2013 lunch menu togo

giow grob - fried wonton of shrimp and pork
pau pia - crispy vegetable & glass noodle rolls
pau pia yuan - fresh rolls of shrimp, beansprouts, cucumber, mint, cilantro, & asparagus
peurk tod - crispy taro fries with sweet crushed nuts vinaigrette
kao pode tod - Thai spiced corn cakes with cucumber relish & peanuts
kanom guay chai - pan-fried chive cakes with sweet soy and sriracha
miang kum - fresh cut mustard leaves with shrimp, roasted coconut, pomelo, peanuts, ginger, & shallots
kang kiow wan roti - pan-fried Indian bread served with grilled skirt steak and green curry dipping
satay gai - grilled chicken skewers served with ‘satay’ peanut sauce & cucumber relish
sakhoo sai mu - steamed tapioca dumplings of pork & peanuts served in lettuce cups
sai ouah - home made ‘Chiang mai’ curried pork sausage served with ginger, lime, shallots, & nuts
sikrong mu tod - Thai sweet chili-glazed baby back ribs
mu ping - grilled coconut marinated pork on bamboo skewers served with chili-lime ‘crying tiger’ dipping
kiow pu - Thai wontons of shrimp & pork with blue crab meat & baby bok choy
gyoza bpet - pan-fried dumplings of diced duck and cabbage
dtom kha gai - chicken & mushroom in lemongrass, coconut milk, & galangal soup
dtom yum goong - shrimp & mushroom in spicy & sour lemongrass soup
somtum - salad of fresh green papaya, string beans, tomatoes, nuts, & dried shrimp with sweet chili-lime juice
salad khak - chopped salad of beansprouts, lettuce, mint, cucumber, tofu, & egg with curried peanut dressing
larb - choice of tofu or minced chicken salad with roasted chili, mint, shallots, rice powder, & fresh lime juice
neur nham tok - grilled skirt steak salad with fresh herbs, chili flakes, roasted rice, & fresh lime juice
tua pik khing - fried tofu & blue lake green beans wok-fried with sweet kaffir curry sauce
pad makeur yao - Japanese eggplant, tofu, & scallions wok-fried with garlic, chili, & Thai bean sauce
Thai-style brussel sprouts - wok-fried brussel sprouts with garlic, chili, bell peppers & fresh basil
pad tofu - golden bean cakes sautéed with onions, scallions, & cashews in mild roasted chili sauce
chap chye - stir-fried bok choy, mustard green, daikon, shitake mushrooms, & tofu with mung bean noodles
pak pad pong gari - sautéed eggplant, squash, broccoli, asparagus, & jalepeno in yellow curry sauce
kiow wan pak - grilled assorted vegetables and silken tofu in basil green curry
kao pad kiow wan - crisped lemongrass chicken with green curry fried rice (add fried egg $2.50)
kao mu daeng - crisped house cured pork belly, roast pork, & egg with star anise gravy
gai gra prao - wok-fried minced chicken with green beans, chili, & fresh basil (add fried egg $2.50)
gai tod pad pik khing - crisped lemongrass chicken stir-fried with green beans, red curry & kaffir lime zest
gang gari gai - mild yellow curry of chicken, onions, & potatoes served with cool cucumber relish
kana mu grob - ‘gai lan’ chinese broccoli & crisped pork belly wok-fried with garlic and fresh chili
mu pad ped - stir-fried pork shoulder & eggplant with aromatic curry paste, wild ginger, & fresh basil
mu hang lei - Northern Thai red curry of slow cooked pork with peanuts, ginger, & pickled garlic
mu yang - grilled marinated pork filet served with ‘somtum’ salad & sticky rice
mu palo - braised caramelized pork shank served with steamed kale, egg, and garlic-chili dipping
kang ped bpet yang - roasted duck breast & baby bok choy in pineapple red curry
drunken beef - stir-fried skirt steak, green beans, apple eggplant, & peppers in chili-brandy sauce
neur pad nham pik pao - sliced beef short ribs, peppers, & onions wok-fried with sweet roasted chili jam
praram rong song - grilled marinated skirt steak served with curried peanut sauce and green beans
kiow wan neur - slow-cook beef short ribs with grilled squash, zucchini, pineapple in basil green curry
