Stylish, modern option for traditional Thai cuisine, with a focus on local seafood & a full bar.
Thai
(207) 747 -5262
Served in cast-iron. Drizzled with chef Sandy's secret recipe shoyu soy sauce with a touch of mirin. Topped with almond slice.
Homemade pork and shrimp dumplings. Tossed with chef's Sandy chili oil* and ponzu sauce. Sprinkled with sesame seeds.
Boston Bibb lettuce, topped with caramelized chicken with ginger and peanut. Garnished with crispy vermicelli, red pepper, and cilantro.
Wheat free. 2 pieces. Gluten free. Vegetarian.
Sprinkled with Himalayan salt
lettuce, carrots, cucumber, cilantro, basil leaves and rice noodle rolled in rice paper. Served with mild spicy tamarind sauce and sweet & sour sauce topped with crushed peanuts
4 pieces. Crispy rolls stuffed with bean thread, black mushroom, carrot, cabbage and celery. Served with fruity sweet and sour sauce.
Pan-fried square shaped chive cakes. Served with mild spicy tangy ginger-scallion sauce. Vegetarian.
(Pan-fried or Steamed) Thai style dumpling with Asian Chives (strong taste like scallions), served with mild spicy tangy ginger-scallion sauce.
6 pieces. Real Maine crabmeat with cream cheese, carrot, and scallion wrapped in crispy wonton skins. Served with fruity sweet and sour sauce.
Lettuce, carrots, cucumber, cilantro, basil leaves, and rice noodles rolled in rice paper. Served with house peanut sauce and sweet and sour sauce topped with crushed peanuts. Gluten free.
8 pieces. Our signature appetizer. Steamed dumpling with special filling-ground chicken breasts caramelized with herbs, ground roasted peanuts, and turnips. Drizzled with coconut cream. Served with soy sauce, cilantro, and green leaf lettuce.
Wheat free. 5 pieces. Skewered chicken tender-chicken on a stick, marinated in Thai herbs, yellow curry powder, and coconut milk. Charcoal-grilled, served with creamy peanut sauce, and cucumber salad. Gluten free.
Mild. 8 pieces. Deep-fried chicken wings seasoned in sweet and sour sauce and Thai hot chili sauce sprinkled with chopped scallion.
8 pieces. Golden chicken wings marinated in Thai style and deep-fried. Served with a sweet and sour fruity sauce.
8 pieces. Crispy pastry cups filled with sautéed chicken, carrot, onion, green peas and sweet corns with a touch of yellow curry powder and garlic. Served with cucumber chutney.
Fresh sweet corn mixed with Thai herbs in tempura batter. Sprinkled with chopped cilantro. Served with spicy mayo sauce and sweet and sour sauce. Vegetarian.
Wheat free. Mild. Spicy lemongrass soup. Comes with fresh tofu or veggies or chicken. Gluten free.
Wheat free. Thai galangal coconut soup. Comes with fresh tofu or veggies or chicken. Gluten free.
Fresh tofu and veggies in clear broth. Vegetarian.
Wonton filled with a ground chicken and chunk of shrimp. Served with baby bok choy, shitake mushroom, scallion, and cilantro in chicken broth.
Rice noodle soup with bean sprouts, scallions, cilantro and ground peanuts. Vegetarian.
Wheat free. Lettuce, baby spinach, watercress, tomatoes, cucumber, carrot, and red onion. Served with ginger salad dressing or creamy peanut sauce. Add protein for an additional charge.
Wheat free. Spicy or non-spicy. Light, healthy, and full of flavor - ground chicken cooked with their own juice mixed with red onion, red pepper, scallion, cilantro, mint, lime juice, chili powder, sliced lemongrass, and toasted sweet rice powder. Garnished with crispy fried shallot and roasted whole chili. Served with lettuce cup, cucumber, and tomato.
