An Ashland restaurant staple for many years, Thai Pepper serves quality food in a comfortable atmosphere, with great service. Delicious curries, daily specials and signature appetizers are served in a beautiful dining area or peaceful creek side seating.

We believe in preparing our cuisine with the best available ingredients, No MSG, no GMO, and as fresh as we can get it. If you have special dietary needs or would like something cooked a little differently, please let your server know, and our chefs will be happy to oblige.

Great Happy Hour Drink Specials and Menu!


Dinner Menu

Appetizers, Soups & Salads
TIGER ROLLS - cream cheese and crab meat in a spring roll wrapper. Served with sweet chili sauce  8

THAI CRISPY SPRING ROLLS- napa cabbage, green cabbage, onions, glass noodles and shiitake mushroom  8

CHICKEN CURRY WONTON- ground chicken breast, onion, potatoes and curry powder  8

CHICKEN SATE WITH PEANUT SAUCE - skewered chicken breast (4 pcs) marinated in coconut milk, soy sauce and curry powder  9

SPICY LEMON GRASS SOUP - with black tiger prawns, snow peas, tomatoes and green onion  7 / 10

COCONUT CHICKEN SOUP- Thai ginger, lemon grass and lime leaves  6 / 9
THAI LIME BEEF SALAD WITH MANGO CHUTNEY - grilled steak with cucumber, red onion, cilantro, mixed greens and spicy lime dressing  9

CHAR GRILLED TIGERS WITH FRESH FRUIT - black tiger prawns marinated in coconut milk, soy sauce, curry powder and turmeric and served with peanut sauce   11

CRISPY CALAMARI  8
FRESH FRUIT  6
CUCUMBER SALAD  5

Curries
All curries served with cucumber salad
YELLOW SHRIMP CURRY WITH FRESH PINEAPPLE & SPEARMINT  17
RED CURRY CHICKEN WITH BAMBOO SHOOTS & SPINACH  14
YELLOW COUNTRY CURRY l 13 WITH CHICKEN  14
GREEN COCONUT CHICKEN CURRY  14
PANANG BEEF CURRY  15

Entrées
EVIL JUNGLE - coconut beef curry served on a bed of spinach  15

TIGER CRIES - medium rare flank steak served with onion, tomatoes and spicy lime sauce  15

GARLIC PORK WITH CORRIANDER & FRESH CHILIES - pork tenderloin marinated in garlic, cilantro, black pepper, then sauteed with onion and tomatoes  15

SWEET & SPICY CRISPY FISH - Icelandic cod battered in egg and flour, then flash fried. Served with sweet chili sauce  16

THAI SHRIMP WITH COCONUT PEANUT SAUCE - poached black tiger prawns served on a bed of spinach with coconut peanut sauce  17

PAN FRIED NOODLES WITH BLACK TIGER PRAWNS - wheat noodles marinated in soy sauce & sesame oil, pan fried and served with sherry peanut sauce & spinach  17

BLACK TIGER BLACK PEARL - stir fry garlic, serani chilies, green bell pepper, greeen onion, mint, black tiger prawns, and sweet oyster sauce  16

THAI STYLE SWEET & SOUR SHRIMP - sautéed black tiger prawns, green and red pepper, apple, pineapple and cucumber  17

GARLIC SHRIMP WITH BROCCOLI - sautéed black tiger prawns & broccoli in garlic butter sauce  17

CHICKEN IN ROASTED RED CURRY - sautéed cubes of chicken breast, green onions and peanuts in roasted red curry l 14

CASHEW VEGETABLES - stir fry fresh vegetables with oyster sauce & rice wine l 13 with Chicken l 14

PAD THAI WITH CHICKEN - stir fry noodles with sweet vinegar soy sauce. Served with green onion and bean sprouts  14 with Shrimp  17

PAD KRA PROW GAI - stir fry serano chillies, garlic, ground chicken breast, onion, fresh thai basil and sweet oyster sauce  14

THAI STYLE FRIED RICE WITH PINEAPPLE & SHRIMP - Serrano chili, black tiger prawns with jasmine rice, mushrooms, tomatoes and pineapple  17

PAD MEE WITH BLACK TIGER & CHICKEN - stir fry chicken, black tiger prawns, wheat noodles and bok choy in sweet Indonesian soy  17

18% gratuity will be included for parties of 8 or more. Please - No separate checks


Vegetarian Menu

Appetizers
THAI CRISPY SPRING ROLLS - Napa cabbage, green cabbage, onions, glass noodles and shiitake mushroom  8

SPICEY LEMON GRASS SOUP - with snow peas, tomatoes and green onions6.5

LIME SALAD - with cucumber, red onion, cilantro, mixed greens and spicy lime dressing  7.5

CHAR GRILL TOFU WITH PEANUT SAUCE - tofu marinated in coconut milk, soy sauce, curry powder and turmeric and served with peanut sauce  8.5

