Restaurant guide

Just got a delivery of beautiful shanghai Bok Choy locally grown for us !!

We hand make our dumplings daily 💪💪

Featured dish: “Golden Noodles” super thin rice noodles stir-fried with egg, bell peppers, carrots, onions and scallions in a yellow curry sauce. Available with choice of veggies, tofu, chicken or shrimp.

Featured entree: krapow scotch eggs: hard boiled egg wrapped with chicken dumpling filling, coated with breadcrumbs and deep fried. Served with broccoli, onions, peppers and carrots sautéed in a spicy basil garlic sauce. Served with rice.

Featured starter: Bar Harbor Mussels with fresh pineapple and yellow curry

Featured cocktail: spicy Bloody Mary. Tomato juice blend with freshly grated ginger, black pepper, horseradish and Sriracha, Japanese seven spice and sweet salt rim, house pickled turmeric cauliflower and carrot.

Maple and ginger syrup

Maple Sunday is right around the corner. Perfect cocktail to celebrate. Thailand’s Mekhong (Thailand’s version of rum), lemon juice and maple-ginger syrup.

We can deal with snow, but ice not so much. Closing early. Drive safely everyone.

The snow hasn’t stopped us, we’ll be opening at 4.

It’s national margarita day! Still on special is this blood orange margarita: fresh squeezed citrus juices, ginger syrup, 1800 silver, topped with a splash of San Pellegrino blood orange soda.

Looks like the storm fizzled pretty quickly. Opening at 11. Drive safely.

Featured dessert: fried banana bites and coconut ice cream

Featured dessert: no bake Nutella cheesecake with chocolate ganache and chocolate covered strawberry

Blue sky like nothing happened. All plowed out. Opening at 4!

We have some major snow removal to do. So we will be closed for lunch today. We will be open for dinner at 4pm. Drive safe everyone.

Featured drink: the Nor’easter. Basically a dark and stormy, but we are using Maine Root Ginger Brew and Gosling’s Rum. Garnished with lime and fresh ginger.

They say it’s going to be a doozy, so we’re going to play it safe. We will be closed Sunday. Get your THAI Fix today. We open at 4.

Featured starter: Bar Harbor Mussels with fresh pineapple and yellow curry

Maple and ginger syrup

Our Butternut Squash Bisque is ready 👍 super comforting on this cold and rainy day.

Bisque almost done. Just needs to be blended and strained. 😍

For the “playing it safe” crowd we have Chicken Teriyaki and we make our own teriyaki sauce full of ginger and garlic.

Perfect day for a hot mulled apple cider - cinnamon, star anise and ginger. Large teapot $6

Featured dish: we now have “som tum” available. Shredded green papaya prepared to the traditional way with a mortar and pestle with string beans, peanuts, garlic, chili pepper, dried baby shrimp and tomatoes in a palm sugar-soy- lime dressing. Prepared spicy.

Making “Nam Prik Ong” a dish hailing from Northern Thailand - Chiang Mai area. This is a lanna-style Thai like our Khao Soi dish. Ground pork simmered with red curry and tomatoes. Seasoned with palm sugar and soy. This dish is enjoyed as a dip with veggies and pork cracklings.

We make the broth for our Duck Bowl with duck bones, star anise, shiitake, celery, and cilantro stems. Thailand is truly a melting pot of food cultures. Thai cuisine is heavily influenced by Her neighbors and traders from the 1600s. Portuguese traders originally brought hot peppers into Thailand. Curries came in by way of the Persian traders and Indians. Noodle bowls like the duck bowl we’re brought in by the Chinese. The flavor of the duck bowl is meant to be subtle not fiery hot, laden with lime and peanuts like stereotypical “Thai” food.