Menu for Basil Thai

Lunch
|
Dinner
|
Wine

Lunch

Beginnings‍

6.50 Crispy Vegetable Rolls (Paupia)

7.50 Fresh Roll of Vegetables & Tofu w/ Peanuts, Chili, & Lime Vinaigrette (Paupia Sod

7.50 Thai Spiced Corn Fritters Served w/ Cool Cucumber & Crushed Peanuts Salad (Kao Pode Tod)

7.50 Pan-Fried Indian Bread w/ Eggplant, Bell Peppers, & Basil w/ Green Curry Dipping (Keow Wan Roti)

7.50 Pan-Fried Dumplings of Shrimp & Pork Served w/ Thai Ginger Soy (Basil Panstickers)

8.50 Crispy Wrapped Whole Tiger Prawns w/ Sweet Chili Vinaigrette (Goong Gra Bog)

8.50 Golden Pouches of Crab & Pork Served w/ Salad of Cucumber & Pineapple (Toong Tong)

8.50 Fried Calamari Served with‘Sriracha’ Chili Vinaigrette (Plamuk Tod)

Skewers (2 Skewers Per)

6.00 Chicken Gai satay‍

6.00 Pork Mu ping

4.50 Portabella Hed ping

4.50 Eggplant Ma keur yang

6.50 Prawns Goong satay

6.50 Calamari Plamuk yang

Soups & Salads‍

6.00 Chicken & Oyster Mushrooms in Lemongrass, Galanga, & Coconut Milk Soup (Dtom Ka Gai)

6.00 Tiger Prawns, Mushrooms, & Cilantro in Spicy & Sour Lemongrass Soup (Dtom Yum Goong)

6.00 Mixed Seafood in Basil, Lime, & Lemograss Soup (Poh Taak)

8.50 Salad of Tomatoes, Sprouts, Cucumber, Lettuce, & Fried Tofu w/ Curried-Peanut Dressing (Basil's Salad)

8.50 Green Papaya, String Beans, Cherry Tomatoes, & Nuts Tossed in Sweet Garlic Lime Dressing (Somtum) Options: Prawns (+3.00)

8.50 Grilled Eggplant Salad w/ Minced Chicken & Prawns Topped w/ Lime, Coconut Dressing (Yum Makuer Yao)

8.50 Minced Chicken Salad w/ Shallots, Mint, Lime, Dried Chili, & Roasted Rice Powder (Larb Gai) Vegetarian Option w/ Fried Tofu

10.50 Salad of Light-Fry Prawns, Sour Green Mango, Shallots, Chili, & Cashew Nuts (Yum Goong Tod)

10.50 Charcoal Grilled Prawns, Japanese Scallops, & Curly Endive w/ Lemongrass Cream Dressing (Salad Talay)

Rice and Noodles

10.00 Crab Fried Rice (Kao Pad Pu) Options: Fried egg (+3.00)

11.00 Thai Pineapple Fried Rice w/ Prawns & Cashew Nuts (Kao Pad Sapparot) Add Fried Egg $3 Options: Fried egg (+3.00)

9.50 Turnip Cakes Stir-Fried w/ Beansprouts, Egg, & Chives Served w/ Roasted‘Sriracha’ Chili (Kanom Pak Gard)

9.50 Thai Beef‘Boat Noodle’ Soup w/ Beansprouts & Chinese Broccoli (Guay Tiow Reur)

10.00 Golden Diced Tofu, Grilled Skirt Steak, & Egg Noodles in Coconut Red Curry (Kao Soi)

11.00 Honey Roasted Duck, Pork & Shrimp Dumplings w/ Egg Noodle Soup (Kiow Nham Bpet)

10.00 Spicy Wide Rice Noodles, Skirt Steak, Onions, Carrots, & Egg Stir-Fried w/ Basil, Garlic & Chili (Pad Ke-Mao)

10.00 Pan-Fried Wide Rice Noodles w/ Pork, Chinese Broccoli, Egg, Inthai Black Bean Sauce (Pad Se-Ew)

11.00 Fresh Rice Stick Noodles Stir-Fried w/ Shrimp, Tofu, Egg, Nuts, Bean Sprouts, & Chives (Pad Thai) Try Our Spicy Version!

