restaurant bar vietnamien

DINNER MENU SMALL PLATES & BOWLS

1. PHO BO 9 11. NOM DO BIEN 14 Oxtail Soup with Sliced Beef Tenderloin, Rice Vietnamese Style Jumbo Shrimp & Mango Ceviche Noodles, Onion, Scallions, Bean Sprouts & Cilantro with Cucumber, served with Taro Chips

2. SUP GA CAY 9 12. BANH CUON 14 Spicy Coconut Milk Soup with Sliced Chicken Hanoi Steamed Ravioli with Chicken, Wood Ear Breast & Cremini Mushrooms Mushrooms, Bean Sprouts & Chili Lime Garlic 3. SALAT (v) 9 Mixed Mesclun Greens & Frisee Lettuce with 13. SUI CAO CHIEN (v)(g) 12 Radishes, Cucumber & Red Wine Shallot Pan Fried Chicken or Vegetable Dumplings, served with Scallions, Ginger & Black Sauce

4. RAU CAI TRON SOT CARI (v) 10 14. SUON NUONG 14 Crunchy Salad with Green Papaya, Kohlrabi, Red & Baby Back Ribs Charcoal Grilled with Lemongrass- Green Cabbage, Radishes, Bean Sprouts & Cashews Garlic Rub & Honey Glaze with Roasted Peanuts in a Spicy Red Curry Dressing 15. BANH UOT (g) 13 5. RAU XAO (v)* 11 Ribeye Grilled and Rolled in Steamed Rice Noodle Wok-Fired Seasonal Asian Vegetables in a Light Crêpes, with Cucumber, Lettuce, Mint & Lime Garlic Oyster Sauce Garlic Fish Sauce

7. CHA GIO (g) 13 16. CA SONG (g) 17 Crispy Rice Paper Spring Rolls of Shrimp, Pork & Sushi-Grade Ahi Tuna Tartare with Cilantro, Asian Mushrooms with Lettuce, Mint, Cilantro Tomato, Cucumber, Ginger Soy Dressing & Chili Lime & Taro Chips

8. CHA GIO CHAY (v)(g) 12 17. GOI BO 15 Crispy Vegetable Imperial Rolls, with Lettuce, Cold Spicy Salad of Grilled Filet Mignon with Aromatic Herbs & Soy Dipping Sauce Mesclun Greens, Jicama, Lemongrass, Thai Basil, Pickled Red Onion & Jalapeño Vinaigrette 9. GOI CUON (g) 13 Cold Summer Rolls: Shrimp, Rice Noodles, 18. GOI GA 14 Lettuce, Bean Sprouts & Aromatic Herbs in Soft Red & Green Cabbage Salad with Pulled Chicken, Rice Paper, with Peanut Plum Dipping Sauce Texas Pink Grapefruit, Red Onion, Mint, Cilantro, Roasted Peanuts & Chili Garlic Vinaigrette 10. BO BIA (v)(g) 12 Cold Vegetable Rolls: Carrot, Jicama, Egg Ribbons, 19. CANH GA NHOI THI 12 Bean Sprouts, Peanuts & Aromatic Herbs in Soft Crispy Chicken Wings, Stuffed with Minced Pork & Rice Paper, with Peanut Plum Dipping Sauce Crimini Mushrooms, served with Tamarind Lemongrass Dipping Sauce

V: item is vegan or can be prepared vegan G: item contains gluten Please note that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness *can be prepared without oyster sauce Executive Chef: Dan Nguyen Culinary Director: Nicole Routhier LARGE PLATES & BOWLS

20. CA CHIEN SAIGON -MKT 29. DO BIEN XAO XA OT 30 Crispy Whole Red Snapper with a Light, Spicy Wok-Fired Shrimp & Scallops with Lemongrass, Garlic Glaze Snap Peas, Onion, Bell Pepper & Jalapeño

21. CA SONG NUONG 29 30. COM CHIEN DAC BIET* 14 Simply Grilled Filet of Trout, Brushed with a Light Le Colonial Signature Fried Rice: Chicken, Garlic Lemongrass Marinade, topped with Herb Lap Xuong (Pork), Broccoli, Egg Ribbons, Salad Lemongrass & Scallions

22. SUON CUU NUONG 32 31. BO XAO SATE 29 Coriander Crusted, Grilled Australian Lamb Chops Filet Mignon Cubes Sautéed in Spicy Sate Sauce, served with a Creamy Mint Sauce & Stir-Fried with Haricots Verts, Yams, Coconut Milk, Chinese Broccoli Cashews, Dried Shrimp & Thai Basil

23. TOM XAO SATE* 27 32. BO BIT TET 42 Texas Gulf Shrimp Sautéed with Asparagus, Onions Pan Seared Vietnamese Style Ribeye Steak with & Scallions in a Spicy Chili Oil Sauce Roasted Garlic, Cremini Mushrooms & Basil Butter, sliced & served with Mesclun Greens 24. GA NUONG XA 27 Roasted Lemongrass Chicken: Half All-Natural Chicken 33. GA XAO XA OT* 24 with Sticky Rice Cake, House Pickles & Chili Lime Chicken Breast Sliced & Sautéed with Dipping Sauce Lemongrass, Red Pepper & Cremini Mushrooms, in a Basil Chili Sauce 25. MI XAO DON CHAY (v)(g) 19 Crispy Egg Noodle Nest Topped with Wok Seared 34. TAU HU CARI (v)(g) 19 Vegetables & Tofu in a Light Garlic Oyster Sauce Firm Tofu, Eggplant, Asparagus, Shiitake Mushrooms, Yams & Cashews in a Fragrant Yellow 26. CARI TOM 27 Coconut Milk Curry Sauce Texas Gulf Shrimp Sautéed with Bamboo Shoots, Snap Peas & Zucchini in a Fragrant Green Coconut 35. CA NUONG DAC BIET (g)* 25 Milk Curry Sauce Grilled Atlantic Salmon & Asparagus with Mesclun Greens & Minted Mango Sauce 27. VIT QUAY 28 Lacquered Maple Leaf Duck: Half Duck Marinated, 36. BUN THIT NUONG 22 Roasted & Deboned, with Sticky Rice Cake, Vietnamese Noodle Salad: Chargrilled Pork Belly, House Pickles & Tamarind Dipping Sauce Rice Vermicelli, Mesclun Greens, Bean Sprouts, Mint, Cilantro, Lime Garlic Fish Sauce & 28. BO LUC LAC* 29 Peanuts Warm Salad of Caramelized Filet Mignon, Snow Peas, Roasted Garlic, Watercress Salad & Red Wine Vinaigrette SIDES

37. DO CHUA (v) 5 39. JASMINE RICE (v) 3 Pickled Seasonal Vegetables 40. BLACK & WHITE STICKY RICE (v) 4 36. MI TUOI XAO BONG HE (g) 9 Garlic Noodles with Flowering Chives 38. FIVE SPICE FRITES (g) 6

Please note that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness Executive Chef: Dan Nguyen Culinary Director: Nicole Routhier