White Orchids Thai Cuisine Menu
Dinner—Shareables
White Orchids' Corn Fritters
Plump fritters prepared with sweet corn, minced garlic, and egg. Topped with a sweet plum chutney of julienned red onions, chopped bell peppers, cilantro, mango, chopped scallions, cashews and crispy shallots.
$
Crab Cake Croquettes
Flash-fried jumbo lump crab meat croquettes served atop a homemade tartar sauce.
$
Light & Crispy Fried Spring Rolls – Po Pia Tod
Clear vermicelli noodles, chicken and mixed vegetables.Served with a light chili & carrot vinegar dipping sauce.
$
Homemade Potstickers
Flash-fried potstickers stuffed with minced chicken, drizzled with sweet chili sauce.Served with a sweet soy dipping sauce.
$
White Orchids’ Calamari
Fresh, hand-cut calamari battered in Thai flour and lightly fried, served with a sweet chili dipping sauce.
$
Traditional Thai Money Bags
Crispy, fried golden purses stuffed with minced chicken and shrimp, carrots, peasand sweet corn. Served with a Thai chili dipping sauce.
$
Sweet Chili Baby Shrimp
A dozen and a half baby shrimp battered in Thai flour, flash fried, and tossed in a sweet chili sauce.
$
Thai Red Curry Wings
Crispy wings tossed in our special red curry wing sauce.Served with a side of sweet chili vinegar dipping sauce. (Starts medium spicy.)
$
Pork Belly Satay
Decadent 12-hour smoked Thai-marinated pork belly pan-seared and served atop a semi-sweetcoconut rice garnished with chopped scallions and cilantro and two fried eggs.
$
Tofu Satay
Grilled tofu skewers marinated in a soy sauce and curry blend.Served with a sweet peanut curry and sweet chili dipping sauces.
$
Chicken Lettuce Wraps - Lahp
Minced chicken sautéed in a Thai citrus-lime combination of red and green onions.Served with fresh iceberg lettuce for wrapping and a side of warm sticky rice.
$
Dinner—Soups
Thai Coconut Soup – Tom Kah
Smooth and sweet coconut milk soup flavored with lemongrass, scallions and shiitake mushrooms.Choice of chicken, shrimp or organic tofu. Cup 5 (8 oz.) / Bowl 8 (12 oz.) / Sharing size 18 (32 oz.)Enhance the flavors - add crab, spinach, corn, stewed potatoes. Add 4 (bowl). Add 8 (sharing)
$
Lemongrass Soup – Tom Yum
A citrusy, lemongrass broth with aromatic herbs, mushrooms, scallions and cherry tomatoes.Choice of chicken, shrimp or organic tofu. (Starts medium spicy.)Cup 5 (8 oz.) / Bowl 8 (12 oz.) / Sharing size 18 (32 oz.)
$
White Orchids Potsticker Soup
Homemade potstickers, baby shrimp, hand-cut broccoli, zucchini, carrots, bok choy, choppedscallions, cilantro, bean sprouts, savory clear broth. Bowl 8 (12 oz.) / Sharing size 18 (32 oz.)
$
Dinner—Salads
Crispy Calamari Salad
Crispy calamari, fried shallots, cucumber, onions and cherry tomatoes atop baby spinach and greenleaf lettuce. Topped with scallions and cashews and tossed in a Thai citrus dressing.
$
Tropical Seafood Salad
Shrimp, scallops and calamari atop green leaf lettuce, fresh mango and pineapple, red onions,cucumber, cilantro, cherry tomatoes and carrots. Tossed with a zesty and sweet citrus house dressing.
$
Papaya Salad – Som Tum
Fresh shredded green papaya and carrots, cherry tomatoes, and green beans tossed in a Thaidressing with flavors of lime, hints of chilies and garlic and topped with cracked peanuts.Served with a side of sticky rice. Add crispy tofu 15 / Add baby shrimp 17
$
Dinner—Specialties
White Orchids' Mango Curry Roast Duck
Bone-in roasted half duck (dark meat) prepared crispy and topped withour sweet and spicy Red curry, fresh mango, coconut milk, bell peppers,bamboo shoots, and zucchini. Served with a side of semi-sweet coconutrice. (Starts medium spicy.)
$
Shrimp, Scallops, Crab Pad Thai
Jumbo lump crab, shrimp, and scallops stir-fried with bean sprouts,scallions, and broccoli in our popular Pad Thai sauce. Served with a sideof crushed peanuts and topped with fresh bean sprouts.
$
Paradise Ta-Lay
Wok-fried colossal prawns, crab meat, and calamari stir-fried with cashewnuts, broccoli, onions, carrots, zucchini, and scallions in a sweet and lightchili sauce. Served with a side of jasmine rice.