FRESH FRUIT  6
CUCUMBER SALAD  5

Entrées
YELLOW COUNTRY CURRY  13
RED TOFU CURRY WITH BAMBOO SHOOTS & SPINACH  13
SWEET & SPICY CRISPY TOFU - tofu battered in egg and flour, then flash fried and served withsweet chili sauce  13

THAI TOFU WITH COCONUT PEANUT SAUCE - poached tofu served on a bed of spinach with coconut peanut sauce  13

PAN FRIED NOODLES WITH TOFU & SPINACH - wheat noodles marinated in soy sauce & sesame oil, pan fried and served with sherry peanut sauce & spinach  13

THAI STYLE SWEET & SOUR TOFU WITH PINEAPPLE - sautéed tofu, green and red pepper, apple, pineapple and cucumber  13

GARLIC TOFU WITH BROCCOLI - sautéed tofu and broccoli in garlic butter sauce  13

TOFU IN ROASTED RED CURRY - sautéed cubes of tofu, green onions & peanuts in roasted red curry  13

CASHEW VEGETABLES - stir fry fresh vegetables with an oyster sauce and rice wine   13

PAD THAI WITH TOFU & BEAN SPROUTS - stir fry noodles with sweet vinegar soy sauce. Served with green onions and bean sprouts  13

Some of these dishes contain oyster & fish sauce. Please ask your server.


Lunch Menu

Your choice of: Thai Spring Rolls, Tiger Rolls, Won Tons  6

Your choice of: Today’s curry, Crispy Fish, Pad Thai, Chicken Saté, Garlic Chicken,
Sesame Noodle Salad  8

Any two of the above  9

Any three of the above  10

Ala Carte: Cashew Vegetables, Pan Fried Noodles  8

All lunches include: Jasmine Rice & Cucumber Salad

Thai Iced Coffee  3


Wine Menu

CHAMPAGNE, SPARKLING WINE & PORT (Bottle Half Btl Glass)
Argyle Brut, OR 32
Domaine Carneros Brut ‘03, CA 34 / 9
Heidseick Monopole, “Little Blue Top”, NV, FR 16 (187 ml)
Jordan “J” Brut, CA 52
Moet & Chandon, NV, Brut Imperial, FR 65
Veuve Clicquot Ponsardin, FR 75 38
Troon “Insomnia” Port ‘03/’04, Applegate, OR 28 / 7.5 (3 oz)
Bonny Doon, Muscat De Glaciere, CA, dessert wine 24
Louis Roderer Brut Premier, FR 70

WHITE
J. Lohr Chardonnay “Arroyoseco” CA 30
Husch Gewurztraminer, Anderson Valley, CA 22 / 6.5
Dr. L. Riesling, Mosel, Germany 18 / 5.5
Corison Gewurztraminer, CA 39
Trimbach Gewurztraminer, Alsace, FR 33 / 17
Paggio Pinot Grigio, Italy 23 / 6.5
Kings Estate Pinot Gris, OR 28
Roxy Ann Pinot Gris, Rogue Valley, OR 25 / 7
Vouvrey, “Monmosseau”, FR 18 / 5.5
Troon, “Viognier”, Applegate Valley, OR 26 /7
Mason Cellars Sauvignon Blanc, CA 27
White Haven Sauvignon Blanc, Marlborough, New Zealand 24
Conundrum, CA 39
Sokol Blosser “Evolution”, Willamette Valley, OR 23
Domaine De Triennes Rose, Provence, FR 20 / 6
Seac Biscuit Chardonnay, Mendicino, CA 30 / 8
Macon-Chardonnay-Domaine Talmard, Burgendy, FR 20 / 6

RED
Chateau Montalena Cabernet Sauvignon, CA 52
Corison Cabernet Sauvignon, CA 75 / 39
Troon Vineyard Cabernet Sauvignon, “Reserve”, Applegate, OR 49
Swanson Merlot, CA 24
Hamacher Pinot Noir, OR 52
Willamette Valley Pinot Noir, OR 36
Green & Red Zinfandel, “Chiles Canyon”, Napa Valley, CA 31 / 8
Writers Block Syrah (Steele Winery), Lake County, CA 22 / 6.5
Dry Creek Vineyard Cabernet Sauvignon, Napa, CA 28 / 7.5
Franciscan Cabernet Sauvignon, Napa, CA 34
Ghost Pine Merlot, Napa, CA 26 7
LaVelle Vineyard Pinot Noir, Willamette Valley, OR 32 / 8.5
Domaine Serene Pinot Noir, Willamette Valley, OR 59

BEER NON-ALCOHOLIC BEVERAGE
Henry’s 2.5 French Apple Cider 7 (750 ml)
Miller Lite 2.5 Voss Sparkling Water 5.5 (800 ml)
Singha 3.5 Voss Sparkling Water 3 (375 ml)
Black Butte Porter 3.5 Soft Drinks 1.5
Thai Iced Tea or Coffee 2.5
Check with your server for Draft Selection and specialty cocktails.