11.00 Stir-Fried Garlic Noodle w/ Prawns, Mussels, Squid & Fresh Basil (Seafood Bamee)

11.00 Stir-Fried‘Mung Bean’Vermicelli w/ Squid, Prawns, Napa Cabbage, & Spring Onions (Thai Sukiyaki)

Sides‍

2.50 Brown Rice

2.50 Peanut Sauce

2.00 Sticky Rice

2.00 Jasmine Rice

3.00 Fried Egg

6.00 Thai Style Omelette

Mix & Match

Wok

15.50 Gai Pik Khing

15.50 Basil's Eggplant

15.50 Tamarind Prawns

Curry

15.50 Stuffed Eggplant

15.50 Pak Tay Po

15.50 Pla Rad Kang

Fromthe Grill‍

12.00 Thai Barbequed‘All Natural’ 1/4 Chicken with‘Somtum’ of Sweet Corn, Nuts, & Carrots (Gai Yang Somtum)

11.00 Grilled Skirt Steak Salad w/ Mint, Shallots, Lime Juice, Dried Chili, & Roasted Rice Powder (Neur Namtok)

12.00 Grilled Marinated Skirt Steak w/ House Curried-Peanut Sauce & Steamed Vegetables (Praram Rong Song)

13.00 Grilled‘All Natural’Angus Sirloin Served Withthai Smoked Mushroom & Tomato Relish (Neur Yang)

13.00 Grilled Marinated Lamb Fillets Served w/ Carrot Salad, Nuts & Ginger Soy

Grilled Banana Leaf Wraooed Wild Caught Fish w/ Steamed Vegetables & Chili-Lime Sauce

Fromthewok

10.00 Asian Eggplant, Shitake Mushroom, Tofu, Bell Peppers, & Scallions Stir-Fried in Basil-Chili Jam (Basil's Eggplant)

10.00 Stir-Fried Fresh Tofu w/ Green Beans, Water Chestnuts, Oyster Mushroom, & Spring Onions (Monk's Delight)

10.00 Golden Bean Cakes Stir-Fried w/ Cashew Nuts, Mushroom, & Onions in Roasted Chili Jam (Crunchy Beancakes)

10.00 Chinese‘Gai Lan’ Broccoli, Bell Peppers, & Crisped Pork Belly Wok-Fried in Chili-Garlic Sauce (Kana Mu Grob)

10.00 “Classic” Minced Chicken Stir-Fried w/ Eggplant, Bell Peppers, Basil, & Fresh Chili (Gai Gra Prao) Options: Fried egg (+3.00)

