Golden yellow mild somewhat sweet spice combined with traditional Thai seasonings make this a delightful dish. Served with Jasmine Rice.

Thai Yellow Curry

4 Appetizers: Onion Rings, Cheese Curds, Fried Mushrooms and Wings.

Gypsy Classic Combo

Classic Pho Soup with an added Thai flare giving it a mouthwatering bold flavor. Served with Rice noodles or Fresh Egg Noodles (add $1).

Pho With Steak

Thai Combo

Pick your Protein sautéed with garlic and pepper. Served with Jasmine rice.

Thai Garlic Pepper Your Way

Spicy Marinated Pork loin Grilled & cut into strips served with a tangy Thai Hot dipping Sauce & a side of jasmine rice.

Crying Tiger

Chocolate cake with chocolate fudge filling. Served with vanilla ice cream and Caramel.

Chocolate Volcano

Fresh vegetables sautéed in our house sauce served with a side of jasmine rice.

Vegetable Stir Fry

Sink your taste buds into the blues. Bacon, caramelized onions, bleu cheese crumbles, and topped with black pepper aioli.

Highways Blue Burger

Chicken Tenders

Roasted Garlic aioli, topped with cheddar cheese and a dab of melted butter.

Route 66 Burger

Asian Dumplings stuffed with veggies and ground pork. Served with dipping sauce.

Potstickers

Battered & Fried Mac & Cheese Bites served with dipping sauce.

Mac & Cheese Bites

This item is so popular many people have requested we serve a larger meal sized portion. Here it is! Jumbo Bowl served with a side of Jasmine Rice.

Tum Yum Kung Meal

Semi Sweet, Fragrant, Creamy, mildly spice green curry soup with eggplant and chicken, served with a cup of Jasmine rice.

Green Curry

This classic pan-fried rice noodle dish in our original Pad Thai sauce. Served with bean sprout and crushed roasted peanuts.

Pad Thai

New York Style Cheesecake

Pick your Protein. Noodles served sautéed with Thai Chili, Garlic, Onions and Bell Peppers.

Drunken Poker Run Noodles

Hand-breaded wings deep fried and tossed with your choice of sauce or leave them naked to dip yourself.

Gold Wings

Deep Fried to perfection and served with your choice of French fries or house vegetables.

Butterflied Shrimp

Shrimp stuffed with seasoned chicken, wrapped in a blanket, and served with Thai Sweet Sauce.

Shrimp In A Blanket

Pork Ribs Marinated in an aromatic mixture of Lemongrass & Herbs served with Jasmine Rice.

Lemongrass Ribs with Jasmine rice

Corn Dog Bites

Classic Battered and Fried Haddock White Fish served With French fries.

Fish and Chips

Prepare the Ingredients

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent.

Sauté Aromatics

Stir in the yellow curry paste and cook for another 2 minutes until fragrant.

Add Curry Paste

Pour in the coconut milk and bring to a simmer.

Add Coconut Milk

Add the sliced carrots, bell pepper, and zucchini. Allow to simmer for about 10 minutes until the vegetables are tender.

Add Vegetables

Stir in the drained chickpeas, soy sauce, brown sugar, and lime juice. Cook for another 5 minutes.

Add Chickpeas

Remove from heat and stir in fresh basil leaves. Adjust seasoning if needed.

Finish with Basil

Coconut milk

Yellow curry paste

Vegetable oil

Onion, chopped

Garlic, minced

Ginger, minced

Carrots, sliced

Bell pepper, sliced

Zucchini, sliced

Chickpeas, canned, drained

Soy sauce

Brown sugar

Lime juice

Fresh basil leaves

In a bowl, mix flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold water until smooth.

Prepare the batter

Slice the onions into rings. Dip each ring into the batter, then fry in hot oil until golden brown. Drain on paper towels.

Fry the onion rings

Set up a breading station: one bowl with flour, one with a beaten egg mixed with milk, and one with bread crumbs.

Prepare the cheese curds

Dip cheese curds in flour, then in egg mixture, and finally coat with bread crumbs. Fry in hot oil until golden brown. Drain on paper towels.

Fry the cheese curds

Set up a breading station similar to cheese curds: flour, egg with milk, bread crumbs.

Prepare the mushrooms

Dip mushrooms in flour, then in egg mixture, then coat with bread crumbs. Fry in hot oil until golden brown. Drain on paper towels.

Fry the mushrooms

In a bowl, mix hot sauce and melted butter. Season the wings with salt and pepper.

Prepare the wings

Fry the seasoned wings in hot oil until cooked through and crispy. Toss in the hot sauce mixture before serving.

Fry the wings

large onions

all-purpose flour

cornstarch

baking powder

salt

black pepper

cold water

vegetable oil

cheese curds

milk

bread crumbs

mushrooms

chicken wings

hot sauce

butter

In a dry pan over medium heat, roast the onion and ginger until they are charred. This will enhance the flavor of the broth.

