| DINNER MENU |
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| APPETIZERS |
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| Tao-Hoo-Tod (Fried Tofu) | |
| | Eight crisply fried bite sized tofu served with sweet chili sauce with crushed peanuts. | |
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| Por-Pia-Tod (L’Thai Spring Rolls) | |
| | Three crisply fried spring rolls stuffed with organic vegetable and bean thread, vegetarian style. | |
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| | Ka-Nhom Jeep (Steamed Dumpling) | |
| | Four steamed dumplings stuffed with herbed minced pork and shrimp, shitake, water chestnuts, and served with light herbal soy sauce. | |
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| Por-Pia-Pak-Sod (Fresh Organic Basil Rolls) | |
| | Two rolls of organic greens, cucumber, carrots, fresh basil, bean sprouts and Thai rice noodles, rolled in fresh rice paper skin, served with tangy sweet brown sauce. | |
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| Pak Tod (Vegetable Tempura) | |
| | Mixed organic vegetables in tempura batter, crisply fried and served with sweet citrus sauce. | |
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| | Por-Pia Poo (Crabmeat Cheese Rolls)  | |
| | Three rolls of mixtures of lump crabmeat, shrimp, herbs and cream cheese, rolled in rice papers, crisply fried and served with sweet citrus sauce. | |
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|  | Tod-Man Goong (Shrimp Cake) | |
| | Four pieces of fried mixtures of grounded shrimp, chicken, Thai chili, diced green beans,fresh kaffir lime leaves and basil leaves, and served with peanut cucumber Ar-Jard. | |
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| | Bheek-Gai Yad-Sai (Stuffed Wings) | |
| | Three all natural chicken wings stuffed with mixtures of well seasoned minced chicken, bean threads, white pepper and herbs, served with sweet pepper sauce. | |
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| | Pla-Meuk Tod (Calamari Tempura) | |
| | Crisply fried young calamari in tempura batter and served with sweet pepper sauce. | |
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| | Gai Satay (Satay Chicken) | |
| | Four skewered marinated all natural chicken breast, grilled and served with peanut sauce and cucumber Ar-Jard. | |
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| | Goong Samui (Samui Island Prawns) | |
| | Five Tiger prawns dipped in tempura batter, then rolled in shredded coconut meat, crisply fried served with zesty pineapple sauce. | |
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| | Hoy Nang-Rom Sri-Raja (Fried Oyster Sri-Raja) | |
| | Eight crisply fried oyster served with homemade Sri-Raja sauce. | |
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| | Vegetarian Sampler | |
| | Combination of Fried Tofu (4), L'Thai Spring Rolls (2) and Organic Vegetable Tempura. | |
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| | Seafood Sampler | |
| | Combination of Calamari Tempura, Samui Island Prawns (2) and Fried Oyster Sri-Raja (4). | |
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| SOUPS |
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| | Giew Nahm (Wonton Soup) | |
| | Pork wontons simmered in clear light broth with scallions and white pepper. | |
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| Tom-Yum (Lemongrass Soup) | |
| | Choice of chicken or tofu in lemon grass soup with kaffir lime leaves, tomatoes and mushrooms. | |
| | Tiger Prawns, Scallops, Calamari, or Mixed Seafood | |
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| | Tom-Kha (Galanga Coconut Soup) | |
| | Chicken or tofu in coconut broth with galanga, lemon grass, mushrooms and kaffir lime leaves. | |
| | Tiger Prawns, Scallops, Calamari, or Mixed Seafood | |
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| | Poo Gub Sarai-Talay (Crabmeat and Seaweed Soup) | |
| | Crabmeat with seaweed and scallions in light consommé. | |
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| | Gang-Jeud Tao-Hoo (Spinach and Tofu Soup | |
| | Organic baby spinach and diced tofu in vegetable consommé and fried garlic. | |
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| | Kow-Tom Gai (L'Thai Chicken and Rice Soup) | |
| | Chicken and rice in light consommé with fresh ginger, scallions, cilantro and fried garlic. | |
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| SALADS |
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| | Pak Salad (L’Thai Organic Greens Salad) | | |
| | Mixed organic greens with sliced tomatoes, cucumbers, onions and L’Thai peanut dressing. | |
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| | Som Tum (Green Papaya Salad) | |
