Celebrate Songkran – Thai New Year (dinner only)
A weeklong celebration of Songkran – Thai New Year – with special food and drink menu items, and half-off Thai beer selections. This celebration will be April 13 through 23.
Songkran in Thailand has historically been meant for the Thai people to splash water on their family members and elders as a way of seeking good fortune. The Thai people have also used this event to pay homage to the images of Buddha. Today, the occasion has become mad play with water – water in buckets, water from super soakers and water from garden hoses – from people all along the streets. Chiang Mai province hosts the biggest water festival parade in Thailand, which includes statues being carried away from the local temples to be paraded along the streets to be respectfully watered by all.
At NaKorn, specials for Thai New Year week (April 13-23) will be:
• Bites :
Crab Cake Bite, with a mixture of crab meat, pork, taro and water chestnuts, wrapped in soy paper and served with beet infused lotus root, plum, spring greens and house made plum gastrique.
Braised Chicken with spicy roasted chili curry, kaffir lime leaf and a 65 degree egg, with tamarind-palm sugar dressing, crispy shallot chips, cilantro and spring veggies.
Lemongrass infused Blaum Bros. Lead Mine Moonshine, fresh lemon, palm sugar, coconut-lemongrass tincture and prosecco served in flute.
• Half off Singha and Chang beers by the bottle.
Chicago North Shore Convention & Visitors’ Bureau Restaurant Month
NaKorn is offering a prix fixe menu for Restaurant Month sponsored by Chicago’s North Shore Convention & Visitors Bureau
Valentine’s Day 2017
NaKorn will offer its regular menu for Valentine’s Day supplemented with
two specialty drinks and a dessert, for all of Valentine’s Day week
• The Hum ‘N Plum: Rhine Hall Plum Brandy, Hum Botanical Spirit, Lemon & Club Soda
• The Gun ‘N Rose: Ballotin Caramel Turtle Whiskey, Koval Rose Hip Liqueur, Lemon & Bitters
• Black Forest Mousse, Blood Orange Sorbet, Champagne-Blood Orange Gelee, Coconut Flour and Brown Butter Streusel
Join us in celebrating our Thai Children’s Day and Teacher’s day.
Experience what childhood meant to us growing up in Thailand in the 1970s. Enjoy a weeklong offering of special menu items and special pricing for children and teachers. This celebration will be the week of January 15-22.
Special menu items for the week will include:
Honey roasted duck wrapped in fat rice noodle, with tofu, bean sprout & sweet soy vinaigrette. This dish introduces Thai children to the complexity of Thai food flavors, mixing the flavors of sweet, salty and sour.
Meat & Sea
Fried Chicken with Rice, with egg, cranberry-roasted vegetable jus and crispy shallot chips. This dish presents a take on our childhood favorite of which we remember as “American Fried Rice”
Coconut Ice Cream “Hot Dog”, which presents a favorite Thai street food dessert enjoyed by young and old alike. The ice cream is accented by sweet sticky rice, compressed fruit, toasted peanuts and a drizzling of evaporated milk.
During the weeklong celebration, children under ten eat free with a paying adult, and teachers with their school I.D. receive 15% off their entire meal (limit: party of two per teacher present).
Spend New Year’s Eve at NaKorn in Evanston.
Friday and Saturday, December 30 and 31, during our normal dinner service hours.
Bite Size Snack Munchers that are simultaneously sweet, salty and mildly spicy.
This traditional snack food, typically absent-mindedly munched, embodies
the propensity of authentic Thai cuisine to include a complex interplay of more
than one of the five fundamental taste senses prevalent in Thai food.
House Made Pandan Tapioca Pearl Crackers, with relish of minced chicken and shrimp
slightly sweetened with tamarind-coconut sauce.
Charred Eggplant and Tomato, with raw radish, fried shallot and spicy tamarind dressing.
Frisée, Fried tofu, crunchy bean curd sheet and egg, accented by shaved Persian cucumber,
sliced winter beets and toasted chili-tamarind coconut cream dressing.
Grilled Portobello, with peanuts, cilantro, scallions and chili-sweet lime dressing.
Grilled Half All-Natural Amish Raised Chicken, with spicy tamarind sauce.
Coulotte Top Sirloin, slow-cooked and served with coconut cream curry sauce and grilled asparagus.
Braised Pork Belly, with sautéed Swiss chard, house made pickled mustard greens and
spicy chili-ginger vinaigrette on the side.
Jumbo Lump Blue Crabmeat, served on a bed of warm Thai rice noodles with spicy
turmeric-coconut curry and crispy shaved garlic and rice crackers.
Vegetarian Scallop, medallion of an Eringi king mushroom, served with frise’e and house made chili jam.Fourth Course – choice of sweets
Thai Tea Panna Cotta, Thai crispy wafer roll, lemon curd, vanilla ice cream, shaved Pecan
and Dolce De Leche.
Deconstructed Coconut Cream Pie Parfait house made from our secret recipe.