Lotus Thai Cuisine

Thin Chantaburee rice noodles stir-fried with egg, tofu, bean sprouts, and scallions. Seasoned with tamarind sauce and crushed peanuts.

Flat, fresh rice noodles stir-fried with bell peppers, tomatoes, onions, carrots, and fresh basil with spicy chili sauce.

Spring rolls filled with seasoned mixed vegetables, then fried to a crisp golden brown. Served with our house plum sauce.

Fresh, flat rice noodles stir-fried with egg, and broccoli. Flavored with sweet soy sauce.

Steamed minced pork dumplings served with black vinegar dipping sauce, and sprinkled with toasted sesame seeds.

Fresh green chili curry accompanied with eggplant, bamboo shoots, bell peppers, and fresh basil.

Our famous marinated grilled chicken skewers served with peanut sauce, and cucumber relish.

Malaysian-style Padang curry accompanied with bell peppers, kaffir lime leaves, and fresh basil.

Steamed broccoli, and carrots on a bed of spinach topped with our savory peanut sauce.

A rich red curry accompanied by bamboo shoots, bell peppers, and fresh basil.

Lightly crisped vegetarian tofu served with house plum sauce, and sprinkled with ground peanuts.

Spring rolls filled with seasoned mixed vegetables, then fried to a crisp golden brown. Served with our house plum sauce.

tofu, vermicelli noodles , bean sprouts, and cucumbers. Served with a sweet vinaigrette sauce and sprinkled with ground peanuts.

Our famous marinated grilled chicken skewers served with peanut sauce, and cucumber relish.

Homemade Thai-style beef jerky served with spicy citrus lime sauce, and rice powder.

Curry-seasoned ground chicken, potatoes, peas, and carrots in a crispy flower cup served with cucumber sauce.

Steamed minced pork dumplings served with black vinegar dipping sauce, and sprinkled with toasted sesame seeds.

Crispy cakes! Fresh corn kernels spiced with peppercorn, and garlic. Served with plum-cucumber sauce, and sprinkled with ground peanuts.

Delectable crunchy puffs filled with a bold combination of spices, ground chicken, and potatoes. Served with cucumber salad sauce.

Tender calamari tempura served with spicy plum sauce.

Sampler plate of crispy spring rolls, Lady fingers, Lotus flower cups, chicken satay skewers, and tofu French fries.

shrimp, vermicelli noodles , bean sprouts, and cucumbers. Served with a sweet vinaigrette sauce and sprinkled with ground peanuts.

Shrimp in Herb marinated wrapped in a wanton skin, served with our house plum sauce

Boiled eggs, tomatoes, cucumbers, onions, fried tofu, and carrots on a bed of iceberg lettuce topped with crispy wontons. Served with a side of peanut sauce.

Shredded green papaya, carrots, tomatoes, fresh green beans, and Thai chilies tossed in spicy lime sauce. Sprinkled with ground peanuts.

Shredded roasted duck tossed with rice powder, dried chilies, onions, carrots, lemongrass, kaffir lime leaves, fresh cilantro, and citrus lime dressing.

Minced chicken, fresh mint, lime juice, chilies, cilantro, and rice powder. Tossed with citrus lime dressing, and served on a bed of lettuce leaves.

Fresh shrimp, scallops, squid, mussels, and silver noodles. Breezy notes of cilantro, and mint with the accents of lime juice against sizzles of chili heat.

An exotic trio of lemongrass, galangal roots and kaffir lime leaves. A hint of spiciness with mushrooms, and tomatoes.

An exotic trio of lemongrass, galangal roots and kaffir lime leaves. A hint of spiciness with mushrooms, and tomatoes.

Spicy coconut broth with lemongrass, gallant roots, kaffir lime leaves, mushrooms, and tomatoes.

Spicy coconut broth with lemongrass, gallant roots, kaffir lime leaves, mushrooms, and tomatoes.

Stuffed wantons with marinated ground pork, garlic, and pepper. Served in light chicken broth with baby bok-choy, chicken, and shrimp.

Thin rice noodles in lemongrass soup with mushrooms, tomatoes, kaffir lime leaves, gallant herb, and cilantro.

Thin rice noodles in coconut soup with mushrooms, tomatoes, kaffir lime leaves, galangal herb, and cilantro.

Silver glass noodles with egg, napa white cabbage, celery, tomatoes, green onions, and cilantro.

Egg noodles with sliced roasted duck, baby bok choy, beansprouts, green onions, cilantro, and fried garlic.

Fresh basil, garlic, bell peppers, onions, and carrots stir-fried with savory chili sauce.

Shredded ginger, wood ear mushrooms, bell peppers, onions, and carrots stir-fried with light white bean sauce.

Fresh green beans and bell peppers stir-fried with Prik Khing curry paste and kaffir lime leave.

Fresh slices of bamboo shoots, garlic, bell peppers, onions, green beans, carrots, and fresh basil stir-fried with Prik Khing curry sauce.

Fresh finely chopped garlic, and black peppercorns stir-fried in soy vinaigrette sauce.