| | Shredded green papaya with tomatoes, greenbeans and grounded peanuts in lime dressing. | |
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| | Larb Gai (Spicy Chicken Salad) | |
| | Minced chicken tossed in lime dressing, hot chili and scallions served with fresh cabbage. | |
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| | Nham-Sod (Spicy Pork Salad) | |
| | Minced pork with julienne of fresh ginger seasoned with lime juice, onions and chili sauce. | |
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| | Nua Nam-Tok (Grilled Beef Salad) | |
| | Grilled flank steak, sliced and seasoned with lime juice, onions, mints and chili sauce. | |
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| | Yum Woon-Sen (Prawns & Glass Noodle Salad) | |
| | Steamed Tiger prawns and glass noodles tossed in lime juice, red onions, scallions and cilantro. | |
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| | Yum Talay (Spicy Seafood Salad) | |
| | A combination of Tiger prawns, scallops, mussels and calamari steamed tossed in lime juice, with lemongrass, scallions, cilantro, red onions and shreded carrots. | |
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| | Pla' Goong (Spicy Prawn Salad) | |
| | Steamed Tiger prawns seasoned with lime juice, lemongrass, red onions, carrots and cilantro. | |
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| CHEF’S SPECIALS |
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| All chef's favorites come with your choice of Jasmine rice or Organic Brown rice. |
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| | Kra-Prow Gai-Ob (Basil Roasted Chicken) | |
| | Slow roasted natural chicken, deboned, topped with sautéed onions and bell peppers in basil sauce. | |
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| | Ba-Mee Gang-Goong (Curry Prawns Pasta) | |
| | Sauteed Tiger prawns with fresh basil, mixed peppers and organic pasta in mild curry sauce. | |
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|  | Pra Ram Long-Song (L'Thai Rama Beef ) | |
| | Sliced tender grassfed flank in curry peanut sauce and served on steamed spinach.and broccolli. | |
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| | Gang Ped Bhed-Yang (Roasted Duck Curry) | |
| | Boneless roasted Duck in red curry, pineapple, tomatoes, snowpeas and mixed bell peppers | |
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| Kra-Prow Bhed Grob (Crispy Basil Duck) | |
| | Crispy thin boneless duck sautéed with snowpeas,fresh chili, basil leaves, and mixed bell peppers in basil garlic sauce. | |
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| | Kra-Prow Salmon (Basil Grilled Salmon) | |
| | Grilled Salmon filet to perfection, served in basil sauce with onions and mixed bell peppers. | |
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| | Panang Poo-Nim Tod (Panang Soft Shell Crabs) | |
| | Battered fried jumbo soft shell crabs served with snowpeas, asparagus, in Panang curry sauce. | |
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| | Je-On Pla Gow (Grouper Gingerine) | |
| | Crisply pan seared grouper filet topped with sautéed julienne of fresh ginger, onions, mushroom, broccolli, asparagus and white wine sauce. | |
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| | Basil Lamb Chops (Kra-Prow See-Klong Gae) | |
| | Scrumptiously grilled tender lamp chops served with basil wine sauce and grilled vegetables. | |
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| | Je-On Pla Hima (Sea Bass Gingerine) | |
| | Pan seared sea bass with julienne of fresh ginger, onions, mushrooms, asparagus and wine sauce. | |
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| | Pla Sam-Ros (Three Flavors Flounder) | |
| | Crisply fried whole flounder topped with our special sweet and sour peppered sauce. | |
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| TRADITIONAL ENTREES |
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| All entrées come with your choice of Jasmine rice or organic Brown rice. |
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| VEGETARIAN |
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| | Hed Yak Pad Kra-Prow (Basil Portabella) | |
| | Organic Portabella sautéed with fresh basil, garlic, onions and mixed bell peppers. | |
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| | Pad Pak Ruam-Mit (Mixed Veggie & Tofu) | |
| | Sautéed mixed organic vegetables and tofu in house special sauce. | |
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| | Tao-Hoo Pad Khing (Tofu Gingerine) | |
| | Sautéed fried tofu with julienne of fresh ginger, onions, scallions, mushrooms and mixed bell peppers. | |
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| | Tao-Hoo Kra-Tiam Prix-Thai (Garlic Pepper Tofu) | |
