Pasteur

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Wine and Cocktail Menu

Wine By The Glass - Sparkling

• $8⁰⁰

  Domaine St. Vincent Chardonnay, Pinot Noir Us New Mexico, N/v

• $11⁰⁰

  Bele Casel Valdobbiadene, Prosecco, N/v

• $11⁰⁰

  Gruet, Pinot Noir, Us New Mexico, N/v

• $11⁰⁰

  Cascinetta Vietti, Moscato D’asti, Italy, 2011

Wine By The Glass - White

• $10⁰⁰

  Colterenzio, Pinot Grigio, Alto Adige, 2010

• $9⁰⁰

  Jean Touzot, Chardonnay, Mâcon-Villages 2010

• $9⁰⁰

  Indaba, Chenin Blanc, S. Africa 2010

• $10⁰⁰

  Rémy Pannier, Sauvignon Blanc, Jardin De La France, 2009

• $7⁰⁰

  Château Haut Sarthes, Semillion, Muscadet Montravel, 2010

• $11⁰⁰

  Panther Creek, Pinot Gris, Us Willamette, Or, 2009

• $8⁰⁰

  Skyleaf, Riesling, Waipara Valley, Nz, 2009

Wine By The Glass - Red

• $9⁰⁰

  Pacalet, Gamay, Beaujolais Villages, 2010

• $11⁰⁰

  24 Knots, Pinot Noir, Us Monterey, Ca, 2009

• $8⁰⁰

  Gournier, Merlot, Vin De Pays Des Cévennes, 2009

• $10⁰⁰

  Massaya Classic Cinsault, Cab, Syrah, Bekaa Valley, Lebanon, 2009

• $9⁰⁰

  Andre Brunel, Gms, Côtes Du Rhône, 2009

• $10⁰⁰

  La Flor De Pulenta, Cabernet Sauvignon, Mendoza, Argentina, 2009

• $9⁰⁰

  Alberti, Malbec, Mendoza, Argentina, 2010

• $10⁰⁰

  Vietti, Barbera D’asti, Castiglione Falletto, 2009

Wine By The Glass - Rose

• $10⁰⁰

  Laurent Miquel, Cinsault, Syrah Rose, Languedoc, 2010

Bottle List - White

• $25⁰⁰

  Tariquet Classique, Ugni Blanc, Colombard, Southwest-Armagnac, 2010

• $60⁰⁰

  Mt. Eden, Chardonnay, Edna Valley, 2009

• $31⁰⁰

  Dauvergne-Ranvier, Cdr Blanc, Côtes Du Rhône, 2010

• $35⁰⁰

  Cazes Le Canon Du Marechal Blanc, Muscat, Viognier, Laguedoc-Rousillon, 2009

• $60⁰⁰

  Thomas La Crêle, Sancerre, Loire, 2010

• $45⁰⁰

  Domaine Reuilly, Pierres Plates, Sauvignon Blanc, Reuilly, 2010

• $28⁰⁰

  Big Mouth, Viognier / Sauvignon Blanc / Muscat, Murphys, Ca, 2010

• $29⁰⁰

  Kuentz-Bas Blanc, Blanc, Alsace, 2009

• $37⁰⁰

  Loimer Lois, Grüner Veltliner, Austria, 2010

• $30⁰⁰

  Clean Slate, Riesling, Mosel, 2010

• $48⁰⁰

  Meyer-Fonne, Riesling, Alsace, 2009

Bottle List - Red

• $33⁰⁰

  Dupueble, Gamay, Beaujolais-Villages, 2010

• $48⁰⁰

  Fleurie "Les Moriers", Gamay, Michel Chignard Fleurie, 2008

• $48⁰⁰

  Granger, Gamay, Chenas, 2009

• $34⁰⁰

  Château Haut Plantey, Merlot, Cabernet, Haut-Médoc, 2009

• $45⁰⁰

  Kenneth Volk Vineyards, Pinot Noir, Us Santa Maria, Ca, 2007

• $31⁰⁰

  Château Jonqueyres, Merlot, Bordeaux Superieur, 2008

• $23⁰⁰

  Château Paraza, "Cuvée Speciale", Grenache, Syrah, Mouvedre, Minervois, 2009

• $25⁰⁰

  Guicharde, Cdr, Cotes Du Rhone, 2010

• $34⁰⁰

  2 Up, Shiraz, Barossa, Australia, 2009

• $49⁰⁰

  Domaine Faury, Syrah, Rhone Valley, 2010

• $32⁰⁰

  Broadbent Selections, Malbec, Mendoza, Argentina, 2010

• $22⁰⁰

  Quinta De Cabriz Colheita Alfrocheiro, Tinta, Roriz, Touriga Nacional, Portugal, 2008

Martinis

• $12⁰⁰

  Black Pear Martini

  Absolute pear, sour and st. germain with a blue curacao and chambord float.

• $11⁰⁰

  Ivory Jubilee

  Grey goose cherry noir served straight up with a dash of luxardo maraschino and a japanese yuzu rinse.

• $11⁰⁰

  Purple Monsoon

  Effen black, blue island, watermelon pucker and house made lemongrass sour.

• $11⁰⁰

  Raspberry Cosmo

  Absolute razz, lime juice, triple sec, and splash of cranberry juice garnished with a lemon twist.

• $11⁰⁰

  Kumite

  Lychee liqueur, st. germain, vodka, house made lemongrass sour garnished with a lychee.

• $10⁰⁰

  Strawberry Basil Martini

  Bacardi limon, strawberry puree, cranberry juice and fresh basil leaves.

• $10⁰⁰

  French Kiss Martini

  Absolut vanilla, chambord and pineapple juice.

• $12⁰⁰

  The Chew

  Bourbon, five spice powder, sweet vermouth and st. elizabeth allspice dram served straight up with vietnamese beef jerky.

• $10⁰⁰

  Sour Buffalo

  Buffalo trace bourbon and house made lemongrass sour served straight up with a mint sprig.

• $11⁰⁰

  L2 (Lavender Lemon Drop)

  Absolute citron, sour and lavender simple syrup with a lavender sugar rim.

