7.00Cánh Gà TômCrabmeat and shrimp stuffed chicken wings. Served with nuoc mam.
7.25Chã GiòLightly fried rolls filled with minced pork, shrimp, and vegetables. Served with lettuce, mint, and cucumber, traditionally wrapped around rolls and dipped into nuoc man.
7.25Gỏi CuốnShrimp summer rolls filled with rice vermicelli noodles, lettuce, mint, cucumber and bean sprouts. Served with tuong ngot, sprinkled with chopped peanuts and shredded carrots.
6.50Bánh BèoSteamed mini rice flour cakes topped with seasoned shredded pork, mung bean paste, sauteed scallions, and powdered shrimp. Finished with jalapeno nuoc mam.
8.75Sò Sót MeMussels sauteed in a spicy tamarind sauce with onions and bell peppers.
7.25Bì Cuốn ChayVegetarian summer rolls filled seasoned tofu and braised gluten, rice vermicelli noodles, lettuce, mint, cucumber, and bean sprouts. Served with vegetarian sauce.
8.50Goi GaShredded cabbage and chicken topped with red onions and fresh basil. Finished with nuoc mam.
9.75Goi Xa Lach XonFresh watercress and tomato slices topped with grilled shrimp and onions. Finished with crushed peanuts and nuoc mam.
6.50Soup Măn CuaAsparagus and crabmeat soup.
5.75Soup Miếng GàShredded chicken and rice noodle soup. Finished with fresh herbs.
9.50Phở Bò (for two)Sliced sirloin beef and rice noodles in a beef broth. Served with fresh bean sprouts, basil, lime, and jalapeno peppers. Entrée size available.
15.00Canh Chua (for two)Shrimp nestled with pineapple, okra, bean sprouts, tomatoes, celery, and basil in a flavorful tamarind broth.
16.50Cary GàChicken, potatoes, and onions simmered in a light coconut milk and spicy curry. Served with baguette.
16.50Bánh Xèo GàCrispy crepe filled with chicken, mung beans, bean sprouts, mushrooms and onions. Finished with nuoc mam and served with salad.
21.00Vịt Rút XươngOne half, boneless duck marinated with lemon grass, garlic and wine. Pan fried to a crisp finish and served with spicy nuoc mam. Dressed with perfumed rice.
18.50Bún Tôm NứớngCharcoal grilled shrimp, sauteed scallions, and shredded sour carrots served on a bed of vermicelli shredded lettuce and bean sprouts. Finished with nuoc mam and sprinkled with chopped peanuts.
16.50Cá NứớngGrilled salmon, topped with our ginger nuoc mam. Served with perfumed rice and fresh vegetables.
18.50Bánh Tầm Ðồ BiểnShrimp and scallops cooked in a light coconut milk blended with nuoc mam sauce, and served over large vermicelli.
18.50Bánh Hỏi Chạo TômGround shrimp marinated with exotic spices, wrapped around sugar cane and grilled. Served with Vietnamese noodle and salad. Also, rice paper provided to wrap ingredients into delicious rolls.
18.50Bánh Hỏi Bò XàoSliced beef sauteed with spicy curry and onions, topped with scallion and peanuts. Served with Vietnamese noodle, salad, and nuoc mam. In addition, rice paper provided to wrap ingredients into delicious rolls.
25.50Bò Bốn MónFour differently seasoned styles of beef: beef wrapped around sugar cane and grilled to perfection; beef seasoned with lemongrass and finished with green peppers; beef marinated with plum sauce and red pepper; finally NY strip steak marinated with garlic and grilled with black pepper.
14.00Tofu Bit TetGrilled tofu marinated with lemon grass, served with asparagus. Served with perfumed rice. Finished with a spicy bean curd sauce.
14.00Mì Căn Ram XãStrips of braised gluten, seasoned with lemon grass, sauteed in vegetarian sauce, accompanied by perfumed rice.
14.50Cải Tươi Xào ChaoBok-choy, asparagus, mushrooms, carrots, broccoli, snow peas and tofu sauteed in a spicy bean curd sauce, served with perfumed rice.
3.75Chè ÐậuA Vietnamese favorite. A full flavored warm pudding consisting of sweet rice and black-eyes peas, finished with tasty coconut milk.
6.50Chocolate TorteRich flourless chocolate cake surrounded with crushed walnut, drizzled with cranberry sauce.
4.75FlanA sweet but light egg custard. Served Chilled.
4.75Bánh BòSlices of steamed rice cake. Finished with pandan sweetened sauce, creamy coconut milk and sesame seeds.
3.00Green Tea (Japan)
Regular or DecaffeinatedOptions:
served Black (3.25)
, With sweetened condensed milk (3.25)
, Sweetened condensed milk on ice (5.00)
5.50La Vicomte de la Peyrade, Muscat de Fontignan (France)
7.50Cline, Late Harvest Mouvedre (California)
6.50Duckwalk, Blueberry Port (Long Island)
5.25Penfolds, Club Port (Australia)
7.75Graham's 10 yr (Portugal)
5.25Bodegas Dios Baco, Olorossa (Spain)
5.25Williams Humbert, Dry Sack (Spain)
Nem Nướng CuốnVietnamese style pork sausages wrapped with lettuce, bean sprouts, mint, noodles in a soft rice paper. Served with tuong ngot with chopped peanuts and shredded carrots.
Boi SoiSpinach and ground shrimp in a savor broth. Finished with scallions and peppers.
Cá ChiênWhole flounder pan-fried to a golden brown. Finished with nuoc mam, sautéed scallions, and shredded carrots. Served with cucumbers and a side of rice.
Cơm Sườn ChãGrilled flavorful pork and crabmeat cake. Served with rice and cucumber and pickled carrots and radish. Finished with sauteed scallions and nuoc mam.
Bún Chã Giò ChayGolden fried vegetarian rolls nesting over a bed of vermicelli, bean sprouts, lettuce, mint, and cucumber. Finished chopped peanuts, sautéed scallions, shredded carrots and vegetarian sauce.
Chandon, Blanc de Noirs (California)Options:
, Bottle (34.00)
Moet and Chandon White Star (France)Options:
, Bottle (65.00)
5.50Chateau de la Peyrade, Muscat de Frontignan 'Vicomte' (France)
7.50Cline, Late Harvest Mourvedre (California)
5.00Bánh Khçt, Sunny CakesCreamy coconut milk rice cakes, topped with minced shrimp, mung bean, bean sprouts, and sautéed scallions, finished with nuoc mam.
4.75Suon RamSmall bite size bits of pork rib simmered in a sweet, caramelized nuoc mam sauce, finished with scallions.
5.00Nghêu LuotSteamed baby clams, served with a combination of clam broth and nuoc mam, finished with a generous squirt of lime juice and black pepper.
6.50Bô Tái ChanhVietnamese style beef carpaccio finished with lime juice, topped with red onions, basil and chopped peanuts.
5.00Cánh Ga ChiênFried chicken wings marinated in 5 spice seasoning, finished with sriracha hot sauce.
4.75Gan Ga Chãm Màm GungA rich combination of cubed chicken liver morsels topped with strips of pickled ginger, finished with nuoc mam sauce and Vietnamese herbs. Served cold over toasted baguette slices.
5.00Tom Ep TdiPoached shrimp in a black pepper sauce flecked with bacon bits. Served over toasted rice cakes.