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Appetizer |
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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 |
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Fresh Duck Pate |
|
Served with sourdough rolls. 8 |
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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 |
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Meat |
|
New Zealand Lamb Chops |
Rack of spring lamb served with red
wine
demi-glaze sauce. 35 |
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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 |
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| Menu items and prices
subject to change without notice. |