• $10⁰⁰

  Dirty Girl

  Snow queen vodka, olive juice and muddled fresh basil garnished with thai basil and chile blue cheese olives.

• $12⁰⁰

  The Green Buddhist

  Bombay sapphire east gin, green chartreuse and genmaicha syrup.

• $11⁰⁰

  Pcp

  Thai chili and pineapple infused vodka, grand marnier, sour mix and pineapple juice with a pomegranate liqueur float.

Cocktails

• $11⁰⁰

  W.T.P Bloody Scary Mary

  Vodka, bloody mary mix, house made pho beef broth garnished with thai basil and chile blue cheese stuffed olives and vietnamese beef jerky.

• $12⁰⁰

  Lee Dragon

  Fresh mint, fresh limes, rum, green chartreuse with a splash of soda garnished with a mint sprig.

• $12⁰⁰

  Koko Mojito

  Fresh pineapple, limes, mint, malibu, simple syrup and bacardi 151 with a splash of soda garnished with a mint spring.

• $11⁰⁰

  Ginger Collins

  Gin, ginger liqueur, ginger simple syrup and a splash of soda.

• $11⁰⁰

  Me So Mango

  Jamaica rum, bacardi limon, mango pulp, ginger liqueur, ginger simple syrup with a spiced rim and fresh mango spear.

• $11⁰⁰

  Singapore Fling

  Gin, cherry heering, grenadine, house made lemongrass sour and soda.

• $12⁰⁰

  Pauly Buff

  Buffalo trace bourbon, st. germain, cedilla, licor 43 and apple pucker garnished with a lemon twist.

• $11⁰⁰

  The Pom (Pomegranate Margarita)

  1800 tequila, pomegranate liqueur, sour and lime juice with a salted rim.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Dinner Menu

Appetizers

• $5⁰⁰

  Banh Tom (Shrimp Cake)

  A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

• $5⁰⁰

  Nem

  A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

• $4⁰⁰

  Chao Tom (Sugar Cane Shrimp)

  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.

• $5⁰⁰

  Tom Lan Bot Chien (Shrimp Tempura)

  Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

• $5⁰⁰

  Rau Cai Tam Bot (Vegetable Tempura)

  Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce.

• $4⁰⁰

  Goi Cuon Dau Hu (Tofu Summer Roll)

  Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. served with a tamarind dipping sauce.

• $4⁰⁰

  Goi Cuon Tom (Shrimp Spring Roll)

  Fresh rice paper roll with poached shrimp and fresh herbs. served with a plum sauce, topped with ground peanuts.

• $9⁰⁰

  Banh Xeo (Saigon Crêpe)

  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.

• $4⁰⁰

  Cha Gio (Chicken Or Vegetable Egg Rolls)

  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.

• $5⁰⁰

  Cha Gio Cha (Salmon Egg Rolls)

  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.

• $10⁰⁰

  Chem Chep (Mussels)

  Fresh mussels sautéed in a coconut, basil and white wine sauce. when availble.

• $5⁰⁰

  Dumplings

  Your choice chicken, vegetable or pork dumplings, steamed or fried. served with a light ginger and scallion soy dipping sauce.

• $12⁰⁰

  Sautéed Sea Scallops

  Sea scallops with oven-roasted apples, peas and carrots. drizzled with a balsamic reduction.

• $5⁰⁰

  Banh Cuon (Hanoi's Rice Cake)

  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.

• $4⁰⁰

  Thit Nuong Rau Song (Lemongrass Beef Roll)

  Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. served with fish sauce.

• $5⁰⁰

  Banh Bot Loc (Hue's Shrimp Cakes)

  Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

• $5⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

• not listed

  Cua Lot (Soft-Shell Crab - Seasonal)

  Soft-shell crab lightly seasoned, battered and fried. served with a citrus sweet and sour sauce.

• $4⁰⁰

  Canh Ga Chien (Lollipop Chicken)

  Marinated chicken lollipops served à la "yin and yang". two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Soups

• $7⁰⁰

  Pho Bo (Beef Soup)

  Ha noi beef noodle soup with eye of round beef and brisket. served with bean sprouts and fresh herbs.

• $7⁰⁰

  Pho Ga (Chicken Noodle Soup)

  Rice noodles with tender pieces of chicken in chicken stock. seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Pho Rau Cai (Vegetable Noodle Soup)

  Vegetarian rice noodle soup with tofu. served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

• $7⁰⁰

  Hu Tieu Sa-Te (Spicy Beef Noodle Soup)

  A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

• $9⁰⁰

  Canh Ca-Ri Tom (Curry Shrimp Soup)

  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.

• $8⁰⁰

  Vit Va Tom Hoanh Thanh (Duck and Shrimp Wonton Soup)

  Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

• $21⁵⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. serves two to four, or dinner for one.

Salads

• $16⁰⁰

  Banh Pho Xao (Seafood Salad)

  Sautéed stick rice noodles with strips of pan-fried egg, shrimp and herbs. served with ground peanuts.

• $15⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $16⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $8⁵⁰

  Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad)

  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.

• $8⁰⁰

  Goi Vu Du Tom (Shrimp Papaya Salad)

  Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

• $9⁰⁰

  Bo Tai Chanh (Grilled Lemon Beef Salad)

  Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Entrees

• $8⁰⁰

  Ca Tim Nuong (Japanese Eggplant)

  Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

• $16⁰⁰

  Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu)

  Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

• $15⁰⁰

  Ca Kho to (Claypot Catfish)

  Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

• $15⁰⁰

  Ga Kho Gung (Claypot Ginger Chicken)

  A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

• $12⁰⁰

  Com Tay Cam (Claypot Fried Rice)

  Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

• $16⁰⁰

  Ca-Ri Ga (Curry Chicken)

  A yellow curry paste with chicken, sweet yam and eggplant.

• $17⁰⁰

  Ca-Ri Tom (Curry Shrimp)

  A red curry paste with shrimp, sweet yam and eggplant.

• $16⁰⁰

  Ca Salmon Kho (Claypot Salmon)

  Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

• not listed

  Ca Hong Chien Dam Nuoc Mam (Red Snapper)

  Chef dan's classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

• not listed

  Cua Va Tom Hum Xao Gung (Pasteur's Classic Crab Or Lobster Entrée)

  Whole dungeness crab or whole lobster. sautéed in a shrimp paste and served with a tomalley, ginger and scallion sauce. 24 hour advance notice required.

