Suggestion

€

SALAD KAEK N
A typical salad from the Thai – Malay border.
On a bed of lettuce, onions, cucumber, long beans,
bean sprouts and crisp sweet potatoes topped with
peanut tamarind sauce.

SPRING ROLL JAY “BLUE ELEPHANT”
The whole kitchen garden of our chef enveloped
in a delicate rice-paper and served with a delicious
spicy sauce separately.

YAM HED
From the Korat province, the centre of corn
growing in Thailand, this subtle cake is enhanced
by spicy exotic sauce.

TOM YAM MUSHROOMS
A clear broth with spicy mushrooms.

TOW-HU
Our special beancurd preparation, a sweet and
sour dish with fresh pineapple, mushrooms, onions, tomato, cucumber, ginger and baby corns to make 'A sour evening turn sweet'.

HIMMAPAN N
Stir-fried Tofu with chunuts, pinapple and baby corn
in an aromatic sauce.

KAENG KIEW WAN PHAK
A hot green curry of mixed vegetables in coconut milk with baby aubergine and sweet basil.

FIRE OF AYUDTHYA (New dishes)
Yod Phaeng stir fried with fiery red chilies, onions and fresh young peppercorns.

PHAD WOON SEN (New dishes)
Stir fried crispy bean curd with vermicelli and vegetables in an aromatic Soya sauce.

 ACCOMPANIMENT

PHAD THAI JAY “BLUE ELEPHANT” N
The typical Thai fried noodles with bean sprouts peanuts and vegetables.

ROYAL FRIED RICE N (New dishes)
Stir fried JAsmine rice, cashew nuts and vegetables.

MIXED VEGETABLES "BLUE ELEPHANT"
Crispy stir-fried fresh soya bean, mange-tout and broccoli.

NORMAI FARANG PHAD HED HORM (New dishes)
Stir fried Thai asparagus with fresh perfumed mushrooms in garlic sauce.

N Contains Nut