10.00 Stir-Fried Chicken Breast w/ Cashew Nuts, Bell Peppers, Zuchini, & Spring Onions (Gai Ma-Muang Hinmapan)

10.00 Crispy Sliced Chicken & String Beans Stir-Fried w/ Sweet & Spicy‘Pik-Khing’ Curry (Gai Pik Khing)

11.00 Spicy Southernthai Stir-Fried Pork Shoulder w/ Asparagus & Bell Peppers (Kua Kling Mu) Mild Option Not Available

12.00 Sliced Roast Duck & Snap Peas Stir-Fried w/ Red Curry Paste & Young Peppercorn (Curry Peppercorn Duck)

12.00 Wok-Fried Lamb w/ 3 Types of Chili, Fresh Basil Leaves, Onions, & Bell Peppers Options: Fried egg (+3.00)

11.00 Sizzling Stir-Fried Skirt Steak w/ Wild Ginger, Apple Eggplant, Yellow Squash, & Green Curry (Jungle Beef)

12.00 Prawns & Fried Eggplant Sauteed w/ Peppers, Basil, & Nuts in Garlic-Chili Wine Sauce (Goong Pad Makeur)

12.00 Light-Fry Tiger Prawns Wok-Tossed in Spiced Tamarind w/ Crisped Shallots & Garlic (Tamarind Prawns)

12.00 Prawns, Squid, & Mussels Stir-Fried w/ Zuchini, Onions, Basil, & Fresh Chili Peppers (Pad Talay Ruam Mit)

12.00 Spicy Wok-Fried Crispy Catfish & Eggplant w/ Wild Ginger, Bell Peppers, & Peppercorn

Basil Curries‍

10.00 Grilled Squash, Eggplant, Zuchini, Mushroom, Tomatoes, & Bell Peppers in Green Curry (Pak Rad Kang)

10.00 Fried Tofu, Peas, Eggplant, Squash, Pumpkin, Basil, & Jalepeno in Red Curry Tamarind Sauce (Pak Tay Po)

11.00 Grilled Eggplant Stuffed w/ Chicken & Cabbage in Green Curry

12.00 Honey Roasted Duck in Red Curry w/ Wilted Spinach, Cherry Tomatoes & Pineapples (Kang Bpet)

11.00 Coconut Braised Pork Shoulder and‘Kabocha’ Pumpkin in Tangy Red Curry (Kang Kua Mu)

12.00 Yellow Curry Braised‘All Natural’ 1/4 Chicken, Onions, & Potatoes Served w/ Cucumber Salad (Kang Gari Gai)

13.00 Prawns, Scallops, Squid, & Mussels Served w/ Eggplant & Okra in Basil Green Curry (Kang Talay)

13.00 Charbroiled Atlantic Salmon, Asparagus, & Winter Melon in Red Curry (Pla Rad Kang)

Dinner

Beginnings‍

6.50 Crispy Vegetable Rolls (Paupia)

7.50 Fresh Roll of Vegetables & Tofu w/ Peanuts, Chili, & Lime Vinaigrette (Paupia Sod

7.50 Thai Spiced Corn Fritters Served w/ Cool Cucumber & Crushed Peanuts Salad (Kao Pode Tod)

7.50 Pan-Fried Indian Bread w/ Eggplant, Bell Peppers, & Basil w/ Green Curry Dipping (Keow Wan Roti)

7.50 Pan-Fried Dumplings of Shrimp & Pork Served Withthai Ginger Soy (Basil Panstickers)

8.50 Crispy Wrapped Whole Tiger Prawns w/ Sweet Chili Vinaigrette (Goong Gra Bog)

8.50 Golden Pouches of Crab & Pork Served w/ Salad of Cucumber & Pineapple (Toong Tong)

8.50 Fried Calamari Served with‘Sriracha’ Chili Vinaigrette (Plamuk Tod)

Skewers (2 Skewers Per)

6.00 Chicken Gai satay‍

6.00 Pork Mu ping

6.00 Lamb Mu ping

4.50 Fried Tofu Tao hu tod

4.50 Portabella Hed ping

4.50 Eggplant Ma keur yang

6.50 Prawns Goong satay

6.50 Scallops Hoi yang‍

6.50 Calamari Plamuk yang

Soups & Salads‍

Chicken & Oyster Mushrooms in Lemon Grass, Galanga, & Coconut Milk Soup (Dtom Ka Gai) Options: (6.00) , (9.00)

Tiger Prawns, Mushrooms, & Cilantro in Spicy & Sour Lemongrass Soup (Dtom Yum Goong) Options: (6.00) , (9.00)

Mixed Seafood in Basil, Lime, & Lemograss Soup (Poh Taak) Options: (6.00) , (9.00)

8.50 Salad of Tomatoes, Sprouts, Cucumber, Lettuce, & Fried Tofu w/ Curried-Peanut Dressing (Basil's Salad)

8.50 Green Papaya, String Beans, Cherry Tomatoes, & Nuts Tossed in Sweet Garlic Lime Dressing (Somtum) Options: Prawns (+3.00)

8.50 Grilled Eggplant Salad w/ Minced Chicken & Prawns Topped w/ Lime, Coconut Dressing (Yum Makuer Yao)

8.50 Minced Chicken Salad w/ Shallots, Mint, Lime, Dried Chili, & Roasted Rice Powder (Larb Gai) Vegetarian Option w/ Fried Tofu

