Asian Kale Salad
Crisp shallots and ginger-miso dressing.
Spicy Beef Salad
Basil, mint, shallots, and spicy tamarind.
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.
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.
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.
Filet of sole with coconut milk, cabbage, and lime leaves, steamed in banana leaf.
Sautéed with long beans, cherry tomatoes, and basil.
assorted seasonal vegetables, curry, lime leaves
Served with pickled mango, sweet & sour pimiento sauce.
Spicy Chicken Breast
Sautéed with Asian basil, chili, shallots, and peanuts.
Diced hanger steak, served on a sizzling hot plate with scallions and chili.
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.
Sautéed with baby shrimp and vietnamese sausage.
Made with shrimp and scallions.
Steamed White Jasmine Rice
Sautéed Pea Shoots
Seasoned with ginger and garlic.
Wok seared with chili, fried garlic, fish sauce.