– SMALL DISHES – 

1. Muu Dad Deaw – Strips of lightly dried pork shoulder marinated in dark, sweet soy sauce, then deep-fried. Served with Nam-Jim Jaew: a sweet & sour tamarind dipping sauce – 12

2. Sai-Krok – Isan-style pork sausage with lemongrass, dill, garlic, and chilies. Served with Nam-Jim Jaew – 11 – Out of Stock 

3. Fried Spring Rolls – Choice of  three vegetarian or pork spring rolls. Served with a sweet chili dipping sauce. – 13 

4. Mok Plaa Swuai – Swuai fish cooked in a banana leaf with Thai herbs-16 – Out of Stock

5. Peek Ghai Tod – Fried chicken wings marinated in fish sauce, sugar and garlic. Sweet and sour caramel glaze with  crispy garlic. Served with pickled vegetables. – 15

Side of Jasmine or Sticky Rice –   3

– SOUPS-

9.  Kanhom Jin Nam Ya Ghai – Chicken in a house made chili paste with finger ginger and galangal. Served with sticky rice noodles, bean sprouts and cabbage   – 20 

10. Kuaytiaw – Soup of either Chicken or Pork in a house made broth with wide chewy rice noodles, broccoli,  scallions, and fried garlic. – 20

11. Tom Yum Poh Taek – Big bowl of sour, spicy soup of shrimp, mussels, and squid. With mushrooms, galangal, lemongrass, and Kaffir lime leaf. Served with jasmine rice. – 24

12. Tom Yum Ghai Isan – Sour, spicy chicken soup with galangal, tomato, mushroom, lemongrass, and Kaffir lime leaf. Served with jasmine rice. – 20

13. Tom Kha Ghai – Same as above with coconut milk added to the broth and no tomatoes . – 20

– CURRIES-

14. Gang Dang Sapparot – Red curry with pineapple,,assorted vegetables, and choice of chicken, pork, tofu, or talay (add $6). Served with jasmine rice. – 20

15. Gang Keow Wan – Green curry with assorted vegetables and choice of chicken, pork, tofu or talay (add $6). Served with jasmine rice. – 20

16. Massaman Curry – Massaman curry with potato, carrot, peanut, and choice of chicken, pork, tofu or talay (add $3). Served with jasmine rice. – 20 

17. Panang Curry – Panang curry with Thai basil, coconut milk,,assorted vegetables, and choice of chicken, pork, tofu or talay (add $6). Served with jasmine rice. – 20

-RICE DISHES-

18. Khao Man Ghai Tod – Crispy fried chicken over jasmine rice that’s been cooked in chicken broth with sliced ginger. Served with ginger dipping sauce . – 17

19. Pad Krapow Kai Daow – Chicken or Pork with Thai basil, assorted stir-fried vegetables over jasmine rice. Topped with a fried egg. – 19

20. Khao Pad – Wok fried jasmine rice with choice of chicken, pork, or tofu, egg, carrot, tomato, and scallion. Substitute talay (shrimp & squid) add $4. -19

21. Khao Kluk Gapi – Shrimp flavored rice with shallot and garlic. Garnished with sweet pork, green bean, cucumber, green mango, and egg. – 21

22. Pad Pak– Fresh vegetables lightly stir fried with garlic, soy sauce, and oyster sauce over high heat. Served with jasmine rice. (Add choice of pork, chicken, or tofu for $2. Add Talay for $)6- 17

-SALADS-

23. Naam Tok Moo – Isaan salad of fire-charred pork tossed with toasted rice powder, fish sauce, fresh lime juice and shallot. Finished with mint and cilantro. Served with sticky rice. – 16

24. Laap Isaan – Minced chicken or pork salad with shallot, toasted rice powder, fresh lime juice and fish sauce. Fresh, aromatic, crisp, and complex. Served with Pak Sod (raw vegetable plate) and sticky rice. – 16

25. Som Tum Thai – Green papaya salad with  tomatoes, green beans, lime, tamarind, fish sauce, garlic, palm sugar, and peanuts. Served with sticky rice. (Available Isan-Style with a less sweet, more sour dressing as well as crab brine and no peanuts) – 16 

– NOODLES-

26. Pad Thai – Rice noodles and choice of chicken or pork, stir fried in tamarind sauce and palm sugar with tofu, peanuts, bean sprouts, and scallions. Substitute talay add $6. – 19

27. Pad Mee Khorat – Sliced pork, thin rice noodles, scallion, egg ribbons and garlic are stir-fried in a mixture of sweet tamarind and soy sauce. Topped with fresh bean sprouts. – 18