10.50 Salad of Light-Fry Prawns, Sour Green Mango, Shallots, Chili, & Cashew Nuts (Yum Goong Tod)

10.50 Charcoal Grilled Prawns, Japanese Scallops, & Curly Endive w/ Lemongrass Cream Dressing (Salad Talay)

Rice and Noodles

11.00 Crab Fried Rice (Kao Pad Pu) Options: Fried egg (+3.00)

11.50 Thai Pineapple Fried Rice w/ Prawns & Cashew Nuts (Kao Pad Sapparot) Add Fried Egg $3 Options: Fried egg (+3.00)

10.00 Turnip Cakes Stir-Fried w/ Beansprouts, Egg, & Chives Served w/ Roasted‘Sriracha’ Chili (Kanom Pak Gard)

11.00 Spicy Wide Rice Noodles, Skirt Steak, Onions, Carrots, & Egg Stir-Fried w/ Basil, Garlic & Chili (Pad Ke-Mao)

11.00 Pan-Fried Wide Rice Noodles w/ Pork, Chinese Broccoli, Egg, Inthai Black Bean Sauce (Pad Se-Ew)

11.50 Fresh Rice Stick Noodles Stir-Fried w/ Shrimp, Tofu, Egg, Nuts, Bean Sprouts, & Chives (Pad Thai) Try Our Spicy Version!

12.50 Stir-Fried Garlic Noodle w/ Prawns, Mussels, Squid & Fresh Basil (Seafood Bamee)

12.50 Stir-Fried‘Mung Bean’Vermicelli w/ Squid, Prawns, Napa Cabbage, & Spring Onions (Thai Sukiyaki)

Sides‍

2.50 Cool Cucumber Salad

2.50 Peanut Sauce

3.00 ‘Roti’ Bread

2.50 Brown Rice

2.00 Jasmine Rice Per person‍

2.00 Sticky Rice Per person‍

3.00 Fried Egg

6.00 Thai Style Omelette

9.00 Thai Fried Rice

A La Cartes

Fromthe Grill

14.95 Thai Barbequed‘All Natural’ 1/2 Chicken Served with‘Somtum’ of Sweet Corn, Nuts, & Carrots (Gai Yang

13.95 Flame Grilled Pork Shoulder Fillet Served w/ Grilled Pineapple, Tomatoes & Cucumber Slice

14.95 Grilled Marinated Skirt Steak w/ House Curried-Peanut Sauce & Steamed Vegetables (Praram Rong Song)

16.95 Grilled‘All Natural’Angus Sirloin Served Withthai Smoked Mushroom & Tomato Relish (Neur Yang)

15.95 Grilled Marinated Lamb Fillet Served w/ Carrot Salad, Nut & Ginger Soy

Grilled Banana Leaf Wrapped Wild Caught Fish w/ Steamed Vegetables & Chili Lime Sauce

Fromthewok

10.95 Brussel Sprouts Wok-Fried w/ Garlic & Chili * Add Crisped Pork Belly $3 (Thai-Style Brussel Sprouts)

10.95 Asian Eggplant, Shitake Mushroom, Tofu, Bell Peppers, & Scallions Stir-Fried in Basil-Chili Jam * (Basil's Eggplant)

10.95 Stir-Fried Fresh Tofu w/ Green Beans, Water Chestnuts, Oyster Mushrooms, & Spring Onions (Monk's Delight)

10.95 Golden Bean Cakes Stir-Fried w/ Cashew Nuts, Mushroom, & Onions in Roasted Chili Jam (Crunchy Bean Cakes)

10.95 Chinese‘Gai Lan’ Broccoli, Bell Peppers, & Crisped Pork Belly Wok-Fried in Chili-Garlic Sauce * (Kana Mu Grob)

12.95 Spicy Southernthai Stir-Fried Pork Shoulder w/ Asparagus & Bell Peppers (Kua Kling Mu) *Mild Option Not Available

11.95 Minced Chicken Stir-Fried w/ Eggplant, Bell Peppers, Basil, Andthai Bird's Eye Chili * (Gai Gra Prao) Add Fried Egg $3

