| Banh Tom (Shrimp Cake) |
$5.00 - $8.00 |
A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce. |
| Nem |
$5.00 - $8.00 |
A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled. |
| Chao Tom (Sugar Cane Shrimp) |
$4.00 - $8.00 |
Wrap-your-own rice paper roll: grilled shrimp paste wrapped around sugarcane. Served with rice noodles, fresh herbs, rice paper and a sesame plum sauce. |
| Tom Lan Bot Chien (Shrimp Tempura) |
$5.00 - $9.00 |
Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce. |
| Rau Cai Tam Bot (Vegetable Tempura) |
$7.00 - $5.00 |
Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce. Small plate, full portion. |
| Goi Cuon Dau Hu (Tofu Summer Roll) |
$4.00 - $7.00 |
Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. Served with a tamarind dipping sauce. |
| Goi Cuon Tom (Shrimp Spring Roll) |
$4.00 - $7.00 |
Fresh rice paper roll with poached shrimp and fresh herbs. Served with a plum sauce, topped with ground peanuts. |
| Banh Xeo (Saigon Crepe) |
$9.00 |
A saigon tradition. A coconut milk and rice flour crêpe filled with chicken, shrimp and straw mushrooms. Served with lettuce for wrapping and fresh herbs. |
| Cha Gio (Chicken Or Vegetable Egg Rolls) |
$4.00 - $7.00 |
Chicken or vegetables in an egg-based wrap with cellophane noodles, jicama, woodear mushrooms and taro. Chicken served with fresh lettuce and fish sauce. Vegetable served with sweet and sour sauce. |
| Cha Gio Cha (Salmon Egg Rolls) |
$5.00 - $9.00 |
Salmon and fresh dill in an egg-based wrap, with cellophane noodles and woodear mushrooms. Served with fresh lettuce, herbs and a sweet and sour sauce. |
| Chem Chep (Mussels) |
$10.00 |
Fresh mussels sauteed in a coconut, basil and white wine sauce. When availble. |
| Dumplings |
$5.00 - $8.00 |
Your choice chicken, vegetable or pork dumplings, steamed or fried. Served with a light ginger and scallion soy dipping sauce. |
| Sauteed Sea Scallops |
$12.00 |
Sea scallops with oven-roasted apples, peas and carrots. Drizzled with a balsamic reduction. |
| Banh Cuon (Hanoi's Rice Cake) |
$5.00 - $8.00 |
Steamed layers of rice rolls stuffed with ground pork, topped with tender slices of pork meat, fresh herbs, bean sprouts and dried onions. Drizzled with fish sauce. |
| Thit Nuong Rau Song (Lemongrass Beef Roll) |
$4.00 - $8.00 |
Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. Served with fish sauce. |
| Banh Bot Loc (Hue's Shrimp Cakes) |
$5.00 - $8.00 |
Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce. |
| Banh Mi (Viet Specialty Sandwiches) - Meat And Veggie Sandwiches |
$5.00 |
Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialt |
| Banh Mi (Viet Specialty Sandwiches) - Seafood Sandwiches |
$6.00 |
Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialt |
| Cua Lot (Soft-Shell Crab Seasonal) |
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Soft-shell crab lightly seasoned, battered and fried. Served with a citrus sweet and sour sauce. |
| Canh Ga Chien (Lollipop Chicken) |
$4.00 - $8.00 |
Marinated chicken lollipops served a la yin & yang. Two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce. |
| Pho Bo (Beef Soup) |
$7.00 |
Ha noi beef noodle soup with eye of round beef and brisket. Served with bean sprouts and fresh herbs. |
| Pho Ga (Chicken Noodle Soup) |
$7.00 |
Rice noodles with tender pieces of chicken in chicken stock. Seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce. |
| Pho Rau Cai (Vegetable Noodle Soup) |
$7.00 |
Vegetarian rice noodle soup with tofu. Served with fresh herbs and chili paste hoisin sauce. |
| Canh Chua Tom (Tamarind Shrimp Soup) |
$7.00 |
Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs. |
| Hu Tieu Sa-te (Spicy Beef Noodle Soup) |
$7.00 |
A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts. |
