Thin sliced beef tenderloin, flash seared with sesame citrus chili sauce and shaved red onion garnish.

Char grilled with vietnamese style lemon grass and ginger marinade.

Char grilled jumbo shrimp skewer with orange citrus, lemon grass and light chili marinade.

Two fried egg rolls with pork, chinese mushrooms, carrots, onions and a jumbo shrimp wrapped in a wheat flour shell.

Two fried egg rolls with shredded chicken breast, chinese mushrooms, carrots and onions wrapped in a wheat flour shell.

Pan fried lamb, cream cheese and chestnut dumplings. Served with a sweet chili sauce.

Tofu fried and served with soy chili sauce for dipping.

Indo chinese style grilled beef short ribs with asian honey barbeque glaze.

Crispy dumplings stuffed with lump crab meat, cream cheese, chestnuts, scallions and sweet chili sauce.

Served with a spicy coconut emulsion topped with mango chutney.

One colonial short rib, four crab rangoon, three saigon wonton, two chicken satay, two shrimp satay and one chicken egg roll.

Rice paper rolls with asian slaw, served cool and crispy with roasted peanuts and crispy onions.

Vietnamese snack of betel leaves wrapped with savory grilled ingredients, with dipping sauce, crispy onions, roasted peanuts and with cold beer or white wine.

Comes with vietnamese soup with lump crab meat, asparagus tips, carrots and garnished with coriander.

Comes with chicken broth with asparagus tips, carrots and coriander.

Comes with shrimp and squid simmered in blend of lemon grass, ginger and basil.

Comes with creamy coconut base with a hint of spice and lime zest. Served with diced shiitake, mushrooms and coriander.

Traditional vietnamese rice noodles soup with a complex chicken broth of star anise, ginger, black cardamom, coriander, fennel, cloves, red onions, black pepper and coriander. To be garnished to your liking with bean sprouts, coriander, thai basil, lime wedge and jalapeno slices.

Ahi tuna steak, seared and sliced, served over spinach, cucumbers, shredded fuji apple, papaya, green mango, pickled carrots and daikon and dressed with soy chili vinaigrette.

Crisp medley of indochine flavors papaya, green mango, fuji apple, cucumber, pickled daikon, carrots, thai basil, coriander and mint. Dressed with crispy onions and roasted peanuts.

Ahi tuna steak, served rare with a soy-chili reduction, served over spinach, wheat noodles and topped with seared asparagus.

Tilapia fillet with ginger honey orange marinade, pan seared with soy chili sauce. Served with rice macaroni, steamed broccoli and seared asparagus.

Thin sliced beef tenderloin, flash seared with sesame citrus chili sauce and shaved red onion garnish.

Char grilled with vietnamese style lemon grass and ginger marinade.

Char grilled jumbo shrimp skewer with orange citrus,lemon grass and light chili marinade.

Two fried egg rolls with pork, chinese mushrooms, carrots, onions and a jumbo shrimp wrapped in a wheat flour shell.

Two fried egg rolls with shredded chicken breast, chinese mushrooms, carrots and onions wrapped in a wheat flour shell.

Pan fried lamb, cream cheese and chestnut dumplings. Served with a sweet chili sauce.

Tofu fried and served with soy chili sauce for dipping.

Crispy dumplings stuffed with lump crab meat, cream cheese, chestnuts, scallions and sweet chili sauce.

Served with a spicy coconut emulsion topped with mango chutney.

One colonial short rib, four crab rangoon, three saigon wonton, two chicken satay, two shrimp satay and one chicken egg roll.

Rice paper rolls with asian slaw, served cool and crispy with roasted peanuts and crispy onions.

Vietnamese snack of betel leaves wrapped with savory grilled ingredients, with dipping sauce, crispy onions, roasted peanuts and with cold beer or white wine.

Comes with vietnamese soup with lump crab meat, asparagus tips, carrots and garnished with coriander.

Comes with shrimp and squid simmered in blend of lemon grass, ginger and basil.

Comes with chicken broth with asparagus tips, carrots and coriander.

Comes with creamy coconut base with a hint of spice and lime zest. Served with diced shiitake, mushrooms and coriander.

Ahi tuna steak, seared and sliced, served over spinach, cucumbers, shredded fuji apple, papaya, green mango, pickled carrots and daikon and dressed with soy chili vinaigrette.

Crisp medley of indochine flavors papaya, green mango, fuji apple, cucumber, pickled daikon, carrots, thai basil, coriander and mint. Dressed with crispy onions and roasted peanuts.