Smiling Banana Leaf Menu

Four grilled yellow-curry-marinated chicken skewers, served with cucumber relish and peanut sauce.

Five marinated ground pork and chicken dumplings, steamed or fried, served with sweet black soy sauce.

Two fresh (unfried) rice-paper rolls filled with the day's vegetables and herbs, served with dipping sauce.

Four pan-fried chive dumplings served with homemade ginger black soy sauce.

Five crispy wontons filled with creamy crab and cream cheese, served with sweet chili sauce.

Four crispy fried spring rolls filled with seasoned ground pork and vegetables, served with sweet chili sauce.

Four crispy fried spring rolls stuffed with shredded taro, served with sweet chili dipping sauce.

Golden fried tofu tossed in a sweet-and-savory glaze, topped with crushed peanuts.

Crispy golden fried tofu served with sweet chili dipping sauce and crushed peanuts.

Thai chicken cakes blended with red curry paste and green beans, deep-fried and served with sweet chili cucumber sauce.

Creamy coconut-milk soup with galangal, lemongrass, mushrooms, and tomatoes, topped with scallion and cilantro.

Clear broth with pork-and-chicken wontons and vegetables, topped with scallion and cilantro.

Green papaya salad with carrot, green beans, arugula, spinach, and tomatoes in a fresh chili-lime dressing, topped with ground peanuts. Spicy and seasonal.

Glass (cellophane) noodles tossed with ground chicken, shrimp, red onion, celery, and scallion in a zesty lime dressing.

Fresh mango tossed with grape tomatoes and red onion in a chili, lime, and palm-sugar dressing. Choice of tofu or grilled chicken.

Northeastern-style minced chicken salad with mint, red onion, scallion, celery, cilantro, and toasted rice powder in a light lime dressing.

Grilled marinated pork sliced and tossed in a spicy lime dressing with herbs, served with sticky rice.

Deep fried breast chicken with green salad, red onion, scallions, celery cilantro, roasted rice, and fresh mint mixed in homemade lime dressing

Tom yum-style noodle soup in a spicy-and-sour lemongrass broth with rice noodles, bean sprouts, and ground peanuts.

Roasted duck in a rich five-spice broth with thin rice noodles, bean sprouts, broccoli, and celery, topped with roasted garlic, scallion, and cilantro.

Stir-fried thin rice noodles with egg, bean sprouts, and green onions in tamarind sauce, topped with ground peanuts.

Wide flat rice noodles stir-fried with egg, broccoli, and carrots in a sweet soy sauce.

Spicy "drunken" wide rice noodles stir-fried with Thai basil, bell peppers, onions, and chili.

Rice noodles tossed with bean sprouts, ground peanuts, and scallion in a savory sauce, served without broth.

Rice noodles in a spicy green curry-coconut broth with bell peppers, green beans, eggplant, and Thai basil.

Northern Thai yellow curry noodle soup: egg noodles in coconut curry broth with peas, carrots, cabbage, and onions, topped with crispy noodles and fried shallots.

Spicy coconut green curry with bell peppers, green beans, broccoli, eggplant, and Thai basil. Served with steamed jasmine rice.

Rich coconut red curry with bell peppers, bamboo shoots, and Thai basil. Served with steamed jasmine rice.

Red curry simmered with kabocha pumpkin, bell peppers, and Thai basil in coconut milk. Served with steamed jasmine rice.

Roasted duck in red curry with pineapple, tomatoes, bell peppers, and Thai basil. Served with steamed jasmine rice.

Grilled chicken with cabbage, carrots, and spinach in teriyaki sauce. Served with steamed jasmine rice.

Grilled tilapia with sliced mango and broccoli in a sweet-and-sour sauce. Served with steamed jasmine rice.

Crispy fried chicken tossed in a tangy orange sauce. Served with steamed jasmine rice.

Grilled salmon glazed with teriyaki sauce over steamed vegetables. Served with steamed jasmine rice.

Grilled shrimp and chicken in red curry sauce with fresh mango, pineapple, and bell peppers. Served with steamed jasmine rice.

Spicy basil fried rice with egg, bell peppers, onions, and chili.

Fried rice with pineapple, egg, cashews, raisins, and curry powder.

Fried rice cooked with yellow curry powder, egg, onions, and tomatoes.

Stir-fried protein with roasted cashews, broccoli, bell peppers, onions, mushrooms, and carrots in a savory sauce.

Stir-fried protein with broccoli and carrots in a light oyster-style brown sauce.

Stir-fried protein with green beans, bell peppers, and Thai chili in a spicy sauce.

Stir-fried tofu and eggplant with bell peppers, onions, and Thai basil in a savory sauce.

Ground chicken stir-fried with holy basil, garlic, and chili, served over rice with a fried egg.

Crispy fried chicken stir-fried with holy basil, garlic, and chili, served over rice with a fried egg.

Crispy chicken tossed with cashews, mushrooms, and fresh vegetables in the house signature sauce.

Roasted duck stir-fried with fresh garlic, chili peppers, bamboo shoots, and Thai basil.

Sweet ripe mango served with warm coconut sticky rice. A seasonal Thai classic.

Sweet brewed Thai tea with milk, served over ice.

Bold Thai coffee sweetened with milk, served over ice.

House lemonade infused with lemongrass and color-changing butterfly pea flowers.

Stir-fried jasmine rice with egg mixed in Thai seasoning.

Spicy coconut green curry with bell peppers, green beans, broccoli, eggplant, and Thai basil. Served with steamed jasmine rice.