| Canh Ca-ri Tom (Curry Shrimp Soup) |
$9.00 |
A red curry soup with shrimp, tofu, coconut milk, galangia, ginger, lemon grass, eggplant and straw mushrooms. Sprinkled with kaffir lime leaves (seasonal) or basil. |
| Vit Va Tom Hoanh Thanh (Duck & Shrimp Wonton Soup) |
$8.00 |
Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton. |
| Canh Do Bien (Bouillabaisse Soup) |
$21.50 |
Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. Serves two to four, or dinner for one. |
| Banh Pho Xao (Seafood Salad) |
$16.00 |
Sauteed stick rice noodles with strips of pan-fried egg, shrimp and herbs. Served with ground peanuts. |
| Bun Bo Xao (Vermicelli Noodle Salad) |
$15.00 |
Sauteed lemongrass beef, onions and scallions in a curry base. Served over vermicelli rice noodles and fresh herbs. |
| Bun Tom Nuong (Vermicelli Noodle Salad) |
$16.00 |
Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. Topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce. |
| Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad) |
$8.50 |
Julienned lotus stem and green cabbage, tossed with chicken, mint and sesame leaves. Served with a vinaigrette fish sauce and prawn chips. Sprinkled with roasted peanuts. |
| Goi Vu Du Tom (Shrimp Papaya Salad) |
$8.00 |
Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts. |
| Bo Tai Chanh (Grilled Lemon Beef Salad) |
$9.00 |
Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce. |
| Ca Tim Nuong (Japanese Eggplant) |
$8.00 - $5.00 |
Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce. |
| Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu) |
$16.00 - $9.00 |
Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce. |
| Ca Kho To (Claypot Catfish) |
$15.00 |
Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce. |
| Ga Kho Gung (Claypot Ginger Chicken) |
$15.00 |
A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection. |
| Com Tay Cam (Claypot Fried Rice) |
$12.00 |
Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms. |
| Ca-ri Ga (Curry Chicken) |
$16.00 - $10.00 |
A yellow curry paste with chicken, sweet yam and eggplant. |
| Ca-ri Tom (Curry Shrimp) |
$17.00 - $10.00 |
A red curry paste with shrimp, sweet yam and eggplant. |
| Ca Salmon Kho (Claypot Salmon) |
$16.00 |
Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions. |
| Ca Hong Chien Dam Nuoc Mam (Red Snapper) |
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Chef dans classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce. |
| Cua Va Tom Hum Xao Gung (Pasteurs Classic Crab or Lobster Entree) |
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Whole dungeness crab or whole lobster. Sauteed in a shrimp paste and served with a tomalley, ginger and scallion auce. 24 hour advance notice required. |
| Tom Xao Sa-Te (Shrimp Sa-Te) |
$17.00 - $10.00 |
Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. |
| Ca Ri Ca (Curry Monkfish) |
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Monkfish sauteed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy. |
| Ca Hap (Steamed Fish) |
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Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce. |
| Muc Xao Sa-Te (Calamari Sa-Te) |
$17.00 - $10.00 |
Lightly battered calamari sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. |
| Dau Hu Xao Sa-Te (Tofu Sa-Te) |
$15.00 - $9.00 |
Crispy tofu sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. |
| Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu & Vegetables) |
$16.00 |
Sauteed tofu and vegetables in coconut milk. Baked in a claypot. |
| Tom Xao La Que (Basil Shrimp) |
$17.00 - $10.00 |
Shrimp sauteed with fresh basil and black pepper. |
| Ca Nuong (Grilled Cod Fish - Seasonal) |
$27.00 |
Cod fish grilled in a tomato basil sauce. |
| Bo Cuon La Lot (Bolat Leaf-Wrapped Beef) |
