Atchana's Homegrown Thai Restaurant Miami Menu & Prices

Six pieces. Beef, chicken or both barbecued to order, tangy peanut and cool cucumber dipping sauces

Sesame noodles, peppers, ginger and garlic

"Khai luk khoei" crispy and hard-boiled, served with house-made sweet and savory sauce

Two rolls. Mixed greens, fresh basil leaves and shrimp wrapped in delicate rice paper

Crunchy chunks of tofu with sweet chili sauce

Just like you want 'em, hot and crispy

Tender juicy morsels of beef, peanuts

3 ways: teriyaki, sriracha and sweet chili

In our zesty sweet soy dipping sauce, choice of chicken fried or steamed, or fried veggie

Tangy lemongrass broth, shrimp and mushroom

Chicken coconut milk, galangal and mushrooms

With clear noodles and delicate broth

chicken wontons in light broth

Mixed greens with our thai ginger vinaigrette or peanut dressing

Issan style minced chicken, lime, chili and fresh herbs

Minced pork, peanut, ginger in our chili lime dressing

Called sua-long-high in thai, this seared steak salad has a serious chili kick

Lightly salted fresh-steamed soy beans

Central Thai style green papaya salad, peanuts, dried shrimp and palm sugar

Squid or shrimp, onions, chili and lime juice

Salad with light vermicelli noodles, herbs, lime, onion & ground chicken

healthy, but with a chili-garlic kick

Coconut curry noodle soup with chicken

Hearty duck noodle soup

Made with "Drunken noodles". Chicken and veggies, green peppercorns, chili and basil

With shrimp, pork, rice noodles, ground peanuts, eggs, bean sprouts

Clear noodles, egg, chicken and veggies

Savory broth and Japanese wheat noodles

Chicken, beef and pork, topped with fried egg

Shrimp, egg, onion and fresh pineapple

Hand-made wide rice noodles, egg, chicken and broccoli tossed in sweet soy

Deep, rich curry, tender morsels of beef and potato

Pumpkin, turmeric and coconut cream

Seasonal vegetables and tofu in red curry

With black pepper over steamed veggies

Tangy ginger root sauce

Bamboo, thai basil and coconut milk

Minced chicken, holy basil and bird peppers topped with a fried egg

Chicken, green beans, red chili, lemongrass, garlic and galangal

Mild red curry, basil and coconut milk

Asian eggplants and tofu, savory sauce

Mixed seafood in our spicy basil sauce

Scallops, squid and shrimp on traditional rice noodles, ground peanuts and eggs

With garlic chili sauce and veggies

Grilled flilet with sweet teriyaki glaze and veggies

Half boneless duck and homemade 5-spice sauce

Crispy, deep-fried local whole red snapper with garlic chili sauce or shaved ginger & onion

Fresh herb and spice coating

with your choice of basil sauce or one of our curries

Filet of Florida-caught grouper simmered in your choice of curry sauce

A fried egg goes great on many Thai dishes

Coconut, caramel bits and chocolate sauce, peanuts and condensed milk drizzle

Thai's favorite natural dessert

Custom made for Atchana's by Coconut Grove's own Key Lime Pie expert - Fookem's Fabulous topped with a dab of whipped cream

Thailand ** The Big Grandma of Srirachas, the one that started it all, with an unmistakable tang and sweet barbecue punch at first taste, then lingering evenly dispersed medium heat in a thin yet hear

Thailand ** Although it’s not the original Thai Sriracha, this is probably the most popular within Thailand itself. It’s what we use for our Bangkok Wings. The sweetness hits first here, a long, non-i

Thailand ** Simple and smooth, not too much heat, with mild pickle/vinegar overtones

Thailand **+ Sweet but hot, with marmalade up front and pickled chilis that float off the tongue without doing too much damage

Thailand ** This little-known Thai sauce is perfectly balanced between bitter, sweet and hot. Even though it says “Very Hot” in Thai lettering on the bottle, we still put it in the 2-Star category, be

Yes, it’s confusing. The Rooster is everywhere. But Rooster Sauce is NOT the original Sriracha Sauce. That honor goes to Sriracha Panich, the sauce from, um, Sriracha, a town in Southeast Thailand. Fi

Thailand ** Like a syrup of paprika-spiced marmalde, this sauce would be great on eggs or noodles.