| | Sautéed fried tofu in fresh garlic and white pepper sauce with mixed organic vegetable. | |
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| | Tao-Hoo Pad Kra-Prow (Basil Tofu) | |
| | Sautéed fried tofu with fresh basil leaves, onions, snowpeas and mixed bell peppers. | |
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| SEAFOOD (Tiger Prawns, Scallops, Calamari, Mussels or Mixed Seafood) |
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| | Pad Talay Kana Nam-Mun-Hoy (Seafood Broccoli with Oyster Sauce) | |
| | Sautéed with broccolli and fresh garlic in light oyster sauce. | |
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| | Kra-Prow Talay (Basil Seafood) | |
| | Sautéed mixed seafood with fresh basil leaves, onions, snowpeas and mixed bell peppers. | |
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| | Pad-Ped Talay (Thai Chili Seafood) | |
| | Mixed seafood sautéed in chili sauce with hot peppers, onions, and mixed bell peppers. | |
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| | Priaw-Wharn Goong (Sweet and Sour Shrimp) | |
| | Battered fried Tiger prawns sautéed with pineapple, bell peppers, onions in sweet and sour sauce. | |
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| | Goong Kratiam-Prixthai (Garlic Pepper Prawns) | |
| | Mixed seafood sautéed in fresh garlic and white pepper sauce with celery, carrot and cabbage. | |
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| POULTRY |
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| | Kai Him-Ma-Parn (Chicken with Cashew Nuts) | |
| | Natural chicken sautéed with cashew Nuts in a special sesame sauce with celery and carrots. | |
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| | Gai Pad Khing (Chicken Gingerine) | |
| | Sautéed natural chicken with julienne of fresh ginger, onions, mushrooms, and bell peppers. | |
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| | Kra-Prow Gai (Basil Chicken) | |
| | Natural chicken sautéed with fresh basil leaves. onions, snowpeas and mixed bell peppers. | |
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| | Gai Pad Prix-Khing (Chicken with Chili Sauce) | |
| | Tender natural chicken sautéed in spicy Thai chili sauce with green beans. | |
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| | Priaw-Wharn Gai (Sweet and Sour Chicken) | |
| | Battered fried tender natural chicken sautéed with pineapple, onions and bell peppers, in a special sweet and sour sauce. | |
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| | Gai Kratiam-Prixthai (Garlic Pepper Chicken) | |
| | Sautéed marinated natural chicken with garlic sauce, white pepper, and mixed vegetable. | |
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| PORK |
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| | Mhoo Pad Khing (Pork Gingerine) | |
| | Pork tenderloin sautéed with julienne of fresh ginger, onions, mushrooms, and mixed bell peppers. | |
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| | Mhoo Pad Kra-Prow (Basil Pork) | |
| | Pork tenderloin sautéed with fresh basil leaves, onions, snowpeas and mixed bell peppers. | |
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| | Mhoo Pad Prix-Khing (Pork with Chili Sauce) | |
| | Pork tenderloin sautéed in spicy Thai Chili sauce with green beans. | |
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| | Mhoo Pad Priaw-Wharn (Sweet and Sour Pork) | |
| | Sliced pork tenderloin battered fried then sautéed with pineapple, onions and bell peppers in a special sweet and sour sauce. | |
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| | Mhoo Pad Kratiam-Prixthai (Garlic Pepper Pork) | |
| | Sautéed marinated pork tenderloin with garlic sauce, white pepper and mixed vegetable. | |
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| BEEF (Grassfed Beef add $3) |
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| | Nua Pad Kana Nam-Mun-Hoy (Beef Broccoli with Oyster Sauce) | |
| | Sautéed flank steak with broccolli and carrots, fresh garlic in light oyster sauce. | |
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| | Nua Pad Khing (Beef Gingerine) | |
| | Sliced flank steak sautéed with julienne of fresh ginger, onions, mushrooms, and bell peppers. | |
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| | Nua Pad Kra-Prow (Basil Beef) | |
| | Sliced tender flank steak sautéed with basil leaves, onions, snowpeas and mixed bell peppers. | |
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| | Nua Pad Prix King (Beef with Thai Chili Sauce) | |
| | Sliced tender flank steak sautéed in spicy Thai chili sauce with fresh organic green beans. | |
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| | Nua Pad Kratiam-Prixthai (Garlic Pepper Beef) | |
| | Sautéed marinated flank steak with garlic sauce, white pepper, and mixed vegetable. | |
