marinated chicken wings with a special blend of laotian spices battered in flour, serve with volcano sauce.
2 chicken satay, 2 fresh spring roll, 4 temple tofu, 3 crab rangoon, 2 fried egg roll
Chicken Satay (4)
selected lean chicken marinated in coconut milk and curry sauce, served with peanut sauce.
Ban Cuon (3)
rice steamed rolls stuffed with seasoned ground chicken, black mushroom. topped with fried onion and served with sweet sour sauce.
Coconut Shrimp (5)
fresh shrimps dipped in a batter of shredded coconut. fried to perfection, served with homemade sweet sour sauce.
(entrees Served With 1 Order Steamed Jasmine)
chicken, pork or beef cooked in coconut milk with bamboo shoots, bell pepper and homemade curry paste topped with basil leaf.
sliced chicken, pork or beef in tasty thick curry paste with potatoes, onion, carrots, coconut milk, topped with roasted peanuts.
chicken, pork or beef in special homemade green curry paste, egg plant, bell pepper and coconut milk.
choice of chicken, pork or beef stewed in thick sweet curry and coconut milk with zucchini, carrots and touch of fragrant citrus leaves.
mild yellow curry sauce, potatoes, carrots, onion and spices with your choice of chicken, pork or beef.
egg noodles tossed with thai seasoning then topped with bean sprouts, roast peanuts, scallions, and choice of chicken, pork or beef.
a favorite thai noodle dish. sauteed rice noodles with choice of chicken, pork, beef or shrimp with eggs, roasted peanuts,
Pud Kee Mow
drunken man noodles, a bold flavor noodle dish. choice of chicken, pork or beef stir fried with thick rice noodles, hot chili paste and fresh sweet holy basil leaves and peapods.
Vientiane School Noodle
a favorite laotian dish. rice noodles stir fried in brown sauce with choice of chicken, pork, beef or shrimp. scallions, tomato, celery, bean sprouts. topped with sliced fried eggs and sweet sour sauce.
Mekong House Special
Dumpling Stir Fry
crab meat, shrimp and fish dumpling stir fried with aspara-gus, black mushroom, zucchini, onion, water chestnut in brown sauce.
lightly battered cod in tempura flour served with choy sum (chinese cabbage) and grilled egg plant. very light and healthy meal. served with sauce and jasmine rice.
Stuffed Jumbo Shrimp (sizzling)
jumbo shrimp stuffed with seasoned ground pork and herbs. grilled to perfection and served on top of bedded vegetables on hot sizzling plate and topped with mekongs black bean sauce with kaffir leaves.
Mekong Ginger Noodle
mekongs innovative recipe, using our savory peanut sauce and adding a little twist. ginger, broccoli, green beans, car-rots, bean sprouts tossed with spaghetti noodles and topped with green onions and ground peanuts. this is kid friendly with an asian twist. choice of chicken, pork, beef or shrimp.
Yellow Curry Burger
choice of crispy or grilled lean chicken seasoned with lao herbs. special sauce with yellow curry, cucumber, onions, lettuce, tomato. served with seasoned french fries on the side
Red Curry Burger
choice of crispy or grilled lean chicken seasoned with lao herbs. has special sauce with hint or red curry, grilled bell peppers, fried onions, holy basil, lettuce and tomato served with seasoned french fries on the side
Deep Fried Banana
deep fried banana until golden brown topped with honey
Purple Sticky Rice Pudding
purple rice, sugar, coconut milk topped with egg pudding.
Deep Fried Taro
deep fried taro topped with honey.
Thai Fried Banana With Ice Cream
deep fried banana in rice paper and served on top of vanilla ice cream.
Laotian Ice Cream Sandwich
three scoop vanilla ice cream topped with peanut, honey.
March 17th, 2008 Mekong Café “one magical river, three enchanting cusines” opened up with a goal to bring a new twist to the area. It offers an extensive menu with many food selections from three different type of cuisines; Laos, Thai and Vietnamese.Mekong Café is a family owned and operated by a mother and daughter team; Banh and Sichanh Phongsavat. Banh and her family moved here to America in 1988 and settled in Milwaukee since 1990. Banh always had a passion in cooking and sharing her food with families and friends. She worked at numerous well known Thai Restaurant giving her the opportunity to gain experience and skills, on how to run a successful restaurant. After many years working in the industry, she then decided to open up her own and wanting to share her culture to people through her authentic cooking.