SAMPLE MENUS

The sample menus below are intended to give you a place to start imagining your next event. Please contact us through our Inquiry Form to discuss a menu suited to your event, dietary requirements and budget.

Chef Nath uses organic ingredients whenever possible, and purchases the cleanest meat and seafood. Most of her offerings are gluten-free, and many can be made vegetarian or vegan.

Sample menu pricing includes initial consultation, grocery shopping, in-home cooking and plating. Additional services, such as table service, wine pairing consultation and complete event clean-up, are available upon request.

PAD THAI FEAST—2 COURSE

$30 per person / 8 people minimum / with shrimp—add $5/person

Mango Pomelo Salad

Hand-shredded mango with pomelo or grapefruit sections tossed in garlic-shallot dressing with carrots, cucumber, red cabbage, grape tomatoes and fresh mint. Topped with cashew nut.

Pad Thai Chicken

Sliced free-range chicken breast and thigh, stir-fried with thin rice noodles in a tamarind-based sauce. Served with fresh nira, mung bean sprouts, shredded red cabbage, ground peanuts and lime wedges.

SURF & TURF FEAST—2 COURSE

$75 per person / 6 people minimum

Tom Yum Seafood

Lobster tail, mussels and shrimp cooked in lemongrass broth with hints of galangal, kaffir lime leaves, turmeric, and tamarind with a touch of red bird chili. Accompanied by cauliflower, tomato, king trumpet mushroom, cilantro and jalapeño sauce.

Beef Lok Lak

Beef tenderloin stir-fried with pineapple, bell peppers, red onion and nira flower, in a sweet tangy tomato sauce. Served with steamed rice and baby green salad with ginger dressing.

SEAFARER FEAST—3 COURSE

$50 per person / 6 people minimum

Fresh Shrimp Spring Roll

Shrimp, finely sliced red cabbage strands, shredded carrots, romaine lettuce, rice noodle, fresh mint and avocado slices, rolled in translucent rice paper wrap. Served with light coconut vinegar dipping sauce, topped with ground peanuts or almonds.

Lemongrass Turmeric Salmon

Wild salmon filet marinated in lemongrass paste, simmered in daikon turmeric sauce, with nira flowers, fresh ginger slices, pineapple juice and red bell pepper.

Fermented Tea Leaves Salad

Fermented green tea leaves tossed with goji berries, pine nut, mix green, napa cabbage, romaine lettuce, grape tomatoes and sunflower sprouts. Lightly drizzled with hemp and sesame seed oil. Served with lime wedges.

LEMONGRASS-TURMERIC SALMON WITH FERMENTED TEA LEAF SALAD

OFFERINGS

During your consultation with Chef Nath, please specify what kind of protein options you would like to add to each dish. Most dishes are naturally gluten-free and vegan-friendly. All sauce and marinade base are vegan. Soup stock can be modified to accommodate vegan requests.

Chef Nath sources organic and local, wild or free-range, whenever possible.

APPETIZERS SALADS SOUPS ENTRÉES

APPETIZERS

Minced Meat Toast

Baguette squares deep-fried in sunflower oil, sesame oil and avocado oil. Topped with seasoned ground pork. Served with cucumber-jicama relish.

Spring Roll

Your choice of shrimp or tofu, finely sliced red cabbage strands, shredded carrots, romaine lettuce, vermicelli rice noodles, fresh mint and avocado slices, rolled in translucent rice paper wrap. Served with light coconut vinegar dipping sauce, topped with ground peanuts or almonds.

Tumeric-Lemongrass Chicken Wings

Chicken wings marinated in turmeric-lemongrass paste, ginger, lime and pineapple juice. Baste in coconut milk and baked to golden brown. Served with daikon relish.

Honey Sesame Chicken Wings

Chicken wings marinated in turmeric-lemongrass paste, ginger and pineapple juice. Baste with sesame oil, honey, and baked to golden brown. Sprinkle with sesame seeds. Served with cucumber relish.

