Appetizers
Fresh Summer Spring Rolls (Not deep fried & very healthy!)   $8.25
All spring rolls come with a homemade sweet and sour sauce topped with ground peanuts.
Tapioca wrapper spring roll with tofu, lettuce, vermicelli noodle, mint leaves, green onion, cilantro, carrot, and cucumber.
Shrimp Roll:  Remove tofu and add shrimp  $9.25

Combination Satay Skewers (*NEW*)     $12.95
Grilled skewers of marinated beef, chicken, and prawn.  Served with a peanut cucumber sauce.

Wrap Me Up (Meang Kom)    $8.95
Fresh spinach leaves with fresh boiled shrimp, fresh hand grated roasted coconut, ginger, shallots, roasted peanuts and lemon.  Served with a delicious homemade tamarind sauce.

Salad
Yam Ma Meung (Mango Salad)     $8.95
Diced Mango, roasted coconut, cashew nuts, lemon juice, and grilled shrimp served in an edible crispy sesame rice bowl.

Entrees
Autumn Delight (*vegetarian*)    $11.95
Stir fried organic squash pumpkin with shiitake mushrooms and cashews.  Seasoned in a special house sauce.

Homemade Pineapple Prawn Red Curry     $14.95
A coconut red curry served with Prawns, Pineapple, String Beans, Tomatos, Thai sweet basil and Red and Green bell peppers. Served in a fresh hollowed out half Pineapple.

Jitlada Baby Back Pork Ribs      $14.95
Baby back ribs marinated in a specially blended sweet BBQ sauce.  Slow cooked until tender and served with a special Thai sticky rice.

Jitlada Neur Yang (Jitlada Steak)    $13.95
Grilled New York steak marinated with Thai herbs, garlic, cilantro, and lemon grass.  Served with a spicy chili sauce.

Livia’s Special Noodles (Pad Sea Eaw)     $12.95
Thick rice noodles sauteed with broccoli, garlic, and shrimp in a black bean sauce.

Steamed Garlic Sea Bass         $15.95
Steamed Sea Bass with garlic, salt, pepper, and white wine.  Served with stir-fried sweet peas and fresh sweet pea leaves.

Vegetable Parade (*vegetarian*)    $10.95
Today’s fresh house vegetables sauteed with a garlic bean sauce.

Wild Scallop Panang on Eggplant     $15.95
Seared wild caught Scallops on a homemade red curry sauce with coconut milk served over baked eggplant.