Lemon Grass Restaurant

Slices of center cut pork, marinated with lemongrass and shallots, grilled then garnished with scallion oil and served with chili lime sauce, tofu/veg coconut sooup, basil fried rice and Mom's cabbage salad. Serves 2 hungry diners with leftovers!

3 spring lamb chops, marinated with garlic, soy and red wine overnight, grilled then served with garlic noodles, sauteed vegetables and Hoisin Cabernet Sauvignon Mushroom Sauce. Signature dish, available Fri and Sat ONLY. MEDIUM RARE is best but you can request other your preferred temperature.

Delicious meal of Thai BBQ Chicken thighs marinated in lemongrass and turmeric overnight then grilled and served with yellow curry coconut sauce, sauteed vegetables, Veggie Tom Kha Soup, Thai Herb Slaw with Tamarind Dressing and stirfried orange rice. Generous portion serves 2 hungry diners with yummy leftovers! (Please leave note to chef if you want to substitute with brown or white rice.

Delicious meal of Thai BBQ Chicken thighs marinated in lemongrass and turmeric overnight then grilled and served with yellow curry coconut sauce, sauteed vegetables, Veggie Tom Kha Soup, Thai Herb Slaw with Tamarind Dressing and stirfried orange rice. Generous portion serves 2 hungry diners with yummy leftovers! (Please leave note to chef if you want to substitute with brown or white rice.

Vietnamese style cha gio filled with chicken, pork, bean threads, carrots and onions. Served with herbs, lettuce and nuoc cham dipping sauce.

Crispy vegetarian rolls with carrots, taro and mushrooms. Served with herbs, lettuce, dipping sauce.

Rice paper wrapped rolls with shrimp, pork, lettuce, mint, bean sprouts and rice noodles. Served with Hoisin-Peanut Sauce. (Peanuts can be removed upon request).

Rice paper wrapped salad rolls or goi cuon, with grilled lemongrass chicken, lettuce, mint, bean sprouts and rice noodles. Served with Vietnamese Dipping Sauce (nuoc cham).

Rice paper wrapped rolls goi cuon with organic tofu, shiitake mushrooms, lettuce, mint, bean sprouts and rice noodles. Served with Hoisin-Peanut Sauce. (Peanuts can be removed upon request).

Chicken, mushroom, tomato, basil and cilantro simmered in aromatic lemongrass coconut broth.

Chicken, mushroom, tomato, basil and cilantro simmered in aromatic lemongrass coconut broth.

Grilled lemongrass chicken, mixed lettuces, whole wheat nooldes, tomato, cucumbers, sesame-soy dressing.

Chicken, fresh rice noodles, roasted ginger-infused chicken broth, herbs, bean sprouts, jalapeno and lime

Beef, fresh rice noodles, roasted ginger chicken broth, onions, herbs, jalapeno, lime

Sliced chicken breast, bamboo shoots, zuchinni, basil, peas in coconut green curry sauce. (mildly spicy). Served with white Jasmine or Brown rice (make selection below).

Prawns, chicken, rice noodles, garlic tamarind sauce, egg, snow peas, red bell peppers, sprouts, peanuts

Mary's chicken breast, lemongrass, soy sauce, lemon juice. Served with sauteed vegetables, stir-fried rice and dipping sauce.

Marinated in classic Vietnamese spices with lemongrass then grilled and served with vegetables, stirfried orange rice and nuoc cham dipping sauce.

Vietnamese style stir-fried lemongrass beef on rice vermicelli with herbs, cucumber, shredded lettuce, fried shallots, peanuts with nuoc cham sauce.

Mary's all natural chicken breast, carrots, onions and red chilies stir fried in garlic and lemongrass sauce. Especially yummy with white jasmine rice (or if you prefer, brown rice.)

Niman Ranch beef seared in midly spicy garlic and basil sauce with mushroom, broccoli, tomato and onions. Served with white Jasmine rice, or brown rice upon request. For spicy or extra spicy, please leave note to chef.

Grilled lemongrass marinated pork loin slices (3) served with scallion oil, chili lime sauce, cucumber salad, vegetables and stir fried orange rice.

