NUT FREE LUNCH MENU
APPETIZERS
1. CHA GIO
CRISP, FRIED SPRING ROLLS
OF SHRIMP, PORK & ASIAN MUSHROOMS,
WITH CHILI LIME DIPPING SAUCE 10.50
2. G O I C U O N
SOFT SALAD ROLLS OF SHRIMP, RICE VERMICELLI,
LETTUCE, BEAN SPROUTS & AROMATIC HERBS IN RICE
PAPER, WITH PEANUT PLUM DIPPING SAUCE 10.50
OMIT PEANUT SAUCE
4. C H A O TO M
GRILLED SHRIMP WRAPPED AROUND SUGAR CANE,
WITH ANGEL-HAIR NOODLES, MINT,
CILANTRO & LETTUCE, WITH PEANUT PLUM
DIPPING SAUCE 12.00
OMIT PEANUT SAUCE & PEANUT GARNISH
6. BANH CUON
STEAMED VIETNAMESE RAVIOLI OF CHICKEN
& MUSHROOMS, WITH CHILI LIME GARLIC SAUCE
10.00
SALADS
7. C A B A M X U C B A N H T R A N G
WOK-SEARED MONKFISH WITH CHILI, TURMERIC,
LEMONGRASS, PEANUTS & CRISP TOASTED
SESAME CRACKERS 13.00
OMIT PEANUTS
8 . B A N H U OT
GRILLED SESAME BEEF ROLLED IN FLAT
RICE NOODLES,WITH CUCUMBER,
LETTUCE, BASIL & LIME GARLIC SAUCE 11.75
9. TO M C U O N R A M
CRISP BEIGNETS STUFFED WITH SHRIMP,
CHICKEN & VEGETABLES, SERVED WITH
ORANGE GINGER DIPPING SAUCE 11.50
1 0. C A S O N G
TUNA TARTARE WITH TOMATOES, CILANTRO
& CUCUMBER, TOSSED IN GINGER SOY
DRESSING, SERVED WITH WONTON CRISPS 13.00
46. GOI CUON GA
SOFT SALAD ROLLS OF GRILLED CHICKEN,
CUCUMBER, BASIL, MINT, CILANTRO, BEAN
SPROUTS, RICE VERMICELLI & CRISPY RICE PAPER
WITH COCONUT PLUM DIPPING SAUCE 10.50
ALL SALADS ARE SERVED OVER MESCLUN GREENS
1 4. G O I B U N S O
GRILLED SEA SCALLOP SALAD WITH GARLIC NOODLES,
ROASTED PEANUTS & LIME VINAIGRETTE 13.00
OMIT PEANUTS
1 5. B O LU C L A C
SALAD OF WARM, SEARED FILET MIGNON
OVER WATERCRESS WITH RED WINE VINAIGRETTE 13.00
16. GOI CA
GRILLED SALMON WITH PINEAPPLE, GRAPE TOMATOES,
CUCUMBER & PINEAPPLE VINAIGRETTE 13.00
1 7. G O I N G O S E N
LOTUS ROOT & TOFU SALAD WITH CUCUMBERS,
TOMATOES & CHILI LIME SOY DRESSING 10.50
18. GOI BO
COLD, SPICY BEEF SALAD WITH CHILI, LEMONGRASS,
BASIL & CHILI GARLIC VINAIGRETTE 13.00
1 9. G O I AT I S O
ARTICHOKE & CRABMEAT SALAD, WITH TOMATOES,
SESAME & TAMARIND DRESSING 13.50
SOUPS
11. PHO
HEARTY OXTAIL SOUP WITH RICE NOODLES,
BEEF TENDERLOIN SLICES & AROMATIC HERBS 8.00
1 3. S U P G A
CHICKEN SOUP WITH SLICED BABY CORN
& CILANTRO 7.50
NUT FREE LUNCH MENU
MAIN COURSES
21. CA CHIEN SAIGON
CRISP, SEARED WHOLE RED SNAPPER
WITH A LIGHT, SPICY-SOUR SAUCE -MKT
2 2. C A H A P
STEAMED FILLETS OF CHILEAN SEA BASS,
WITH CELLOPHANE NOODLES, OYSTER
MUSHROOMS, TOMATOES, SCALLIONS
& FRIED GINGER IN A LIGHT GINGER BROTH -MKT
2 3. TO M X A O S AT E
SAUTÉED JUMBO SHRIMP, ASPARAGUS,
ONIONS & SCALLIONS, IN A LIGHT SAUCE
OF SATE SPICE, CHILI & GARLIC 25.00
2 5. B U N T H I T N U O N G
THINLY SLICED BARBECUED PORK, SERVED WARM,
OVER ANGEL-HAIR NOODLES,WITH MESCLUN
GREENS, LIME GARLIC FISH SAUCE & PEANUTS 20.00
OMIT PEANUT GARNISH
2 6 . M I X A O D O N C H AY
STIR-FRIED MIXED VEGETABLES
& TOFU OVER CRISPY EGG NOODLES,
WITH A LIGHT GARLIC OYSTER SAUCE 19.00
3 1 . G A X AO C A R I
SAUTÉED DICED CHICKEN WITH JAPANESE
EGGPLANT, MANGO, YAMS, STRING BEANS
& CASHEWS IN A YELLOW CURRY SAUCE 22.00
OMIT CASHEWS
38. CA NUONG
GRILLED SALMON OVER VERMICELLI NOODLES,
WITH DILL, MESCLUN GREENS & GINGER-LIME
GARLIC FISH SAUCE 26.00
4 1 . G A X A O X A OT
WOK-SEARED LEMONGRASS CHICKEN BREAST STRIPS,
WITH PORTOBELLO MUSHROOMS,
& A BASIL CHILI SAUCE 21.00
4 7. TA U H U C A R I
LIGHTLY FRIED TOFU WITH EGGPLANT, ASPARAGUS,
MANGO, YAMS & CASHEWS IN A
YELLOW COCONUT CURRY SAUCE 18.00
4 9. B A N H P H O X A O
RICE NOODLES SAUTÉED WITH SOY SAUCE,
BEAN SPROUTS, GREEN ONIONS, RED PEPPERS
& GARLIC CHILI SAUCE, SERVED WITH YOUR CHOICE OF
CHICKEN 20.00 BEEF 22.00
SIDES
3 2. C A T I M N U O N G
GRILLED JAPANESE EGGPLANT
IN A SPICY BASIL-LIME FISH SAUCE 8.00
36. COM CHIEN
HOUSE FRIED RICE WITH CHICKEN & VEGETABLES 9.75
3 3. R A U T RO N
SAUTÉED SEASONAL VEGETABLES IN A LIGHT
GARLIC OYSTER SAUCE 9.00
4 5. ST E AM E D W H IT E JASM IN E RIC E 3.50 / 5.50
4 8 . BROW N RICE 4.00 / 6.00