Our menu items are made from the freshest certified-natural ingredients. We serve the highest quality and best tasting meat, including natural, humanely-raised Thunder Ridge beef, hormone-free, grain-fed Sanderson Farms poultry and all natural White Marble Farms pork.
*Local seasonal greens: fresh leaf lettuce, basil, mint leaves, cilantro, perilla leaves, chives


(Phan’s Wine Pick: Barone Fini Pinot Grigio from Alto Adige, Italy)**We like this wine because it’s light and crisp, with hints of citrus and mineral.
CRISPY IMPERIALshrimp, lump crab, chicken, glass noodles, nuoc mam 
TRADITIONALshrimp, chicken, Vietnamese herbs, cucumber, peanut sauce 
CHICKENchicken, Vietnamese herbs, cucumber, peanut sauce 
SWEET PORKpork patty, Vietnamese greens, nuoc mam 
GRILLED PORKsliced marinated pork, Vietnamese herbs, nuoc mam 
SEARED AHI TUNAmango, mint, avocado, wasabi cream sauce mixed with soy sauce vinaigrette 
SUGARCANE SHRIMPsugarcane scented shrimp patty, Vietnamese herbs, nuoc mam 
TOFUcrisp tofu, mint, Vietnamese herbs, peanut sauce 
VERMICELLIthin rice vermicelli, cucumber, scallion oil, nuoc mam 


(Phan’s Wine Pick: Whither Hills Sauvignon Blanc from New Zealand) ** We like this wine for the bracing acidity and fresh fruit.
CHICKEN WINGScrisp honey flavored chicken wings, onions, jalapeno 
CHICKEN SATAYgrilled with five star spices, peanut sauce 
KALBIgrilled barbecue short ribs, sweet marinade sauce 
VIETNAMESE CREPErice crepe, chicken, shrimp, mushroom, bean sprouts, nuoc mam 
VEGETARIAN CREPErice crepe, tree ear mushroom, bean sprouts, Vietnamese herbs, nuoc mam 
CALAMARIwok-fried calamari, onion, jalapeno, scallion, sriracha cream sauce 
YAM FRIESsweet yam, sautéed garlic, sriracha cream sauce 
SHRIMP YAM FRIESfried shrimp and sweet yam tempura, mixed greens, nuoc mam 


(Phan’s Wine Pick: Alsatian Reisling by Pierre Sparr)** We chose this wine because of the exotic and tropical fruit flavors that compliment the tropical components of the salads. This wine has a dry/clean finish.
CHICKEN RAU RAM SALADpoached chicken, cabbage, red onion, perilla leaves, gingered nuoc mam dressing 
TAMARIND BEEF SALADgrilled beef, ginger, cabbage, green mango, nuoc mam, rice vinaigrette 
APPLE PRAWNS SALADgrilled prawns, green apple, green mango, cabbage, gingered nuoc mam dressing 
PAN-SEARED AHI SALADfield greens, radish, avocado, green mango, ponzu vinaigrette 


(Phan’s Wine Pick: Falanghina by Feudi from Campania, Italy)**These dishes need a white wine containing both richness and a clean finish.
CHICKEN CURRYyellow curry fused with Vietnamese herbs, eggplant, French baguette 
GINGER CHICKEN CLAYPOTcaramelized soy sauce, shitake mushroom, fresh ginger, scallion 
SHAKEN CHICKENsautéed red onions, bell peppers, garlic soy sauce, mixed greens, jasmine rice 
CHICKEN RICE CLAYPOTSanderson Farm natural chicken, celery, carrots, toasted rice 
CHICKEN FRIED RICEwok-fried jasmine rice, eggs, Sanderson Farm natural chicken, onions 


(Phan’s Wine Pick: Cote du Rhone by J. Vidal Fleurie [Grenache/Syrah blend] or Malbec by Altos Las Hormigas from Mendoza, Argentina) **Both these wines are lighter than Cabernet but still retain plenty of structure and fruit to compliment these dishes.
SHAKEN BEEF FILET8 oz wok-seared, sautéed onions, cognac, mixed greens, jasmine rice 
SHAKEN RIB-EYE8 oz wok-seared, sautéed onions, cognac, mixed greens, jasmine rice 
BEEF BRISKET RAGUwine braised, sautéed onions, carrots, house ragu sauce, French baguette 
BRAISED SHORT RIBanise, garlic, veal stock, plum wine, mushroom rice 
KALBIgrilled barbecue short ribs, sweet marinade sauce, jasmine rice 


(Phan’s Wine Pick: Chassagne Montrachet by Louis Latour or Charles Krug Chardonnay)** The oak treatment of these refined Chardonnays pair well with caramelized onions and garlic.
CHILEAN SEABASS CLAYPOTcaramelized seabass, green onion, crushed black pepper, Thai chilies, jasmine rice 
HA NOI FISH WITH DILLturmeric seasoned basa, crispy onions, peanuts, vermicelli, tamarind sauce 
STEAMED CHILEAN SEABASSfresh ginger, sesame soy sauce, shitake mushroom, scallion 
PRAWN GARLIC NOODLESjumbo prawns, wheat noodles, parsley, soy sauce 
SEAFOOD RICE CLAYPOTshrimp, fish, squid, celery, carrot, toasted rice 
SALMON IN PLUM SAUCEgrilled wild Atlantic salmon, plum sauce, field greens, jasmine rice 
CELLOPHANE NOODLESsautéed noodles with Dungeness crabmeat, eggs, scallions 
PRAWN FRIED RICEjasmine rice, onions, eggs, spices 
ROYAL FRIED RICEjasmine rice, shrimp, chicken, sweet pork sausage, onions 


jasmine or brown rice
(Phan’s Wine Pick: Merlot from Barone Fini, Trentino, Italy) ** A soft, subtle red wine will compliment the rich flavors of these vegetable dishes.
GARLIC TOFUsautéed onions, garlic soy sauce 
TOFU WITH EGGPLANTsautéed onions, eggplant, mushroom, Thai basil 
SAUTÉED SPINACHsautéed with mushroom 
STEAMED VEGETABLESbok choy, carrots, broccoli, mushroom 


jasmine or brown rice 
LEMONGRASSroasted Thai chili, onions, jalapenos, garlic-soy sauce 
BASIL GARLICThai basil, sautéed onions, garlic-soy sauce 
GINGER AND SCALLIONsautéed onions, jalapenos, garlic-soy sauce 
BROCCOLIsautéed onions, garlic-soy sauce 
*Side of rice   
*Side of French baguette  

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