Traditional Vietnamese claypot dish of basa simmered in garlic and caramel sauce. Served with sauteed veggies and white jasmine rice or brown rice upon request. (This sauce is intended to be lightly drizzled over rice, just enough to moisten and flavor. It's not meant to be eaten by itself as the sauce might taste overly salty.)

Prawns wok-seared in hot oil with garlic, Kaffir lime, fish sauce, and oyster sauce with medley of broccoli, tomato and onions. Served with steamed white Jasmine rice or brown rice upon request.

Niman Ranch NY steak, marinated in brandy, oyster sauce and garlic, grilled to MEDIUM RARE or to your preference (ADD INSTRUCTION TO CHEF), served with Thai Peanut Sauce, sauteed vegetables and stir-fried orange rice.

Grilled Canadian salmon fillet (farm raised, certified natural), Thai basil garlic sauce served with vegetables and stir fried Orange rice

Niman Ranch beef wok seared with garlic, soy sauce, oyster sauce and pineapple. Served on wilted watercress, ginger sauce, salt/pepper lime dip. Served with white Jasmine rice or brown rice upon request.

Pan seared organic tofu, vegetarian stirfry sauce, pineapple, onion. Served on wilted watercress with soy lime sauce and salt/pepper lime dip. Served with white Jasmine rice or brown rice upon request.

Our most popular vegetarian entree. Organic tofu, kabocha squash, yellow squash, zuchinni, carrot, broccoli, snowpeas and basil in Thai yellow curry sauce. Served with white Jasmine rice or brown rice upon request.

Organic tofu, rice noodles, carrots, snow peas and broccoli stir fried in garlic-tamarind sauce. Served with lime wedge.

Traditional Vietnamese rice noodles (bun) with pan-seared tofu, mushroom, shredded napa and green cabbages, herbs, lettuces, fried shallots, peanuts and Soy-Lime Dipping Sauce.

Freshly brewed Thai tea and hand bottled so you can easily serve at home! Just pop open bottle, pour over glass full of ice then garnish with provided mint sprigs! Our top selling non-alcoholic drink now reformatted for stay-at-home enjoyment!

Rice paper-wrapped tofu, shiitake mushrooms, carrots, lettuce, rice noodles, bean sprouts and mint; served with hoisin-peanut sauce garnished with chilies.

Shredded taro, carrots, wood-ear mushrooms and bean thread with soy-lime sauce.

Shredded cabbage, mint, onions, tomatoes, lemongrass-tamarind vinaigrette. Served with toasted rice paper.

Rice paper-wrapped shrimp, pork, lettuce, mint, noodles and beans sprouts. Served with hoisin-peanut sauce garnished with chilies.

Minced pork, chicken, onions, carrots, bean threads and mushrooms with nuoc cham.

Marinated with turmeric, toasted coriander and cumin and served with Thai peanut sauce.

Shredded carrots, herbs, peanuts and chili-lime dressing.

Mixed greens, grilled chicken, organic whole wheat noodles, cucumbers, tomatoes and sesame-soy vinaigrette.

Minced chicken, shredded cabbage, mint, onions, tomatoes, lemongrass-tamarind vinaigrette.

Shredded cabbage, cucumber, tomato, roasted rice, onions, tomatoes, chili-lime dressing.

Tomatoes, cucumbers and sesame-soy vinaigrette.

Chicken, mushrooms, tomatoes and basil in an aromatic Thai lemongrass-coconut milk broth.

Soft rice paper-wrapped shrimp, pork, lettuce, mint, noodles and bean sprouts. Served with nuoc cham dipping sauce.

Vegan. Soft rice paper-wrapped tofu, mushrooms, carrots, mint and bean sprouts. Served with nuoc cham dipping sauce.

Marinated in turmeric, toasted coriander and cumin, then grilled. Served with Thai peanut sauce and marinated cucumbers with greens.

Chicken, mushrooms, tomatoes and basil simmered in an aromatic lemongrass-coconut milk broth (medium spicy).

Vegan. Lettuce, shredded cabbage, mint, onions, tomatoes, rice powder and lemongrass-tamarind vinaigrette (medium spicy).

