| February 22, 2010 |
| 6:30 pm | to | 8:30 pm |
| March 1, 2010 |
| 6:30 pm | to | 8:30 pm |
| May 10, 2010 |
| 6:30 pm | to | 8:30 pm |
| May 17, 2010 |
| 6:30 pm | to | 8:30 pm |
| August 16, 2010 |
| 6:30 pm | to | 8:30 pm |
| August 23, 2010 |
| 6:30 pm | to | 8:30 pm |
| November 1, 2010 |
| 6:30 pm | to | 8:30 pm |
| November 8, 2010 |
| 6:30 pm | to | 8:30 pm |
With Chef Sam Tila. Each class includes 4-course dinner with champagne only $60 per class non-refundable.
Menu I - February 22, May 10, August 16, November 1, 2010
THAI STICK
Marinated Shrimp wrapped with Crispy Noodles, deep fried. Served with Sweet & Sour Sauce
TOM KAE KAI
An exotic & spicy soup containing a mixture of Coconut with Chicken, Cabbage & Lao’s Root
KANG MUSSAMAN
Classic Curry Sauce with Potatoes & Onions topped with Peanuts
PAD THAI NOODLES
Chantaboon Noodles, Shrimp, Ground Peanuts, Chile Powder & Bean Sprouts
Menu II - March 1, May 17, August 23, November 8, 2010
CHICKEN & BEEF SATAY
Glistening strips of Beef & Chicken Charcoal broiled, served with Peanut Sauce
YUM WOON SEN
Glass Noodles, Chicken, Shrimp, Cashew Nut, Cucumber, Green Onions with Mint Leaves in Lime Sauce
GINGER PORK
Pork with young Ginger Pork, Green Peppers, Mushrooms & Celery
DRUNKEN NOODLES
Pan fried Noodles with a combination of Chicken, Pork, Shrimp, Squid with Vegetables & Chili
949/645-THAI (8424)
www.royalthaicuisine.com