Wheat free. Mild. Spicey beef salad. Charcoal-grilled rib eye steak mixed with lemon grass, red onion, red pepper, cucumber, tomato, mint, cilantro, and scallions, tossed in spicy, sweet, and sour lime juice on a bed of lettuce.
Wheat free. Vegetarian. Fresh ripe mango, red pepper, tomatoes, and red onion tossed with sweet and sour lime dressing. Garnished with cilantro, toasted coconut flakes, and almond slices.
Crispy duck topped with tantalizing blend tamarind sauce with tomatoes, pineapple chunks, onion, red peppers and scallion. Served with steamed broccoli.
Crispy duck topped with mushroom, onions, red pepper, and basil leaves in spicy chili-garlic sauce with a touch of Nam Prik Pao.
Crispy duck topped with shitake mushroom, onion, scallion, and red pepper in ginger-garlic sauce.
Stir-fried green bean, and basil leaves in spicy sauce.
Lightly battered chicken saut ed in Thai Orange sauce on top of steamed broccoli, pepper, carrot, and green bean.
Grilled chicken teriyaki, and grilled asparagus, drizzled with teriyaki sauce. Sprinkled with almond slices.
Braised beef short rips simmered in homemade Northern Thai yellow curry sauce with coconut milk. Served over steamed flat egg yellow noodle. Sprinkled with scallion, cilantro, and fried shallots. Complimented with lime wedge, pickled green leaves and crispy egg noodle.
Flambe marinated rib eye steak cubes (flashed fried), mushroom, pepper, scallion, and Macadamia nut in honey-garlic sauce with a touch of Vietnamese chili paste. Served on top of steamed watercress.
Charcoal-grilled chicken breast, brushed off with our own teriyaki sauce. Served on top of mixed vegetable in light garlic sauce.
Breaded chicken. Served with veggie lomein, Katsu sauce and duck sauce.
Tender beef and sliced mushroom saut ed in garlic sauce with a touch of sesame oil. Come with vegetable delight.
One of the most Southern Region of Thailand famous dish. Stir-fried ground chicken with green young peppercorn, kra-chai, and kaffir lime leave in chef Sandy's homemade yellow curry paste with lots of Thai herbs. Served with sweet Chinese pork sausage, your choice of fried egg (well done or runny egg yolk), and Boston Bibb lettuce.
Chicken, pineapple chunks, mixed veggie, and cashew nut saut ed in Prik Pao sauce (Sweet chili paste in soy bean oil).
Thai comfort food. Ground chicken white meat infused with aromatic Thai basil leaves, Thai bird chili, and green bean in chili-garlic sauce. Complimented with Thai style fried egg (Sunny side up) to cool down the spiciness.
Crispy chicken, cashew, onion, pineapple chunks, scallion, and roasted chili saut ed in Nam Prik Pao sauce.
Cast-iron seared jumbo scallops, sauteed mixed vegetables in a garlic sauce, teriyaki sauce, and sesame seed.
Sauteed shrimp with mixed vegetables in ginger-garlic sauce. Sprinkled with pine nut.
Scallops, shrimp, squids, and pei mussel, sauteed with onion, mushroom, pepper, and basil in chili-garlic sauce with a touch of nam prik pao. Medium spicy.
Lightly battered shrimp, scallop, squid & haddock, topped with spicy tamarind sauce Served with steamed watercress. Garnished with crispy basil leaves. Mildly spicy.
Grilled filet of salmon, brushed with teriyaki sauce. Sprinkle with sesame seed. Served over vegetable delight.
Wheat free. Mild. (Cannot make no spicy) Lightly battered haddock and topped with home made choo chee curry paste with coconut milk. Garnished with kaffir-lime leaves and red pepper. Served with steamed broccoli.
Lightly battered haddock, topped with onions, shitake mushroom, carrot, red pepper, and scallions in well-blended ginger sauce.
Lightly battered Haddock, topped with spicy tamarind sauce. Served with steamed watercress. Garnished with crispy basil leaves. Mildly spicy.