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $21⁰⁰

  Ca Ri Ca (Curry Monkfish)

  Monkfish sautéed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

• $17⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $15⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy tofu sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $16⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu and Vegetables)

  Sautéed tofu and vegetables in coconut milk. baked in a claypot.

• $17⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $27⁰⁰

  Ca Nuong (Grilled Cod Fish - Seasonal)

  Cod fish grilled in a tomato basil sauce.

• $18⁰⁰

  Bo Cuon La Lot (Bolat Leaf-Wrapped Beef)

  Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

• $18⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $16⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $18⁰⁰

  Bo Luc Lac (Pasteur's Signature Beef Steak)

  Wok-seared marinated beef with beurre de britain and red wine sauce, served over fresh watercress.

• $18⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $19⁰⁰

  Seared Duck Breast

  Slices of duck breast drizzled with a light tamarind sauce.

• $19⁰⁰

  Hu Tieu Xao Tom Va Ga (Cochinchin)

  Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

• $16⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon-wrapped pork tenderloin, sautéed with mushrooms, carrots and zucchini. served with a whole grain mustard and apple sauce.

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $18⁰⁰

  Bo Xao Dua (Coconut Mango Beef)

  Marinated beef served with sautéed vegetables and mango in fresh coconut juice.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Wine and Cocktail Menu

Wine By the Glass - Sparkling

• $8⁰⁰

  Domaine St. Vincent Chardonnay, Pinot Noir Us New Mexico, N/v

• $11⁰⁰

  Bele Casel Valdobbiadene, Prosecco, N/v

• $11⁰⁰

  Gruet, Pinot Noir, Us New Mexico, N/v

• $11⁰⁰

  Cascinetta Vietti, Moscato D'asti, Italy, 2011

Wine By the Glass - White

• $10⁰⁰

  Colterenzio, Pinot Grigio, Alto Adige, 2010

• $9⁰⁰

  Jean Touzot, Chardonnay, Mâcon-Villages 2010

• $9⁰⁰

  Indaba, Chenin Blanc, S. Africa 2010

• $10⁰⁰

  Rémy Pannier, Sauvignon Blanc, Jardin De La France, 2009

• $7⁰⁰

  Château Haut Sarthes, Semillion, Muscadet Montravel, 2010

• $11⁰⁰

  Panther Creek, Pinot Gris, Us Willamette, Or, 2009

• $8⁰⁰

  Skyleaf, Riesling, Waipara Valley, Nz, 2009

Wine By the Glass - Red

• $9⁰⁰

  Pacalet, Gamay, Beaujolais Villages, 2010

• $11⁰⁰

  24 Knots, Pinot Noir, Us Monterey, Ca, 2009

• $8⁰⁰

  Gournier, Merlot, Vin De Pays Des Cévennes, 2009

• $10⁰⁰

  Massaya Classic Cinsault, Cab, Syrah, Bekaa Valley, Lebanon, 2009

• $9⁰⁰

  Andre Brunel, Gms, Côtes Du Rhône, 2009

• $10⁰⁰

  La Flor De Pulenta, Cabernet Sauvignon, Mendoza, Argentina, 2009

• $9⁰⁰

  Alberti, Malbec, Mendoza, Argentina, 2010

• $10⁰⁰

  Vietti, Barbera D'asti, Castiglione Falletto, 2009

Wine By the Glass - Rose

• $10⁰⁰

  Laurent Miquel, Cinsault, Syrah Rose, Languedoc, 2010

Bottle List - White

• $25⁰⁰

  Tariquet Classique, Ugni Blanc, Colombard, Southwest-Armagnac, 2010

• $60⁰⁰

  Mt. Eden, Chardonnay, Edna Valley, 2009

• $31⁰⁰

  Dauvergne-Ranvier, Cdr Blanc, Côtes Du Rhône, 2010

• $35⁰⁰

  Cazes Le Canon Du Marechal Blanc, Muscat, Viognier, Laguedoc-Rousillon, 2009

• $60⁰⁰

  Thomas La Crêle, Sancerre, Loire, 2010

• $45⁰⁰

  Domaine Reuilly, Pierres Plates, Sauvignon Blanc, Reuilly, 2010

• $28⁰⁰

  Big Mouth, Viognier / Sauvignon Blanc / Muscat, Murphys, Ca, 2010

• $29⁰⁰

  Kuentz-Bas Blanc, Blanc, Alsace, 2009

• $37⁰⁰

  Loimer Lois, Grüner Veltliner, Austria, 2010

• $30⁰⁰

  Clean Slate, Riesling, Mosel, 2010

• $48⁰⁰

  Meyer-Fonne, Riesling, Alsace, 2009

Bottle List - Red

• $33⁰⁰

  Dupueble, Gamay, Beaujolais-Villages, 2010

• $48⁰⁰

  Fleurie "Les Moriers", Gamay, Michel Chignard Fleurie, 2008

• $48⁰⁰

  Granger, Gamay, Chenas, 2009

• $34⁰⁰

  Château Haut Plantey, Merlot, Cabernet, Haut-Médoc, 2009

• $45⁰⁰

  Kenneth Volk Vineyards, Pinot Noir, Us Santa Maria, Ca, 2007

• $31⁰⁰

  Château Jonqueyres, Merlot, Bordeaux Superieur, 2008

• $23⁰⁰

  Château Paraza, "Cuvée Speciale", Grenache, Syrah, Mouvedre, Minervois, 2009

• $25⁰⁰

  Guicharde, Cdr, Cotes Du Rhone, 2010

• $34⁰⁰

  2 Up, Shiraz, Barossa, Australia, 2009

• $49⁰⁰

  Domaine Faury, Syrah, Rhone Valley, 2010

• $32⁰⁰

  Broadbent Selections, Malbec, Mendoza, Argentina, 2010

• $22⁰⁰

  Quinta De Cabriz Colheita Alfrocheiro, Tinta, Roriz, Touriga Nacional, Portugal, 2008

Martinis

• $12⁰⁰

  Black Pear Martini

  Absolute pear, sour and st. germain with a blue curacao and chambord float.

