June Dinner Specials
Happy Father’s Day!
Our head cook asked whether I wanted to try a new appetizer, I tried it and liked it and now we hope you like it too. We deep-fried eggroll shell until crispy. We made Pad Thai sauce with chicken, bean sprout, egg, and we lightly mixed crispy pad Thai and the sauce, topped with ground peanuts, served over shredded iceberg lettuce.
Scallop, shrimp, and calamari over Karee sauce of heavy cream, curry powder, egg, Pantai sweet chili sauce, Chinese celery, onion and scallion, served on hot skillet.
Fragrance Panang curry simmered in creamy coconut milk, red pepper, broccoli, Thai basil and lychees.
This layered cheesecake made with coconut and sugar that are Fair Trade Certified. The cake was made with tangy passion fruit without artificial colors or flavors. Enjoy!