|
Rolls
|
| Goi
Cuon |
$11 |
| Soft
rice paper rolls filled with poached prawns, rice noodles,
bean sprouts, mint and cilantro, served with a peanut
dipping sauce |
| Cha
Gio |
$11 |
|
Crispy
spring rolls with shrimp, chicken, crab meat, and woodear
mushrooms, served with lettuce leaves and nuoc mam dipping
sauce
|
| Goi
Cuon Cua |
$11 |
| Dungeness
crab hand rolls filled with lettuce, rice noodles, mint
and cilantro, served with a hoison-lime dipping sauce |
| Bo
Bia |
$8 |
| Vegetarian
soft salad rolls filled with shiitake mushrooms, tofu,
jicama, chayote squash and herbs, served with a peanut
dipping sauce |
| Cha
Gio Vit |
$11 |
| Crispy
rolls filled with shredded duck, glass noodles, carrots
and scallions, served with lettuce leaves and ginger dipping
sauce |
| Goi
Cuon Heo |
$11 |
| Rice
paper filled with lemongrass pork, rice noodles, bean
sprouts, mint and cilantro, served with a ginger dipping
sauce |
|
Soups
|
| Pho
Ga |
$9 |
| Sai
Gon Chicken noodle soup with tender chicken breat, flat
rice noodles, bean sprouts and roasted shallots, garnished
with Asian basil |
| Sup
Mang Cua Dua |
$9 |
| Asparagus
and coconut milk soup infused with lemongrass and ginger,
served with Dungeness crab salad |
| Canh
Chua Chay |
$9 |
| Hot
and sour soup flavored with tomato and kefir lime, served
with a pork sausage stuffed cabbage roll and Asian basil |
|
Appetizers
|
| Goi
Du Du Tom |
$9 |
| Shredded
green papaya with poached prawns, carrots, mint, cilantro,
and crispy shallots, tossed in garlic and rice wine vinaigrette |
| Goi
Bap Cai Ga |
$11 |
| Shaved
green and purple cabbage with shredded chicken, carrots,
onions, mixed herbs, roasted peanuts, with a garlic and
rice wine vinaigrette |
| Banh
Hap So Diep |
$11 |
| Seared
pot stickers filled with scallops, ginger and herbs, served
with a sesame-citrus sauce |
| Suon
Nuong |
$11 |
|
Sweet
hoisin glazed short ribs, served with water chestnuts
and tatsoi
|
| Xa
Lach Buoi |
$8 |
| Baby
field greens with pornelo, toasted coconut, spicy cashews
and mint vinaigrette |
| Dau
Hu Chien Tom |
$9 |
| Crispy
tofu crepe filled with lobster, prawns, ginger, garlic
and chilies, served with lettuce cups and pickled carrots |
| Banh
Hoi Ca Nuong |
$11 |
| Grilled
Monterey sardinesmarinated in garlic and red peppercorns,
served with rice noodles, lettuce cups and a mango and
tomato relish |
| Goi
Xai Song |
$9 |
| Chopped
vegetable and fruit salad with green mangos, cucumber,
jicama, green apple, and toasted cashews with a tamarind
vinaigrette |
| Tasting
Platter |
$27 |
| Chef's
selection of Vietnamese specialties for two. $13.50 for
each additional person |
|
|
|
Entrees
|
| Thit
Heo Nuong |
25 |
| Coconut
and brown sugar brined pork tenderloin, with sweet optato
fritters, long beans,
roasted peppers, and a black bean-coconut sauce |
| Ca
Kho |
$26
|
| Claypot
monkfish with poached sweetbreads, spring onions and caramel
sauce, served with side of lemongrass rice, bok choy robe,
and picked cucumber |
| Bo
Luc Lac |
$27 |
| Cubes
of beef tenderloin marinated in garlic, soy and crushed
peppercorns, served with organic watercress, tomatoes
and crispy potatoes |
| Vit
Quay |
$26 |
| Pomegranate
glazed duck breast, with sauteed long beans and shredded
duck meat, served with roasted pineapple and shaved scallions |
| Mi
Xao Tom Nuong |
$25 |
| Tamarind
glazed black tiger prawns, served atop garlic egg noodles,
carrots, and scallions, garnished with toasted peanuts
and daikon sprouts |
| Ca
Xao Nam |
$27 |
|
Roasted
Alaskan halibut with a rich soy bean glaze and toasted
sesame seeds, served with matsuke mushrooms, edamame,
and lemon zest
|
| Ga
Roti Xa |
$23 |
| Lemongrass
marintated chicken with sauteed water spinach, young coconut
and a coconut jus |
| Ca
Ri Tom |
$25 |
| Coconut
curry with black tiger prawns, mangos, eggplant, Asian
basil. Vegetarian verson available for $20 |
| Cuu
Nuong |
$33 |
| Grilled
lamb chops with braised Asian eggplant and a mint and
micro green salad |
| Ca
Hap La Chuoi |
$27 |
| Steamed
sea bass in banana leaves with tomatioes, shiitake mushrooms,
ginger, scallions, and glass noodles |
| Thit
Bo |
$26 |
|
Garlic
and red pepper crusted flat iron steak with Asian mushroom
ragout and a green papaya salad
|
| Banh
Cuon Chay |
$20 |
| Steamed
Vietnamese rice crepes stuffed with marintated shiitake
mushrooms and leeks, served with asparagus, bean sprouts,
and roasted tomatoes |
| Cha
Ca |
$27 |
| Pan
roasted mahi mahi, flavored with dill, turmeric, and lemongrass,
served with rice noodles, scallion, red onions, and toy
box tomatoes |
|
Side Dishes
|
| Mang
Tay Xao |
$9 |
| Wok
tossed pencil asparagus and garlic chives with balc bean
sauce |
| Dau
Dua |
$8 |
| Blue
lake beans wok fried with siitake mushrooms, garlic-soy
sauce and peanuts |
| Rau
Xao |
$8 |
| Water
spinach and large leaf spinach tossed iwth garlic-soy
sauce and crispy shallots |
| Dau
Hu |
$7 |
| Fried
tofu with a spicy tomato sauce, crispy shallots, and Asian
basil |
| Com
Chien |
$11 |
| Jasmine
rice with chicken, carrots, bean sprouts, red and yellow
bell peppers, and shaved egg. Vegetarian version available |
| Com
Nep La Chuoi |
$9 |
| Steamed
sticky rice with mung beans, shiitake mushrroms, fried
prawns and coconut curry sauce |
| Banh
Canh Xao Cua |
$15 |
| Wok
fried rice noodles with Dungeness crab, egg, scallions
and herbs, with a garlic soy sauce. Vegetarian version
available |
| Com
Trang |
$2 |
| Steamed
Jasmine rice with csacllion oil |
|
