Fire-roasted eggplant garnished with fresh herbs, drizzled with a sweet, lightly salted and tangy vietnamese sauce.
Cha Gio Crispy Việtnamese Spring Rolls
Hydrated rice paper filled with ground veal, shiitake mushrooms and white jicama and lightly fried in olive oil. Served with locally grown lettuce, fresh herbs and a sweet, lightly salted and tangy “nuoc mam.
Banana Blossom Salad
Thinly sliced banana blossom tossed with cooked prawns, Vietnamese herbs, peanuts, sesame seeds, and a Lilikoi umami dressing.
Goi Cuon Rice Paper Rolls
Cooked prawns, rice vermicelli, fresh mints and local grown lettuce rolled in hydrated rice paper. Served with homemade three-bean sauce.
Lemon-scented blue crab cakes served with a smooth and creamy thermidor sauce.
Mousse of Black Truffle Duck Paté
Served with fresh baked sourdough rolls.
Escargots à la Chablisienne
Classic preparation with button mushrooms and herb butter, served with warm bread.
Hand-cut Wagyu Beef served with toast points.
Soup and Salad
Tomato Lobster Bisque
Freshly prepared in house.
Tender leaves dressed with lilikoi vinaigrette and garnished with vine-ripened tomato, red onion and shaved Parmesan cheese.
Fresh herbs, cooked prawns, dressed in our lychee vinaigrette, garnished with vine-ripened tomatoes, sweet onion and shaved Parmesan cheese.
Asparagus with Garlic
Market fresh asparagus spears sautéed with garlic and olive oil.
Long Green Beans with Garlic
Market fresh long beans sautéed with garlic and olive oil.
Dau Hu Xa Ot Tofu with Lemongrass
Fried tofu sautéed and dressed with a spicy lemongrass mix.
Morning Glory Ong Choy sautéed with Garlic
Ong Choy sautéed with Garlic.
Market fresh morning glory sautéed with garlic and olive .
Tom Rang Muoi Peppercorn Prawns
Large Tiger Prawns sautéed with red sea salt and roasted black peppercorns.
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.
Ca Kho Việtnamese Braised Fish
Fillet of Mekong River Basa simmered with shallots, peppercorn, brown sugar and “nuoc mam
Fillet of Basa Nonpareil
Fillet of Mekong River Basa sautéed and dressed with a lemony caper-dill beurre blanc sauce.
Ga Xa Ot Lemongrass Chicken
Boneless Jidori chicken thigh strips sautéed with mildly spiced lemongrass.
Cari Ga Chicken Curry
Boneless Jidori chicken thigh strips simmered in a mildly spiced curry cream sauce.
Breast of Duck Saigon
Roasted duck breast, sliced and served with mildly spiced crushed ginger “nuoc mam.
Breast of Duck Grand Marnier
Roasted duck breast, sliced and served with Grand Marnier and brandied orange zest sauce.
New Zealand Lamb Chops
Half rack of spring lamb served with red wine demi-glaze sauce.
Cubes of Colorado lamb tenderloin simmered in a mildly spiced curry cream sauce.
Cubes of USDA Prime New York steak flambéed and flavored “French Shoyu.
Steak Au Poivre
Cubed USDA Prime New York steak, flambéed with cognac and draped with pink and black peppercorn sauce.
Served with virgin olive oil or butter.
Jasmine, Saffron Rice, or Aromatic Red Rice.
Tell us what you want and we will send a Postmate to get it for you.