|
|
Appetizer |
Foie Gras |
Seared duck liver splashed with cognac.
20 |
Spring
Rolls "Cha Gio" |
Crispy Vietnamese spring rolls with
ground veal,
shiitake mushrooms, white jicama and nuoc mam. |
Crab Cakes |
Lemony blue crab cakes with lobster
thermidor sauce. 14 |
Escargots a la Chablisienne |
Classic preparation with button
mushrooms
and herb
butter. 18 |
Beef Tartar |
Hand-cut Wagyu Beef with toast points.
20 |
Fresh Duck Pate |
Served with sourdough rolls. 8 |

|
Soup, Salads & Vegetables |
Tomato Lobster Bisque | Single Serving
8 |
Classically prepared, garnished
with fresh
dill and cognac. |
Butter Lettuce | Single Serving 8 |
Tender leaves dressed with lilikoi
vinaigrette and garnished
with
vine-ripened tomato, red onion and shaved Parmesan cheese |
Fire Roasted Eggplant |
Fire-roasted eggplant garnished with
mint and basil,
served with sweet Vietnamese fish sauce. 14 |
Green Papaya Salad |
Shredded green papaya tossed with
cooked prawns,
fresh herbs and a mild piquant dressing 20 |
Vegetables |
Market greens sauteed with garlic,
olive oil. 10 |
|
Seafood & Poultry |
"Tom Rang Muoi" Peppercorn Prawns |
Large Tiger Prawns sauteed with red sea
salt and
roasted black peppercorns. 24 |
"Ca Chien Xoai" Pan-Fried Fish |
Crispy fillet of Mekong River Basa
dressed with
a mildly spiced crushed ginger sauce. 24 |
"Cari Tom" Cari Prawns |
Unshelled prawns simmered in a mildly
spiced
creamy curry sauce. 28 |
Fillet of Bass Nonpareil |
Fillet of Mekong River Basa sauteed and
dressed with
a lemony caper-dill beurre blanc. 24 |
Local Fish Nonpareil |
Fillet of fish sauteed and dressed with
a lemony caper-dill beurre blanc. 32 |
Cari Chicken |
Boneless Jidori chicken thigh strips
simmered in
a mildly spiced creamy curry sauce. 24 |
Spicy Lemon Grass Chicken |
Boneless Jidori chicken thigh strips
sauteed with
mildly spiced lemongrass. 22 |
Breast of Duck Grand Marnier |
Roasted duck breast, sliced and served
with Grand
Marnier and brandied orange zest sauce. 26 |
Breast of Duck Saigon |
Roasted duck breast, sliced and served
with mildly
spiced crushed ginger nuoc mam. 26 |
 |
|
Meat |
New Zealand Lamb Chops |
Rack of spring lamb served with red
wine
demi-glaze sauce. 35 |
Steak Au Poivre |
Cubed USDA Prime New York steak, flambeed with
cognac and draped with pink and black
peppercorn sauce 32 |
Steak Saigon |
Cubes of USDA Prime New York steak
flambeed
and flavored "French Shoyu" 32 |
Braised Pork Belly |
Local pork belly slow cooked in garlic,
chili pepper,
aromatic spices and coconut water. Topped with boiled egg and served
with pickle mustard greens 26 |
|
Menu items and prices
subject to change without notice. |