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Appetizer |
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SERVED FAMILY STYLE |
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"Ca Tim Nuong" Fire Roasted Eggplant |
Fire-roasted eggplant garnished with
fresh herbs,
drizzled with a sweet, lightly salted
and tangy Vietnamese sauce. 12 |
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"Cha Gio" Crispy Vietnamese Spring
Rolls |
Hydrated rice paper filled with ground
veal,
shiitake mushrooms and white jicama and
lightly fried in olive oil. Served with local
grown lettuce, fresh herbs and a sweet
lightly salted and tangy "nuoc mam". 16 |
|
"Hoa Chuoi" Banana Blossom Salad |
Thinly sliced banana blossom, poached
prawns, fresh
herbs, sesame seeds, and a lilikoi umami dressing 18.00 |
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"Goi Cuon" Rice Paper Rolls |
Blanched prawns, or shredded free-range
chicken, rice
vermicelli, fresh mint and local grown lettuce rolled in rice
paper. Served with Vietnamese peanut sauce. 14.00 |
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Crab Cakes |
Citrus-flavored blue crab cakes served
with a
smooth and creamy thermidor sauce. 12 |
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Foie Gras |
Seared duck liver splashed with cognac
and
served with toast points and seasonal fruit. 18 |
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Mousse of Black Truffle Duck Pate |
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Served with fresh baked sourdough
crisps 10.00 |
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Escargots a la Chablisienne |
Classic preparation with button
mushrooms and herb
butter, served with warm bread. 16 |
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Beef Tartar |
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Hand-cut Wagyu Beef, served with toast
points. 18 |
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Soup & Salad |
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Tomato-Lobster Bisque |
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Freshly prepared in house. 7 |
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Butter Lettuce |
Served with a lilikoi
vinaigrette and garnished
with vine-ripened tomato, red onion and shaved Parmesan cheese
7 |
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Caesar Salad |
Romaine tossed with house made dressing
and
shaved Parmesan cheese 7 |
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Herbs Salad |
Mixed of fresh herbs. Served with
cooked prawns, lychee vinaigrette,
garnished with vine-ripened tomato, sweet onion and shaved
Parmesan cheese 9 |
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Vegetables |
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SERVED FAMILY STYLE |
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"Rau Mung Toi" xao toi (Vietnamese
Water Spinach Sauteed with Garlic) |
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Market fresh greens sauteed with garlic
and olive oil. 10 |
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Asparagus with Garlic |
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Market fresh asparagus spears sauteed
with garlic and olive oil. 10 |
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Long Green Beans with Garlic |
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Market fresh long beans sauteed with
garlic and olive oil. 10 |
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"Dau Hu Xa Ot" Tofu with Lemongrass |
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Fried tofu sauteed and dressed with a
spicy lemongrass mix. 12 |
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Seafood |
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SERVED FAMILY STYLE |
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"Tom Rang Muoi" Peppercorn Prawns |
Large Tiger Prawns sauteed with red sea
salt
and roasted black peppercorns. 22 |
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"Ca Chien Xoai" Pan-Fried Fish with
Green Mango |
Crispy fillet of Mekong River Basa atop
julienned green mango
dressed with a mildly spiced crushed ginger sauce. 19 |
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"Ca Kho" Vietnamese Braised Fish |
Fillet of Mekong River Basa simmered
with shallots,
peppercorns, brown sugar and "nuoc mam". 19 |
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Fillet of Basa Nonpareil |
Fillet of Mekong River Basa sauteed and
dressed with
a lemony caper-dill beurre blanc sauce . 19 |
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Poultry |
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SERVED FAMILY STYLE |
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"Ga Xa Ot" Lemongrass Chicken |
Jidori chicken sauteed
with mildy spiced
lemongrass, bell peppers, and garlic 18 |
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"Cari Ga" Chicken Curry |
Boneless Jidori chicken thigh strips
simmered in a
mildly spiced curry cream sauce 18 |
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Breast of Duck Saigon |
Roasted duck breast, sliced and served
with mildly
spiced crushed ginger "nuoc mam" 20 |
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Breast of Duck Grand Marnier |
Roasted duck breast, sliced and served
with Grand Marnier
and brandied orange zest sauce 20 |
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Meat |
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SERVED FAMILY STYLE |
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New Zealand Lamb Chops |
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Half rack of spring lamb served with
red wine demi-glaze 25 |
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Lamb Curry |
Cubes of Colorado lamb tenderloin
simmered in a
mildly-spiced curry cream sauce 25 |
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Steak Saigon |
Cubes of USDA Prime New York steak
flambeed
and flavored "French Shoyu" 26 |
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Steak Au Poivre |
Cubes of USDA Prime New York steak,
flambeed with
cognac and draped with pink and black
peppercorn sauce 26 |
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Starches |
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SERVED FAMILY STYLE |
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Sourdough Rolls with Virgin Olive Oil
or Butter 3 |
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Jasmine Rice, Saffron Rice or
Aromatic Red Rice 3 |
| Menu items and prices
subject to change without notice. |
