Le Colonial NYC ~ French-Vietnamese Cuisine

DINNER MENU
pho	SOUPS 1. PHO HEARTY OXTAIL SOUP WITH RICE NOODLES, BEEF TENDERLOIN, FRESH HERBS 8.00 2. CANH CHUA TOM SHRIMP TAMARIND SOUP, BAC HA, OKRA, PINEAPPLE, NGO OM 8.00 FIRST COURSES 10. CHA GIO CRISPY SPRING ROLLS WITH SHRIMP, PORK, CRAB MEAT, SHIITAKE, NUOC CHAM DIP 11.00 11. CHA GIO VIT CRISPY DUCK ROLLS, WITH TARO, JICAMA, MINT, NUOC CHAM DIP 10.00 12. CHA GIO CHAY VEGETARIAN CRISPY ROLLS, TARO, TOFU, WOODEAR MUSHROOMS, CARROTS, SOY SAUCE DIP 9.00 13. GOI CUON SUMMER ROLLS WITH SHRIMP, BEAN SPROUTS, RICE VERMICELLI, MINT, PEANUT SAUCE 9.00
bo bia	14. BO BIA CHAY VEGETARIAN SUMMER ROLLS WITH CHAYOTE, JICAMA, SHIITAKE, BASIL PEANUTS SWEET BEAN DIPPING SAUCE 9.00 20. CHAO TOM GRILLED SHRIMP MOUSSE WRAPPED ON SUGAR CANE, ANGEL HAIR NOODLES, MINT, LETTUCE WRAP, PEANUT SAUCE 12.00 22. BANH CUON STEAMED RAVIOLI FILLED WITH CHICKEN, WOODEAR MUSHROOMS & BEAN SPROUTS, Served with NUOC CHAM SAUCE 9.00 24. SUON NUONG LEMONGRASS RUBBED BABY BACK RIBS ON THE GRILL 12.00 25. CA BAM WOK SEARED MONKFISH, WITH PEANUTS, BASIL & CHILI, SERVED WITH TOASTED SESAME RICE CRACKERS 13.00 26. BANH XEO CRISPY MOON RICE CREPE WITH SHRIMP, CRABMEAT, BEAN SPROUTS, LETTUCE WRAP NUOC CHAM DIPPING SAUCE 13.00 PETITES SALADES 30. LE COLONIAL 28 A RAINBOW VEGETARIAN TASTE OF 28 SELECTED GOURMET CASHEW SALAD TOSSED IN LEMON TAMARIND SAUCE 12.00 31. GOI XOAI MANGO & APPLE SALAD, WITH POACHED SHRIMP, CASHEWS, MINT 13.00 32. GOI CHUOI TRADITIONAL CHICKEN SALAD, WITH BANANA BLOSSOM, PEAR, CABBAGE, PEANUTS, RAU RAM, SERVED WITH SHRIMP CHIPS 13.00 33. GOI CA SEARED RARE TUNA WITH BLACK PEPPER CRUST, MESCLUN SALAD TOSSED WITH A SPICY SOY DRESSING 13.00 34. GOI BO BOSTON HEART LETTUCE TOPPED WITH COLD SPICY BEEF, SERVED WITH A LEMONGRASS & BASIL SAUCE 13.00 37. GOI CUA POACHED ASPARAGUS WITH JUMBO LUMP CRAB CAKE, MANGO SALSA, SPICY TAMARIND SAUCE 14.00 38. GOI TOM NUONG GRILLED SHRIMP WITH ARUGULA & BELGIAN ENDIVES SALAD WITH HAZELNUTS, RED ONION VINAIGRETTE 14.00 39. GOI BUOI TOM POMELO AND APPLE SALAD WITH POACH SHRIMP, JICAMA, CELERI, MINT, CASHEWS, NUOC CHAM 14.00 MAIN COURSES 40. COM THO GA ORGANIC CHICKEN IN CLAY POT, SHIITAKE, BAMBOO SHOOTS, NAPA CABBAGE & GINGER SEASONED RICE 20.00 41. CARI GA SAUTEED CHICKEN BREAST WITH EGGPLANT, MANGO, YAMS, LONG BEANS, CASHEWS, IN A CURRY SAUCE 18.00 42. GA NUONG XA ROASTED ORGANIC LEMONGRASS HALF CHICKEN SAIGON STYLE WITH LIME DIPPING SAUCE 20.00 43. VIT QUAY LE COLONIAL GINGER ROASTED DUCK WITH GINGER TAMARIND DIPPING SAUCE 22.00