28. Pad Kee Mao – Pork, wide chewy rice noodle, Chinese broccoli, garlic and crispy Thai basil. Substitute pork for talay (shrimp & squid) add $6. – 18

29. Pad See Ew – Wide chewy rice noodles, Chinese broccoli, egg, garlic, soy sauce and choice of chicken, pork, tofu, or (shrimp & squid) add $6- 18

30. Goong Ob Woonsen – Pot of glass noodles cooked with choice of protein, ginger, onion, soy sauce, oyster sauce or (shrimp & squid) add $6 – 22 

– KIDS-

31. Chicken Tenders – Served with French fries and sweet chili sauce. – 12

 

Weekly Specials:

 

Starters

Nam Prik Pow Chicken Wings – $15 

Marinated chicken wings. Fried then wok tossed with chili jam, garlic & Thai basil.

Yum Mat Muang Goong – $17 

Shredded green mango salad with shrimp, peanuts, shallots, lime juice & fish sauce. Served with sticky rice or add blue crab raw or pickled- for $5.00

 

Mains

Tum Yum Talay – Market Price 

Shrimp and sea scallops, mussels and squid served in a savory lemongrass-chili jam broth. rice noodles, Thai basil. 

Laap Ghai Tod – $20
Crispy fried chicken topped with shallot, lime, cilantro & toasted rice powder. Served with jasmine rice.

Laap Pla Tod- $30 – Crisp fried whole red snapper with red onion, mint, cilantro, toasted rice powder, lime, fish sauce, palm sugar. Served with jasmine rice. – Out of Stock

Pad Krapow Scallops – Market Price

Sautéed sea scallops with stir-fried vegetables, garlic, oyster sauce and Thai basil. Served with jasmine rice

Khao Pad Scallops – Market Price 

Wok fried jasmine rice with sea scallops, carrot, tomato, egg and scallion.  

Khao Soi – $22

Classic Northern Thai Curry with chicken or pork, yellow noodles, mustard greens and red onion.

Thaw Khaek Moo Nam Lip- $18

Wok fried green beans with ground pork, olives, garlic and oyster sauce. Served with jasmine rice

Gang Keow Wan Hang –

Wok fried green curry with green beans, broccoli, red pepper, onions with Madras curry powder. Choice of shrimp, squid-$25 or add blue crab. $28

 

Phu Op Woonsen–

Pot of glass noodles cooked with whole blue crab, shrimp, squid- $29

 

 

SAAP BEVERAGE MENU

ALCOHOLIC BEVERAGES:

BEER
16 oz 8$

Fireside Red Ale – Simple Roots – Red Ale – 5.1% ABV

Limited Access – Rock Art Brewing – Double IPA – 7.5 % ABV 

Bottled/Canned Beer:

Singha– Thai Lager- 5% ABV  – 

 White Wine:

 Riesling
Glass 8/ Bottle 28

 Sauvignon Blanc
Glass 8/ Bottle 28

Prosecco 
Glass 9/ Bottle 29

Rosé 
Glass 8/ Bottle 28

Vinho Verde 

Glass 9/ Bottle 29

Red Wine:

Pinot Noir 
Glass 8/ Bottle 28

Cabernet Sauvignon 
Glass 8/ Bottle 28

Merlot 

Glass 8/ Bottle 28

 

Other Drinks:

Lemon & Lime Gin Crush – Dogfish Head – . Citrusy & herbaceous Gin cocktail 7% ABV. $9 

Blood Orange & Mango Vodka Crush – Dogfish Head – Vodka w/ citrus and tropical fruit 7% ABV. $9 

Grapefruit and Pomegranate Vodka Crush – Dogfish Head – 7% ABV. $9 

Pineapple and Orange Rum Crush- Dogfish Head –  7% ABV. $9

 

SOFT DRINKS

House Favorites:

Nam Manao – limeade $4 

Thai  Coconut Juice – $5

Soda
Coke, Diet Coke, Club Soda, or Sprite – $3

Teas:

Cha Yen – $4 
Classic Sweet Thai iced tea 

Iced Tea – $4
Unsweetened iced tea

By The Bag – 2
Assorted Herbal/Black/Green – 

Teapot – $6 

Jasmine Green
Lychee Black Tea

Prices are subject to change and do not include tax. 

 

SEE OUR DESSERT MENU

Note: We use shrimp, peanuts, sugar, salt, wheat, and dairy in our preparations. We buy local when possible. Most dishes can be prepared gluten-free. If you have dietary restrictions, we can provide a list of ingredients. We do not use MSG.  Prices are subject to change and do not include the 9% Vermont Meals & Rooms Tax. 

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