Lettuce Wrap with Ground Pork or Ground Lamb

Your choice of ground pork or lamb marinated in lemongrass paste, browned in turmeric-daikon sauce with nira flower, red onion, red bell pepper. Served in Boston lettuce cups and topped with jalepeños-lime sauce.

SALADS

Fermented Tea Leaves Salad

Baby Spring Mix Salad

Baby spring mix greens tossed with tomatoes, cucumber, watercress and sunflower sprouts. Dressed with your choice of ginger or miso-ginger dressing.

SOUPS

Tom Kha

Your choice of meat, seafood or tofu simmered in galagal coconut broth with hints of lemongrass, kaffir lime leaves, daikon, shallot, and garlic. Seasoned with sea salt, lime juice, palm sugar and fresh jalepeño. Accompanied by oyster mushrooms. Garnished with fresh cilantro and toasted coconut shavings.

Tom Yum

Your choice of meat, seafood or tofu simmered in lemongrass broth with hints of galangal, kaffir lime leaves, tamarind and mild red chile, with a touch of coconut milk. Accompanied by cauliflower, tomato, oyster mushroom, cilantro and dash of jalapeño-lime sauce. Garnished with fresh cilantro.

Kabocha Squash Purée Soup

Creamy kabocha squash coconut soup with hints of lemongrass, kachai, shallots, and garlic. Slightly sweetened with coconut sugar. Topped with toasted coconut shavings and toasted black sesame seeds.

Tamarind Lemongrass Soup

Your choice of Bass, Cod or Salmon simmered in lemongrass, garlic, shallot, tamarind broth. Accompanied by tomato, fresh pineapple chunks, Thai sweet basil, and scallions.

ENTRÉES

Green Curry

Spicy green coconut curry blended with roasted eggplant purée with your choice of meat, seafood or tofu, pineapple chunks, kombucha squash, zucchini, bell pepper, green beans, bok choy, and sweet Thai basil. Served with your choice of steamed jasmine rice or vermicelli rice noodles.

Red Curry

Smoky and mildly spicy red coconut curry with your choice of meat, seafood or tofu, zucchini, bell peppers, carrots, green beans, and peas. Served with steamed jasmine rice or vermicelli rice noodles.

Saramon Curry

Rich, sweet and tangy curry with your choice of meat, roasted peanut, yellow onion, potatoes, green beans, zucchini and red bell pepper. Topped coconut cream. Served with steamed jasmine rice, fresh cucumber, and tomato slices.

Lemongrass Turmeric Salmon

Salmon filet marinated in lemongrass paste, simmered in daikon turmeric sauce, with nira flowers, fresh ginger slices, pineapple juice and red bell pepper. Served with steamed jasmine rice and baby spring mix salad.

Beef or Chicken Pho

Your choice of beef or chicken, cooked in beef or chicken broth. Served with thin rice noodle, bok choy, carrots and daikon slices, Thai Basil, bean sprouts, cilantro, jalapeño and lime wedges.

Roasted Lemongrass Chicken

Whole chicken marinaded in lemongrass paste and ginger-pineapple juice. Baste with coconut cream. Served with jasmine rice, baby spring mix salad and daikon relish.

Pad Thai

Your choice of chicken, shrimp or tofu, stir-fried with thin rice noodles in a tamarind-based sauce. Served with fresh nira, mung bean sprouts, shredded red cabbage, ground peanuts and lime wedges.

Pad See Ew

Your choice of beef, chicken or tofu, stir-fried with wide rice noodles, kale, red bell pepper slices and beaten egg. Seasoned with molasses–sweetened tamari and coconut vinegar sauce.

*GF Substitute = Sweet Potatoes Noodles

Lomein

Your choice of beef, chicken, shrimp or tofu stir-fried with organic ramen noodles*, bok choy, sugar snap peas, broccoli florets, napa cabbage, red bell peppers, and carrots. Seasoned with carmelized daikon-black peppercorn sauce. Topped with Sri Racha sauce.

*GF Substitute = Sweet Potatoes Noodles