* GLUTEN FREE
** MAY CONTAIN RAW OR UNDERCOOKED FOOD PRODUCTS
*** CONTAIN SHELLFISH
S T A R T ER
|CRISPY VEGGIE ROLLS||8|
|Four fried rolls stuffed with glass noodles, carrots, taro, and cabbage. Served with sweet and sour sauce|
|THAI FRESH ROLLS ***||8|
|Two non-fried rolls stuffed with shrimp, BBQ pork, green leaf lettuce, noodles, bean sprouts and fresh basil. Served with tamarind sauce, and ground peanuts|
|PAPAYA SALAD ***||10|
|Freshly mixed green papaya, green apples, carrots, cherry tomatoes, lime juice, and fish sauce topped with ground peanuts and served on a bed of cabbage|
|NUA NAM TOK */**/***||12|
|Our flame-grilled beef marinated in mint, red onion, scallions, dried chili, roasted rice powder, fish sauce, and lime juice. Served on a bed of cabbage|
|FRIED WINGS (6) *||9|
|Fried chicken wings marinated with salt, white pepper, sugar, and mixed with sweet chili sauce|
|THAI SKEW *||10|
|Chicken marinated in an authentic recipe, brushed with coconut cream and served with peanut dipping sauce, and cucumber salad|
|TOM YUM SOUP */*** (chicken 5 or shrimp 6)|
|Thai style hot & sour soup with mushrooms, lemongrass, cilantro, chili, and lime juice|
|TOM KHA SOUP */*** (chicken 5 or shrimp 6)|
|Authentic coconut soup with galangal, mushrooms, kaffir lime leaves, cilantro, and lime juice|
S A L A D
|Mixed fresh vegetables, tomatoes, and apples served with your choice of ginger or homemade creamy dressing|
|M E A T & P O U L T R Y|
|KRAPEAW KAI (Mild/Contain Shellfish)||9|
|Ground chicken stir-fried with string beans, red bell peppers, long hot peppers, and fresh basil|
|MAMOUNG HIMMAPARN (Mild/Contain Shellfish)||10|
|Marinated chicken battered & deep-fried to perfection, red bell peppers, jumbo onion, and green onion, served with sweet chili sauce topped with cashew nuts, and dried chili|
|GINGERINE (Contain Shellfish)
(chicken or tofu 9) / (pork or beef 10) / (shrimp 12) (combination 14)
|Stir-fried fresh ginger, celery, scallions, onion, red bell peppers, and shiitake mushrooms|
|SPICY GARLIC ***
(chicken or tofu 9) / (pork or beef 10) / (shrimp 12) (combination 14)
|Dry-sautéed in our spicy garlic sauce, accompanied with dry-sautéed mixed vegetables|
|PANANG */*** (chicken, beef, pork, shrimp, or combination)|
|Kaffir lime-infused red curry, coconut milk, basil, red bell peppers, and long hot peppers|
|MASSAMAN * (chicken or tofu 9, pork or beef 10, shrimp 13, or combination 14)|
|Our sweet & mildly spicy Massaman curry, coconut milk, onion, avocado, potatoes, and cashew nuts|
|PIK KING *** (chicken, pork, or tofu 10, beef 11, shrimp 13, or combination 15)|
|Sautéed string beans, red bell peppers, long hot peppers, shredded kaffir lime leaves, chili, and basil in a traditional Pik King sauce|
|RUBY TOWN */*** (chicken or tofu 9, pork or beef 10, shrimp 13, or combination 14)|
|Red curry, coconut milk with choice of chicken or beef, bamboo shoots, pineapple, cherry tomatoes, red bell pepper, green peas, hot pepper, and basil|
|EMERALD TOWN * (chicken or tofu 9, pork or beef 10, shrimp 13, or combination 14)|
|Green curry, coconut milk with bamboo shoots, green peas,
long hot peppers, red bell peppers, and basil
|BEEF LOVER ***|
|Tender beef stir-fried with red bell peppers, onion, carrots, shiitake mushrooms, green onion, and long hot peppers|
|FISHERMAN’S MADNESS *|
|Shrimp and scallop sautéed with chili sauce, asparagus, broccoli, onion, carrots, red bell peppers, mushrooms, long hot peppers, and basil|
|V E G G I E L O V E R S|
|BUA ON GREEN ***|
|Fried tofu, stir-fried with Chinese broccoli, garlic and oyster sauce|
|BASIL EGGPLANT ***|
|Tender eggplant sautéed with red bell peppers, long hot peppers and fried tofu in a spicy basil sauce|
|CHILI TOFU ***|
|Fried tofu sautéed with broccoli, carrots, asparagus, onion, baby corn, basil, pepper, and mushrooms in a roasted chili sauce|
|R I C E D I S H E S|
|BUA FRIED RICE *** (chicken or tofu 9, pork or beef 10, shrimp 12, or combination 14)|
|Stir-fried Jasmine rice, eggs, carrots, green peas, white onion, and green onion|
|BASIL FRIED RICE *** (chicken or tofu 9, pork or beef 10, shrimp 12, or combination 14)|
|Stir-fried Jasmine rice, red bell peppers, fresh basil, and long hot peppers|
|A L L A B O U T NO O D L E S|
|CHICKEN & SHRIMP PAD THAI */***|
|Rice noodles stir-fried with shrimp, chicken, eggs, sprouts, green onion, side of fresh sprouts and ground peanuts|
