Malai Kitchen

Thai Shandy

Must be 21 to purchase. Ford's gin, lemongrass, kaffir lime, ginger, lemon juice, topped with thaii-p-a.

Mekong Mule

Must be 21 to purchase. Vodka, ginger beer, cucumber, mint, lime, thai basil.

Bourbon Smash

Must be 21 to purchase. Makers mark, ripe mango, lemon, mint.

Jalapeo Basil Margarita

Must be 21 to purchase. Jalapeo-infused tequila, lime, agave, tamarind, basil, hawaiian black lava salt rim.

Singapore Sling for 2

Must be 21 to purchase. Designed for sharing, this recipe originated at the long bar in singapore's raffles hotel. Fords gin,cherry heering, triplum, benedictine, angostura,pineapple, lemon, lime.

Shishito Peppers

Japanese medium-spiced peppers that are lightly tempura battered and fried sprinkled with lemon zest and himalayan pink salt. Served with sweet chili dipping sauce.

Malai Favorites Sampler

A tasting of the 4 most common to-share items, intended for 2 people vietnamese meatballs, imperial rolls, chicken satay, ahi tuna spring roll.

Fried Imperial Rolls

Cha glo. 4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. Served with sesame soy sauce.

Thai Tacos

3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro.

Thai Chicken Wings

Peek gai nam daeng. 4 jumbo whole wings, fried then wok-seared in our lemongrass-chili glaze has a red boat, rice vinegar, garlic, and sesame seeds.

Spicy Crispy Beef Samosas

4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce.

Spicy Crispy Vegetable Samosas

4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce.

Grilled Satay

3 marinated sliced chicken breast skewers, grilled over open flame marinated in paste of garlic, coconut milk, turmeric, red boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish.

Shrimp Spring Rolls

3 fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. Served with nuoc mam and peanut sauce.

Curried Crab Dip

Lump crab, coconut curry, chilies, egg, kaffir, ginger, shrimp chips. Spicy.

Spring Rolls with Seared Tuna

Goi cuon. 3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. Served with nuoc mam and peanut sauce.

Lemongrass Mussels

Pei mussels, lemongrass, sauvignon blanc-coconut broth, grilled banh mi bread. Spicy.

Edamame

Steamed and tossed in a spicy seasoning blend served with blistered red jalapeno.

Vietnamese Meatballs

4 bun cha style pork patties, chargrilled, and served with bibb lettuce, vietnamese herbs, and nuoc mam meatballs have minced pork, shallots, scallions, black pepper, curry powder, red boat, and honey.

Green Papaya Salad

Goi du du. traditional slaw-like salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a red boat tamarind vinaigrette. *cannot be made without dressing.

Vermicelli Salad with Lemongrass Chicken

Bun ga nuong. Chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. Drizzled with nuoc mam dressing.

Shrimp and Avocado Salad

Green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper.

Cucumber Salad

Green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime.

Ahi Tuna Tartare

Larb tuna. Freshly diced sushi grade ahi tuna served thai larb style with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, red boat, and lime.

Burmese Tea Leaf Salad

Lahpet thoke. Flavorful salad with lots of texture from 5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and red boat.

Sweet & Sour Vegetable Soup

Hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach, and rice noodles also have beech mushrooms, tomato, pineapple, green onions, and soy.

Chicken Vietnamese Soup

Pho ga. A savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisin, lime, jalapenos, and a chinese breadstick for dipping.

Beef Vietnamese Noodle Soup

Pho bo. A savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts, and green onions served with a plate of fresh herbs, hoisin, lime, jalapenos, and a chinese breadstick for dipping.

Thai Coconut Soup

Tom kha gai. Rich coconut milk broth with chicken, shiitake mushrooms, and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro.

Lemongrass Soup

Hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions, and mint. Served with jasmine rice.

Chicken Pad Thai

A thai classic wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts.

Shrimp Pad Thai

A thai classic wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts.

Stir-Fried Glass Noodles

Pad woo sen. Cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and red boat.

Sweet and Sour Crispy Noodles

Mee krob. Wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu tossed with tomatoes, cucumbers, tofu, cilantro and dried chilies with tamarind soy over chopped lettuce.

Chicken & Broccoli Noodles

Pad see ew. House-made wide rice noodles wok-seared in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce.