11.95 Stir-Fried Chicken Breast w/ Cashew Nuts, Zuchini, Bell Peppers, & Spring Onions (Gai Ma-Muang Hinmapan)

11.95 Crispy Sliced Chicken, String Beans, & Peppers Stir-Fried w/ Sweet & Spicy‘Pik-Khing’ Curry (Gai Pik Khing)

13.95 Roasted Duck & Snap Peas Stir-Fried w/ Red Curry Paste & Young Peppercorn (Curry Peppercorn Duck)

13.95 Wok-Fried Lamb w/ 3 Types of Chili, Fresh Basil Leaves, Onions, & Bell Peppers Add Fried Egg $3

13.95 Sizzling Stir-Fried Skirt Steak w/ Wild Ginger, Apple Eggplant, Yellow Squash, & Green Curry (Jungle Beef)

13.95 Prawns & Fried Eggplant Sauteed w/ Peppers, Basil, & Nuts in Garlic-Chili Wine Sauce (Goong Pad Makeur)

13.95 Light-Fry Tiger Prawns Wok-Tossed in Spicy Tamarind w/ Crisped Shallots & Garlic (Tamarind Prawns)

13.95 Prawns, Squid, & Mussels Stir-Fried w/ Zuchini, Onions, Basil, & Fresh Chili Peppers (Pad Talay Ruam Mit)

13.95 Japanese Scallops Stir-Fried Inthai Chili-Black Bean Sauce Served w/ Tempura Long Beans (Hoi Kata)

Basil Curries‍

10.95 Grilled Squash, Eggplant, Zuchini, Mushroom, Tomatoes, & Chili Peppers in Green Curry (Pak Rad Kang)

10.95 Fried Tofu, Peas, Eggplant, Squash, Pumpkin, Basil, & Jalepeno in Red Curry Tamarind Sauce (Pak Tay Po)

11.95 Grilled Eggplant Stuffed w/ Chicken & Cabbage in Basil Green Curry

13.95 Roasted Duck in Red Curry w/ Wilted Cabbage, Cherry Tomatoes & Pineapples (Kang Bpet)

12.95 Coconut Braised Pork Shoulder and‘Kabocha’ Pumpkin in Tangy Red Curry (Kang Kua Mu) Sub. Options: Prawns (+3.00)

14.95 Yellow Curry Braised‘All Natural’ 1/2 Chicken, Onions, & Potatoes Served w/ Cucumber Salad (Kang Gari Gai)

17.95 Grilled Australian Rack of Lamb, Green Beans, & Carrots in Red Curry (Basil's Lamb Curry)

14.95 Prawns, Scallops, Squid, & Mussels Served w/ Eggplant & Okra in Green Curry (Kang Talay)

14.95 Charbroiled Atlantic Salmon, Asparagus, & Winter Melon in Basil Red Curry (Pla Rad Kang)

15.95 Spicy & Sour Orange Curry of Fried Sea Bass, Japanese Pumpkin, Snake Beans, & Vegetables (Kang Som Pla

Wine

White‍

Kim Crawford, ‘Un-Oaked’ Chardonnay, New Zealand, 2011 Options: (9.50) , (38.00)

Willamette Valley Vineyards, Pinot Gris, Oregon, 2010 Options: (8.50) , (34.00)

Leth, Gruner Veltliner, Steinagrund, Dry White, Austria, 2011 Options: (9.00) , (36.00)

Curve Ball, ‘Spinning White’, Sauvignon Blanc, Sonoma County, 2009 Options: (8.50) , (34.00)

Trimbach, Gewurztraminer, Alsace, France, 2009 Options: (10.00) , (40.00)

Josef Rosch Leiwener Klostergarten, Riesling-Kabinett, Mosel, Germany, 2010 Options: (9.00) , (36.00)

