Malai Kitchen
$0
Menu
Specialties
North Atlantic Arctic Char
Pan-roasted 7 oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze. Served with brown rice.
Peanut-Encrusted Ruby Trout
10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce. Served with green curry rice and citrus street salad.
Seared Jumbo Georges Bank Sea Scallops
3 hand-harvested day boat scallops served over signature Pad Thai. Pad Thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce.
Chilean Sea Bass
7 oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles. Served with cherry tomatoes, minced herbs, and lime juice.
Red Curry Icelandic Cod
Oven roasted Icelandic cod, smothered in scratch red curry sauce over wok seared vegetables and seasoned jasmine rice. Vegetables include bell peppers, bok choy, broccoli, carrots, onions, and Thai basil.
Whole Fried Branzino
12-16 oz whole fish with head & tail on, fried and glazed with tamarind-soy moon sauce. Served with jasmine rice and cucumber salad.
Banh Mi Vietnamese Sandwich
Vietnamese baguette, layered with your choice of meat, pickled carrots & daikon, cucumbers, sriracha aioli, and cilantro. Choice of protein: sliced chicken, pulled pork, sliced ham, seared shrimp, fried tofu, or grilled pork meatballs. Choice of side: cucumber salad, wok seared vegetables, imperial rolls, simply fried rice, or seasoned shrimp chips.
Vietnamese Barbeque Pork Ribs
Grilled half rack, with ginger soy glaze served over green curry rice noodles. Topped with green papaya slaw and toasted sesames.
Massaman Curry Lamb Shank
Slow braised Australian foreshank smothered in peanut-tamarind massaman curry sauce. Served with jasmine rice and a soft boiled egg. Also has Thai eggplant, potatoes, carrots, onions, ginger, and Thai basil.