• PHO

  10

  FRAGRANT OXTAIL BROTH WITH RICE NOODLES, BEEF TENDERLOIN, BEAN SPROUTS & FRESH HERBS

  
  

• LE COLONIAL PHO

  19

  FOIE INFUSED OXTAIL BROTH, FLASH COOKED BEEF CARPACCIO, SEARED FOIE GRAS

  
  

• CHA GIO

  14

  CRISPY ROLLS FILLED WITH PORK, SHRIMP, CRAB,
  SERVED WITH LETTUCE GREENS, FRESH HERBS
 AND NUOC CHAM SAUCE

  
  

• CHA GIO VIT

  12

  CRISPY 5-SPICE DUCK ROLLS

  
  

• GOI CUON

  11

  SOFT SALAD ROLLS OF POACHED PRAWNS, LETTUCE, VERMICELLI, HERBS AND HOISIN-PEANUT SAUCE

  
  

• CA BAM

  15

  SPICY WOK MONKFISH WITH TURMERIC, BASIL, ROASTED PEANUTS, AND SESAME RICE CRACKERS

  
  

• AUBERGINES

  14

  ROASTED EGGPLANT STUFFED WITH CRAB AND SHRIMP,
  CHILI GARLIC SAUCE

  
  

• BANH CUON

  11

  STEAMED PORK RAVIOLI, VIETNAMESE HEAD CHEESE
  AND CUCUMBER SALAD, NUOC CHAM SAUCE

  
  

• SUON NUONG

  12

  LEMONGRASS AND SWEET SOY GRILLED BABY RIBS

  
  

• GOI GA


  13

  POACHED CHICKEN AND GREEN PAPAYA SALAD, STAR FRUIT CARPACCIO, CHILI LIME VINAIGRETTE

  
  

FROM THE SEA

• CA CHIEN SAIGON

  M.P.

  SAIGON STYLE CRISPY WHOLE SNAPPER WITH CHILI GARLIC SAUCE

  
  

• CA HOI “LA VONG”

  25

  PAN ROASTED SCOTTISH SALMON WITH STIR-FRIED VERMICELLI NOODLES, LEMONGRASS SAUCE

  
  

• LOBSTER GALANGA


  33

  ROASTED MAINE LOBSTER, BRAISED DAIKON AND PEPPERS,
  GALANGA FOAM

  
  

• BUN SO DIEP

  25

  GRILLED LEMONGRASS SCALLOPS AND SHRIMP
  SERVED WITH VERMICELLI NOODLE SALAD,
  PEANUT AND GINGER DRESSING

  
  

• MI XAO HAI SAN

  27

  WOK SAUTÉED PRAWNS, SCALLOPS AND MUSSELS
  WITH SEASONAL VEGETABLES OVER CRISPY EGG NOODLES
  WITH SESAME GARLIC SAUCE (vegetarian option available)

  
  

• CA KHO TO

  32

  BRAISED CHILEAN SEA BASS IN CLAY POT, BAHA, SOY-SCALLION BROTH

  
  

FROM THE LAND

• BO LUC LAC


  27

  WOK SEARED BEEF TENDERLOIN, WATERCRESS AND BABY TOMATOES, CRISPY LOTUS ROOT, BLACK PEPPER VINAIGRETTE

  
  

• BO LUI

  25

  SESAME GRILLED BEEF BROCHETTES SERVED WITH RICE VERMICELLI NOODLES, LETTUCE GREENS, SCALLION OIL, TOASTED SESAME SEEDS AND A SPICY GINGER SAUCE

  
  

• BO SATE

  27

  SAUTÉED FILET MIGNON WITH ROASTED YAMS, ASIAN LONG BEANS AND SPICY SATE SAUCE

  
  

• BUN “TRIO”

  28

  GRILLED LEMONGRASS SHRIMP, CRISPY CHA GIO SPRING ROLLS,

  AND SESAME GRILLED BEEF, SERVED OVER RICE VERMICELLI NOODLE SALAD

  
  

• THIT HEO KHO

  24

  ROASTED PORK SHOULDER, BEAN SPROUTS AND LILY BULBS, VIETNAMESE CARAMEL JUS

  
  

• GA NUONG XA

  24

  LEMONGRASS ROASTED CHICKEN, CHARRED CORN AND SHIITAKE MUSHROOMS, COCONUT-BASIL SAUCE

  
  

• XU BRUSSELS

  8

  ROASTED BRUSSEL SPROUTS WITH SWEET CHILI LIME SAUCE

  
  

• NAM XAO

  8

  SAUTÉED MIXED ASIAN MUSHROOMS WITH SOY BUTTER SAUCE
  AND CHIVES

  
  

• COM CHIEN

  9

  WOK FRIED JASMINE RICE WITH VEGETABLES, EGGS AND LAP XUONG SAUSAGE
  - WITH CHICKEN 10
  - WITH SHRIMP 12
  - MIXED 14
  (vegetarian option available)

  
  

• COM LUC

  3.50

  BROWN RICE

  
  

• COM TRANG


  3

  JASMINE RICE

  
  

• DAU BAP XAO

  9

  WOK FRIED OKRA, SPICY PORK “RAGU”, CRISPY SHALLOTS

  
  

• XOI HAP

  5

  SHIITAKE MUSHROOM STICKY RICE