Orchid Thai

Stir-fried rice noodles With eggs, scallion, and bean sprouts topped with carrots served with grounded peanuts and a wedge of lime.

Ground chicken, cabbage, carrot, mushrooms, and clear noodles served with plum sauce.

Kaffir lime leaves, lemongrass, and Thai basil leaves with bell peppers, bamboo shoots, zucchini, carrots tempered with coconut milk

Fragrant Thai jasmine rice stir-fried with Thai basil, eggs, onions, and bell peppers — pairs well with jumbo lump crab.

A blend of dried red chili peppers, galangal, garlic, and sweet basil leaves with bamboo shoots, zucchini, carrots, and bell peppers tempered with coconut milk.

Seasonal.

Blue crab and cream cheese fill puffs, served with plum sauce.

Lettuce, carrots, Thai basil, rice vermicelli served with peanut sauce topped with crushed peanuts 4.

A sweeter curry with hints of roasted peanuts and cinnamon with potatoes, onions, and bell peppers tempered with coconut milk.

Lettuce, carrots, Thai basil, rice vermicelli served with hoisin sauce topped with crushed peanuts.

Ground chicken, cabbage, carrot, mushrooms, and clear noodles served with plum sauce.

Curry marinated and grilled served with our peanut sauce and a side of chilled cucumber relish.

Organic tofu wedges served with plum sauce with crushed peanuts.

Chicken, water chestnut, mushrooms, in wonton skin served with house soy sauce.

Served with sweet chili-plum sauce.

Garlic marinated flank steak served with cilantro-lime dressing.

Chicken, potatoes, and onions marinated in curry served with chilled cucumber relish.

Blue crab and cream cheese fill puffs, served with plum sauce.

Shrimp wrapped in crisp wonton skin served with plum sauce.

Crisp soft-shell crab on topped on mixed greens, cashews, and ripe mango tossed in cilantro-lime dressing.

lemongrass, galangal, kaffir lime leaves, tomatoes and mushrooms traditionally served with shrimp.

Silky broth and lemony - lemongrass, galangal, kaffir lime leaves, mushrooms and cilantro traditionally served with chicken.

Romains, carrots, and cashews served with our house peanut dressing.

Grilled salmon on top of mixed greens served with ginger dressing and cashews.

Prepared with tomatoes and ground peanuts in a cilantro lime dressing.

Mixed greens with tomatoes, shallots, and scallions tossed in a cilantro lime dressing.

Fresh ginger, scallion, lime and cilantro marinated minced chicken topped with roasted peanuts served with romaine lettuce leaves.

Red onions, cilantro, lime, and mint marinated minced chicken topped with toasted jasmine rice served with romaine lettuce leaves and sticky rice.

crisp soft-shell crabs on top of mixed greens, cashews, and ripe mango tossed in cilantro-lime dressing.

Crispy duck breast over the bed of mixed greens and cashews served with red onions in cilantro lime dressing.

Mellow and sweet notes of coriander and cumin with potatoes, onions, carrots, and bell peppers tempered with coconut milk.

A sweeter curry with hints of roasted peanuts and cinnamon with potatoes, onions, and bell peppers tempered with coconut milk.

A blend of dried red chili peppers, galangal, garlic, and sweet basil leaves with bamboo shoots, zucchini, carrots, and bell peppers tempered with coconut milk.

Kaffir lime leaves, lemongrass, and Thai basil leaves with bell peppers, bamboo shoots, zucchini, carrots tempered with coconut milk

A bold, rich curry with lemongrass and hints of peanuts sauteed with snow peas, baby corn, bell peppers, kaffir lime leaves, and mushrooms.

Stir-fried rice noodles With eggs, scallion, and bean sprouts topped with carrots served with grounded peanuts and a wedge of lime.

Glass-noodles stir-fried in garlic soy and oyster sauce with onions, peppers, snow peas, celery baby corn, and egg.

Flat rice noodles stir-fried with Thai basil, broccoli, bell peppers, tomatoes, onions, and eggs.

Fragrant Thai jasmine rice stir-fried with Thai basil, eggs, onions, and bell peppers — pairs well with jumbo lump crab.

Seasonal vegetables saute14ed in our garlic soy sauce served with a side of jasmine rice.

Tender braised beef short ribs 10oz in massaman curry — a sweeter curry with hints of roasted peanuts— sauteed with potatoes, onions, and bell peppers topped with a crisp.

8oz of grilled salmon on a bed of vegetables marinated and topped with Our house basil sauce.

Whole prawns marinated roasted garlic quickly sautéed with carrots and served in a ring of steamed broccoli.

8oz of tilapia filet lightly fried and sautéed in ginger, garlic, onions and red chilies on a bed of vegetables.

Lightly fried and sautéed in ginger, garlic, onions and red chilies on a bed of vegetables.

Battered duck breast with sated fresh Thai basil leaves and garlicsautéed with onions and bell peppers served with a side of jasmine rice.

chicken sautéed with fresh ginger, mushrooms, onions, carrots, celery and bell peppers in our house ginger sauce with jasmine rice

Chicken marinated in coconut milk and Thai spices on a bed of steamed spinach topped with our house peanut dressing with jasmine

Crisp soft-shell shrimp in coriander, turmeric, fennel, blended with cinnamon and bay leaves and soft egg in coconut milk.

Best paired with curries.

House-brewed.

Bottled chilled, republic of tea — unsweetened.

Served with jackfruit.

Seasonal.

Served with sweet milk dipping sauce and crushed peanuts.

Served with our homemade coconut ice cream.