Red

Concha Y Toro Diablo, Pinot Noir, Chile, 2011 Options: (8.00) , (32.00)

Heron, Pinot Noir, Mendocino, 2010 Options: (9.00) , (36.00)

Flora Springs, Merlot, Napa Valley, 2010 Options: (9.00) , (36.00)

Cor Cellars, ‘Momentum’, Cab/Merlot/Cabfr/Malbec, Washington, 2008 Options: (9.50) , (38.00)

Nieto Reserve, Malbec, Mendoza, Argentina, 2010 Options: (8.50) , (34.00)

Chateau Ste. Michelle, Cabernet Sauvignon, Indian Wells, Washington, 2010 Options: (9.00) , (36.00)

Joel Gotts, Zinfandel, Oakville, California, 2011 Options: (8.50) , (34.00)

Chilled Sake & Sparkling‍

Yuki No Bosha, Junmai Ginjo, Limited Release, (Light) Options: 120ml (12.00) , 240ml (20.00)

Momokawa, Junmai Ginjo, Organic (Medium) Options: 120ml (82.00) , 240ml (14.00)

Momokawa, Pearl, Nigori Genshu, (Unfiltered) Options: 120ml (85.00) , 240ml (14.00)

Hou Hou Shu, Sparkling Sake (180 Ml) Options: 120ml (n/a) , 240ml (15.00)

Juve & Camps, Brut Rose, Pinot Noir, Spain Options: 120ml (n/a) , 240ml (40.00)

Mix

9.50 Mojito Bacardi rum,‍ fresh mint leaves, lime, & sugar

9.00 Rum Thai Malibu rum, 151, young coconut & pineapple

9.00 Ginger Drop House infused ginger citron vodka & fresh lime

9.00 Sublime Bombay sapphire, fresh grapefruit, & lime wedges

9.00 Long Grain Bulleit 95 rye whiskey, absinthe, bitter, lemongrass syrup, & lemon peel

9.00 Mango Cosmo Mango vodka, orange liqueur, mango nectar, & lime juice

8.50 Caipirinha Cachaca, lime wedges, & sugar

9.50 Basil Bliss Patron anejo,‍ pineapple, basil leaves, & fresh lime

9.50 Kirimaya Knob creek bourbon, orange bitter, lemongrass syrup, & fresh tangerine

8.50 Tuk Tuk Brandy, fresh‍ lime, syrup, & grenadine

8.50 Saketini Negori ‘un-filtered’‍ sake & lychee puree

Beer‍

5.00 Singha, Lager, Thailand

5.00 Beer Lao, Lager, Laos

5.00 Tiger, Lager, Singapore

5.50 Trumer, Draft, Pilsner, Berkeley, California

6.00 Racer 5, Draft, IPA, Healdsburg, California

5.50 Blue Moon, Draft, Belgian White, Wheat Ale, Colorado

5.00 Clausthaler, Non-Alcoholic, Germany

Others

2.75 Thai Iced Coffee & Tea

3.00 Sumatra Coffee / Decaffeinated

2.50 Thai Black Tea, Green Tea, Ginger Tea, Mint Tea, & Chamomile

3.50 Tropical Fruit Juice (Cranberry, Orange, Grapefruit, Pineapple, Iced Lemonade or Coconut )

2.50 Regular & Diet Coca-Cola, Sprite, Ginger Ale

Bottled Water ( Still or Sparkling ) 500 Ml / 1 L Options: (4.00) , (6.00)

Menu for Basil Thai

Lunch

Beginnings‍

Skewers (2 Skewers Per)

Soups & Salads‍

Rice and Noodles

Sides‍

Mix & Match

Wok

Curry

Fromthe Grill‍

Fromthewok

Basil Curries‍

Dinner

Beginnings‍

Skewers (2 Skewers Per)

Soups & Salads‍

Rice and Noodles

Sides‍

A La Cartes

Fromthe Grill

Fromthewok

Basil Curries‍

Wine

White‍

Red

Chilled Sake & Sparkling‍

Mix

Beer‍

Others

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