• $11⁰⁰

  Ivory Jubilee

  Grey goose cherry noir served straight up with a dash of luxardo maraschino and a japanese yuzu rinse.

• $11⁰⁰

  Purple Monsoon

  Effen black, blue island, watermelon pucker and house made lemongrass sour.

• $11⁰⁰

  Raspberry Cosmo

  Absolute razz, lime juice, triple sec, and splash of cranberry juice garnished with a lemon twist.

• $11⁰⁰

  Kumite

  Lychee liqueur, st. germain, vodka, house made lemongrass sour garnished with a lychee.

• $10⁰⁰

  Strawberry Basil Martini

  Bacardi limon, strawberry puree, cranberry juice and fresh basil leaves.

• $10⁰⁰

  French Kiss Martini

  Absolut vanilla, chambord and pineapple juice.

• $12⁰⁰

  The Chew

  Bourbon, five spice powder, sweet vermouth and st. elizabeth allspice dram served straight up with vietnamese beef jerky.

• $10⁰⁰

  Sour Buffalo

  Buffalo trace bourbon and house made lemongrass sour served straight up with a mint sprig.

• $11⁰⁰

  L2 (Lavender Lemon Drop)

  Absolute citron, sour and lavender simple syrup with a lavender sugar rim.

• $10⁰⁰

  Dirty Girl

  Snow queen vodka, olive juice and muddled fresh basil garnished with thai basil and chile blue cheese olives.

• $12⁰⁰

  The Green Buddhist

  Bombay sapphire east gin, green chartreuse and genmaicha syrup.

• $11⁰⁰

  Pcp

  Thai chili and pineapple infused vodka, grand marnier, sour mix and pineapple juice with a pomegranate liqueur float.

Cocktails

• $11⁰⁰

  W.T.P Bloody Scary Mary

  Vodka, bloody mary mix, house made pho beef broth garnished with thai basil and chile blue cheese stuffed olives and vietnamese beef jerky.

• $12⁰⁰

  Lee Dragon

  Fresh mint, fresh limes, rum, green chartreuse with a splash of soda garnished with a mint sprig.

• $12⁰⁰

  Koko Mojito

  Fresh pineapple, limes, mint, malibu, simple syrup and bacardi 151 with a splash of soda garnished with a mint spring.

• $11⁰⁰

  Ginger Collins

  Gin, ginger liqueur, ginger simple syrup and a splash of soda.

• $11⁰⁰

  Me So Mango

  Jamaica rum, bacardi limon, mango pulp, ginger liqueur, ginger simple syrup with a spiced rim and fresh mango spear.

• $11⁰⁰

  Singapore Fling

  Gin, cherry heering, grenadine, house made lemongrass sour and soda.

• $12⁰⁰

  Pauly Buff

  Buffalo trace bourbon, st. germain, cedilla, licor 43 and apple pucker garnished with a lemon twist.

• $11⁰⁰

  The Pom (Pomegranate Margarita)

  1800 tequila, pomegranate liqueur, sour and lime juice with a salted rim.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Dinner Menu

Appetizers

• $5⁰⁰

  Banh Tom (Shrimp Cake)

  A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

• $5⁰⁰

  Nem

  A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

• $4⁰⁰

  Chao Tom (Sugar Cane Shrimp)

  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.

• $5⁰⁰

  Tom Lan Bot Chien (Shrimp Tempura)

  Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

• $5⁰⁰

  Rau Cai Tam Bot (Vegetable Tempura)

  Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce.

• $4⁰⁰

  Goi Cuon Dau Hu (Tofu Summer Roll)

  Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. served with a tamarind dipping sauce.

• $4⁰⁰

  Goi Cuon Tom (Shrimp Spring Roll)

  Fresh rice paper roll with poached shrimp and fresh herbs. served with a plum sauce, topped with ground peanuts.

• $9⁰⁰

  Banh Xeo (Saigon Crêpe)

  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.

• $4⁰⁰

  Cha Gio (Chicken Or Vegetable Egg Rolls)

  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.

• $5⁰⁰

  Cha Gio Cha (Salmon Egg Rolls)

  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.

• $10⁰⁰

  Chem Chep (Mussels)

  Fresh mussels sautéed in a coconut, basil and white wine sauce. when availble.

• $5⁰⁰

  Dumplings

  Your choice chicken, vegetable or pork dumplings, steamed or fried. served with a light ginger and scallion soy dipping sauce.

• $12⁰⁰

  Sautéed Sea Scallops

  Sea scallops with oven-roasted apples, peas and carrots. drizzled with a balsamic reduction.

• $5⁰⁰

  Banh Cuon (Hanoi's Rice Cake)

  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.

• $4⁰⁰

  Thit Nuong Rau Song (Lemongrass Beef Roll)

  Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. served with fish sauce.

• $5⁰⁰

  Banh Bot Loc (Hue's Shrimp Cakes)

  Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

• $5⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

• not listed

  Cua Lot (Soft-Shell Crab - Seasonal)

  Soft-shell crab lightly seasoned, battered and fried. served with a citrus sweet and sour sauce.

• $4⁰⁰

  Canh Ga Chien (Lollipop Chicken)

  Marinated chicken lollipops served à la "yin and yang". two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Soups

• $7⁰⁰

  Pho Bo (Beef Soup)

  Ha noi beef noodle soup with eye of round beef and brisket. served with bean sprouts and fresh herbs.

• $7⁰⁰

  Pho Ga (Chicken Noodle Soup)

  Rice noodles with tender pieces of chicken in chicken stock. seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Pho Rau Cai (Vegetable Noodle Soup)

  Vegetarian rice noodle soup with tofu. served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

• $7⁰⁰

  Hu Tieu Sa-Te (Spicy Beef Noodle Soup)

  A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

• $9⁰⁰

  Canh Ca-Ri Tom (Curry Shrimp Soup)

  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.

• $8⁰⁰

  Vit Va Tom Hoanh Thanh (Duck and Shrimp Wonton Soup)

  Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

• $21⁵⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. serves two to four, or dinner for one.

