Dinner

Asian Kale Salad

Crisp shallots and ginger-miso dressing.
Spicy Beef Salad

Basil, mint, shallots, and spicy tamarind.
Fluke Carpaccio

Chili-lime dressing, annatto oil and flying fish roe.
Summer Roll of Shrimp & Chicken

Vermicelli, bean sprouts, and mint wrapped in rice paper. Served with peanut sauce.
Summer Roll of Vegetables

Seasonal Vegetables, black bean sauce, and peanut.
Crispy Tofu

Served on a salad of pea and corn shoots with Asian mustard dressing.

Fried Spring Rolls

Made with chicken, vegetables and glass vermicelli.
Crispy Rock Shrimp

Served with shiitake mushrooms, eggplants, chili, and kaffir lime leaves.
Grilled Eggplant

Served with cherry tomatoes, coriander, scallion and sesame seeds.
Steamed Vietnamese Ravioli

Made with chicken, shrimp, bean sprouts, and shiitake mushrooms.
Asian Lump Crab Cakes

Served with smoked chili sauce.
Grilled Baby Back Ribs

Seasoned with asian spices and coriander seed rub.

Steamed Chilean Sea Bass

Marinated in black bean chili paste, with sesame, ginger-soy broth, and baby bok choy.
Amok Cambodgien

Filet of sole with coconut milk, cabbage, and lime leaves, steamed in banana leaf.
Spicy Shrimp

Sautéed with long beans, cherry tomatoes, and basil.
Vegetable Stew

assorted seasonal vegetables, curry, lime leaves
Crispy Dorade

Served with pickled mango, sweet & sour pimiento sauce.

Spicy Chicken Breast

Sautéed with Asian basil, chili, shallots, and peanuts.
Shaking Beef

Diced hanger steak, served on a sizzling hot plate with scallions and chili.
Pork Collar

Grilled and marinated in sweet soy sauce, asian spices, chili, cilantro root, and lime.
Glazed Duck Breast

Grilled and served with long stemmed bok choy.
Vietnamese Barbecued Chicken

Boneless half chicken marinated in turmeric, coriander, lemon grass, and coconut milk.

Cold Appetizers