NUT FREE LUNCH MENU
APPETIZERS
1. CHA GIO CRISP, FRIED SPRING ROLLS
OF SHRIMP, PORK & ASIAN MUSHROOMS,
WITH CHILI LIME DIPPING SAUCE
11
2. G O I C U O N 11
SOFT SALAD ROLLS OF SHRIMP, RICE VERMICELLI,
LETTUCE, BEAN SPROUTS & AROMATIC HERBS
IN RICE PAPER, WITH PEANUT PLUM DIPPING SAUCE
*omit
peanut sauce
4. C H A O TO M 12
GRILLED SHRIMP WRAPPED AROUND SUGAR CANE,
WITH ANGEL-HAIR NOODLES, MINT, CILANTRO
& LETTUCE, WITH PEANUT PLUM DIPPING SAUCE
*omit
peanut sauce
&
garnish
6. BANH CUON STEAMED VIETNAMESE RAVIOLI OF CHICKEN
& MUSHROOMS, WITH CHILI LIME GARLIC SAUCE
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
*omit
11
13
8 . B A N H U OT GRILLED SESAME BEEF ROLLED IN FLAT RICE
NOODLES,WITH CUCUMBER, LETTUCE, BASIL
& LIME GARLIC SAUCE
12
9. TO M C U O N R A M CRISP BEIGNETS STUFFED WITH SHRIMP,
CHICKEN & VEGETABLES, SERVED WITH
ORANGE GINGER DIPPING SAUCE
12
1 0. C A S O N G TUNA TARTARE WITH TOMATOES, CILANTRO,
& CUCUMBER, TOSSED IN GINGER SOY
DRESSING, SERVED WITH WONTON CRISPS
14
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
11
peanuts
SOUPS & SALADS
ALL SALADS ARE SERVED OVER MESCLUN GREENS
11. PHO HEARTY OXTAIL SOUP WITH RICE NOODLES,
BEEF TENDERLOIN SLICES & AROMATIC HERBS
8
1 3. S U P G A CHICKEN SOUP WITH SLICED BABY
CORN & CILANTRO
8
1 4. G O I B U N S O GRILLED SEA SCALLOP SALAD WITH
GARLIC NOODLES, ROASTED PEANUTS
& LIME VINAIGRETTE
*omit
13
peanuts
1 5. B O LU C L A C SALAD OF WARM, SEARED FILET MIGNON
OVER WATERCRESS WITH RED WINE
VINAIGRETTE
13
16. GOI CA GRILLED SALMON WITH PINEAPPLE,
GRAPE TOMATOES, CUCUMBER
& PINEAPPLE VINAIGRETTE
1 7. G O I N G O S E N LOTUS ROOT & TOFU SALAD WITH CUCUMBERS,
TOMATOES & CHILI LIME SOY DRESSING
18. GOI BO COLD, SPICY BEEF SALAD WITH CHILI,
LEMONGRASS, BASIL & CHILI GARLIC
VINAIGRETTE
13
11
13
1 9. G O I AT I S O 14
ARTICHOKE & CRABMEAT SALAD,
WITH TOMATOES, SESAME & TAMARIND DRESSING
NUT FREE LUNCH MENU
MAIN COURSES
21. CA CHIEN SAIGON CRISP, SEARED WHOLE RED SNAPPER
WITH A LIGHT, SPICY-SOUR SAUCE
-MKT
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
*omit
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
23
cashews
-MKT
38. CA NUONG GRILLED SALMON OVER VERMICELLI
NOODLES, WITH DILL, MESCLUN GREENS
& GINGER-LIME GARLIC FISH SAUCE
26
2 3. TO M X A O S AT E 26
SAUTÉED JUMBO SHRIMP, ASPARAGUS,
ONIONS & SCALLIONS, IN A LIGHT SAUCE
OF SATE SPICE, CHILI, & GARLIC
4 1 . G A X A O X A OT WOK-SEARED LEMONGRASS CHICKEN
BREAST STRIPS, WITH PORTOBELLO
MUSHROOMS & BASIL CHILI SAUCE
22
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
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
19
*omit
20
peanut garnish
4 9. B A N H P H O X A O 20 / 22
RICE NOODLES SAUTÉED WITH SOY SAUCE,
BEAN SPROUTS, GREEN ONIONS, RED PEPPERS
& GARLIC CHILI SAUCE, SERVED WITH YOUR CHOICE
OF CHICKEN OR BEEF
2 6 . M I X A O D O N C H AY 20
STIR-FRIED MIXED VEGETABLES
& TOFU OVER CRISPY EGG NOODLES,
WITH A LIGHT GARLIC OYSTER SAUCE
SIDES
3 2. C A T I M N U O N G GRILLED JAPANESE EGGPLANT
IN A SPICY BASIL-LIME FISH SAUCE
9
36. COM CHIEN HOUSE FRIED RICE
WITH CHICKEN & VEGETABLES
3 3. R A U T RO N SAUTÉED SEASONAL VEGETABLES IN A LIGHT
GARLIC OYSTER SAUCE
9
4 5. S T E A M E D J A S M I N E R I C E
4 8 . B RO W N R I C E
10
3.50 / 5.50
4/6