Drunken Noodles

Pad kee mow. House-made wide rice noodles wok-seared in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. Served over chopped lettuce.

Basil Vegetable Fried Rice

Classic fried rice loaded with vegetables, thai basil and soy cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms.

Pineapple Fried Rice

Seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce.

Lemongrass Chicken

Ga xao sa. Stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro.

Lemongrass Beef

Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro

Bangkok Street Rice

Pad grapao. Seasoned minced pork with thai basil, served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg cooked with carrots, tomatoes, onion, cilantro and thai chilies.

Spicy Basil Chicken

Stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice comes with tomatoes, thai basil, and onions.

Vietnamese Barbecue Pork Ribs

Grilled half-rack, with ginger soy glaze, served over green curry rice noodles topped with green papaya slaw and toasted sesames.

Banh Mi Vietnamese Sandwich

Vietnamese baguette, pickled carrots, daikon, cucumbers, spicy aioli, sriracha, herbs, egg or pate. Choice of protein: sliced chicken, pulled pork, ham, seared shrimp, fried tofu, meatballs. Includes a side of cucumber salad, wok seared vegetables or imperial rolls.

Massaman Braised Lamb Shank

Australian foreshank, peanut tamarind curry, boiled egg, jasmine rice.

Chilean Sea Bass

Garlic lemongrass poached msc certified 7 oz. filet, baby bok choy, thin rice noodles, chili lime broth.

Seared Jumbo Georges Bank Sea Scallops

3 hand-harvested day boat scallops served over our signature pad thai, pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce.

Red Curry Icelandic Cod

Oven-roasted icelandic cod, smothered in our scratch red curry sauce over wok-seared vegetables and seasoned jasmine rice vegetables including bell peppers, bok choy, broccoli, carrots, onion, and thai basil.

Peanut Encrusted Ruby Trout

Citrus street salad, cilantro jasmine rice, roasted tomato coconut sauce.

North Atlantic Arctic Char

Pan-roasted 7-oz filet with garlic-shallot rub, sauted snow peas, and sweet soy glaze.

Whole Branzino

Wok-fried with head and tail on, tamarind-soy moon sauce, cucumber salad, jasmine rice.

Jungle Curry Hot Pot with Shrimp

Soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers.

Iron Pot Green Curry Chicken

Scratch made green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil.

Yellow Curry Bowl

Gang garee. Scratch-made yellow curry with chicken, pineapple, potatoes, and cherry tomatoes with brown rice on the side comes with bell peppers, carrots, onion, and thai basil.

Panang Curry Bowl with Beef Tenderloin

Chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad also has bell peppers, apple eggplant, onions, and potatoes

Chiang Mai Noodles with Shrimp

Kao soi. Ginger-coriander based light coconut curry sauted with shrimp, served over fresh egg noodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil.

Vegetarian Curry Pot with Tofu

Choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables.

Wok Seared Vegetables

Crispy Roti

Simply Fried Rice

Seasoned Shrimp Chips

Puffed chips made from ground shrimp and tapioca flour seasoned with chili, garlic, coriander, and salt.

Side of Jasmine Rice

Sauted Snow Peas

Tossed with carrots, beansprouts, sweet onion, lemongrass soy and sesame seeds.

Mango Sticky Rice Smash

Diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan infused coconut cream.

Coconut Cream Pie

Scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. Served over tamarind-caramel and topped with house-made coconut gelato and sliced mango.

Banana Pot De Creme

White chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt.

Peanut-Chili-Chocolate Roti

House-made coconut gelato & hibiscus dipping sauce.

Thai Iced Tea

Vietnamese Iced Coffee

Peach Ginger Detox Green Iced Tea

Fresh Lemonade

Made fresh to order.

Goslings Ginger Beer Can, 12 oz.

Soda

Topo Chico Bottle, 12 oz.

House Pressed Sugarcane Juice

With ginger & lime.

Kids Fried Rice with Chicken

Carrots, egg, and tomatoes.

Kids Shrimp Pad Thai

Rice noodles with carrots, peanuts, sweet & sour sauce.

Buttered Rice Noodles

With chicken, carrots, and lemon.

Kids Chicken Soup

Clear pho broth, chicken, rice, carrots, potatoes, broccoli.

Make Your Own Kids Meal

Choose your favorite protein, rice, and side item.