Lotus Thai & Vietnamese Cuisine

Deep-fried pastry filled with ground chicken, shrimp, glass noodles, taro & veggies; served with Vietnamese fish sauce.

Deep-fried pastry filled with glass noodles & veggies; served with Thai sweet chili sauce.

Delicate rice paper filled with shrimp, vermicelli & lettuce; served with peanut sauce.

Delicate rice paper filled with vermicelli,tofu&veggies; served with peanut sauce.

Deep-fried pastry filled with imitation crab meat, green onions, bell peppers&cream cheese; served with Thai sweet chili sauce.

Grilled chicken skewers, marinated in curry sauce; served with Thai peanut sauce.

Lightly battered Calamari served with Thai sweet chili sauce.

Pork & shrimp filled wontons served with napping chicken broth.

Rich spicy & sour Thai soup with tomatoes, Nappa, celery, bean sprouts, pineapple, and herbs.

Rice noodles with shrimp, chicken, eggs, tofu, bean sprouts, and green onions in Thai sauce. Vegetarian.

Rice noodles with shrimp, chicken, eggs, bean sprouts, green onions, and tofu in coconut milk curry sauce. Vegetarian.

Stir-fried Jasmine rice with tiger shrimp, chicken, eggs, onions, carrots, and peas in curry sauce, served with two chicken satays and topped with...

Stir-fried egg noodles with tiger shrimp, chicken, eggs, onions, and mixed vegetables in curry sauce, served with two chicken satays and topped with...

Crispy fish fillet in homemade tamarind sauce with onions, carrots, bell peppers, and ginger, topped with fried shallots.

Crispy fish fillet topped with fresh Thai-style mango salad.

Stir-fried eggplants with onions, bell peppers, and fresh basil leaves.

Rice noodles with eggs, bean sprouts, bell peppers, carrots, and onions.

Vegetarian. Singapore-style vermicelli with eggs, carrots, and bell peppers.

Stir-fried rice noodles in Thai spicy sauce with eggs, onions, carrots, bell peppers, bok choy, and basil leaves.

Vegetarian. Crispy meat with Thai tamarind sauce, onions, ginger, and bell peppers.

Vegetarian. Crispy meat in Thai sweet-and-sour sauce with pineapple, cucumbers, tomatoes, bell peppers, and onions.

Stir fried with basil leaves, green beans, bamboo shoots, carrots, bell peppers, and chillies.

Vegetarian. Stir fried in Thai sauce with bell peppers, carrots, onions, and basil leaves.

Stir-fried cashew nut with onions, bell peppers, oranges, and carrots.

Vegetarian. Stir-fried seasonal mixed vegetables in homemade sauce.

Vegetarian. Thick rice noodles with eggs and mixed vegetables in sweet soy sauce.

Served with bamboo shoots, zucchini, bell peppers, and basil leaf.

Yellow curry with tomatoes, potatoes, onions, and lime leaf, served with vermicelli.

Red curry with Thai peanut sauce, green beans, zucchini, and lime leaf.

Panang curry with Thai peanut sauce, green beans, zucchini, and lime leaf.

Stir fried with bok choy, celery, bell peppers, carrots, onions, and broccoli.

Stir-fried udon noodles with bell peppers, bok choy, celery, onions, and carrots in black bean sauce.

Stir fried with bok choy, celery, bell peppers, carrots, onions, and broccoli.

Stir fried with bok choy, celery, bell peppers, carrots, onions, and broccoli.

Stir-fried yellow curry in coconut milk with seasonal mix vegetables.

Jasmine rice with eggs, carrots, corn, peas, and onions.

Jasmine rice with pineapple, eggs, carrots, corn, peas, and onions.

Jasmine rice with bell peppers, bok choy, onions, and basil leaves, topped with a sunny-side up egg and lime.

Jasmine rice with tomatoes, bok choy, pineapple, onions, and lime leaves, topped with a sunny-side up egg.

Jasmine rice with chicken, shrimp, eggs, tofu, bean sprouts, and green onions in house-made Thai sauce.