Whole roasted cashew nuts, water chestnuts, carrots, bell peppers, and onions stir-fried in flavorful roasted chili sauce.

Cucumbers, tomatoes, onions, carrots, and pineapple stir-fried with traditional Thai sweet-sour sauce.

Steamed broccoli, and carrots on a bed of spinach topped with our savory peanut sauce.

Eggplants, fresh chilies, bell peppers, garlic, onions, carrots, and basil stir-fried with white bean sauce.

Fresh baby bok choy, shiitake mushrooms, and carrots stir-fried with light soy vinaigrette sauce.

A medley of cabbage, broccoli, carrots, fresh mushrooms, zucchini, and snow peas stir-fried in oyster sauce.

Thai herb yellow curry accompanied with potatoes, carrots, and onions.

A rich red curry accompanied by bamboo shoots, bell peppers, and fresh basil.

Fresh green chili curry accompanied with eggplant, bamboo shoots, bell peppers, and fresh basil.

Malaysian-style Padang curry accompanied with bell peppers, kaffir lime leaves, and fresh basil.

A smooth fragrant mas-sa-man red curry accompanied with potatoes, carrots, onions, and roasted peanuts.

Pan-grilled chicken served with fresh spinach, and topped with green curry.

Kang Kua sap-pa-rod.Sauteed shrimp, sautéed clams, fresh pineapple, kaffir lime leaves, and bell peppers in red curry sauce.

Named after a state in northern Malaysia. This special curry dish carries with it flavors, and aromas of distant places, marrying the enchantment of our 5-spice roasted duck 1/2 duck.

Thin Chantaburee rice noodles stir-fried with egg, tofu, bean sprouts, and scallions. Seasoned with tamarind sauce and crushed peanuts.

Flat, fresh rice noodles stir-fried with bell peppers, tomatoes, onions, carrots, and fresh basil with spicy chili sauce.

Fresh, flat rice noodles stir-fried with egg, and broccoli. Flavored with sweet soy sauce.

Fresh, flat rice noodles with broccoli, and carrots. Covered in chef's special gravy sauce, and fried garlic.

Silver noodles stir-fried with egg, cabbage, celery, and scallions with light savory soy sauce.

Fragrant rice stir-fried with egg, peas, carrots, and scallions. Garnished with cucumbers and tomatoes.

Fresh Thai chilies stir-fried with rice, bell peppers, onions, tomatoes, carrots, and fresh Thai basil. Seasoned with savory spicy chili sauce then garnished with cucumbers, and tomatoes.

Blue crab meat stir-fried with rice, egg, peas, carrots, and scallions. Garnished with cucumbers, and tomatoes.

Fragrant rice stir-fried with egg, shrimp, chicken, pineapple, onions, tomatoes, raisins, and cashew nuts. Garnished with chopped grilled pineapple.

Lightly battered chicken or shrimp tossed with fresh mangoes, and a creamy mango sauce.

Deep-fried soft-shell crab topped with chef’s special spicy, sweet and tangy tamarind sauce.

This classic country-style dish is a thin soupy curry without coconut milk, but wonderfully strong flavors of spices and freshness. Accompanied by bamboo shoots, peas, carrots, bell peppers, zucchini, and basil leaves. Coconut milk free.

Stewed short ribs generously topped with mas-sa-man curry sauce. Accompanied by potatoes, carrots, and cashew nuts.

Grilled marinated tender sirloin steak tossed with rice powder, onions, cucumbers, and cilantro in spicy lime dressing.

Lightly seasoned salmon pan-fried to perfection then topped with tropical green apple salad, and cashew nuts.

Thai traditional baby back ribs marinated in our secret Asian herbs, and slow-cooked in an oven.

Overnight marinating and flash-fast cooking ensures the tender sirloin steak is extremely flavorful. This succulent dish is served with a side of tiger sauce mixture of fish sauce, lime juice, scallions, rice powder, and dried chili flakes.

Overnight marinating and flash-fast cooking that ensures the tender sirloin steak is extremely tender and flavorful. This succulent dish is served with a side of tiger sauce mixture of fish sauce, lime juice, scallions, rice powder and dried chili flakes.

Seared scallops with Thai spice herbs, kra chai finger root, green peppercorn, sweet bell peppers, and fresh chilies.

A treasure trove of shrimp, scallops, mussels, and squid stir-fried with onions, carrots, bell peppers, and red chili paste. Accompanied by kaffir lime leaves, lemongrass, and fresh basil then served at your table on a sizzling plate.

1/2 duck with cucumber, tomatoes, bell peppers, red onions, Chinese sausage, cashew nuts, pineapple, citrus lime dressing sauce, and cilantro.

Price per piece.

Price per piece.

coconut ice cream

Sweet Sticky Rice

Sweet Sticky rice with taro, wrapped in banana leaf, serve hot with coconut milk on top.

Sweet banana Sticky rice, wrapped in banana leaf, serve hot with coconut milk on top.

Lightly fried bananas, topped with honey.

home made

Home made

Home Made