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lunch

BEGINNINGS

Crispy vegetable rolls (paupia)

6.5

Fresh roll of vegetables and tofu with peanuts, chili, and lime vinaigrette (paupia sod)

7.5

Thai spiced corn fritters served with cool cucumber and crushed peanuts salad (kao pode tod)

7.5

Pan-fried Indian bread with eggplant, bell peppers, and basil with green curry dipping (keow wan roti)

7.5

Pan-fried dumplings of shrimp and pork served with Thai ginger soy (basil panstickers)

7.5
7.5

(tod mun)

7.5

Crispy wrapped whole tiger prawns with sweet chili vinaigrette (goong gra bog)

8.5

Golden pouches of crab and pork served with salad of cucumber and pineapple (toong tong)

8.5

Fried calamari served with Sriracha chili vinaigrette (plamuk tod)

8.5

SKEWERS (2 skewers per)

Chicken (gai satay)

6.

Portabella (hed ping)

4.5

Prawns (goong satay)

6.5

Pork (mu ping)

6.

Eggplant (ma keur yang)

4.5

Calamari (plamuk yang)

6.5

SOUPS & SALADS

Chicken and oyster mushrooms in lemongrass, galanga, and coconut milk soup (dtom ka gai)

6.

Tiger prawns, mushrooms, and cilantro in spicy and sour lemongrass soup * (dtom yum goong)

6.

Mixed seafood in basil, lime, and lemograss soup * (poh taak)

6.

Salad of tomatoes, sprouts, cucumber, lettuce, & fried tofu with curried-peanut dressing (basils salad)

8.5

Green papaya, string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing * (somtum) add prawns $3

8.5

Grilled eggplant salad with minced chicken & prawns topped with lime, coconut dressing (yum makuer yao)

8.5

Minced chicken salad with shallots, mint, lime, dried chili, & roasted rice powder * (larb gai) vegetarian option with fried tofu

8.5

Salad of light-fry prawns, sour green mango, shallots, chili, and cashew nuts * (yum goong tod)

10.5

Charcoal grilled prawns, Japanese scallops, and curly endive with lemongrass cream dressing (salad talay)

10.5

RICE AND NOODLES

Crab fried rice (kao pad pu) add fried egg $3

10.

Thai pineapple fried rice with prawns and cashew nuts (kao pad sapparot) add fried egg $3

11.

Turnip cakes stir-fried with beansprouts, egg, & chives served with roasted Sriracha chili (kanom pak gard)

9.5

Thai beef boat noodle soup with beansprouts and chinese broccoli (guay tiow reur)

9.5

Golden diced tofu, grilled skirt steak, and egg noodles in coconut red curry (kao soi)

10.

Honey roasted duck, pork & shrimp dumplings with egg noodle soup (kiow nham bpet)

11.

Spicy wide rice noodles, skirt steak, onions, carrots, & egg stir-fried with basil, garlic & chili * (pad ke-mao)

10.

Pan-fried wide rice noodles with pork, chinese broccoli, egg, in Thai black bean sauce (pad se-ew)

10.

Fresh rice stick noodles stir-fried with shrimp, tofu, egg, nuts, bean sprouts, & chives (pad thai) try our spicy version!

11.

Stir-fried garlic noodle with prawns, mussels, squid and fresh basil (seafood bamee)

11.

Stir-fried mung bean vermicelli with squid, prawns, napa cabbage, and spring onions (Thai sukiyaki)

11.

SIDES

Brown rice

2.5

Sticky rice

2.

Fried egg

3.

Peanut sauce

2.5

Jasmine rice

2.

Thai style omelette

6.

MIX & MATCH ($15.50)

served with rice and crispy vegetable rolls


please choose one from each category

CURRY

WOK

gai pik khing

A LA CARTES

basils eggplant

pak tay po

tamarind prawns

pla rad kang

(most items are garnished with bell peppers or cilantro, please let us know if you would like to leave them out)

FROM THE GRILL

Thai barbequed all natural 1/4 chicken with somtum of sweet corn, nuts, & carrots (gai yang somtum)
mu yang)

12.
11.