Wheat free. Mild. (Cannot make no spicy) Grilled salmon fillet and topped with home made choo chee curry paste with coconut milk. Garnished with kaffir-lime leaves and red pepper. Served with steamed broccoli.
Lightly battered haddock, topped with tamarind sauce with tomatoes, pineapple, onion, red pepper, and scallion. Served with steamed broccoli.
Rice noodles stir-fried with egg, bean sprout, peanut and scallion in Pad Thai sauce.
Crispy egg noodles stir-fried with chicken & shrimps, egg, bean sprout, peanut and scallion in Pad Thai sauce.
Rice noodles stir-fried with chicken & shrimps, egg, bean sprout, peanut and scallion in Pad Thai sauce with a touch of shrimp paste, paprika, and chili flakes.
Wide rice noodle saut with egg, and Chinese broccoli* in garlic sauce with a touch of dark sweet soy sauce and vinegar. * You can substitute with broccoli instead.
Very thin rice vermicelli saut ed with egg, and Chinese broccoli in garlic sauce with a touch of dark sweet soy sauce and vinegar.
Soft wide rice noodles saut ed with egg , peppers, onion, broccoli, carrot & basil leaves in chili-garlic sauce with a touch of dark sweet soy sauce.
Very thin rice vermicelli stir-fried with egg, shrimp, shredded chicken, julienne carrot, snap pea, red pepper, bean sprout, and scallion in garlic sauce with yellow curry powder.
Stir-fried lomein egg noodle with mixed vegetable in garlic sauce.
Chicken, shrimps, lomein noodle stir-fried with bean sprout & veggies in garlic sauce with a touch of sesame oil, sprinkled with sesame seed.
Your choice of noodle: - Rice Noodle (Thin/Medium/Thick) or - Flat Yellow Egg Noodle Your choice of broth: - Chicken Broth or Red Tom Yum Broth. or Five Spice Broth - With or Without Peanut
Fried rice with egg, pineapple, cashew nuts, scallions and raisin.
Fried rice with chicken and shrimp, egg, mango cubes, carrot, snow pea, cashew nuts, scallions and yellow curry powder.
Fried rice with egg, peas, carrots, onion, and scallion. Topped with your choice of CRISPY CHICKEN or GRILLED CHICKEN TERIYAKI.
Check it out monthly. We tried to think some menus that real authentic Thai food you might love it easily.
Flddleheads and Fresh Banana Blossom marinated with Thai red curry paste, kaffir-lime leaves, salt, sugar, and a little bit of fresh lime juice. Deep-fried until crispy on the outside and still some meaty on the inside. Served with cucumber in Thai sweet chili sauce, topped with crushed peanut and cilantro.
Plant-based | Gluten-free | Vegetarian | Medium spicy IMPOSSIBLE meat made from plants wok-fried with diced green bean, Thai bird's eye chili, and holy basil leaves in chili-garlic gluten-free soy sauce.
Longevity noodle stir-fried with RAMPS (wild leeks), ham, Chinese pork sausage (Lap cheong), shiitake mushroom. carrot, red peppers, and bean sprout in light garlic sauce with a squeeze of lime juice.
Bone-in beef short ribs simmered for hours with garlic, white pepper, cilantro root, Thai and Chinese herbs (cinnamon, star anise, and bay leaves), thin soy sauce, dark soy sauce, seasoning sauce, oyster sauce, coconut palm sugar, and salt. Served with Jasmine rice, steamed broccolini, and some root vegetables.
Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork shoulder and pork leg with skin on are slowly stewed in a whole bunch of herbs and spices. The result is tender fatty pieces of pork that has been entirely permeated by the rich and aromatic sauce. It is a dish to impress, and though it takes time, most of the process is hands-off! The taste of this curry is sweet, sour, and aromatic thick broth. Come with whole peanut and ginger. Garnished with cilantro.