Thailand ** The Thais decided to put “flavor enhancers” in this sauce, which is mysterous and a little troubling. The end result is surprisingly normal, yet somehow deep and more fermented than common

Thailand ** Perhaps the smoothest sriracha out there, with tapioca starch, delivering the mild pepper spice evenly over time .

Hong Kong *** From a large Asian food supplier out of Hong Kong, this one leaves you with a mysterious umami kick; see if you can detect the surprising cache of anchovy paste on the back end.

China *** You’d ever know it from the name, but this sauce is out of China. An apparent rip-off, ahem, homage to the more famous “Rooster Sauce,” this “Dragon Sauce” has a definite heat kick going for

Massachusetts *****+ You have got to be kidding! No, you are not kidding. This is one serious sriracha sauce, packed with Carolina Reaper Peppers, the hottest on the planet. Not much flavor beyond the

Massachusetts *****+ This is the sriracha sauce that mugged your own namby pampy sriracha sauce and held it hostage and received a big ransom payoff for it about ten minutes later, which is how long t

California ***** Some super nice folks make this supremely Tasty Sauce. Surprisingly similar to a typical sriracha at first taste, but then, in the end, you’re like, “Ah...that thing my mother warned

Kansas City *****+ From the folks at Pain Is Good , this sauce is like, say, you were tasting a regular sriracha, but then someone jammed a flame thower into the bottle and aimed it right at your tong

New York ** Even the undead appreciate the mild green peppers & salsa-like character of this sauce.

New York **+ With green serranos, brown sugar & rice vinegar for a Japanese twist.

California *+ This green one has a mellow tomatillo vibe, like eating Thai salsa under a shade tree.

Kansas *+ They fire-roast the Jalapeno peppers for this one, making them extra mellow and tasty.

California *+ The peppers are organic. The garlic’s organic. The salt is organic. SO California. So yum.

Vermont ** Less spicy than the original maple. Notes of straw & northern vegetables.

New Jersey ** Spinach here, and cilantro, plus lime juice and tomatillo, making it different. Then they add a trace of habanero powder. And it’s organic!

Vietnam ***+ Almost chunky, with a strong hit of garlic and an instant hot impact. If you’re lookin’ for a quick “Fix,” this is your most sriracha-y sriracha. The Vietnamese are takin’ it to another l

Korea via Brooklyn **+ Wow! The fermented soy in this Korean inspired version gives a unique savory taste.

Atchana’s Homegrown Thai House-Brand, Miami **+ Ok, we’re prejudiced. A little. Atchana’s husband Steve hand-picks the peppers and hand-makes each batch with fresh mangoes, palm sugar imported from Th

California **+ A flood of pungency with a trademark balanced salty sweetness right beneath it, this is the flavor profile many associate with Sriracha. Some even think of it as the “original,” but mak

Vermont **+ Almost crunchy with crystalized maple sugar, this sauce still packs a requisite full-bodied pepper profile and satisfying tang. One of our most popular sauces, requested by a wide range of

Los Angeles *** It says “Mexican” right on the label, with a little Spanish-style bull up top, so you know this is gonna be different. With lemons, onions and cilantro added to the usual culprits of p

California ** and then *** This one is like spreading tangerine jam on a slice of toast at a cafe in the early morning in Bangkok, and then suddenly, Bam, you’ve got your pepper punch not far behind.

Pennsylvania *** So, you take sriracha, and you put in barrel. And inside that barrel there used to be whiskey. Already, you’re thinking, “How about you give me some of this whiskey barrel-aged srirac

Kansas City *** Don’t let the name fool you. This is not the hottest sriracha out there. It does, however, have serious pepper street-cred. It’s as if a CAT 4 tornado whipped through a Pepper mill in

We’re not Really Sure Where This Comes From Except Whole Foods ** This is like Rooster Sauce Lite™. Same pungency, same sweet undertones. But it doesn’t hurt you and doesn’t insult you and it gets alo

Arizona, ***+ So, at first when you try this, you’re like, “This is just like other srirachas, smooth and smokey and kind of fermented-tasting.” But then, just when you think you’re safe, it’s like “W

Illinois **** Immediate heat and YUZU - a super sour/tart citrus from Asia.