Salads

• $16⁰⁰

  Banh Pho Xao (Seafood Salad)

  Sautéed stick rice noodles with strips of pan-fried egg, shrimp and herbs. served with ground peanuts.

• $15⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $16⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $8⁵⁰

  Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad)

  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.

• $8⁰⁰

  Goi Vu Du Tom (Shrimp Papaya Salad)

  Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

• $9⁰⁰

  Bo Tai Chanh (Grilled Lemon Beef Salad)

  Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Entrees

• $8⁰⁰

  Ca Tim Nuong (Japanese Eggplant)

  Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

• $16⁰⁰

  Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu)

  Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

• $15⁰⁰

  Ca Kho to (Claypot Catfish)

  Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

• $15⁰⁰

  Ga Kho Gung (Claypot Ginger Chicken)

  A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

• $12⁰⁰

  Com Tay Cam (Claypot Fried Rice)

  Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

• $16⁰⁰

  Ca-Ri Ga (Curry Chicken)

  A yellow curry paste with chicken, sweet yam and eggplant.

• $17⁰⁰

  Ca-Ri Tom (Curry Shrimp)

  A red curry paste with shrimp, sweet yam and eggplant.

• $16⁰⁰

  Ca Salmon Kho (Claypot Salmon)

  Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

• not listed

  Ca Hong Chien Dam Nuoc Mam (Red Snapper)

  Chef dan's classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

• not listed

  Cua Va Tom Hum Xao Gung (Pasteur's Classic Crab Or Lobster Entrée)

  Whole dungeness crab or whole lobster. sautéed in a shrimp paste and served with a tomalley, ginger and scallion sauce. 24 hour advance notice required.

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $21⁰⁰

  Ca Ri Ca (Curry Monkfish)

  Monkfish sautéed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

• $17⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $15⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy tofu sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $16⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu and Vegetables)

  Sautéed tofu and vegetables in coconut milk. baked in a claypot.

• $17⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $27⁰⁰

  Ca Nuong (Grilled Cod Fish - Seasonal)

  Cod fish grilled in a tomato basil sauce.

• $18⁰⁰

  Bo Cuon La Lot (Bolat Leaf-Wrapped Beef)

  Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

• $18⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $16⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $18⁰⁰

  Bo Luc Lac (Pasteur's Signature Beef Steak)

  Wok-seared marinated beef with beurre de britain and red wine sauce, served over fresh watercress.

• $18⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $19⁰⁰

  Seared Duck Breast

  Slices of duck breast drizzled with a light tamarind sauce.

• $19⁰⁰

  Hu Tieu Xao Tom Va Ga (Cochinchin)

  Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

• $16⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon-wrapped pork tenderloin, sautéed with mushrooms, carrots and zucchini. served with a whole grain mustard and apple sauce.

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $18⁰⁰

  Bo Xao Dua (Coconut Mango Beef)

  Marinated beef served with sautéed vegetables and mango in fresh coconut juice.

Dinner Menu

Appetizers

• $5⁰⁰

  Banh Tom (Shrimp Cake)

  A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

• $5⁰⁰

  Nem

  A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

• $4⁰⁰

  Chao Tom (Sugar Cane Shrimp)

  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.

• $5⁰⁰

  Tom Lan Bot Chien (Shrimp Tempura)

  Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

• $5⁰⁰

  Rau Cai Tam Bot (Vegetable Tempura)

  Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce.

• $4⁰⁰

  Goi Cuon Dau Hu (Tofu Summer Roll)

  Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. served with a tamarind dipping sauce.

• $4⁰⁰

  Goi Cuon Tom (Shrimp Spring Roll)

  Fresh rice paper roll with poached shrimp and fresh herbs. served with a plum sauce, topped with ground peanuts.

• $9⁰⁰

  Banh Xeo (Saigon Crêpe)

  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.

• $4⁰⁰

  Cha Gio (Chicken Or Vegetable Egg Rolls)

  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.

• $5⁰⁰

  Cha Gio Cha (Salmon Egg Rolls)

  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.

• $10⁰⁰

  Chem Chep (Mussels)

  Fresh mussels sautéed in a coconut, basil and white wine sauce. when availble.

• $5⁰⁰

  Dumplings

  Your choice chicken, vegetable or pork dumplings, steamed or fried. served with a light ginger and scallion soy dipping sauce.

• $12⁰⁰

  Sautéed Sea Scallops

  Sea scallops with oven-roasted apples, peas and carrots. drizzled with a balsamic reduction.

• $5⁰⁰

  Banh Cuon (Hanoi's Rice Cake)

  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.

• $4⁰⁰

  Thit Nuong Rau Song (Lemongrass Beef Roll)

  Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. served with fish sauce.

• $5⁰⁰

  Banh Bot Loc (Hue's Shrimp Cakes)

  Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

• $5⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

• not listed

  Cua Lot (Soft-Shell Crab - Seasonal)

  Soft-shell crab lightly seasoned, battered and fried. served with a citrus sweet and sour sauce.

• $4⁰⁰

  Canh Ga Chien (Lollipop Chicken)

  Marinated chicken lollipops served à la "yin and yang". two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Soups

• $7⁰⁰

  Pho Bo (Beef Soup)

  Ha noi beef noodle soup with eye of round beef and brisket. served with bean sprouts and fresh herbs.

• $7⁰⁰

  Pho Ga (Chicken Noodle Soup)

  Rice noodles with tender pieces of chicken in chicken stock. seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Pho Rau Cai (Vegetable Noodle Soup)

  Vegetarian rice noodle soup with tofu. served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

• $7⁰⁰

  Hu Tieu Sa-Te (Spicy Beef Noodle Soup)

  A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

• $9⁰⁰

  Canh Ca-Ri Tom (Curry Shrimp Soup)

  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.

• $8⁰⁰

  Vit Va Tom Hoanh Thanh (Duck and Shrimp Wonton Soup)

  Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

• $21⁵⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. serves two to four, or dinner for one.

Salads

• $16⁰⁰

  Banh Pho Xao (Seafood Salad)

  Sautéed stick rice noodles with strips of pan-fried egg, shrimp and herbs. served with ground peanuts.

• $15⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $16⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $8⁵⁰

  Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad)

  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.

