Gỏi Xanh
Salad of fresh watercress, red onions, basil and vegetarian braised gluten cakes.  Topped with crushed peanuts and finished with an olive oil and red wine vinaigrette.

Cu Cai Do
Refreshing vegetarian soup of corn, beet, snow peas in a vegetable broth. Served at room temperature.

Cá Chiên
Whole flounder pan-fried to a golden brown.  Finished with nuoc mam, sautéed scallions, and shredded carrots.  Served with cucumbers and a side of perfumed rice.

Bò Lúc Lắc
Filet mignon cubed and sautéed with butter and onions over fresh

Tom Kho Chay
Vegetarian shrimp consitts of seasoned tofu, and tomato.  Served with garlic plant stalk and rice.

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Pear Tart