Medium spicy. Ground chicken and shrimp stir-fried with Brussels sprout and basil leaves in garlic sauce with Vietnamese chili paste.
Served with braised pork ribs that have been simmered in Thai herbs and seasoning sauce pork bone broth for many hours with a distinctive flavored of dried Longan. Served with fried garlic, Chinese broccoli, scallions, and cilantro. The broth is savory sweet with hints of dried Longan, garlic, and cilantro roots. The pork rib is so tender because it's braised so many hours. This keeps the meat moist and when the collagen breaks down, it adds richness to the broth.
WE CANNOT MAKE ANY CURRY NO SPICY. We can make it mild which you will enjoy authentic Thai curries this way.
Flavored with red or green chili paste with eggplant, bamboo shoot, green bean, pepper and basil leaves. Green curry is slightly sweeter.
Flavored with red or green chili paste with eggplant, bamboo shoot, green bean, pepper and basil leaves. Green curry is slightly sweeter.
Red curry with addition of yellow curry powder, tossed in with potato, pineapple, tomatoes, snap pea, and onion slices.
Kabocha pumpkin, bell pepper, carrot, and basil leaves in red curry.
Chicken & shrimp in yellow curry sauce with ripe mango cube, onion & snap pea.
Your choice of protein simmered in coconut milk with red chili paste with an addition of Persian spices, tossed in with potato, carrot, onion & peanuts. This curry has a slight tangy sour taste from tamarind juice. WE CANNOT MAKE ANY CURRY NO SPICY. We can make it mild which you will enjoy authentic Thai curries this way.
Scallops & shrimp in red curry tossed in with red peppers, snap pea & carrot, served over a bed of baby spinach.
choice of meat simmered in coconut milk with homemade red chili paste with additional flavor of coriander and cumin. Garnished with kaffir- lime leaves, red pepper and basil leaves. WE CANNOT MAKE ANY CURRY NO SPICY. We can make it mild which you will enjoy authentic Thai curries this way.
Broccoli, carrot, shitake mushroom saut ed in garlic sauce.
Chinese broccoli saut ed in ginger-garlic sauce.
Roasted cashew nut, pineapple chunks, red pepper, onion, and scallion saut ed in garlic sauce.
Saut ed shitake mushroom, red pepper, onion and scallion in ginger sauce.
Saut ed onion, mushroom, pepper, and basil leaves in chili-garlic sauce.
Snap pea, shitake mushroom, and carrot in garlic sauce.
Saut ed mixed vegetables in garlic sauce.
Steamed mixed vegetables and your choice of meat or tofu. Served with creamy peanut sauce ON THE SIDE.
Crispy CHICKEN saut ed with roasted peanut, onion, pepper, roasted chili, and scallion in spicy sweet roasted chili sauce.
Crispy SHRIMP saut ed with roasted peanut, onion, pepper, roasted chili, and scallion in spicy sweet roasted chili sauce.
Saut ed with eggplant, onion, pepper, and basil leaves in fresh chili-garlic-black bean sauce.
Fried rice with egg and mixed vegetables.
Steamed rice noodles w. vegetables and fried tofu, topped with peanut sauce.
Mixed veggies saut ed in garlic sauce.
Fried tofu saut ed in chili sauce with onion, carrots, red and green peppers, & scallions.
Fried tofu with tamarind sauce with tomatoes, pineapples, onions, red peppers & scallions. Garnished with steamed broccoli.
Fried tofu with fresh baby bok choy and shitake mushroom in brown sauce.
All greens (Chinese broccoli, broccoli, watercress, zucchini, baby spinach, baby bok choy, green bean, snap pea, asparagus, and scallion saut ed in ginger-garlic sauce.
Flashed fried green beans in ginger-garlic sauce, topped with your choice of ALMOND SLICES or PINE NUTS.
Sweetened coconut sticky rice with a whole fresh ripen mango.Drizzled with coconut cream. Sprinkled with sesame seeds.
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