• $8⁰⁰

  Goi Vu Du Tom (Shrimp Papaya Salad)

  Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

• $9⁰⁰

  Bo Tai Chanh (Grilled Lemon Beef Salad)

  Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Entrees

• $8⁰⁰

  Ca Tim Nuong (Japanese Eggplant)

  Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

• $16⁰⁰

  Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu)

  Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

• $15⁰⁰

  Ca Kho to (Claypot Catfish)

  Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

• $15⁰⁰

  Ga Kho Gung (Claypot Ginger Chicken)

  A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

• $12⁰⁰

  Com Tay Cam (Claypot Fried Rice)

  Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

• $16⁰⁰

  Ca-Ri Ga (Curry Chicken)

  A yellow curry paste with chicken, sweet yam and eggplant.

• $17⁰⁰

  Ca-Ri Tom (Curry Shrimp)

  A red curry paste with shrimp, sweet yam and eggplant.

• $16⁰⁰

  Ca Salmon Kho (Claypot Salmon)

  Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

• not listed

  Ca Hong Chien Dam Nuoc Mam (Red Snapper)

  Chef dan's classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

• not listed

  Cua Va Tom Hum Xao Gung (Pasteur's Classic Crab Or Lobster Entrée)

  Whole dungeness crab or whole lobster. sautéed in a shrimp paste and served with a tomalley, ginger and scallion sauce. 24 hour advance notice required.

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $21⁰⁰

  Ca Ri Ca (Curry Monkfish)

  Monkfish sautéed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

• $17⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $15⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy tofu sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $16⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu and Vegetables)

  Sautéed tofu and vegetables in coconut milk. baked in a claypot.

• $17⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $27⁰⁰

  Ca Nuong (Grilled Cod Fish - Seasonal)

  Cod fish grilled in a tomato basil sauce.

• $18⁰⁰

  Bo Cuon La Lot (Bolat Leaf-Wrapped Beef)

  Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

• $18⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $16⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $18⁰⁰

  Bo Luc Lac (Pasteur's Signature Beef Steak)

  Wok-seared marinated beef with beurre de britain and red wine sauce, served over fresh watercress.

• $18⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $19⁰⁰

  Seared Duck Breast

  Slices of duck breast drizzled with a light tamarind sauce.

• $19⁰⁰

  Hu Tieu Xao Tom Va Ga (Cochinchin)

  Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

• $16⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon-wrapped pork tenderloin, sautéed with mushrooms, carrots and zucchini. served with a whole grain mustard and apple sauce.

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $18⁰⁰

  Bo Xao Dua (Coconut Mango Beef)

  Marinated beef served with sautéed vegetables and mango in fresh coconut juice.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Main Menu

Entrees

Noodles

• $16⁰⁰

  Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Wide rice noodles along with chef's selection of fresh vegetables and tofu in a light, flavorful sauce

• $19⁰⁰

  Cochinchin

  Wide rice noodles, shrimp, chicken, scallions and beansprouts in a delicious soy vinaigrette

Meats

• $25⁰⁰

  Suon Heo Nuong (Baby Back Ribs)

  Half a slab of tender baby back rib marinated with a dry rub and topped with worce stershire sauce and white wine served with fresh asparagus, potatoes and baby carrots

• $18⁰⁰

  Suon Bo Nuong (Beef Short Ribs)

  Bone-in-beef short ribs, marinated, charcoal grilled, served with a side salad

• $18⁰⁰

  Bo Luc Lac (Pasteur's Signature Beef Steak)

  Marinated beef cubes wok-seared with beurre de britain and red wine sauce, served over fresh watercress

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon wrapped pork tenderloin grilled to perfection, served over a bed of mushrooms, carrots and peas. Topped with a coriander mustard sauce

• $18⁰⁰

  Ga Xao Xa Ot (Chicken Lemongrass)

  Sauteed chicken strips with lemongrass, jalapenos, onions, red bell pepper, green bell pepper served with green mixed spring tossed with olive oil

Kho to (Claypots Dishes)

• not listed

  Marinated Catfish

  Slow cooked catfish, in a caramelized reduction sauce

• not listed

  Ginger Chicken

  A blend of breast and thing meat with fresh ginger, and lemongrass

• not listed

  Tofu and Vegetables

  Sauteed and cooked in coconut milk

Curry

• $22⁰⁰

  Roasted Duck

  Roasted duck in a red curry paste, coconut cream, served with shallots, red potatoes, baby carrots, garnished with kaffir lime. Leaf and thai basil leaf

• $22⁰⁰

  Salmon

  Stir fried cubed pieces of salmon with bean thread noodles, woodear mushrooms, fresh herbs in a yellow curry sauce. Topped with thai basil leaf and roasted ground peanuts

Seafood

• $22⁰⁰

  Passion Fruit Salmon

  Pan seared salmon fillet served over fresh asparagus sprinkled with capers served with a passion fruit reduction sauce

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. Served with a side of green beans and carrots

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashew nuts

• not listed

  Ca Hong Chien (Red Snapper)

  Chef's classic whole fried red snapper, center bone filleted. Topped with a spicy pepper garlic and onion sauce

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms, scallions in a light black bean ginger soy sauce. (please allow up to 20 minutes to steam the fish thoroughly to perfection)

• not listed

  Pasteur's Classic Dungeness Crab Or Lobster (24 Hour Advanced Notice Required)

  Whole dungeness crab or whole lobster sauteed in a shrimp paste, and tomalley ginger scallion sauce

Spring Rolls-Goi Cuon

• not listed

  Poached Shrimp

  Served with a ground peanut plum sauce

• not listed

  Tofu

  Served with a tamarind dipping sauce

• not listed

  Lemongrass Beef

  Served with a fish sauce

Eggrolls-Cha Gio

• not listed

  Chicken

  Mushroom, taro, jicama, carrot, cellophane noodles

• not listed

  Vegetable

  Mushroom, taro, jicama, carrot, cellophane noodles

• not listed

  Salmon

  Dill, mushrooms, turmeric, cellophane noodles

Main

• $9⁰⁰

  Butterflied Shrimp Tempura

  Four pieces of stuffed shrimp with mushroom and crabmeat, coated with a rice batter and fried, served with a wasabi sweet & sour sauce

