with cherry tomatoes, pineapple, and bell pepper in a red curry sauce.