| Appetizers |
| Chim Cut Quay pan roasted five spice quail served with house pickle | |
| Banh Xeo coconut rice flour crepe filled with scallions, shrimp, chicken, bean sprouts, served with fresh herbs, lettuce wrap, lime dipping sauce | |
| Suon Nuong grilled lemongrass baby back ribs with honey plum glaze, topped with peanuts | |
| Banh Khoai Chien tempura cake of yam, onion, eggplant and shallot served with fresh herbs, lettuce wrap, lime dipping sauce | |
| Ca Tim Nuong grilled asian eggplant topped with scallion oil, basil, ginger-lime sauce | |
| So Hap steamed mussels in lemongrass curry coconut broth, ginger-lime sauce on a side | |
| Soups $8 |
| Canh Khoai Tim coconut purple yam soup with shrimp and chicken, topped with fresh dill |
| Canh Hoanh Thanh seafood dumplings in clear broth |
| Salads $8 |
| Goi Muc grilled spicy calamari served over mixed greens with lemongrass-tamarind dressing |
| Goi Du Du green papaya salad with basil, shrimp, vietnamese head cheese, peanuts, spicy soy dressing |
| Goi Sua jelly fish, shrimp and cucumber salad topped with peanuts, tangy chile dressing |
| Goi Bo work seared beef served over bamboo shoots in spicy garlic lime dressing |
| Starter Rolls |
| Cha Gio shrimp, pork, crab and vegetables spring rolls, served with fresh herbs, lettuce wrap and lime dipping sauce | |
| Tom Cuon grilled prawns rolled in soft rice paper with rice noodles, basil and lettuce, peanut dipping sauce | |
| Bo Bia julienne of jicama, carrot, chayote, mushroom and basil rolled in soft rice paper, sweet bean dipping sauce | |
| Nem Nuong Cuon soft salad rolls of sweet meat patties, peanut dipping sauce | |
| Noodles |
| Bun Rieu crab cake poached in tangy pork tomato broth, served over rice noodles | |
| Pho Bo rice noodles in beef broth served with vietnamese meat balls, sliced beef, bean sprouts and fresh herbs | |
| Hu Tiu Sate shrimp, calamari, fish cakes and rice sticks in spicy peanut sate sauce | |
| Bun Cha Hanoi grilled pork and pork patty in chile-lime sauce served with vermicelli salad and peanuts | |
| Bun Bo Xao work seared sirloin of beef with garlic & jicama over rice vermicelli salad, topped with tangy chile dressing and peanuts | |
| Bo Lui grilled five spice beef and chile-lemongrass, beef patties topped with scallion oil, peanuts, served with rice noodles, lettuce, wrap, fresh herbs and chile-lime sauce | |
| Mi Xao Don Chay crispy egg noodles topped with sauteed asian greens, shiitake mushrooms, lotus root, carrot, onion, and tofu | |
| Main Courses |
| Ca Chein pan-seared filet of red snapper served with spicy tamarind-lemongrass sauce |
| Ca Hap chilean sea bass steamed with mushrooms and Asian greens in ginger-black bean sauce |
| Ca Kho Thom salmon steak simmered in chile-=pineapple sauce | |
| Bo Sate beef sirloin sauteed with string beans, yam. egg plant and onion in peanut sate sauce | |
| Cari Tom prawns sauteed in curry-coconut sauce with bamboo shoots, okra, pea pods and onion | |
| Ga Nuong roasted lemongrass chicken, served with house pickles and tangy lime sauce | |
| Ga Xa Ot sauteed chicken in chile-lemongrass sauce | |
| Vit Quay tet's roasted duck served with house pickles and ginger lime sauce | |
| Cari Chay sauteed eggplant, onion, string beans, yam, tofu and tofu skin in coconut-curry sauce | |
| Sides |
| Lemongrass Crusted Tofu | |
| Steamed Okra Topped with scallion oil and ginger-lime sauce | |
| Work Sauteed Greens with garlic, topped with crispy sundried anchovies | |
| Steamed Jasmine Rice | |
| Steamed Brown Rice | |