Roast the Aromatics

In a large pot, add beef bones and water. Bring to a boil, then reduce heat to simmer. Add roasted onion, ginger, star anise, cinnamon stick, cloves, and fish sauce. Simmer for at least 2 hours, skimming any foam that rises to the surface.

Simmer the Broth

After 2 hours, taste the broth and add salt as needed. Continue to simmer for an additional 30 minutes.

Season the Broth

While the broth is simmering, cook the rice noodles (or fresh egg noodles) according to package instructions. Drain and set aside.

Cook the Noodles

Thinly slice the beef steak against the grain. Set aside.

Slice the Steak

Once the broth is ready, strain it to remove the solids. In a bowl, add a portion of cooked noodles, top with raw steak slices, and ladle hot broth over the top to cook the steak.

Combine Ingredients

Garnish with fresh basil, bean sprouts, lime wedges, sliced chili peppers, and chopped green onions.

Add Fresh Toppings

Beef bones

Water

Onion

Ginger

Star anise

Cinnamon stick

Cloves

Fish sauce

Salt

Rice noodles or Fresh egg noodles

Beef steak (sirloin or ribeye)

Fresh basil

Bean sprouts

Lime

Chili peppers

Green onions

Place a spring roll wrapper on a clean surface. Add 2 tablespoons of the veggie mixture and roll tightly, sealing the edges with a little water. Repeat until all wrappers are filled.

Prepare the Soul Rolls

Heat vegetable oil in a deep pan over medium heat. Carefully add the filled soul rolls and fry until golden brown, about 3-4 minutes on each side. Drain on paper towels.

Fry the Soul Rolls

In a bowl, mix cream cheese, chives, lemon juice, cayenne pepper, and salt until smooth. Place a shrimp on an egg roll wrapper, add a spoonful of the cheese mixture, and roll tightly, sealing the edges with water.

Prepare the Shrimp in a Blanket

In the same pan, fry the shrimp rolls until golden brown, about 3-4 minutes on each side. Drain on paper towels.

Fry the Shrimp in a Blanket

Arrange the soul rolls and shrimp in a blanket on a serving platter. Enjoy your Thai Combo!

Serve

Shrimp, peeled and deveined

Egg roll wrappers

Cream cheese, softened

Chives, chopped

Lemon juice

Cayenne pepper

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine 2 cups of jasmine rice with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Prepare the Jasmine Rice

Choose your protein (chicken, shrimp, or tofu). Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add your chosen protein and cook until browned and cooked through, about 5-7 minutes for chicken/shrimp or 10 minutes for tofu.

Cook the Protein

Add sliced bell peppers and chopped green onions to the skillet with the protein. Stir-fry for another 3-4 minutes. Pour in soy sauce, oyster sauce, and black pepper, stirring to combine. Cook for an additional 2 minutes until everything is heated through.

Add Vegetables and Sauce

Serve the garlic pepper protein over a bed of jasmine rice. Garnish with chopped cilantro and lime wedges on the side.

Plate the Dish

Chicken Breast

Shrimp

Tofu

Garlic

Bell Peppers

Green Onions

Soy Sauce

Black Pepper

Oyster Sauce

Jasmine Rice

Cilantro

Lime Wedges

In a large bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, red chili flakes, and lime juice. Mix well. Add the pork loin to the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork

In a small bowl, mix together fish sauce, lime juice, chopped cilantro, and chopped Thai bird chilies. Adjust spiciness to taste. Set aside.

Prepare the Dipping Sauce

Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and water is absorbed. Fluff with a fork and keep warm.

Cook the Jasmine Rice

Preheat the grill to medium-high heat. Remove pork from marinade and grill for about 6-8 minutes per side or until fully cooked (internal temperature should reach 145°F or 63°C). Let the pork rest for 5 minutes before slicing it into strips.

Grill the Pork

Serve the grilled pork strips with jasmine rice on the side and drizzle the tangy dipping sauce over the top or serve it in a small bowl for dipping.

Pork Loin

Fish Sauce

Brown Sugar

Red Chili Flakes

Lime Juice

Cilantro, chopped

Thai Bird Chilies, chopped

Preheat your oven to 350°F (175°C). In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Prepare the Cake Batter

Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until well combined.

Pour the batter into two greased and floured 9-inch round cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Bake the Cake

In a saucepan, melt unsweetened chocolate and butter over low heat. Stir in heavy cream and powdered sugar until smooth. Remove from heat and let it cool slightly.

Prepare the Fudge Filling

Once the cakes are cool, place one layer on a serving plate. Spread fudge filling on top, then place the second cake layer on top of the filling.

Assemble the Volcano

Serve slices of the cake warm with a scoop of vanilla ice cream and drizzle with caramel sauce.