$18.00 - $10.00 |
Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce. |
| Suon Bo Nuong (Grilled Beef Short Ribs) |
$18.00 - $11.00 |
Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado. |
| Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles With Vegetables) |
$16.00 |
Thick rice noodles sauteed with an assortment of vegetables. |
| Bo Luc Lac (Pasteurs Signature Beef Steak) |
$18.00 |
Wok-seared marinated beef with beurre de Britain and red wine sauce, served over fresh watercress. |
| Bo Xao Lan (Curry Beef) |
$18.00 |
Tender beef marinated and sauteed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. Topped with ground peanuts and fresh kaffir lime leaf. |
| Seared Duck Breast |
$19.00 |
Slices of duck breast drizzled with a light tamarind sauce. |
| Hu Tieu Xao Tom Va Ga (Cochinchin) |
$19.00 |
Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts. |
| Ga Xao Sa Ot (Lemongrass Chicken) |
$16.00 |
Sauteed lemongrass chicken with bell peppers, onions and jalapeno. |
| Seared Pork Tenderloin |
$22.00 - $12.00 |
Bacon-wrapped pork tenderloin, sauteed with mushrooms, carrots and zucchini. Served with a whole grain mustard and apple sauce. |
| Muc Xao Khom (Pineapple Calamari) |
$18.00 |
Fresh pineapple and calamari sauteed with an assortment of vegetables and cashews. |
| Bo Xao Dua (Coconut Mango Beef) |
$18.00 |
Marinated beef served with sauteed vegetables and mango in fresh coconut juice. |
| Banh Mi (Viet Specialty Sandwiches) |
$5.00 |
Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialt |
| Banh Mi (Viet Specialty Sandwiches) - Seafood |
$8.00 |
Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialt |
| Banh Mi (Viet Specialty Sandwiches) - Meat Or Vegetable |
$8.00 |
Luncheon combination option: meat or vegetable. |
| Banh Mi (Viet Specialty Sandwiches) - Seafood1 |
$11.00 |
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| Bun Bo Xao (Vermicelli Noodle Salad) |
$11.00 |
Sauteed lemongrass beef, onions and scallions in a curry base. Served over vermicelli rice noodles and fresh herbs. |
| Bun Tom Nuong (Vermicelli Noodle Salad) |
$13.00 |
Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. Topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce. |
| Bun Ca-ri Ga (Curry Chicken with Rice Noodle) |
$11.00 |
Yellow curry with chicken, sweet yams and eggplant on rice noodles. Finished with fresh herbs and lettuce. |
| Muc Xao Khom (Pineapple Calamari) |
$11.00 |
Fresh pineapple and calamari sauteed with an assortment of vegetables and cashews. |
| Suon Bo Nuong (Grilled Beef Short Ribs) |
$13.00 |
Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado. |
| Tom Xao Sa-Te (Shrimp Sa-Te) |
$13.00 |
Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. |
| Muc Xao Sa-Te (Calamari Sa-Te) |
$12.00 |
Lightly battered calamari sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. |
| Dau Hu Xao Sa-Te (Tofu Sa-Te) |
$11.00 |
Crispy fried tofu, sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. |
| Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu & Vegetables) |
$11.00 |
Sauteed tofu and vegetables in a light coconut milk and garlic sauce. |
| Tom Xao La Que (Basil Shrimp) |
$13.00 |
Shrimp sauteed with fresh basil and black pepper. |
| Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles With Vegetables) |
$12.00 |
Thick rice noodles sauteed with an assortment of vegetables. |
| Bo Xao Lan (Curry Beef) |
$13.00 |
Tender beef marinated and sauteed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. Topped with ground peanuts and fresh kaffir lime leaf. |
| Ga Xao Sa Ot (Lemongrass Chicken) |
$11.00 |
Sauteed lemongrass chicken with bell peppers, onions and jalapeno. |
| Side Of Brown Rice |
$1.00 |
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