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HOUSTON LUNCH MENU.Indd RESTAURANT BAR VIETNAMIEN LUNCH MENU SMALL PLATES & BOWLS 1. PHO BO 8 9. CHAO TOM (g) 12 Oxtail Soup with Sliced Beef Tenderloin, Rice Grilled Shrimp on Sugar Cane, with Rice Noodles & Aromatic Herbs Vermicelli, Lettuce, Mint, Cilantro & Peanut Plum Dipping Sauce 2. CANH CHUA (v) 8 Tangy Tamarind Broth with Shrimp, Pineapple, 10. BANH CUON 13 Tomato, Celery, Okra & Aromatic Herbs Hanoi Steamed Ravioli with Chicken, Wood Ear Mushrooms, Bean Sprouts & Chili Lime 3. GOI DU DU (v) 10 Garlic Sauce Green Papaya Salad with Kohlrabi, Carrot, Tomato, Wild Lime Leaves, Basil & Spicy Lime 11. BANH UOT 13 Dressing Ribeye Grilled and Rolled in Steamed Rice Noodle Crêpes, with Cucumber, Lettuce, Mint 4. CA TIM NUONG (v) 10 & Lime Garlic Sauce Grilled Japanese Eggplant in a Spicy Basil-Lime Fish Sauce 12. CA SONG 15 Sushi-Grade Ahi Tuna Tartare with Fresh 5. CHA GIO (g) 12 Seaweed, Tomato, Cucumber, Ginger Soy Crispy Rice Paper Spring Rolls of Shrimp, Pork & Dressing & Taro Chips Asian Mushrooms with Lettuce, Aromatic Herbs & Chili Lime Dipping Sauce 13. GOI BO 14 Cold Spicy Salad of Grilled Filet Mignon with 6. CHA GIO CHAY (v) 11 Mesclun Greens, Lemongrass, Thai Basil & Crispy Vegetable Imperial Rolls, with Lettuce, Jalepeño Vinaigrette Aromatic Herbs & Soy Dipping Sauce 14. GOI GA 12 7. GOI CUON (g) 12 Red & Green Cabbage Salad with Pulled Chicken, Cold Summer Rolls: Shrimp, Wheat Noodles, Texas Pink Grapefruit, Aromatic Herbs & Chili Lettuce, Bean Sprouts & Aromatic Herbs in Soft Garlic Vinaigrette Rice Paper, with Peanut Plum Dipping Sauce 15. GOI NGO SEN (v) 11 8. BO BIA (v) 11 Lotus Root Salad with Crispy Tofu, Cucumber, Cold Vegetable Rolls: Carrot, Jicama, Bean Cherry Tomatoes, Mesclun Greens & Chili Lime Sprouts, Peanuts & Aromatic Herbs in Soft Rice Soy Dressing Paper, with Peanut Plum Dipping Sauce V: item is vegan or can be prepared vegan G: item contains gluten LARGE PLATES & BOWLS 16. TOM XAO SATE 24 22. GA XAO CARI 19 Texas Gulf Shrimp Sautéed with Asparagus, Organic Chicken Breast Sliced & Sautéed with Onions & Scallions in a Spicy Sate Sauce Japanese Eggplant, Haricots Verts, Cashews & Grilled Pineapple, in a Fragrant Yellow Curry Sauce 17. MI XAO DON CHAY (v)(g) 16 Crispy Egg Noodle Nest Topped with Wok Seared 23. GA XAO XA OT 19 Vegetables & Tofu in a Light Garlic Oyster Sauce Chicken Breast Sliced & Sautéed with Lemongrass, Red Pepper & Portobello Mushrooms, in a 18. CARI TOM 24 Basil Chili Sauce Texas Gulf Shrimp Sautéed with Bamboo Shoots, Snap Peas & Zucchini in a Fragrant Green 24. TAU HU CARI (v)(g) 16 Curry Sauce Firm Tofu, Eggplant, Asparagus, Shiitake Mushrooms, Yams & Cashews in a Fragrant Yellow Curry Sauce 19. BO LUC LAC 25 Warm Salad of Caramelized Filet Mignon, Snow 25. CA NUONG 24 Peas, Roasted Garlic, Watercress Salad & Grilled Atlantic Salmon & Asparagus with Oyster Wine Vinaigrette Mushrooms, Mesclun Greens, Minted Mango Salad 20. COM CHIEN DAC BIET 12 26. BUN THIT NUONG (g) 19 Le Colonial Signature Fried Rice: Chicken, Vietnamese Noodle Salad: Chargrilled Pork Belly, Lap Xuong Sausage, Broccoli, Lemongrass & Basil Vermicelli Noodles, Mesclun Greens, Bean Sprouts, Aromatic Herbs, Lime Garlic Fish Sauce & Peanuts 21. BO XAO SATE 25 Filet Mignon Cubes Sautéed in Spicy Sate Sauce, 27. BANH MI TOM (g) 12 with Haricots Verts, Yams, Coconut Milk Vietnamese Shrimp Sandwich: Shrimp Cakes, Spicy & Thai Basil Aioli, Pickled Carrot & Cucumber on French Baguette. Served with Watercress Salad & Crispy Taro Chips SIDES 29. RAU XAO (v) 9 31. JASMINE RICE (v) 2 Wok-Fired Seasonal Asian Vegetables 32. BLACK & WHITE STICKY RICE (v) 2 30. DO CHUA (v) 3 Pickled Seasonal Vegetables Please note that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness Executive Chef: Dan Nguyen.
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