Grilled lemongrass shrimp, shredded carrots, herbs, peanuts and chili-lime dressing (medium spicy).

Vegan. Field greens with tomatoes, cucumbers, and gluten free soy sesame vinaigrette.

Prawns, chicken and rice noodles stir-fried in garlic-tamarind sauce with egg, snow peas, red bell peppers, bean sprouts and peanuts.

Prawns, shiitake mushrooms and carrots on rice vermicelli, shredded greens, bean sprouts, aromatic herbs, roasted peanuts, fried shallots and nuoc cham.

Niman ranch beef on rice vermicelli, shredded lettuce, bean sprouts, aromatic herbs, roasted peanuts, fried shallots and nuoc cham.

Marinated with mushroom sauce and garlic, then 'shaken' with pineapple and onions over a hot fire. Served on watercress with salt and pepper lime dip.

Tofu, shiitake mushrooms, baby bok choy and vegetables stir-fried in garlic with shallots and served with soy-lime sauce.

Mushrooms, onions and red bell peppers stir-fried with lemongrass-chili sauce served on steamed baby bok choy.

Tofu, kabocha squash, broccoli, tomatoes and vegetables simmered in Thai yellow curry sauce.

Broccoli bamboo shoots, baby corn and vegetables stir-fried with ginger, fresh Thai basil and chilies.

Tofu and rice noodles stirfried in garlic-tamarind sauce with broccoli, snow peas, red bell peppers, bean sprouts and peanuts.

Niman ranch beef, marinated with pineapple and oyster sauce then ‘shaken’ over hot fire and served on watercress with salt and pepper and lime dip.

N. Y cut, garlic-brandy marinade, served with Thai peanut sauce and vegetables.

Sliced petaluma chicken breast, carrots and onions stirfried with chili-lemongrass sauce.

Sliced chicken breast, bamboo shoots, peas and fresh basil in aromatic curry sauce.

Petaluma chicken breast marinated with lemongrass, soy sauce and lemon juice, served with vegetables.

Niman ranch sirloin garlic-basil sauce, broccoli, mushrooms, onions and tomatoes.

Naturally raised pork, garlic-lemongrass marinade cucumber 'noodles', chili-lime sauce and vegetables.

Prawns, broccoli, baby corn and tomatoes stir-fried with kaffir lime leaves, garlic and chilies.

Farm-raised white fish, dusted with rice flour and served with tangy ginger-lime sauce and vegetables.

Louisiana catfish fillets simmered in a caramelized-garlic fish sauce and served in a claypot with vegetables.

Grilled tiger prawns, lemongrass, garlic and chili marinade, served with nuoc cham and vegetables.

Grilled fresh salmon filet, glazed with Thai basil sauce and served with vegetables.

Carrots and onions sautéed in chili-lemongrass sauce. Served with cucumber salad.

Sliced chicken breast, bamboo shoots, tomatoes and peas in green curry sauce with coconut milk, lemongrass and basil (medium spicy).

Shredded greens and aromatic herbs topped with stir-fried prawns, black mushrooms, onions and carrots. Garnished with peanuts and fried shallots and served with nuoc cham.

Prawns and chicken stir-fried in garlic-tamarind sauce with rice noodles, egg, snow peas, red bell peppers, bean sprouts and peanuts.

White fish from the mekong delta, dusted with rice flour, pan seared and served with tangy ginger-lime sauce.

Skewered tiger prawns marinated in lemongrass, garlic chilies and grilled. Served with nuoc cham dipping sauce and vegetables.

Grilled fresh salmon filet, served with vegetables.

Tofu, shiitake mushrooms, baby bok choy and vegetables stir-fried in garlic and gluten free soy sauce. Served on rice noodles with shredded lettuce, herbs, peanuts and nuoc cham.

Vegan. Tofu, kabocha squash, broccoli, zucchini and seasonal vegetables simmered in Thai yellow curry sauce.

Grilled marinated chicken breast, served with stir-fried rice and vegetables.

Grilled sliced marinated beef sirloin, served with stir-fried rice and vegetables.