B A S I L C A N T E E N SNACK - GAP KLAEM 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 SOUP & SALAD - NAHM GANG & YUM 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 RICE PLATES - AR HARN JAN DIAO 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 NOODLES - GUAY TIOW 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 COCKTAILS . $9.50 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
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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B A S I L C A N T E E N
NOODLES - GUAY TIOW