$
Hawaiian Pad Thai
Thai-marinated pork belly and sliced Thai pork sausage stir-fried with freshpineapple, cherry tomatoes, bean sprouts, scallions, and broccoli. Dressedwith crushed peanuts, crispy shallots, and fresh bean sprouts. (Startsmedium spicy.)
$
Bangkok Curry Noodles
Jumbo lump crab meat, chicken, shrimp, vermicelli rice noodles, broccoli,green beans, and cherry tomoatoes tossed in our spicy green curry. (Startsmedium spicy.)
$
Panang Curry Noodles
Shrimp, scallops, jumbo lump crab meat, Pad Thai noodles, bell peppers,cherry tomatoes, and scallions in our rich and smooth Panang curry. (Startsmedium spicy).
$
Tropical Fried Rice
Semi-sweet coconut rice stir-fried with chicken and shrimp, egg,cucumbers, fresh mango, bean sprouts, cherry tomatoes, choppedscallions and broccoli.
$
Haw Muk Seafood
Sautéed shrimp, jumbo sea scallops, calamari, bell peppers, egg and Thaibasil in a combination of fresh coconut juice and spicy red curry. Servedin a coconut shell with a side of semi-sweet coconut rice. (Starts mediumspicy.)
$
White Orchids’ Seafood Paella
Our basil fried rice stir-fried with brown rice, Thai pork sausage, shrimp,scallops handcut calamari, egg, bell peppers, zucchini, broccoli, choppedpeas, Thai basil and carrots.
$
Crab Fried Rice
Stir-fried jasmine rice topped with lump crab meat, baby shrimp,egg,broccoli, carrots, zucchini, cilantro and scallions. Garnished with slicedcucumbers and cherry tomatoes. (Substitute brown rice 2.)
$
Pineapple Fried Rice
Stir-fried jasmine rice with shrimp, chicken, cashew nuts, egg, light currypowder, raisins, cherry tomatoes, fresh pineapple, peas, and carrots.Served alongside fresh pineapple and shell. (Substitute brown rice 2.)
$
Pad Gra’ Prow (Traditional Basil Stir Fry)
Savory stir-fried holy basil, minced chicken, yellow onions, broccoli, andbell peppers. Served with a side of jasmine rice and topped with twofried eggs.
$
Pan-Seared Tilapia in Panang Curry and Lump Crab Meat
Pan-seared tilapia in smooth and sweet Panang curry, topped with lumpcrab meat, bell peppers, broccoli, carrots and cherry tomatoes. Servedwith a side of semi-sweet coconut rice. (Starts medium spicy.)
$
Dinner—Classic Entrées
Pad Thai
Stir-fried vermicelli rice noodles, egg, scallions and bean sprouts. Servedwith crushed peanuts.
$
Pad See’ew
Pan-fried wide rice noodles, broccoli, egg, garlic and carrots with a light andsweet soybean sauce.
$
Drunken Noodles - Pad Kee Mao
Pan-fried wide rice noodles, bell peppers, onions, egg, garlic, and ThaiBasil with a light and sweet soybean sauce.
$
Basil Fried Rice - Khow Pad Prik Pow
Basil rice stir-fried with bell peppers, egg, broccoli, Thai basil leaves, peasand carrots.
$
Green Curry
Fragrant green curry, coconut milk, eggplant, bamboo shoots, bell peppers,hints of garlic.
$
Masaman Curry
Hearty masaman curry, coconut milk, potatoes, onions and cashew nuts.
$
Red Curry
Savory red curry, coconut milk, bamboo shoots, zucchini and bell pepper
$
Panang Curry
Sweet panang curry, coconut milk, bell peppers, carrots and cherry tomatoes.
$
Lunch Specials—Starters
Homemade Potstickers
Flash-fried potstickers stuffedwith minced chicken, topped withchopped scallions and drizzled withsweet chili sauce. Served with asweet soy dipping sauce.
$
Traditional Thai Money Bags
Lightly fried golden purses stuffedwith minced chicken and shrimp,carrots, peas and sweet corn.Served with a Thai chili dippingsauce.
$
Light & Crispy Spring Rolls
Clear vermicelli noodles, chickenand mixed vegetables. Served witha light chili vinegar dipping sauce.
$
Lemongrass Soup – Tom Yum
A citrusy, lemongrass broth witharomatic herbs, mushrooms,scallions and cherry tomatoes.Choice of chicken, shrimp ororganic tofu. Starts medium spicy.
$
Thai Coconut Soup – Tom Kah
Smooth and sweet coconut milksoup flavored with lemongrass andmelon, with scallions and shiitakemushrooms. Choice of chicken,shrimp or organic tofu.