Grilled skirt steak salad with mint, shallots, lime juice, dried chili, and roasted rice powder (neur namtok)

11.

Grilled marinated skirt steak with house curried-peanut sauce and steamed vegetables (praram rong song)

12.

Grilled all natural Angus sirloin served with Thai smoked mushroom and tomato relish (neur yang)

13.

(basils lamb)

13.

(pla pao)

AQ

FROM THE WOK

Asian eggplant, shitake mushroom, tofu, bell peppers, & scallions stir-fried in basil-chili jam * (basils eggplant)

10.

Stir-fried fresh tofu with green beans, water chestnuts, oyster mushroom, and spring onions (monks delight)

10.

Golden bean cakes stir-fried with cashew nuts, mushroom, and onions in roasted chili jam (crunchy beancakes)

10.

Chinese gai lan broccoli , bell peppers, & crisped pork belly wok-fried in chili-garlic sauce * (kana mu grob)

10.

Classic minced chicken stir-fried with eggplant, bell peppers, basil, and fresh chili * (gai gra prao) add fried egg $3

10.

Stir-fried chicken breast with cashew nuts, bell peppers, zuchini, & spring onions (gai ma-muang hinmapan)

10.

Crispy sliced chicken and string beans stir-fried with sweet & spicy pik-khing curry * (gai pik khing)

10.

Spicy southern Thai stir-fried pork shoulder with asparagus and bell peppers (kua kling mu) *mild option not available

11.

Sliced roast duck and snap peas stir-fried with red curry paste and young peppercorn * (curry peppercorn duck)

12.

Wok-fried lamb with 3 types of chili, fresh basil leaves, onions, & bell peppers *

12.

add fried egg $3

Sizzling stir-fried skirt steak with wild ginger, apple eggplant, yellow squash, and green curry * (jungle beef )

11.

Prawns and fried eggplant sauteed with peppers, basil, & nuts in garlic-chili wine sauce * (goong pad makeur)

12.

Light-fry tiger prawns wok-tossed in spiced tamarind with crisped shallots and garlic * (tamarind prawns)

12.

Prawns, squid, and mussels stir-fried with zuchini, onions, basil, and fresh chili peppers * (pad talay ruam mit)

12.

* (pla-duk pad ped)

12.

BASIL CURRIES

Grilled squash, eggplant, zuchini, mushroom, tomatoes, and bell peppers in green curry * (pak rad kang)

10.

Fried tofu, peas, eggplant, squash, pumpkin, basil, & jalepeno in red curry tamarind sauce * (pak tay po)

10.

11.

Honey roasted duck in red curry with wilted spinach, cherry tomatoes and pineapples * (kang bpet)

12.

Coconut braised pork shoulder and kabocha pumpkin in tangy red curry * (kang kua mu)

11.

Yellow curry braised all natural 1/4 chicken, onions, and potatoes served with cucumber salad (kang gari gai)

12.

* (panang short ribs)


* (basils lamb curry)

13.
16.

Prawns, scallops, squid, & mussels served with eggplant and okra in basil green curry * (kang talay)

13.

Charbroiled Atlantic salmon, asparagus, and winter melon in red curry * (pla rad kang)

13.

*Sta r re d i tem a re p repa red m e diu m spi c y.

Pl ea se infor m our ser vers of any food allergi es. M os t dishes can be prepare d ve g e ta r ian &
glu ten -free. Consu min g raw seafood or rare me ats may inc rease your r isk of food bo ur ne illness.
We do n ot accept perso na l ch e cks. We accept Amex, Vi s a, and M as terc ard. An 18% gratui t y wil l be added to
pa r ties of six or m ore. We wi ll gla dl y d o a maximum of 4 split checks. B asil is not responsi ble for lost o r stolen i te ms.

1175 Folsom Street, San Francisco, Ca. 94103 415-552-8999

www.basilthai.com