Siam Thai Restaurant Menu

Fried puffy pastry served with panang curry sauce.

Deepfried sweet potatoes with sesame seeds and house special batter mix served with special sweet sauce and ground peanuts.

Deepfried tofu triangle served with sweet and sour sauce and ground peanut.

Deepfried dumpling with chicken or pork served our own vinegar soy sauce.

Mixed cabbage, carrots, mushrooms, celery and glass noodles, wrapped in wheat flour wrapper and deepfried, served with sweet and sour sauce.

Fried tofu mixed with carrots, lettuce, cucumber, and mint leaves, wrapped in thin rice noodle sheet, served with peanut sauce and sweet sour sauce.

BBQd marinated chicken breast on skewers in coconut milk with a hint of curry, served with peanut sauce and cucumber salad sauce.

Crab and cream cheese, green onions, carrots, wrapped wonton wrapper. Served with our house sweet sauce.

Marinated prawns with garlic, glass noodles, cilantro, and black pepper, wrapped in wheat flour wrapper, served with our house sweet sauce.

Deep fried chicken wings topped with our spicy Thai homemade sauce.

Deep fried calamari with our own spicy sauce.

Fresh green vegetables topped with fried tofu, cucumber, tomato and served with peanut sauce dressing.

Finely shredded green papaya mixed with garlic, carrots, green beans, tomatoes, accented with limetamarind juice and topped with ground peanuts.

Ground chicken accented with lime juice, red onions, green onions, toasted rice powder, and fresh mint.

Ground beef accented with lime juice, red onions, green onions, toasted rice powder, and fresh mint.

Beef accented with lime juice, red onions, green onions, toasted rice powder, cilantro, cucumber, and fresh mint.

Prawns, scallops, green mussels, and calamari mixed with red onions, fresh lime juice, lemon grass, mint leaves, lettuce and light garlic dressing.

Sauteed with house sauce, garlic, onions, bell peppers, and Thai basil.

Sauteed with garlic, peanut sauce on a bed of spinach.

Lightly battered and fried meat sauteed in sweetspicy chili sauce with garlic, onions, bell peppers, green onions, carrot and cashew nuts.

Sauteed with garlic, mushrooms, onions, bell peppers in special house sauce.

Sauteed with garlic, onions, pineapples, bell peppers, cashew nuts, and sweet chili sauce.

Sauteed with eggplant, garlic, onions, bell peppers, and Thai basil.

Sauteed with garlic, onions, green onions, mushrooms, celery, carrot and ginger.

Lightly battered and fried meat, sauteed with garlic and house sauce topped with fried Thai basil.

Sauteed with garlic, sweet sour sauce, red curry paste, bell peppers, kaffir lime leaves, ground peanut, and plenty of green beans.

Chicken, beef, or pork with house green curry, coconut milk, eggplant, zucchini, bell peppers, and Thai basil.

Chicken, beef, or pork with house yellow curry, coconut milk, onions, and potatoes.

Chicken, beef, or pork with house red curry, coconut milk, bamboo shoots, zucchini, bell peppers, and Thai basil.

Chicken, beef, or pork with panang curry, coconut milk, bell peppers, and kaffir lime leaves.

Either slowcooked chunks of beef. Or, you can choose sliced chicken or pork, then simmered in coconut milk, curry paste, potatoes, onions and peanuts.

Prepared Streetstyle, flavorful Thai stirfry with sliced pork and topped with lots of crispy fried garlic served over Thai jasmine steamed rice.

Fried beef with panang curry, coconut milk, bell peppers, and kaffir lime leaves.

Chicken breast slices and shrimp sauteed with garlic, onion, carrots, bell peppers and asparagus with sweet chili paste.

Sauteed with garlic, sweet sour sauce, red curry paste, bell peppers, kaffir lime leaves, ground peanut, and plenty of green beans.

Prawns, scallops, calamari, and mussels cooked in panang curry paste, coconut milk, bell peppers and kaffir lime leaves.

Lightly battered Basa fish fillet sauteed with garlic, onions, green onions, mushrooms, celery, and ginger.

Lightlybattered boneless skinless basa fish, deepfried topped with homemade spicy sweet sour sauce, served over a bed of steamed cabbage.

Sliced roasted duck in red curry with coconut milk, bell peppers, pineapple, tomato, and Thai basil leaves.

Lightly battered salmon, fried then topped with garlic, bell peppers, sweet sour spicy sauce, topped with Thai fried basil leaves.

Seabass lightly battered and topped with panang curry sauce, served with steam broccoli, cabbage and bell peppers.

Boneless skinless sea bass, fried, then topped with garlic bell peppers, homemade spicy sweet sour spicy sauce, served over a bed of steamed cabbage and fried Thai basil leaves.

Mixed vegetables in red curry, coconut milk, fresh tofu, Thai basil, and bamboo shoots.

Mixed vegetables in yellow curry, coconut milk, yellow onion, fresh tofu, and potatoes.

Mixed vegetables in green curry, coconut milk, tofu, eggplant, and Thai basil.

Mixed vegetables in Mussaman curry, coconut milk, yellow onion, potato, tofu, and topped with whole peanuts.

Mixed vegetable in panang curry, bell peppers, fresh tofu topped with coconut milk and kaffir lime leaves.

Panfried rice noodle with bean sprouts, carrots, cabbage, green onions, broccoli, tofu, and egg.

Fried rice with garlic, greenyellow onions, broccoli, cabbage, tofu, carrot, and egg.

Fried rice, greenyellow onions, broccoli, cabbage, carrot, tofu, raisins, cashew nuts, and pineapple.

Deepfried tofu on a bed of sauteed spinach, topped with peanut sauce.

Sauteed mixed vegetables with tofu in light soy sauce.

Sauteed Chinese eggplant with garlic, onions, bell peppers, bamboo shoots, and Thai basil.

Sauteed deepfried tofu with garlic, sweet sour sauce, curry paste, bell peppers, kaffir lime leaves, ground peanuts, and plenty of green beans.

Mixed vegetables in hot and sour soup with galangal, lemon grass, lime juice, cilantro, mushrooms, and tofu.

Mixed Vegetables in coconut milk soup, galangal, mushrooms, fresh lime juice, lemon grass, kaffir lime leaves, tofu and cilantro.

Tangy citrus aromas and green apple lingering finish, a warm touch of oak.

Dry, fullbodied from a richer profile of lush tropical fruit, grilled pineapple, butterscotch and vanilla.

Floral aroma, sweet finish. Excellent pairing for spicy dishes.

Aromas of lemongrass, lime, melon and mint. Lemon custard, free grass and fennel, with a dry crisp finish.

Notes of orange peel and citrus fruit grace both the nose and palate, with a touch of honey moving into a lingering, clean finish.

Vibrant aromas, lemon zest, key lime go well with Thai curries and seafoods. Short finish, soft and mellow.

A mesmerizing blend of floral and fruit that is gentle but crisp.