$
Cool & Refreshing Summer Rolls
Iceberg and greenleaf lettuce,carrots, rice paper wrap. Servedwith sweet peanut-curry sauce.Choice of chicken or tofu.
$
Lunch Specials—Entrées
Crab Cake Croquettes
Jumbo lump crab meat, panko and Thai flour, diced bell peppers,red onions and zesty kaffir lime leaves flash-fried and served atopa homemade tartar sauce.
$
Crispy Calamari Salad
Crispy calamari, fried shallots, onions and cherry tomatoes atop baby spinachand green leaf lettuce. Topped with cucumbers, scallions and cashewsand tossed in a Thai citrus sauce on the side.
$
Thai Red Curry Wings
Ten crispy wings tossed in our special wing sauce; a 2-hour stew of our red curry,coconut sugar, lime juice, garlic, kaffir lime leaves, cilantro, and ginger. Servedwith a side of sweet chili vinegar dipping sauce. (Starts medium spicy.)
$
Pad Thai
Stir-fried vermicelli rice noodles, egg, scallions and bean sprouts.Served with crushed peanuts.
$
Pad See’ew
Pan-fried wide rice noodles, broccoli, egg, garlic and carrots with alight and sweet soybean sauce.
$
Drunken Noodles - Pad Kee Mao
Pan-fried wide rice noodles, bell peppers, onions, egg, garlic, Thai basil,with a light and sweet soybean sauce.
$
Basil Fried Rice
Basil rice stir-fried with bell peppers, egg, broccoli, Thai basilleaves, peas and carrots.
$
Green Curry
Fragrant green curry, eggplant, bamboo shoots, bell peppers, and hints ofgarlic. Served with a side of jasmine rice. (Starts medium spicy.)
$
Masaman Curry
Hearty masaman curry, potatoes, onions and cashew nuts.Served with a side of jasmine rice. (Starts medium spicy.)
$
Red Curry
Savory red curry, bamboo shoots, zucchini and bell peppers.Served with a side of jasmine rice. (Starts medium spicy.)
$
Panang Curry
Sweet panang curry, bell peppers, carrots and cherry tomatoes.Served with a side of jasmine rice. (Starts medium spicy.)
$
Spirit-Free Specialties
Coco Grasshopper
House made coconut cream, matcha green tea,vanilla, mint
$
Tropical Paradise
Strawberry boba pearls, muddled lemon, Thai basil, raspberry syrup.
$
Triple B
Raspberry, lemon juice, basil, strawberryboba, club soda
$
Thai Iced Tea
Thai tea, half & half
$
Wine
Sparkling
Castello Roncade Brut Prosseco, Italy
$
Whites
Cielo Pinot Grigio, Italy | Essence Riesling, Germany | Palissade Sauvignon Blanc, France | Montsable Chardonnay, Italy | Dreyer Chardonnay, Sonoma, CA
$
Reds
Nero Di Troia, Italy | Carmel Road Pinot Noir, Monterey, CA | Recuerdo Malbec, Argentina | Skyfall Merlot, Columbia Valley, WA | Storypoint Cabernet, Lake County, CA | Vino Robles Cabernet, Paso Robles, CA
$
Cocktails
Asian Peartini
Vodka, Moonstone pear sake, St. Germaine
$
Thai Lemon Drop
Vodka, ginger, lemongrass, lemon juice
$
Cilantro Gimlet
Cilantro infused gin, Green Chartreuse, lime cordial,lime juice
$
Ramarac
Rittenhouse rye whiskey, Bluecoat Barrel agedgin, Pernod absinthe, demerara, basil infusedPeychaud bitters
$
Lychee Sidecar
Salignac congnac, Giffard Lychi-Li liqueur, Pierre Ferranddry curacao, lemon juice
$
Basilrita
Lunazul blanco tequila, Cointreau, lemon & lime juice,basil, agave
$
Mango Unchained
Bacardi Mango, Bacardi 4yr, mango puree, lime juice
$
The Orchid
Uncle Val’s botanical gin, Rothman&Winter crèmede violet, house grenadine, lemon juice, Fever Treeelderflower tonic
$
Sober as a Bird
Plantation OFTD rum, Campari, pineapple, lime juice,thai tea demerara
$
Seasonal Mule
*Please ask your server for more details or reference our Daily Specials!
$
Bottled Beer
Singha
Pale Lager
$
Guinness
Dry Stout
$
Yuengling
Lager
$
Michelob Ultra
Pale Lager
$
Heineken
Pale Lager
$
Avery Liliko’I Kepolo
Passion Fruit—Belgian Wit
$
Austin Eastciders
Hop Cider
$