Charlotte, NC **** Decent heat here, in a barbeque-sauce-type base, with the Asian tang of fish sauce thrown in too. Nice.

Massachusetts **** A tricky sauce! It gives you the garlic/salt/sugar complex of sriracha then hits you with spicy Habaneros!

St. Charles, IL ** A non-offensive sauce with strong vinegar undertones. Not sure about the Chinese Emperor on the label?

Indiana **+ With Thai chilis instead of jalapeños. Add molasses, and this is like the sweet & sour sauce at your local Polynesian restaurant, the kind with hula dancers. But then the hula dancers kick

Chicago ** A sauce with a vinegary pout and a trace of soy. Not as scary as a T-Rex, but the label is kinda cool.

Vancouver, Canada * Three flavors, all mild heat. The mango is smooth & sweet like a mango smoothie. Cilantro Lime is like eating at a roadside Thai food stall. In Guadalajara. The Beet + Tequila is,

Winston-Salem, NC * A sweet and approachable version of the old standby rooster-esque sauce. Well done, Texas Pete.

Missouri * A Big Company’s behind this one so it’s made to please. Sweet and not too hot with a classic Sriracha taste profile.

Orlando *+ The heat here doesn’t really come till the far side, and it’s sweet and light.

New Zealand **+ A magical sauce that turns hotter right in your mouth.

Austin, TX ** Like eating blue corn chips w/ sriracha sauce. Without the chips.

New York *** The serrano peppers make this pretty hot. Honey makes it sweet.

Austin ** More like a marinade in the barbecue range. Easily addictive.

Tennessee *** A clean classic sriracha with a touch of paprika

California *** The retailer has created a sauce with a nice chili kick here. Not bad.

New Jersey * Ok, we’re gonna go ahead and say it: Gimmicky. Not hot. Honey laced. But it’s Paleo!

Louisiana *** Good spice, but doesn’t linger. Strong salt, as you’d expect, because there’s Tabasco in it.

Colorado *+ Pineapple? Well, why not? A mellow fruity sauce.

North Carolina ** Holy SH_T, Batman! Srircaha!

Florida ** Hmm, not as bad as you’d think. Creamy & strong. Oysters on the half shell, anyone?

Arizona * Very much a teriyaki sauce. And then there’s a little lingering sriracha you notice later.

Orlando ** Bacon flavored sriracha? Yes, bacon flavored sriracha!

Rhode Island ** Lager. As in beer. What could be wrong with actual beer in your srircaha sauce? Nothing, that’s what.

Your four-legged friend will love our mixed rice and protein chow. Chicken – 9 Beef – 11 Salmon – 11

Thai doughnut holes served with coconut, chocolate sauce, peanuts and drizzled with condensed milk

Thai’s favorite natural dessert

Custom made for Atchana’s by Coconut Grove’s own Key Lime Pie expert: Fookem’s Fabulous. Mango key lime pie topped with a dab of whipped cream

Beef, chicken or both barbecued at your table with tangy peanut and cucumber dipping sauces

Sesame noodles, peppers, ginger and garlic

Your choice of fried or steamed chicken or fried veggie dumplings with our zesty sweet soy dipping sauce

Mixed greens, fresh mint and shrimp wrapped in delicate rice paper

Crunchy chunks of quick-fried tofu with sweet chili sauce

Made three ways: teriyaki, Sriracha and sweet chili

Tender juicy morsels of beef, peanuts and sweet chili

“Khai Luk Khoei” Crispy and hard-boiled eggs with house-made sweet and savory sauce

Just like you want ‘em, hot and crispy

Mixed greens with a Thai ginger vinaigrette or peanut dressing

Isan-style minced chicken, lime, chili and herbs served over a bed of mixed greens

Minced pork, peanut and ginger in our chili lime dressing

“Sua-Long-High” This seared steak salad has a serious chili kick

Lightly salted, fresh-steamed soy beans. Addictive but healthy

Healthy edamame but with a chili-garlic kick

Central Thai-style green papaya salad, peanuts, dried shrimp and palm sugar

Shrimp, onions, chili and lime served with fresh greens

Squid or shrimp, onions, chili and lime juice

A salad with light vermicelli noodles, herbs, lime, onion, shrimp and minced chicken