ghae rad kang - grilled rack of lamb, squash, & asparagus served with basil red curry sauce
kao pad pu - crab fried rice (add fried egg $2.50)
goong pad ma muang - stir-fried shrimp with sweet mango & fresh basil in garlic-chili sauce
kang kua goong - shrimp & pumpkin in tamarind red curry
garlic & pepper shrimp - wok-fried shrimp with onions, bell peppers, & mushrooms in garlic-pepper sauce
pad ped pla duk - spicy ‘wok-style’ crispy catfish with green beans in spiced kaffir red curry sauce
choo chee salmon - pan-roasted Atlantic salmon & cauliflower in spiced lemongrass infused red curry
Please note that most dishes can be prepared vegetarian and gluten-free. Please let us know if you have any food allergies. Most dishes can be made with various degrees of spiciness so let us know your preference. Certain items may not be amendable. Welcome & enjoy your experience at B A S I L C A N T E E N
guay tiow reur - Thai beef ‘boat noodle’ soup with bean sprouts & Chinese broccoli
giow nham mu daeng - Thai shrimp & pork wontons, roast pork, & baby bok choy in soup
bamee nham bpet - roasted duck breast filet & baby bok choy in egg noodle soup
guay tiow tom yum goong - shrimp & mushrooms with wide rice noodle in spicy & sour broth
kao soi neur - grilled skirt steak and egg noodles, pickle mastard green, red onions in lime-coconut curry
mi grob rad na - crispy egg noodles with pork, ‘gai lan’ broccoli & Thai yellow bean gravy sauce
pad ke mao - stir-fried wide rice noodles, yard long beans, egg, & skirt steak with Thai basil and chili
pad se ew - stir-fried rice noodles with pork, egg, & Chinese broccoli in Thai yellow bean & sweet soy
pad thai - fresh rice stick noodles stir-fried with shrimp, tofu, nuts, chives, beansprouts, & dried chili
SIDES jasmine rice 2
Tong Daeng
Luli, Chardonnay, 2011, Santa Lucia Highland stoli, cointreau, campari, & fresh orange Willamette Valley Vineyards, Pinot Gris, 2010, Oregon 8 I 32Curveball, Spinning White #3, 2009, Sonoma County Grey Hound Soma
Leth, Gruner Veltliner, Steinagrund, 2011, Austria 9 I 36 ketel one vodka & fresh squeezed grapefruit Josef Rosch, Reisling-Kabinett, 2010, Germany Soma Sling
tanqueray 10, cherry brandy, sweet & sour Gloria Ferrer, Sparkling Wine, Brut, Sonoma Saketini
negori unfiltered sake and lychee nut puree
Mortar & Pestle
Concha Y Toro Diablo, Pinot Noir, 2011, Chile bacardi light rum, mint, lime, & lemongrass Full Moon
house infused ginger vodka, pear, cranberry Nieto Reserve, Malbec, 2010, Mendoza, Agentina Chateau Ste. Michelle, Cabernet, 2010, Indian Wells Silky Sky
lychee liquer, skyy vodka, fresh grapefruit Kirimaya
knob creek, orange & lemongrass syrup Siamese-Kaze
hanger 1 kaffir lime, lemongrass syrup & lime BEER . $5.50
Hou Hou Hou Shu, Sparkling Saké (187 ml) Singha, lager, ThailandTiger, lager, Singapore BEVERAGES
Beer Lao, lager, LaosTrumer, pilsner, Berkeley fresh squeeze, orange, or grapefruit juice bottle water sparkling or still 500ml or liter Omission pale ale, Portland (gluten free) Please no outside food or drinks. Corkage fee is $20/750ml bottle & dessert charge is $2 per person. 18% gratuity for party of 6 or more. Maximum of 4 split checks. We do not accept personal checks. Visa, Mastercard, & American Express are accepted. We are not responsible for lost or stolen items. We reserve the right to refuse service. Please drink responsibly. T H A N K Y O U

Source: http://basilcanteen.dinehere.us/pdfmenus/1609975_2013LUNCHMENUTOGO.pdf

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Curriculum Vitae Leora Friedberg Current Employment Associate Professor, Department of Economics, University of Virginia. Since August 2007. Associate Professor, Batten School of Leadership and Public Policy, University of Virginia. Since August 2011. Current Affiliations Junior Fellow, Max Planck International Research Network on Aging. Since 2006. TIAA-CREF Institute Fellow

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