Món Ăn - Entrees |
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Gà - Poultry |
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Chicken,
potatoes, and onions simmered in a light coconut milk and
spicy curry. Served with baguette.
16.50 |
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Crispy
crepe filled with chicken, mung beans, bean sprouts, mushrooms
and onions. Finished with nuoc mam and served with salad.
16.50 |
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One
half, boneless duck marinated with lemongrass, garlic and
wine. Pan fried to a crisp finish and served with spicy
nuoc mam. Dressed with perfumed rice.
21.00 |
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Charcoal
grilled shrimp, sauteed scallions, and shredded sour carrots
served on a bed of vermicelli shredded lettuce and bean
sprouts. Finished with nuoc mam and sprinkled with chopped
peanuts.
18.50 |
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Grilled
salmon, topped with our ginger nuoc mam. Served with perfumed
rice and fresh vegetables.
16.50 |
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Shrimp
and scallops cooked in a light coconut milk blended with
nuoc mam sauce, and served over large vermicelli.
18.50 |
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Ground
shrimp marinated with exotic spices, wrapped around sugar
cane & grilled. Served with Vietnamese noodle and salad.
Also, rice paper provided to wrap ingredients into delicious
rolls.
18.50 |
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Sliced
beef sauteed with spicy curry and onions, topped with scallion
and peanuts. Served with Vietnamese noodle, salad, and nuoc
mam. In addition, rice paper provided to wrap ingredients
into delicious rolls.
18.50 |
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Four
differently seasoned styles of beef: beef wrapped around
sugar cane and grilled to perfection; beef seasoned with
lemongrass and finished with green pepers; beef marinated
with plum sauce and red pepper; finally NY Strip steak marinated
with garlic and grilled with black pepper.
25.50 |
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Grilled
tofu marinated with lemongrass, served with asparagus. Served
with perfumed rice. Finished
with a spicy bean curd sauce.
14.00 |
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Strips
of braised gluten, seasoned with lemongrass, sauteed in
vegetarian sauce, accompanied by perfumed rice.
14.00 |
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Bok-choy,
asparagus, mushrooms, carrots, broccoli, snow peas and tofu
sauteed in a spicy bean curd sauce, served with perfumed rice.
14.50 |
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Menu choices and prices are subject to change.
a vietnamese restaurant
© 2006 |
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