Northern Thai coconut curry noodle soup served with chicken or vegetables. Vegetables – 17 Chicken – 19

Rice noodles, beef, Chinese broccoli and bean sprouts served in a rich cilantro-pepper broth

Served with shrimp or vegetables. Vegetables – 18 Shrimp – 22

Clear noodles, chicken, vegetables and egg

“Drunken Noodles” Served with chicken, thin rice noodles, chili and basil

A traditional recipe: pork, rice noodles, peanuts, eggs and bean sprouts

Deep, rich curry with beef and potato

Coconut curry with shrimp

Served with pumpkin, spices and coconut cream

Served with bamboo, Thai basil and coconut cream

Vegetables and tofu in red curry

Savory wok-fired beef served over steamed vegetables

Chicken or salmon with a teriyaki glaze. Chicken – 19 Salmon – 24

Served with our freshly-made ginger onion sauce

Minced chicken, Thai basil and bird peppers topped with a fried egg

Asian eggplant, garlic, tofu, onions and pepper

Served over sesame noodle salad

A hearty duck noodle soup

Handmade wide-rice noodles, egg, chicken and broccoli tossed in sweet soy

Savory broth served with Japanese wheat noodles

Beef, pork and chicken fried rice garnished with a fried egg

Shrimp, egg, onion and pineapple

Tangy lemongrass broth, shrimp and mushrooms

Chicken, coconut milk, galangal and mushrooms

Chicken wontons in a light broth

Clear noodles in a delicate broth

Deep, rich curry, tender morsels of beef, onion and potato

Served with bamboo, eggplant, Thai basil and coconut milk

Served with pumpkin, onion and coconut milk

Chicken, green beans, red chili, lemongrass, garlic and galangal

Rich red curry, basil and coconut milk

Savory beef served over steamed vegetables

Scallops, squid and shrimp served with traditional rice noodles, ground peanuts and eggs

Crispy, deep-fried local whole fish with your choice of garlic chili sauce or shaved ginger and onion

½ boneless duck prepared in-house with our traditional 5-spice sauce

Duck served with your choice of basil sauce or one of our curries

Filet of Florida-caught grouper simmered in your choice of curry sauce

A grilled salmon filet with a sweet teriyaki glaze served over steamed vegetables

Served with garlic chili sauce and vegetables

Scallops, squid and shrimp in a spicy basil sauce

A hearty serving of baby back pork ribs with our fresh herb and spice coating

A traditional recipe with shrimp, pork, rice noodles, peanuts, eggs and bean sprouts

Asian eggplants and tofu served with a savory sauce

Minced chicken, holy basil and bird peppers topped with a fried egg

Served with our freshly-made ginger onion sauce

Served with sweet and salty sauce

Seasonal vegetables and tofu in red curry

South Africa

California

Santa Barbara, California

Napa Valley

Mendoza, Argentina

Salta, Argentina

Paso Robles, California

Sonoma

Paso Robles

Tuscany, Italy

Napa

Napa Valley

Portugal

Italy

California

Trentino, Italy

New Zealand

Marlborough, New Zealand

Loire, France

Rheingau, Germany

Sonoma

Napa Valley

Provence, France

Provence, France

Sweet, delicious, with a Thai twist

Italy

California

France

Wynwood Brewery, 5.0% ABV

Miami’ s own tank brewery, 6.5% ABV

Japan, 5.0% ABV

Oldest US brewery, 4.2% ABV , 95 cal, 2.6 carbs

Ask about our rotating seasonal taps

Thailand’s Flagship Beer, 5.0% ABV

Japan

China

Mexico

Holland

California

USA

100 ounces (7-8 glasses) of pure beery goodness in a self-tapping tower at your table

The classic, served hot

Smooth and mellow

Dry and floral junmai ginjo

Clean, dry and rich junmai daiginjo

Crisp, elegant and junmai daiginjo

Light, dry junmai

Craft nigori, rice polished to 45%

Dry, light bodied and floral

Super smooth and refined

Saké and ginger beer served in a copper mug

Agave nectar, key lime juice, fermented “tequila” and a splash of Singha