hors d’oeuvre selections

• golden spring rolls (cha tom)
  rice paper, shrimp, shallots, coconut milk, garlic, glass noodles
• crab cakes (cha cua)
  shallots, coriander, fish sauce, garlic
• mushroom sate (sa te nam)
  garlic, ginger, lemongrass, nuoc mam sauce, coriander spicy lime-coconut-mint peanut dipping sauce
• vegetarian spring rolls (banh cuon chay viet nam)
  rice paper, water chestnuts, carrots, onions, nuoc mam sauce, black wood ear fungus, button and dried chinese mushrooms, nouc mam dipping sauce
• shrimp fritters annatto seeds, bean sprouts, spring onions, carrots, sweet potatoes

entrée selections

• spicy chicken curry with coconut milk (ca ri ga)
  garlic, lemongrass, annatto seed oil, diced potatoes, coconut milk
• beef stew (bo kho)
  garlic, soy sauce, shallots, tomatoes, carrots, star anise, cinnamon sticks green chilies, basil
• sweet and sour meatballs
  ground beef, pork, rice, onions sauce made with dry sherry, pineapple, tomato paste, chilies, white vinegar, beef broth sauce
• caramelized pork in bamboo
  molasses, nuoc mam, shallots, spring onions, coriander, ginger, green chili
• chicken with mango (thit ga voi xoai)
  green sweet peppers, bamboo shoots, carrots, oyster sauce, rice wine steamed tofu with spiced shiitake mushrooms garlic, ginger, scallions, coriander