ca hap	50. CA CHIEN SAIGON CRISPY WHOLE RED SNAPPER SAIGON STYLE WITH A LIGHT SPICY & GARLIC SOUR SAUCE -MARKET PRICE 51. CA HAP STEAMED CHILEAN SEA BASS WRAPPED IN BANANA LEAVES, WITH GLASS NOODLES, ROMA TOMATOES, SHIITAKE & OYSTER MUSHROOMS & GINGER SOY SAUCE -MARKET PRICE (VEGETARIAN VERSION AVAILABLE 22.00) 52. CA CHIEN GUNG PAN SEARED SALMON WITH GINGER CRUST with basil, LEEKS & BELL PEPPERS, WITH LEMONGRASS SAUCE 25.00 54. TOM GALANGA SAUTÉED JUMBO SHRIMP, SUGAR SNAP PEAS & ONIONS IN A GALANGA SAUCE, TOPPED WITH SESAME SEEDS 25.00
cari tom	55. CARI TOM SAUTEED JUMBO SHRIMP WITH EGGPLANT & ONIONS IN A CURRIED COCONUT SAUCE 23.00 56. GOI BUN SO GRILLED SCALLOPS atop EGG & RICE NOODLES, MIXED GREENS, HERBS & CHILI LIME SAUCE 25.00 61. BO LUC LAC SEARED FILET MIGNON CUBES OVER WATERCRESS & MESCLUN, TOMATO & RED ONION VINAIGRETTE 25.00
goi bun so	62. BO SATE SAUTÉED FILET MIGNON WITH SATE SAUCE, SERVED WITH YAMS & LONG BEANS 26.00 64. BO LUI GRILLED FIVE SPICED BEEF BROCHETTE served OVER ANGEL HAIR NOODLES 25.00 65. CUU NUONG GRILLED LAMB CHOPS SERVED WITH DILL RICE AND ARUGULA PEAR SALAD 28.00 74. THIT NUONG GRILLED PORK LOIN WITH BEAN SPROUT, RICE VERMICELLI & SALAD MEDLEY, MINT, PEANUTS, NUOC CHAM SAUCE 19.00 75. BUN CHA GIO TOM LE COLONIAL TRIO OF CHA GIO, GRILLED PRAWNS & PORK LOIN SLICE, OVER RICE VERMICELLI & MIXED GREEN SALAD, MINT, PEANUTS, NUOC CHAM SAUCE 21.00 VEGETABLE DISHES 80. CA TIM NUONG GRILLED EGGPLANT IN A SPICY BASIL-LIME SAUCE 8.00 81. RAU HAP STEAMED SEASONAL VEGETABLES IN A GINGER-LIME SAUCE 7.00 82. RAU XAO SAUTÉED HARICOTS VERTS, SHIITAKE mushrooms with GARLIC SOY SAUCE 8.00 83. MI XAO DON CHAY STIR FRIED MIXED VEGETABLES SERVED OVER VEGETARIAN CRISPY EGG NOODLES 16.00 RICE DISHES 90. XOI HAP STICKY RICE 5.00 91. COM LUC BROWN RICE 4.00 92. COM TRANG JASMINE RICE 3.50 36. COM CHIEN HUE WOK TOSSED JASMINE RICE WITH CARROTs, BROCCOLI & LONG BEANS, WITH your CHOICE OF: SHRIMP 13.00 CHICKEN 11.00 VEGETARIAN 10.00

Set in the backdrop of the bustling Upper East Side on 57th Street, Le Colonial transports you to another place in time. The ambiance of French Colonial Vietnam has been successfully recreated by interior designer Greg Jordan, whose translation of this bygone era is revived by black and white period photos, ceiling fans, graceful palms, colorful antique armoires and wooden screens, in this two-story townhouse. The main dining room provides a formal setting for lunches and dinner while the lounge and bar on the second floor provides a more casual scene for the after hours crowd seeking a place to celebrate, for those hosting a special event or simply for an intimate rendezvous. Le Colonial has been a gem of the Upper East Side in its consistency to deliver a sensory experience of excellent food coupled by warm service, welcoming visitors for the more than ten years.

Le Colonial Chicago - Le Colonial San Francisco - Byte Studios - DesignScout