• $8⁰⁰

  Vegetable Tempura

  Chef's fresh daily selection of veggies coated with a rice batter and fried, served with a wasabi sweet & sour sauce

• $9⁰⁰

  Banh Xeo (Saigon Crepe)

  Coconut milk blended rice flour crepe, filled with chicken, shrimp, straw mushrooms served with lettuce, fresh herbs and fish sauce

• $8⁰⁰

  Dumplings

  8 pieces of dumplings, in your choice of chicken, veggies, or pork dumplings. Steamed or pan fried. Served with a light ginger and scallion

• $18⁰⁰

  Curried Scallops

  Pan seared scallops with curry sauce, eggplant, potatoes, onions and cellophane noodles

Soups

• $25⁰⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab based broth, brimming with seafood and vegetables. Served with a side of vermicelli noodles

• $8⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot and sour soup made with fresh tamarind stock, shrimp, pineapple, celery, tomatoes and sprinkled with thai basil

Pho

• not listed

  Beef

  Brisket based with traditional bone marrow stock

• not listed

  Chicken

  Tenderly roasted with a chicken stock

• not listed

  Vegetable

  Fresh daily selection of veggies and tofu, with chicken stock (veggie stock upon request)

Sides

• $8⁰⁰

  Veggie Fried Rice

• $2⁰⁰

  Brown Rice

• $1⁵⁰

  Jasmine Rice

• $6⁰⁰

  Steamed Veggie Plate

• $10⁰⁰

  Japanese Eggplant

  Grilled eggplant topped with ground dried brown shrimp, scallions and dressed in a lime fish sauce

• $8⁰⁰

  Shrimp Papaya Salad

  Shredded young green papaya, tossed in fish sauce, topped with poached shrimp, fresh herbs, sprinkled with brown peanuts

Main Menu

Entrees

Noodles

• $16⁰⁰

  Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Wide rice noodles along with chef's selection of fresh vegetables and tofu in a light, flavorful sauce

• $19⁰⁰

  Cochinchin

  Wide rice noodles, shrimp, chicken, scallions and beansprouts in a delicious soy vinaigrette

Meats

• $25⁰⁰

  Suon Heo Nuong (Baby Back Ribs)

  Half a slab of tender baby back rib marinated with a dry rub and topped with worce stershire sauce and white wine served with fresh asparagus, potatoes and baby carrots

• $18⁰⁰

  Suon Bo Nuong (Beef Short Ribs)

  Bone-in-beef short ribs, marinated, charcoal grilled, served with a side salad

• $18⁰⁰

  Bo Luc Lac (Pasteur's Signature Beef Steak)

  Marinated beef cubes wok-seared with beurre de britain and red wine sauce, served over fresh watercress

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon wrapped pork tenderloin grilled to perfection, served over a bed of mushrooms, carrots and peas. Topped with a coriander mustard sauce

• $18⁰⁰

  Ga Xao Xa Ot (Chicken Lemongrass)

  Sauteed chicken strips with lemongrass, jalapenos, onions, red bell pepper, green bell pepper served with green mixed spring tossed with olive oil

Kho to (Claypots Dishes)

• not listed

  Marinated Catfish

  Slow cooked catfish, in a caramelized reduction sauce

• not listed

  Ginger Chicken

  A blend of breast and thing meat with fresh ginger, and lemongrass

• not listed

  Tofu and Vegetables

  Sauteed and cooked in coconut milk

Curry

• $22⁰⁰

  Roasted Duck

  Roasted duck in a red curry paste, coconut cream, served with shallots, red potatoes, baby carrots, garnished with kaffir lime. Leaf and thai basil leaf

• $22⁰⁰

  Salmon

  Stir fried cubed pieces of salmon with bean thread noodles, woodear mushrooms, fresh herbs in a yellow curry sauce. Topped with thai basil leaf and roasted ground peanuts

Seafood

• $22⁰⁰

  Passion Fruit Salmon

  Pan seared salmon fillet served over fresh asparagus sprinkled with capers served with a passion fruit reduction sauce

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. Served with a side of green beans and carrots

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashew nuts

• not listed

  Ca Hong Chien (Red Snapper)

  Chef's classic whole fried red snapper, center bone filleted. Topped with a spicy pepper garlic and onion sauce

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms, scallions in a light black bean ginger soy sauce. (please allow up to 20 minutes to steam the fish thoroughly to perfection)

• not listed

  Pasteur's Classic Dungeness Crab Or Lobster (24 Hour Advanced Notice Required)

  Whole dungeness crab or whole lobster sauteed in a shrimp paste, and tomalley ginger scallion sauce

Spring Rolls-Goi Cuon

• not listed

  Poached Shrimp

  Served with a ground peanut plum sauce

• not listed

  Tofu

  Served with a tamarind dipping sauce

• not listed

  Lemongrass Beef

  Served with a fish sauce

Eggrolls-Cha Gio

• not listed

  Chicken

  Mushroom, taro, jicama, carrot, cellophane noodles

• not listed

  Vegetable

  Mushroom, taro, jicama, carrot, cellophane noodles

• not listed

  Salmon

  Dill, mushrooms, turmeric, cellophane noodles

Main

• $9⁰⁰

  Butterflied Shrimp Tempura

  Four pieces of stuffed shrimp with mushroom and crabmeat, coated with a rice batter and fried, served with a wasabi sweet & sour sauce

• $8⁰⁰

  Vegetable Tempura

  Chef's fresh daily selection of veggies coated with a rice batter and fried, served with a wasabi sweet & sour sauce

• $9⁰⁰

  Banh Xeo (Saigon Crepe)

  Coconut milk blended rice flour crepe, filled with chicken, shrimp, straw mushrooms served with lettuce, fresh herbs and fish sauce

• $8⁰⁰

  Dumplings

  8 pieces of dumplings, in your choice of chicken, veggies, or pork dumplings. Steamed or pan fried. Served with a light ginger and scallion

• $18⁰⁰

  Curried Scallops

  Pan seared scallops with curry sauce, eggplant, potatoes, onions and cellophane noodles

