| 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. |
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| *Local seasonal greens: fresh leaf lettuce, basil, mint leaves, cilantro, perilla leaves, chives |
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ROLLS
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| (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 IMPERIAL |
shrimp, lump crab, chicken, glass noodles, nuoc mam |
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| TRADITIONAL |
shrimp, chicken, Vietnamese herbs, cucumber, peanut sauce |
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| CHICKEN |
chicken, Vietnamese herbs, cucumber, peanut sauce |
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| SWEET PORK |
pork patty, Vietnamese greens, nuoc mam |
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| GRILLED PORK |
sliced marinated pork, Vietnamese herbs, nuoc mam |
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| SEARED AHI TUNA |
mango, mint, avocado, wasabi cream sauce mixed with soy sauce vinaigrette |
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| SUGARCANE SHRIMP |
sugarcane scented shrimp patty, Vietnamese herbs, nuoc mam |
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| TOFU |
crisp tofu, mint, Vietnamese herbs, peanut sauce |
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| VERMICELLI |
thin rice vermicelli, cucumber, scallion oil, nuoc mam |
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GRILLED SHRIMP GRILLED BEEF GRILLED PORK |
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APPETIZERS
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| (Phan’s Wine Pick: Whither Hills Sauvignon Blanc from New Zealand) ** We like this wine for the bracing acidity and fresh fruit. |
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| CHICKEN WINGS |
crisp honey flavored chicken wings, onions, jalapeno |
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| CHICKEN SATAY |
grilled with five star spices, peanut sauce |
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| KALBI |
grilled barbecue short ribs, sweet marinade sauce |
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| VIETNAMESE CREPE |
rice crepe, chicken, shrimp, mushroom, bean sprouts, nuoc mam |
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| VEGETARIAN CREPE |
rice crepe, tree ear mushroom, bean sprouts, Vietnamese herbs, nuoc mam |
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| CALAMARI |
wok-fried calamari, onion, jalapeno, scallion, sriracha cream sauce |
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| YAM FRIES |
sweet yam, sautéed garlic, sriracha cream sauce |
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| SHRIMP YAM FRIES |
fried shrimp and sweet yam tempura, mixed greens, nuoc mam |
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SALADS
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| (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. |
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| CHICKEN RAU RAM SALAD |
poached chicken, cabbage, red onion, perilla leaves, gingered nuoc mam dressing |
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| TAMARIND BEEF SALAD |
grilled beef, ginger, cabbage, green mango, nuoc mam, rice vinaigrette |
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| APPLE PRAWNS SALAD |
grilled prawns, green apple, green mango, cabbage, gingered nuoc mam dressing |
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| PAN-SEARED AHI SALAD |
field greens, radish, avocado, green mango, ponzu vinaigrette |
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POULTRY
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| (Phan’s Wine Pick: Falanghina by Feudi from Campania, Italy)**These dishes need a white wine containing both richness and a clean finish. |
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| CHICKEN CURRY |
yellow curry fused with Vietnamese herbs, eggplant, French baguette |
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| GINGER CHICKEN CLAYPOT |
caramelized soy sauce, shitake mushroom, fresh ginger, scallion |
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| SHAKEN CHICKEN |
sautéed red onions, bell peppers, garlic soy sauce, mixed greens, jasmine rice |
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| CHICKEN RICE CLAYPOT |
Sanderson Farm natural chicken, celery, carrots, toasted rice |
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| CHICKEN FRIED RICE |
wok-fried jasmine rice, eggs, Sanderson Farm natural chicken, onions |
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MEAT
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| (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. |
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| SHAKEN BEEF FILET |
8 oz wok-seared, sautéed onions, cognac, mixed greens, jasmine rice |
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| SHAKEN RIB-EYE |
8 oz wok-seared, sautéed onions, cognac, mixed greens, jasmine rice |
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| BEEF BRISKET RAGU |
wine braised, sautéed onions, carrots, house ragu sauce, French baguette |
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| BRAISED SHORT RIB |
anise, garlic, veal stock, plum wine, mushroom rice |
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| KALBI |
grilled barbecue short ribs, sweet marinade sauce, jasmine rice |
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SEAFOOD
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| (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. |
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| CHILEAN SEABASS CLAYPOT |
caramelized seabass, green onion, crushed black pepper, Thai chilies, jasmine rice |
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| HA NOI FISH WITH DILL |
turmeric seasoned basa, crispy onions, peanuts, vermicelli, tamarind sauce |
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| STEAMED CHILEAN SEABASS |
fresh ginger, sesame soy sauce, shitake mushroom, scallion |
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| PRAWN GARLIC NOODLES |
jumbo prawns, wheat noodles, parsley, soy sauce |
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| SEAFOOD RICE CLAYPOT |
shrimp, fish, squid, celery, carrot, toasted rice |
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| SALMON IN PLUM SAUCE |
grilled wild Atlantic salmon, plum sauce, field greens, jasmine rice |
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| CELLOPHANE NOODLES |
sautéed noodles with Dungeness crabmeat, eggs, scallions |
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| PRAWN FRIED RICE |
jasmine rice, onions, eggs, spices |
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| ROYAL FRIED RICE |
jasmine rice, shrimp, chicken, sweet pork sausage, onions |
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TOFU & VEGETABLES,
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| 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. |
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| GARLIC TOFU |
sautéed onions, garlic soy sauce |
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| TOFU WITH EGGPLANT |
sautéed onions, eggplant, mushroom, Thai basil |
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| SAUTÉED SPINACH |
sautéed with mushroom |
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| STEAMED VEGETABLES |
bok choy, carrots, broccoli, mushroom |
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THE WOK,
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| jasmine or brown rice |
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Choice of: BEEF CHICKEN TOFU |
| LEMONGRASS |
roasted Thai chili, onions, jalapenos, garlic-soy sauce |
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| BASIL GARLIC |
Thai basil, sautéed onions, garlic-soy sauce |
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| GINGER AND SCALLION |
sautéed onions, jalapenos, garlic-soy sauce |
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| BROCCOLI |
sautéed onions, garlic-soy sauce |
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| *Side of rice |
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| *Side of French baguette |
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