Colonial Kitchen and Bar Thai Restaurant

Crispy Japanese tofu served with our light ponzu sauce.

Fresh rice paper rolls filled with grilled shrimp, crisp lettuce, rice noodles, carrot, avocado, cucumber, and fragrant basil leaves. Served with tamarind sauce and crushed peanuts.

Shrimp coated in crushed coconut and fried until golden. Served with our house-made sweet and sour sauce.

Marinated chicken wings fried until golden brown. Served with sweet chili sauce.

Crab-stick, carrots, cream cheese. Deep fried to golden brown. Served with homemade sweet & sour sauce.

Crisp in-house made vegetable rolls fried golden and served with our house-made sweet and sour sauce.

Steamed soybeans lightly seasoned with Himalayan salt and black pepper.

Lightly battered calamari and fresh basil leaves fried to a golden crisp. Served with house-made sweet and sour sauce.

Tender marinated chicken strips grilled on bamboo skewers and served with classic peanut sauce and cucumber relish.

Pan-fried wheat roti, crisp and golden, served with warm Indian-spiced curry sauce.

Steamed chicken and vegetable potstickers served with our chef’s creamy Panang curry sauce.

Delicate in-house made chicken and shrimp dumplings, steamed to perfection and served with our sweet soy dipping sauce.

Steamed mussels steamed in our chef’s green curry sauce and served with a French baguette.

Deep fried beef marinated in special Thai sauce. Served with Thai sriracha sauce.

Golden fried in-house made egg rolls filled with glass noodles, minced chicken, mushroom, cabbage, carrot, and celery. Served with our house-made sweet and sour sauce.

Wasabi-infused dumplings filled with shrimp, pork, and vegetables. Available fried or steamed, served with house-made sweet soy sauce.

Grilled sliced steak tossed with tomato, cucumber, red onion, cilantro, and mint in our house-made lime dressing.

Minced chicken sautéed with ginger, mushroom, water chestnut, onion, and scallion. Served with iceberg lettuce, crispy noodles, and our chef’s three-flavor sauce.

Crispy sliced duck breast tossed with chili, apple, grapes, cherry tomato, red onion, and cilantro in our house-made lime dressing.

Scottish wild caught grilled salmon over organic spring mix with cucumber, tomato, strawberries, blueberries, and avocado. Served with house-made ginger dressing.

A traditional Thai minced chicken salad with red onion, mint, cilantro, dry chili powder, roasted rice powder, and fresh lime juice.

Thin sliced octopus with spicy kimchee sauce on a bed of cucumber.

Shrimp, kaffir leaves, lime, tomatoes, mushrooms, scallions, cilantro, and chili paste.

Stir-fried red bell pepper, green bell pepper, string beans, onion, basil leaves with medium spiced basil sauce. A choice of protein.

Sautéed pineapple, onion, carrot, green and red bell pepper, cashews with spicy sweet chili sauce. Choose your protein.

Jumbo shrimp and sliced chicken breast stir-fried with rice, Thai basil, egg, green bean, bell pepper, chili, and onion in our medium-spiced chef’s basil sauce.

Herb-marinated grilled shrimp and grilled pork, served with house made crispy egg rolls and vermicelli over fresh vegetables, accompanied by our house-made sweet and sour sauce.

Crispy Chicken breast on a bed of steamed vegetables with in-house made three flavor sauce.

Choose your protein. Fresh ginger, bell peppers, mushrooms, celery, and carrots with brown sauce.

Chef’s fried rice with jumbo shrimp and chicken, stir-fried with egg, tomato, raisins, pineapple, onion, and a subtle touch of curry powder for a sweet and savory finish.

Sautéed carrot, rice, egg, peas, onion and tomato. A choice of protein.

Sautéed broccoli, cauliflower, carrot, onion, zucchini, green beans, green bell pepper, red bell pepper in brown sauce. Choice of protein.

Sliced steak sautéed with green and red bell pepper, and onion in chef's made black pepper sauce.

Crispy sliced chicken breast served over steamed mixed vegetables with our chef’s creamy Massaman curry peanut sauce.

Rice noodles with sliced chicken, in-house made chicken meatballs, spinach, bean sprouts, and cilantro in a light sweet and sour chicken broth.

Sliced tenderloin, meatball, rice noodle, bean sprouts, lime/lemon, jalapeños and basil.

Grilled Australian lamb chops with basil leaves, green bell pepper, red bell pepper, onion with basil sauce. Served on a bed of steamed mixed vegetables.

Sautéed sliced steak with onions and scallions served over steamed vegetables.

Clump crabmeat, rice, Thai basil, red and green bell pepper, Thai chili, onion, with medium spiced Thai basil sauce.

Clump crabmeat, rice, Thai basil, red and green bell pepper, Thai chili, onion, with medium spiced Thai basil sauce. Served with 6 Oz grilled salmon.

Crispy duck breast served over steamed mixed vegetables with your choice of in-house made basil, curry, or tamarind sauce.

Chef’s crispy half duck, delicately crisped and juicy, served over steamed mixed vegetables with your choice of basil sauce, creamy curry or our tangy tamarind sauce.

Lightly battered fried grouper served over steamed vegetables with your choice of house-made ginger sauce or basil sauce.

Sautéed beef tenderloin with onions, seafood mushrooms, scallions, sesame seeds. Prepared with chefs special honey sauce.

Grilled salmon with zucchini, broccoli, carrot, cauliflower, brussels sprouts, basil leaves, in panang curry sauce.

Jumbo sea scallops with basil leaves, green bell pepper, and red bell pepper in our chef’s creamy Panang curry sauce, served over steamed vegetables.

Grilled pork chop served with sautéed green bean, asparagus & Brussels sprouts.

Hand-cut tenderloin marinated in Cabernet and sautéed with lightly charred onion, green and red bell pepper.

Chef's selected whole yellowtail snapper fried until crisp and served over steamed vegetables with your choice of chef-made curry sauce or our spicy sweet and sour sauce.

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