| |
1 |
|
HORS D'OEUVRE
CHIANG MAI |
160 |
| |
2 |
|
CRISPY SHREDDED MUSHROOMS WITH
SESAME SEEDS AND KAFFIR LIME LEAVES |
100 |
| |
3 |
|
DEEP FRIED MUSHROOM IN BATTER
WITH GARLIC SAUCE |
120 |
| |
4 |
|
GOLDEN NEEDLE MUSHROOMS SALAD
WITH MINCED PORK,
SHRIMPS AND SHANGHAI GLASS NOODLES |
125 |
| |
5 |
|
"TOM YAM GUNG" (SPICY
SHRIMP SOUP) |
140 |
| |
6 |
|
"TOM KA GAI" (CHICKEN
AND LEMON GRASS IN COCONUT MILK SOUP ) |
125 |
| |
7 |
|
SAVOURY RIVERSIDE BASKET |
160 |
| |
8 |
|
STIR FRIED SEAFOOD IN RED CURRY SERVED IN COCONUT(COOKING TIME 15 MINUTES) |
150 |
| |
9 |
|
STIR FRIED
CHICKEN WITH CASHEW NUTS |
120 |
| |
10 |
|
SAUTED SPICY SEAFOOD WITH GARLIC,
PEPPER, AND HERBS |
140 |
| |
11 |
|
SPICY GREEN CURRY WITH CHICKEN |
110 |
| |
12 |
|
"PANANG GAI" (CHICKEN
IN RED CHILLI PASTE AND COCONUT MILK) |
100 |
| |
13 |
|
VEGETARIAN PIZZA (COOKING TIME
20 MINUTES) |
200 |
| |
14 |
|
FRIED FILLET "PLA NIN"
(NILE TILAPIA) WITH TARTAR SAUCE |
255 |
| |
15 |
|
CHICKEN CORDON BLEU |
300 |
| |
16 |
|
BARBEQUE SPARERIBS (WITH BARBEQUE
SAUCE) |
275 |
| |
17 |
|
FILLET MIGNON
(WITH MUSHROOM SAUCE) |
290 |
| |
18 |
|
ROASTED SPARERIBS IN HONEY
WITH "SOMTAM"
(SPICY GREEN PAPAYA SALAD) WITH SHRIMPS |
210 |
| |
19 |
|
THE RIVERSIDE "PLA SHON"
(SERPENT HEAD FISH)
NORTH EASTERN STYLE |
200 |
| |
20 |
|
WHOLE "PLA TUBTIM"
(RUBY FISH) SERVED IN TWO STYLES,
TOPPED WITH CHILLI SAUCE AND STIR FRIED WITH CASHEW NUTS |
245 |
| |
21 |
|
STEAMED WHOLE "PLA TUBTIM "
(RUBY FISH) / / "PLA SHON"
(SERPENT HEAD FISH) IN SOYA SAUCE OR IN LEMON AND
CHILLI SAUCE |
225/200 |
CUSTOMERS
FAVOURITES
