RESTAURANT
BAR
DINNER
Executive
Chef:
VIETNAMIEN
MENU
Dan
Nguyen
S M A L L P L AT E S & B O W L S
1. PHO BO
Oxtail Soup with Sliced Beef Tenderloin,
Rice Noodles & Aromatic Herbs
9
2. CANH CHUA (v)
Tangy Tamarind Broth with Shrimp, Pineapple,
Tomato, Celery, Okra & Aromatic Herbs
9
3. GOI DU DU (v)
Green Papaya Salad with Kohlrabi, Carrot, Tomato,
Wild Lime Leaves, Basil & Spicy Lime Dressing
11
4. CA TIM NUONG
Grilled Japanese Eggplant in a Spicy
Basil-Lime Fish Sauce
11
5. RAU XAO (v)
Wok-Fired Seasonal Asian Vegetables
11
6. CHA GIO (g)
Crispy Rice Paper Spring Rolls of Shrimp,
Pork & Asian Mushrooms with Lettuce,
Aromatic Herbs & Chili Lime Dipping Sauce
13
7 . C H A G I O C H AY ( v )
Crispy Vegetable Imperial Rolls, with Lettuce,
Aromatic Herbs & Soy Dipping Sauce
12
8. GOI CUON (g)
Cold Summer Rolls: Shrimp, Wheat Noodles,
Lettuce, Bean Sprouts & Aromatic Herbs in
Soft Rice Paper, with Peanut Plum Dipping Sauce
13
9. BO BIA (v)
12
Cold Vegetable Rolls: Carrot, Jicama,
Bean Sprouts, Peanuts & Aromatic Herbs in Soft Rice
Paper, with Tamarind Dipping Sauce
10. CHAO TOM (g)
Grilled Shrimp Mousse on Sugar Cane,
with Wheat Noodles, Lettuce, Mint,
Cilantro & Peanut Plum Dipping Sauce
13
11. BANH CUON
Hanoi Steamed Ravioli with Chicken,
Wood Ear Mushrooms, Bean Sprouts
& Chili Lime Garlic Sauce
14
12. CA BAM XUC BANH TRANG
Monkfish Wok Seared in Fragrant Spices,
with Peanuts, Aromatic Herbs
& Toasted Sesame Crackers
14
13. SUON NUONG
Baby Back Ribs Charcoal Grilled
with Lemongrass-Garlic Rub & Honey Glaze
14
14. BANH UOT
Ribeye Grilled and Rolled in Steamed
Rice Noodle Crêpes, with Cucumber,
Lettuce, Mint & Lime Garlic Sauce
13
15. CA SONG
Sushi-Grade Ahi Tuna Tartare with
Fresh Seaweed, Tomato, Cucumber,
Ginger Soy Dressing & Taro Chips
17
16. GOI BO
Cold Spicy Salad of Grilled Filet Mignon
with Mesclun Greens, Lemongrass, Thai Basil
& Jalepeño Vinaigrette
15
17. GOI GA
14
Red & Green Cabbage Salad with Pulled Chicken,
Texas Pink Grapefruit, Aromatic Herbs
& Chili Garlic Vinaigrette
18. GOI NGO SEN (v)
Lotus Root Salad with Crispy Tofu,
Cucumber, Cherry Tomatoes, Mesclun Greens
& Chili Lime Soy Dressing
V: item is vegan or can be prepared vegan G: item contains gluten
12
L A R G E P L AT E S & B O W L S
19. CA CHIEN SAIGON
Crispy Whole Red Snapper with a Light,
Spicy Garlic Glaze
-MKT
20. CA HAP
-MKT
Fillet of Chilean Sea Bass Steamed
with Glass Noodles, Oyster Mushrooms,
Tomatoes & Scallions, in a Fragrant Ginger Broth
2 1 . T O M X A O S AT E
Texas Gulf Shrimp Sautéed with Asparagus,
Onions & Scallions in a Spicy Sate Sauce
27
22. GA NUONG XA
Roasted Lemongrass Chicken:
Half All-Natural Chicken with Sticky Rice Cake,
House Pickles & Chili Lime Dipping Sauce
27
2 3 . M I X A O D O N C H AY ( v )
Crispy Egg Noodle Nest Topped with Wok Seared
Vegetables & Tofu in a Light Garlic Oyster Sauce
19
24. CARI TOM
Texas Gulf Shrimp Sautéed with
Bamboo Shoots, Snap Peas & Zucchini
in a Fragrant Green Curry Sauce
27
2 5 . V I T Q U AY
Lacquered Maple Leaf Duck: Half Duck Marinated,
Roasted & Deboned, with Sticky Rice Cake,
House Pickles & Tamarind Dipping Sauce
28
26. BO LUC LAC
29
Warm Salad of Caramelized Filet Mignon, Snow Peas,
Roasted Garlic, Watercress Salad &
Wine Vinaigrette
27. COM CHIEN DAC BIET
Le Colonial Signature Fried Rice: Chicken,
Lap Xuong Sausage, Broccoli, Lemongrass & Basil
14
2 8 . B O X A O S AT E
Filet Mignon Cubes Sautéed in Spicy Sate
Sauce, with Haricots Verts, Yams, Coconut
Milk & Thai Basil
31
29. GA XAO CARI
22
Organic Chicken Breast Sliced & Sautéed with Japanese
Eggplant, Haricots Verts, Cashews & Grilled
Pineapple, in a Fragrant Yellow Curry Sauce
30. GA XAO XA OT
Organic Chicken Breast Sliced & Sautéed with
Lemongrass, Red Pepper & Cremini
Mushrooms, in a Basil Chili Sauce
24
3 1 . TA U H U C A R I ( v ) ( g )
19
Firm Tofu, Eggplant, Asparagus, Shiitake Mushrooms,
Yams & Cashews in a Fragrant Yellow Curry Sauce
32. CA NUONG
Grilled Atlantic Salmon & Asparagus with
Mesclun Greens & Minted Mango Sauce
25
33. BUN THIT NUONG (g)
22
Vietnamese Noodle Salad: Chargrilled Pork Belly,
Vermicelli Noodles, Mesclun Greens, Bean Sprouts,
Aromatic Herbs, Lime Garlic Fish Sauce & Peanuts
SIDES
34. JASMINE RICE (v)
3
35. BLACK & WHITE STICKY RICE (v)
4
36. DO CHUA (v)
Pickled Seasonal Vegetables
Please note that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
5