Sirayvah Organic Thai - San Carlos, CA

Vegetarian spring roll served with plum sauce and ground peanuts.

Real crab meat, bean sprout, thin sliced carrots, eggs, cucumbers, tofu and romaine lettuce wrapped in rice paper, served with tangy tamarind sauce.

Battered calamari served with a homemade plum sauce and ground peanuts.

Shredded green papaya, carrot, garlic, chili tomatoes and chili toasted cashew nuts tossed in Thai dressing with peanuts.

Skewered, marinated free-range chicken breast serve with peanut sauce and cucumber pineapple relish.

A combination of toasted coconut, fresh ginger, cashew nut, red onion, lime and grilled shrimp wrapped in butter lettuce cups with special sauce.

Grilled scallops and pineapple wrapped in Belgian endive leaves with special sauce and garnished with tomatoes and mint.

Crispy prawns wrapped in egg noodles, served with ginger plum sauce.

Seared tuna, kaffir lime leaves, ground peanut, toasted coconut shredded and served on cucumber slices with special sauce.

A combination of shiitake, champignon and oyster mushrooms seasoned with tamarind chili sauce, shallots, cilantro, mints and grilled shrimp.

Minced chicken seasoned with lime juice, chili powder, toasted rice powder, mint and shallots wrapped in butter lettuce cups.

Diced tuna and salmon seasoned with lime juice, chili powder, toasted rice powder, mint, pickled ginger and served with Be lgian endive leaves.

Thai style ahi tuna with lemongrass and kaffir lime chili, mint and crispy root vegetable.

Tempura jumbo soft shell crab on a bed of mint chilies, lime cashew nut, green mango salad and roasted coconut.

Romaine lettuce, iceberg lettuce, mixed spring salad, sliced cabbage, carrots, toasted shredded coconut, cashew nuts and crispy shallots served with chili coconut milk lime dressing.

Romaine lettuce, iceberg lettuce, mixed spring salad, sliced cabbage, carrots, tomatoes, pineapple and boiled eggs served with peanut dressing.

Shrimp, calamari, scallops, lemongrass, basil, onion and cherry tomatoes.