PRIVATE PARTY MENU $50 Menu $55 Menu $60 Menu $45 Menu Previous Menu Courses Available Previous Menu Courses Available Previous Menu Courses Available Tôm / Cua Rang Muối Bánh Bèo Chả Giò Chạo Tôm Cuốn Garlic bu er or Maryland blue crabs Steamed rice crepe with shrimp and crispy Traditional Vietnamese eggroll in a le uce wrap. Shrimp with sugarcane, cucumber, pineapple and (Seasonal Pricing) skin. herbs wrapped in a so rice paper. or or or or Ướ ướ Bánh Tôm Chiên Bánh t Thịt N ng Bánh Patê Sô Steamed Rice Crepes with honey grilled Bánh Bột Lọc Shrimp and sweet potato cake le uce wrap. Savory puff pastry baked around a filling of pork, porkbelly, basil, mint, garlic and green onions. Steamed transparent shrimp and pork filled or pate, garlic and rosemary. tapioca dumplings. Tôm Rang Me Course 1 Tamarind prawns Gỏi Ngó Sen ỏ Young lotus stems and four herb salad tossed Gỏi Đu Đủ Khô Bò G i Xoài Tôm with carrots, topped with shrimp and seared Bò Tái Chanh Shrimp and braised pork over a salad of green Tender and sweet Viet style over a pork. Razor thin Carpaccio tossed with an impressive salad of julienned green papaya, mint and basil, in mango, cucumbers, carrots, rau rum and basil in array of Vietnamese herbs, and black sesame a black vinegar and sweet soy dressing. sweet citrus dressing. or Gỏi Bưởi Tôm Thịt crackers. Shrimp and seared pork tossed in a pomelo and Course 2 four herb salad. (Seasonal)

Súp Miến Gà Canh Khoai Môn Súp Măng Cua Shitake and woodear mushrooms, chicken and Purple yam soup topped with smashed shrimp, A delicate soup of sweet jumbo lump crab and white asparagus. glass noodle in a light consommé. ngo om and ngo gai. ANY COURSE 3 OPTION or or or Canh Đậu Hũ Hẹ Canh Bầu Tôm Chives bud soup with . Opo squash soup with Pork meatballs. (Seasonal) Sweet and sour tamarind soup with shrimp, okra, Course 3 pineapple and ngo om. Rau Cải Làn Xào Tỏi Wok-seared Chinese broccoli in light garlic sauce. Rau Xào Thập Cẩm or La Đậu Hoà Lan Stir fried mixed vegetables in garlic sauce. Young snow pea leaves sautéed in a garlic sauce. ANY COURSE 4 OPTION Mì Xào Giòn Chay Sautéed vegetables over crispy fried noodles in a Course 4 sweet dark sauce. Gà Ragu Bò Lúc Lắc Hearty chicken in a tomato base. Served Wok- seared marinated beef tenderloin tips Faci Cà Chua with banh mi bague e for dipping. served over a tangy bed of watercress, onionss Open faced tomato stuffed with Pork, Glass Bánh Hỏi Cuốn Tôm Nướng and cucumbers. or A “do it yourself” grilled jumbo shrimp roll noodles and onions in fresh Viet tomato sauce. Gà Roti or Chinese five spice honey braised chicken thigh Chim Cút Quay pan seared to perfection. 5 spiced honey quail with Viet sweet greens. Course 5

Bò Kho Cá Kho Tộ Braised sea bass caramelized in a clay pot. Gà Kho Gừng Xả Thịt Kho A French rooted Beef Stew, braised for hours, or Braised and lemongrass chicken. Braised pork shoulder caramelized in a clay pot. seasoned with lemongrass, star anise and cinnamon. Served with banh mi bague e for Sương Kho Tộ dipping Caramelized pork riblets in a clay pot. Course 6

Thach Café Da Bánh Bông Lan Viet coffee gelatin over shaved ice and drizzled Crème Brulee (Blooming Orchid Cake) - Pandan sponge cake or with sweet milk. Đậu Xanh with light vanilla whip. Pot De Crème or Chilled mung bean soup (can be served hot) or Thạch Trái Cây Viet Chicory Coffee and Caramelized Cardomom Bánh Flan Pot de Creme Jasmine and almond jelly mixed with longan and Silk Crème Caramel. Course 7 jackfruit