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| THAI CURRIES |
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| Flank Steak, Pork Loin, Natural Chicken, Tofu and Organic Vegetable. |
| Tiger Prawns, Scallops, Calamari, Mussels, Mixed Seafood or Grassfed Beef (Add $3) |
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| | Red Curry | |
| | Sautéed red curry with bamboo shoots, mixed bell peppers, fresh basil in coconut milk. | |
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| | Green Curry | |
| | Sautéed green curry in coconut milk with Thai eggplants, bamboo shoots, basil, and bell peppers. | |
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| | Mat-Sa-Man Curry | |
| | Sautéed Mat-Sa-Man curry sauce with potatoes, onions in coconut milk and cashew nuts. | |
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| | Pa-Nang Curry | |
| | Sautéed Pa-Nang curry sauce with mixed bell peppers, snowpeas, basil leaves in coconut milk. | |
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| | Curry Of The Day | |
| | Today's introduction to one of our many many concoctions of curries in Thailand. | |
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| RICE & NOODLES |
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| Flank Steak, Pork Loin, Natural Chicken or Tofu and Organic Vegetable |
| Tiger Prawns, Scallops, Calamari, Mussels, Mixed Seafood or Grassfed Beef (Add $3) |
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| | L’Thai Fried Rice | |
| | Stir fried rice L’Thai style with egg, scallions, onions and tomato. Second to none. | |
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| | Basil Fried Rice | |
| | Spicy fried rice with egg, chili, garlic, basil leaves, onions and mixed bell peppers. | |
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| | Pineapple Curry Fried Rice | |
| | Stir fried rice with curry powder, pineapple, egg, onions, green peas, raisins and chashew. | |
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| | Sautéed Glass Noodles (Suki-Yaki) | |
| | Glass noodles (beantread) sautéed in garlic bean sauce with egg, green onions and napa cabbage. | |
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| | Old Fashioned Pad-Thai | |
| | Thai rice noodles stir fried with bean sprouts, chives, chopped tofu, dried baby shrimp, preserved radishes, crushed peanuts and egg in zesty tamarind sauce, the real old way. | |
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| | Pad-See-Ew | |
| | Stir fried wide noodles with broccoli, carrots and egg in a special soy based brown sauce. | |
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| | Lard-Nar | |
| | Pan fried wide noodles and topped with sautéed broccoli , carrots in special bean sauce. | |
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| | Pad Kee-Mow (Drunken Noodles) | |
| | Stir fried noodles with egg, onions, broccolli, fresh basil, mushrooms and mixed bell peppers. | |
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| CHINA TOWN SPECIALS |
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| | General Tsao's Chicken | |
| | Natural chicken battered fried and glaced with sweet chili sauce, dried chili and broccolli. | |
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| | Sesame Chicken | |
| | Battered fried chicken strips glaced with sesame sauce and sesame seeds. | |
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| DESSERTS |
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| | Ka-Nhom Mor-Gang (L'Thai Custard) | |
| | L'Thai Custard served with organic sweet black rice and coconut cream. | |
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| | Kluoy-Arb-Narm-Peung (Fried Banana with Honey) | |
| | Deep fried banana topped with honey and Sesame seeds. | |
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| | Kow-Nhiew Kanoon (Jackfruite & Sweet Coconut Rice) | |
| | Tropical jackfruit served with organic sweet black rice and coconut cream. | |
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| | Kow-Nhiew Durian (Durian Coconut Rice) | |
| | Tropical Durian in coconut cream with organic sweet black rice. | |
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| | Kow-Nhiew Ma-Muong (Mango & Sweet Coconut Rice) | |
| | Tropical fresh mango served with organic sweet coconut black rice and sesame seeds. | |
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| | Homemade Ice Cream | |
| | Ask your server about our today's homemade ice cream. | |
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| | F. B. I. (for two) | |
| | Exquisite fried organic bananas in rice paper, served with choice of homemade ice cream. | |
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| YYYYYYYYYYYYYYYYYYY |