|SEAFOOD NOODLE */***|
|Rice noodles stir-fried with shrimp, scallop, calamari, eggs, sprouts, and green onion, served with a side of fresh sprouts and ground peanuts|
|DRUNKEN NOODLE *** (chicken or tofu 9, pork or beef 10, shrimp 12, or combination 14)|
|Flat rice noodles stir-fried with string beans, baby corn, carrots, mushrooms, young pepper seeds, basil, and long hot peppers|
|PAD SEE EW (chicken or tofu 9, pork or beef 10, shrimp 12, or combination 14)|
|Flat rice noodles stir-fried with Chinese broccoli, baby corn, carrots, shiitake mushrooms, and eggs|
SIDES & EXTRAS
|SAUCES (Hot Sauce & our homemade sauces)||5|
|For extra ingredients, sauces, or side dishes, price starts from 1.00 & up. Please ask your server for details.||+0.50 and up|
Consuming raw seafood may cause severe illness and even death in a person who has liver disease, cancer or other chronic illnesses that weaken the immune system. If you consume raw or undercooked meats, poultry, seafood, shellfish or eggs and become ill, you should seek immediate medical attention. If you are unsure if you are at risk, consult your physician. (**) These items may be served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Plastic Cutlery Is Terrible For The Environment. Plastic utensils and straws provided upon request only.
All prices on this web site are subject to change without notice. While we make every effort to provide you the most accurate, up-to-date information, occasionally, one or more items on our website may be incorrectly priced.
RESERVATION AND SEATING POLICIES
BUA Thai+Sushi is a reservation-driven restaurant. We do welcome walk in guests and will accommodate as many as possible. Reservations are accepted by phone and a limited number through OpenTable.com. Please clearly state name, number of guests in party, date requested and telephone number.
LARGE PARTY POLICY
Large party reservations (10 or more) are difficult to accommodate given the size of the restaurant; however, we will take as many as possible. A large party reservation during service hours will require a credit card to reserve, and must be confirmed the day of the reservation. Our ability to increase the number of diners in a party is very limited. Please assume that if your reservation is at 8pm or earlier, we have booked a table to follow on. A minimum charge of $20.00 (Tax & Tip are excluded) will be required per customer for large parties (10 or more) on weekends and special days.
RESERVATION TIMING POLICY
Parties that are late for their reservation time are given ten minutes before we call the phone number that we have to ascertain arrival status. Given the limited seating of the restaurant, fifteen minutes late with no contact will void your reservation. We only seat complete parties (no waiting at the table). Please understand, this is solely due to the size and seating capacity of the restaurant. If you are late, we urge you to contact us so we can make our best effort to accommodate you and your party. Also, due to our limited space and demand, a “No call” and or “No show” will result in a $20 per person
SERVICE CHARGES AND OTHER POLICIES
– Separate checks can be accommodated; however, we limit them to five (5) which means we do not take more than 5 payment transactions for
– All parties of five or more will have a service charge of 18% added to the pre-tax total, but 21% Gratuity will be added to parties of five or more with
separate checks or payments.
– A minimum charge of $8.00 (Tax & Tips are excluded) is required on credit card payments.
– There will be a fee of $2 setting or sharing fee per guest
– We will have time limits on weekends and special days.
– Our hand-crafted cocktails take a minimum of three minutes each to prepare. Your patience is appreciated.
– Guests are allowed to bring in their own wine with the exception of any wines we may have on our list. There is a corkage fee of $25.00 per bottle. Unfinished wine may be taken with you but the cork must be fully compressed in a bag and the bottle must be taped to prevent consuming prior to your destination.
– We reserve the right to refuse service to anyone at our discretion.
– Guests with food allergies should inform their server prior to ordering.
– Please discuss your food allergies with the server so the chef can adjust your meal if possible.