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Appetizer |
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ca Tim Nuong Fire Roasted Eggplant
10 |
fire-roasted japanese eggplant
garnished with
fresh herbs, drizzled with vietnamese style sauce |
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bo La Lot Rollups 10 |
minced veal wrapped in vietnamese la
lot leavies,
then broiled and served with mildly spiced pineapple
anchovy dipping sauce |
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Foie Gras 15 |
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Seared duck liver splashed with cognac
and served with toast |
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Escargots a la Chablisienne 13 |
Classic preparation with button
mushrooms and
herb butter, served with warm bread |
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banh Xeo Crispy Vietnamese Crepe |
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Seafood w/ Rock Shrimp 14 ...
Vegetarian w/ Mushrooms & Tofu 14 |
this crunchy non-dairy treat is a
popular street
snack in vietnam, rice flour crepe with turmeric,
mung beans, shiitake mushrooms and bean sprouts. |
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goi Cuon Rice Paper Rolls 10 |
light, fresh, non-fried rolls of tofu,
rice vermicelli,
fresh herbs and hydroponically grown baby
romaine lettuce, served with homemade
three-bean sauce |
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"Cha Gio" Crispy Vietnamese
Spring Rolls 12 |
delicate rolls filled with ground veal,
shiitake mushrooms
and white jicama, lightly fried in olive oil, served with
hydroponically grown baby romaine, fresh herbs
and dipping sauce |
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Crab Cakes 10 |
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lemon-scented blue crab cakes with
thermidor sauce |
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Mousse of Black Truffle Duck Pate
8 |
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served with fresh baked sourdough rools |
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Beef Tartar 18 |
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hand-cut Wagyu Beef with toast points |
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Soup, Salads & Vegetables |
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Tomato Lobster Bisque 5 |
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fresh made in house |
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Green Papaya Salad 12 |
shredded green papaya tossed with tofu,
fresh herbs
and mildly piquant dressing |
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Caesar Salad 5 |
hydroponically grown baby romaine
tossed with
house made dressing and asiago cheese |
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Hydroponically Grown Baby Romaine
5 |
tender leaves dressed with lilikoi-olive
vinaigrette
and garnished with vine-ripened tomato, red onion
and shaved parmesan cheese and shave parmesan cheese |
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Vegetables |
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Ong Choy with Garlic 10 |
market fresh water morning glory greens
sauteed
with garlic and olive oil |
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Asparagus with Garlic 10 |
market fresh asparagus spears sauteed
with
garlic and olive oil |
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Bean Sprouts & Chives with Garlic
10 |
market fresh bean sprouts and chives
sauteed with garlic and olive oil |
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dau Hu Xa Ot Tofu with Lemongrass
12 |
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fried tofu sauteed with spicy
lemongrass |
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Choi Sum with Garlic 10 |
market fresh flowering chinese cabbage
sauteed with garlic and olive oil |
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Long Green Beans with Garlic 10 |
market fresh long beans sauteed with
garlic and olive oil |
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dau Hu Sot Ca Tofu with Tomato Dill
Sauce 12 |
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fried tofu simmered in fresh tomato
sauce with fresh dill |
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cari Chay Vegetable Curry 14 |
mixed vegetables and fried tofu
simmered in
mildly spiced curry cream sauce |
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Seafood |
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"Tom Rang Muoi" Peppercorn Prawns
15 |
large Tiger Prawns sauteed with red sea
salt
and roasted black peppercorns |
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"Ca Chien Xoai" Pan-Fried Fish
15 |
Crispy basa fillet with julienned green
mango
and mildly spiced crushed ginger sauce |
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ca Kho Vietnamese Braised Fish 15 |
basa simmered with shallots and fish
sauce
in traditional vietnamese home style |
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Fillet of Bass Nonpareil 15 |
vietnamese basa sauteed and served with
lemony caper-fill beurre blanc sauce |
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Fillet of Basa with Shiitake Mushrooms
16 |
vietnamese basa basa sauteed with
shiitake
mushrooms and crayfish sauce |
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cari Ca Fish Curry 16 |
vietnamese basa simmered with mixed
vegetables
in mildly spiced curry cream sauce |
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cari Tom Shrimp Curry 18 |
wild caught rock shrimp simmered in
mildly
spiced curry cream sauce |
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Poultry |
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ga Xa Ot Lemongrass Chicken 15 |
boneless organic chicken thigh strips
sauteed
with lemongrass mildly spicy |
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ga La Chanh Chicken with Kaffir Lime
15 |
boneless organic chicken thigh stripe
sauteed with kaffir lime leaf |
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Breast of Duck Saigon 16 |
roasted duck breast, sliced and served
with
crushed ginger nuoc cham mildly spicy |
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ga Kho Braised Chicken 15 |
boneless organic chicken thigh strips
simmered
with shallots and fish sauce in traditional
vietnamese home style |
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cari Ga Chicken Curry 15 |
boneless organic chicken thigh strips
simmered in mildly spiced curry cream suace |
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Breast of Duck Grand Marneir 16 |
roasted duck breast, sliced and served
with
grand marnier and brandied orange zest |
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Meat |
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New Zealand Lamb Chops 21 |
half rack of spring lamb served with
red wine
reduction and demi-glaze |
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Lamb Tenderloin in with La Lot 22 |
colorado lamb flavored with turmeric
sauteed with
garlic and fresh la lot leaf, garnished with
roasted water melon seeds |
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Beef Curry 22 |
cubes of tender beef steak simmered in
mildly-spiced curry cream sauce |
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Lamb Curry 22 |
cubes of colorado lamb tenderloin
simmered in
mildly-spiced curry cream sauce |
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Steak Saigon 24 |
cubes of wagyu new york steak flambeed
and
flavored with garlic and maggi french shoyu |
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Beef Tenderloin 22 |
cubes of beef tenderloin flameed with
cognac and
draped with pink and black peppercorn sauce |
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Starches |
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Sourdough Rolls 3 |
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with virgin olive oil or butter |
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Jasmine Rice, Saffron Rice or Aromatic
Red Rice 2 |
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Frozen Treats |
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Ginger Fantastic 7 |
vanilla ice cream topped with candied
ginger
and homemade ginger sauce |
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Affogato 7 |
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vanilla ice cream drowned in hot
espresso |
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Ice Cream 5 |
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vanilla or chocolate |
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Sorbet 5 |
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mango, pomegranate, or zesty lemon |
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Desserts |
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Desserts created in house by Ms. Minh
Nga. |
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Fresh Seasonal Fruit 7 |
ripe kahuku papaya, chilled with served
with fresh lime |
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Creme Brulee 7 |
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rich custard flavored with vanilla bean |
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Ginger Cheesecake 7 |
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flavored with fresh hawaiian ginger
root |
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Tapioca 7 |
with twice cooked hawaiian apple banana
and
fresh coconut cream |
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Chocolate Ganache Cake 7 |
for chocolate lovers flourless
semi-sweet chocolate cake |
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Ginger Walnut Tart 7 |
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one of our most popular desserts |
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| Menu items and prices
subject to change without notice. |
