| Oc Nhoi |
$11.00 |
Northern inspired minced pork and diced periwinkle steamed in banana leaves and served with a spicy ginger dipping sauce. 15 minutes to prepare |
| Cha Gio |
$9.00 |
Seasoned pork, crab, and shrimp rolled in a golden crispy shell served with fresh herbs, butter lettuce and with the house-special nuoc cham |
| Ngheu Xao Que |
$14.00 |
Littleneck clams sauteed with basil |
| S Skewers |
$12.00 |
A trio of savory skewers. Beef, chicken and shrimp skewers grilled and served with soy and scallion, peanut, and sweet chili sauces |
| Goi Ca |
$13.00 |
Vietnamese inspired ceviche. Fresh halibut infused with lime juice and sweet onion served with white pepper shrimp chips and ss spicy peanut lime vinaigrette |
| Banh Khoai Trung Cut |
$9.00 |
Pan roasted taro cake, caramelized ground pork and over easy quail egg served with light soy vinaigrette |
| Tom Rang Muoi |
$15.00 |
Butterflied jumbo shrimp sauteed with sea salt, fresh ground pepper, sweet onion and scallion accompanied with spicy chili sauce |
| Gan Ngong Sot Me |
$15.00 |
Pan roasted foie gras with tamarind sauce and served with a season caramelize fruit |
| Canh Ga Ram |
$9.00 |
Spicy chicken drummets in spicy caramelized scallion sauce |
| "S" Favorite Sampler for Two |
$15.00 |
Combination of cha gio, goi cuon, canh ga ram, skewers and tom nuong artichokes |
| Goi Vit |
$13.00 |
Julienne banana blossom, carrot, cabbage tossed with shredded roasted duck, crusted peanuts a sesame seeds, vietnamese coriander rau ram and topped with crisp shallots |
| Goi Xoai Du Du |
$10.00 |
Julienned green mangoes, papaya, crusted shrimp, tomatoes and Vietnamese mint and tossed with spicy lime vinaigrette and crusted sesame and peanut |
| S Leaf |
$11.00 |
Grilled heart of romaine drizzled with shallot vinaigrette and topped with our famous vietnamese shaken beef |
| Salad Cua |
$12.00 |
Butter lettuce topped with king crab, sauteed with shallot and garlic and dressed with citrus dressing |
| Pho Ga |
$5.00 - $8.00 |
Fresh rice noodle in chicken broth simmered with roasted ginger, shallots and spices served with steamed chicken, and with fresh sweet onion and cilantro |
| Pho Bo |
$5.00 - $8.00 |
Fresh rice noodle in beef broth simmered with roasted ginger, shallots and spices served with beef brisket, carpaccio style sliced beef and fresh sliced onion and cilantro |
| Canh Chua Ca |
$13.00 |
Traditional home cooked pineapple soup with assorted tropical vegetables, simmered with chilean sea bass filet |
| Soup Mang Cua |
$8.00 |
A delicate egg flower broth with white asparagus spears, crab, scallops, shrimp & mushrooms |
| Soup Hai San |
$10.00 |
Delicate lemongrass soup with clams, scallops, shrimps, crab and mushrooms |
| Truu Kho |
$24.00 |
Lamb shank braised with lemongrass, star anise, baby carrots served with baguette |
| Ga Kho Gung |
$18.00 |
Chicken braised with ginger served with jasmine steamed or brown rice |
| Suon Bo Ram |
$22.00 |
Grilled caramelize short rib with onions and mushrooms served with steamed rice or brown rice |
| Filet Mignon and Prawns |
$32.00 |
Grilled tender filet mignon and large prawns accompanied with a black peppercorn sauce, served with garlic potatoes and brocolinni |
| Bo Luc Lac |
$21.00 |
Vietnamese style shaken beef sauteed diced filet mignon with minced garlic, sweet onions, served with steamed rice and cucumber salad |
| Vit Nuong Chao |
$20.00 |
Pan roasted maple leaf duck breast served in a soy balsamic reduction sauce, accompanied with steamed and seasonal green |
| Lamb Nuong Xa |
$32.00 |
Roasted lemongrass encrusted new zealand rack of lamb topped with black peppercorn sauce served with broken rice and sauteed garlic vegetables |
| Suon Sot Hat Luu |
$20.00 |
Seasoned pan roasted french cut pork chop topped with caramelized sweet onion in soy pomegranate sauce served with vegetable and steamed or brown rice |
| Duoi Bo Kho Gung |
$22.00 |
Braised oxtail with ginger and sweet onion rings served with marinated cucumber salad and steamed or brown rice |
| Vit Tiem |
$22.00 |
Vietnamese style, five spices duck confit bedded with julienned baby bok choy and fried plantain and served with steamed or brown rice |
| Ca Hap Tuong Hot |
$23.00 |
Chilean sea bass steamed with black bean sauce topped with julienne ginger, chinese chives and drizzled with olive sesame oil served with jasmine white or brown rice |
| Ca Nuong La Chuoi |
$23.00 |
Halibut fillet bedded with slices of ginger, topped with cilantro pesto, and baked in banana leaf with white or brown rice. 15 minutes to prepare |
| Mi Xao Scampi |
$22.00 |
Garlic wheat noodle sauteed with chinese broccoli, carrot, and mushrooms in at tangy spicy sauce topped with scampi |
| Cua Lot Chien Don |
$24.00 |
Flash fried soft shell crab in a sauteed garlic and scallion chili sauce served with vegetables and jasmine steamed rice |
| Ca Ri Ca |
$23.00 |
Chilean sea bass in s signature sweet and spicy coconut curry sauce served with cucumber salad and broken rice |
| Ca va Nam |
$20.00 |
Pan roasted wild salmon topped with sauteed shiitake, enoki mushrooms and tossed with baby spinach in a light soy sesame ginger sauce |
| Scallop Sot Dua |
$22.00 |
Pan roasted jumbo scallop bedded with spinach and topped with sweet basil coconut curry sauce served with jasmine rice or brown rice |
| Ca Kho Me |
$22.00 |
Black cod fillet braised in tamarind sauce, chilies, king mushroom, mustard green and scallions served with steamed rice or brown rice |
