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Home » Restaurants » Restaurant Details » View Menu Restaurant Menu Kittichai Address: 60 Thompson St, Btwn Spring & Broome St New York, NY 10012 212-219-2000 Lunch Prix-Fixe             Lunch Prix-Fixe         20.00   Appetizers             White Tuna Salad : Cherry Tomato, Sweet Basil, Thai Madaring - Ginger Dressing           Soup of The Day           Entrees             Green Curry with japanese eggplant, artichoke, kaffir lime leaves           Chilean Sea Bass, Wok : sauteed with zucchini, mushroom, black bean sauce           Dessert   Lunch A La Carte   Appetizers             Bean Curd : Crispy fried with sweet chili sauce         5.00   Thai Salad : Green mango, cashew nut, apple eggplant, tamarind dressing         6.00   Portabello Mushroom Salad : Mesclun greens, roasted rice powder         6.00   Rice Vermicelli Salad : Chopped chicken, peanut, preserved chili vinaigrette         8.00   Smoked Salmon : On red endive, sesame crackers, coconut- lime dressing         8.00   Beef Salad : Northern style, chinese long beans and roasted sticky rice         9.00   Chilean Seabass Satay : Cucumber relish, cashew nut sauce         9.00   Soups             Soup of The Day         6.00   Galangal and Chicken Coconut Soup : With straw mushroom, kaffir lime         6.00   Entrees             Mixed Vegetables : Fresh bamboo, cauliflower, sugar snap peas, bean curd, in yellow curry         11.00   Tuna Salad : Corn, tomatoes, romaine lettuce, cashew nut dressing         15.00   Monkfish : In lesser ginger curry, heart to palm         14.00   Chicken : Wok-fried, cashew nut, green onion, dried chili         13.00   Beef : Grilled, green papaya salad, smoked chili sauce         14.00   Lamb : Thai barbeque lamb skewers on preserved mayer lemon and herlooms tomato salad         14.00   Roasted Chicken : With buck wheat noodles in coconut soup, thai basil, chili         11.00   Shrimp : With wok-fried jasmine rice, shrimp roe, green mango         11.00   Desserts             Tapioca Pear : With jack fruit, palm seeds, pandan scented coconut syrup         4.00   Lychee Flan : On jasmine flower scented pineapple compote         4.00   Banana Spring Roll : Burnt honey ice cream         4.00   Crepes : With honey kalaman ci sauce, coconut ice cream         4.00   Ice Cream or Sorbet         4.00   Dinner A La Carte   Appetizers             Grade A Meing Tuna Tartare : Limestone tartlets, peanut, ginger and lime         10.00   Crispy Jasmine Rice Crackers : With coconut and organic chicken relish         7.00   Chocolate Baby Back Ribs : With thai spices         11.00   Sweet Chili- Glazed Fole Gras : Duck "nham-tok" and fole gras "ka-nom buang"         19.00   Kittichai Fish Cake : With cucumber and red onion chutney         11.00   Northern Sytle Thai Beef Salad : Chinese long beans and roasted sticky rice         13.00   Banana Blossom and Artichoke Salad : With roasted cashew nuts and chili jam         12.00   Sashimi of Hamachi : Squid ink salt, red holland pepper dressing         16.00   Crispy Rock Shrimp : Grilled eggplant and palm sugar-tamarind sauce         13.00   Soups             Chicken, Coconut and Galangal Soup : With straw mushroom and cilantro         8.00   Spicy and Sour Seafood Soup : With kattir lime leaves, bird-eye chili and tomato         10.00   Vegetarian             Crispy Bean Curd : With spicy-salted yellow bean sauce         6.00   Grilled Portobello Mushrooms, Heart of Palm and Chili-soy Dressing         12.00   Wok- Braised Vegetables In Green Curry         14.00   Stir- Fried Asian Vegetables, Tofu : With low sodium mushroom soy sauce         14.00   Curries             Brasied Short Ribs In Green Curry and Sweet Basil         24.00   Monkfish and Heart of Palm In Chili- Ginger Curry         20.00   Organic Chicken Breast : Northern style light yellow curry, egg noodles, lime zest         19.00   Fish & Shellfish &