Our Menu

Select 2 starters from the list below.

Calamari Prik Kluea
Spicy Chicken Crispy Rolls
Grilled Sweet Corn & Papaya Salad
Peking Duck Salad

Select 2 entrees from the list below (served with egg fried rice).

Black Pepper Ribeye
Braised Beef Cheek Massaman
Choo Chee Branzino or Chili Lime Grilled Branzino
Crispy Soft Shell Crab Phong Karee

Select 1 side dish from the list below.

Pad Ka Nah (V)
Garlic Chili Brussels Sprouts (V)

Coconut & Banana Sticky Rice
Mango with Sweet Coconut Sticky Rice

Tofu $25.00
Chicken $25.00
Crispy Pork $25.00
Shrimp $26.00
Seafood $30.00
Ribeye Beef $34.00

Crispy Vegetarian Chive Sticks
Chicken and Prawn Wonton Soup
Kale Salad with Peanut Dressing

Wok fried rice noodles with tamarind sauce, egg, bean sprouts, chives, and crushed peanuts.

Wok fried flat rice noodles with baby Chinese broccoli and egg.

Thai drunken noodles, wok fried flat rice noodles with chili, peppercorn, sweet pepper, egg, and basil.

A Thai street classic, stir fried with basil, garlic, and sweet pepper, served with jasmine rice and a fried egg.

Sweet and spicy Thai green curry with eggplant.

Thai massaman curry (sweet and spicy curry) with potato gratin, crispy shallot, and braised shallot.

Wok fried flat rice noodles with roasted Peking duck, sesame oil, crispy tenkasu, and a sweet chili dipping sauce.

Wok fried crispy pork belly with a sweet, spicy choo chee curry paste tossed with long beans and kaffir lime leaf.

Wok fried prawns, squid, and scallops with glass noodles, napa cabbage, and morning glory in a spicy sesame bean curd sauce.

Butterflied half branzino fillet marinated and simmered in a sweet, spicy, and creamy red curry with coconut milk and kaffir lime.

Dry style Northern curry with braised ribeye, sautéed egg noodles, crispy nest, shallot, and pickled mustard.

Wok tossed okra with Thai red chili, garlic, and tempura crisp.

Crispy garlic chive cakes, lightly battered and fried, sweet soy vinaigrette, and cilantro.

Crispy tofu tossed in Thai sweet chili sauce with peanuts and fresh chili.

Crispy golden rolls filled with a Northern Thai minced chicken salad, herb, spices, plum sauce, and crudité.

Crispy fried calamari with Thai chili, scallions, and fragrant garlic.

Golden croquettes of curried potato, minced chicken, sweet radish, caramelized onion, basil aioli, and spicy chili crisp.

Grilled marinated prawns with a mildly spicy peanut sauce and cucumber shallot relish.

Crispy soft shell crab with crispy kale and a sweet plum sauce.

A Thai spicy tuna tartare with shallot, mint, chili, and toasted rice, served with seasonal crudité vegetable relish.

Chicken and prawn wontons in a lime chili sauce, enriched with chili paste, crispy garlic, cilantro, and peanut.

Crispy fried wings glazed in a bold, sweet, and spicy garlic sauce.

Aromatic coconut soup with grilled artichoke hearts, chicken, cherry tomato, king oyster mushroom, galangal, lemongrass, and sesame chili oil.

Tofu $25.00
Chicken $25.00
Crispy Pork $25.00
Shrimp $26.00
Seafood $30.00
Ribeye Beef $34.00

Wok fried rice noodles with tamarind sauce, egg, bean sprouts, chives, and crushed peanuts.

Wok fried flat rice noodles with baby Chinese broccoli and egg.

Thai drunken noodles. Wok fried flat rice noodles with chili, peppercorn, sweet pepper, egg, and basil.

A Thai street classic. Stir fried with basil, garlic, and sweet pepper, served with jasmine rice and a fried egg.

Dry style Northern curry with braised ribeye, sautéed egg noodles, crispy nest, shallot, and pickled mustard.

Wok fried prawns, squid, and scallops with glass noodles, napa cabbage, and morning glory in a spicy sesame bean curd sauce.

Wok fried flat rice noodles with roasted Peking duck, sesame oil, crispy tenkasu, and a sweet chili dipping sauce.

Wok fried jasmine rice with garlic and egg, topped with seared ribeye, and a sweet & spicy tamarind sauce.

Jasmine fried rice with lump crab, scallions, and an oozing lava style egg topping.

Crisp roasted Peking duck, cashew, shallot, lemongrass, and cilantro with cherry tomato infused in plum wine, pomegranate, and kaffir lime leaf.

Charred sweet corn with green papaya, long bean, chili, garlic, dried shrimp, peanut, and cherry tomato, sweet tamarind dressing.

A vibrant Thai pomelo salad with shallot, mint, lemongrass, chili, and cashew, paired with seared scallops.

A fragrant Thai sweet & spicy green curry with roasted vegetables

Add Tofu +$4.00 | Chicken +$5.00 | Braised Beef Cheek +$19.00

Stir fried eggplant and tofu with miso, garlic, chili, and Thai basil.

Wok fried Chinese watercress, tofu with spicy vegan garlic sauce.

Classic Thai, a hot and sour lemongrass tom yum broth with prawns, squid, Hokkaido scallop, king oyster mushroom, galangal, kaffir lime leaf, chili, and milk.

Stir fried curry powder with egg, scallion, onion, and milk, topped with crispy soft shell crab.

Stir fried shrimp, squid, and scallops with green peppercorn, chili, and rhizome.

Jumbo lump crab simmered in a spicy Southern Thai yellow curry with crispy soft shell crab and betel leaf.

A rich, sweet coconut curry of lump crab, minced chicken, lemongrass, tamarind, kaffir lime, and chili, served with crispy soft shell crab and seasonal crudité.

Slow braised beef cheek in a rich, sweet spiced Massaman Southern Thai curry with potato gratin, crispy shallot, peanut, and braised shallot.

Wok seared ribeye beef with black pepper, scallion, onion, and fresh green peppercorn.

Slow simmered, tender ribeye beef in an aromatic Thai herbal broth, served with bean sprouts and Chinese broccoli.

A fragrant Thai red curry simmered with lychee, cherry tomato, Thai eggplant, and duck leg confit.

Wok fried crispy pork belly with a sweet, spicy choo chee curry paste tossed with long beans and kaffir lime leaf.

Wok fried crispy pork belly with a sweet, spicy choo chee curry paste tossed with long beans and kaffir lime leaf.

Butterflied branzino fillet marinated and simmered in a sweet, spicy, and creamy red curry with coconut milk and kaffir lime.

Grilled dry aged branzino fillet with vermicelli, market vegetables, and KRAAM's signature dipping sauce.

Steamed deboned branzino with KRAAM's signature chili lime dressing, fresh mint, scallion, and chili.

Baked Chilean sea bass with aged soy sauce, ginger, scallion, sweet pepper, and asparagus.

Brussels sprouts stir fried with chili, garlic, and vegan garlic sauce.

Wok fried Chinese broccoli and mushrooms in a vegan garlic sauce.

Steamed Thai vermicelli noodles.