Soups

• $25⁰⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab based broth, brimming with seafood and vegetables. Served with a side of vermicelli noodles

• $8⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot and sour soup made with fresh tamarind stock, shrimp, pineapple, celery, tomatoes and sprinkled with thai basil

Pho

• not listed

  Beef

  Brisket based with traditional bone marrow stock

• not listed

  Chicken

  Tenderly roasted with a chicken stock

• not listed

  Vegetable

  Fresh daily selection of veggies and tofu, with chicken stock (veggie stock upon request)

Sides

• $8⁰⁰

  Veggie Fried Rice

• $2⁰⁰

  Brown Rice

• $1⁵⁰

  Jasmine Rice

• $6⁰⁰

  Steamed Veggie Plate

• $10⁰⁰

  Japanese Eggplant

  Grilled eggplant topped with ground dried brown shrimp, scallions and dressed in a lime fish sauce

• $8⁰⁰

  Shrimp Papaya Salad

  Shredded young green papaya, tossed in fish sauce, topped with poached shrimp, fresh herbs, sprinkled with brown peanuts

Dinner Menu

Appetizers

• $5⁰⁰

  Banh Tom (Shrimp Cake)

  A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

• $5⁰⁰

  Nem

  A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

• $4⁰⁰

  Chao Tom (Sugar Cane Shrimp)

  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.

• $5⁰⁰

  Tom Lan Bot Chien (Shrimp Tempura)

  Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

• $5⁰⁰

  Rau Cai Tam Bot (Vegetable Tempura)

  Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce.

• $4⁰⁰

  Goi Cuon Dau Hu (Tofu Summer Roll)

  Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. served with a tamarind dipping sauce.

• $4⁰⁰

  Goi Cuon Tom (Shrimp Spring Roll)

  Fresh rice paper roll with poached shrimp and fresh herbs. served with a plum sauce, topped with ground peanuts.

• $9⁰⁰

  Banh Xeo (Saigon Crêpe)

  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.

• $4⁰⁰

  Cha Gio (Chicken Or Vegetable Egg Rolls)

  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.

• $5⁰⁰

  Cha Gio Cha (Salmon Egg Rolls)

  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.

• $10⁰⁰

  Chem Chep (Mussels)

  Fresh mussels sautéed in a coconut, basil and white wine sauce. when availble.

• $5⁰⁰

  Dumplings

  Your choice chicken, vegetable or pork dumplings, steamed or fried. served with a light ginger and scallion soy dipping sauce.

• $12⁰⁰

  Sautéed Sea Scallops

  Sea scallops with oven-roasted apples, peas and carrots. drizzled with a balsamic reduction.

• $5⁰⁰

  Banh Cuon (Hanoi's Rice Cake)

  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.

• $4⁰⁰

  Thit Nuong Rau Song (Lemongrass Beef Roll)

  Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. served with fish sauce.

• $5⁰⁰

  Banh Bot Loc (Hue's Shrimp Cakes)

  Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

• $5⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

• not listed

  Cua Lot (Soft-Shell Crab - Seasonal)

  Soft-shell crab lightly seasoned, battered and fried. served with a citrus sweet and sour sauce.

• $4⁰⁰

  Canh Ga Chien (Lollipop Chicken)

  Marinated chicken lollipops served à la "yin and yang". two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Soups

• $7⁰⁰

  Pho Bo (Beef Soup)

  Ha noi beef noodle soup with eye of round beef and brisket. served with bean sprouts and fresh herbs.

• $7⁰⁰

  Pho Ga (Chicken Noodle Soup)

  Rice noodles with tender pieces of chicken in chicken stock. seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Pho Rau Cai (Vegetable Noodle Soup)

  Vegetarian rice noodle soup with tofu. served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

• $7⁰⁰

  Hu Tieu Sa-Te (Spicy Beef Noodle Soup)

  A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

• $9⁰⁰

  Canh Ca-Ri Tom (Curry Shrimp Soup)

  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.

• $8⁰⁰

  Vit Va Tom Hoanh Thanh (Duck and Shrimp Wonton Soup)

  Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

• $21⁵⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. serves two to four, or dinner for one.

Salads

• $16⁰⁰

  Banh Pho Xao (Seafood Salad)

  Sautéed stick rice noodles with strips of pan-fried egg, shrimp and herbs. served with ground peanuts.

• $15⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $16⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $8⁵⁰

  Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad)

  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.

• $8⁰⁰

  Goi Vu Du Tom (Shrimp Papaya Salad)

  Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

• $9⁰⁰

  Bo Tai Chanh (Grilled Lemon Beef Salad)

  Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Entrees

• $8⁰⁰

  Ca Tim Nuong (Japanese Eggplant)

  Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

• $16⁰⁰

  Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu)

  Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

• $15⁰⁰

  Ca Kho to (Claypot Catfish)

  Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

• $15⁰⁰

  Ga Kho Gung (Claypot Ginger Chicken)

  A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

• $12⁰⁰

  Com Tay Cam (Claypot Fried Rice)

  Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

• $16⁰⁰

  Ca-Ri Ga (Curry Chicken)

  A yellow curry paste with chicken, sweet yam and eggplant.

• $17⁰⁰

  Ca-Ri Tom (Curry Shrimp)

  A red curry paste with shrimp, sweet yam and eggplant.

• $16⁰⁰

  Ca Salmon Kho (Claypot Salmon)

  Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

• not listed

  Ca Hong Chien Dam Nuoc Mam (Red Snapper)

  Chef dan's classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

• not listed

  Cua Va Tom Hum Xao Gung (Pasteur's Classic Crab Or Lobster Entrée)

  Whole dungeness crab or whole lobster. sautéed in a shrimp paste and served with a tomalley, ginger and scallion sauce. 24 hour advance notice required.

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $21⁰⁰

  Ca Ri Ca (Curry Monkfish)

  Monkfish sautéed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

• $17⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $15⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy tofu sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $16⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu and Vegetables)

  Sautéed tofu and vegetables in coconut milk. baked in a claypot.

• $17⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $27⁰⁰

  Ca Nuong (Grilled Cod Fish - Seasonal)

  Cod fish grilled in a tomato basil sauce.

• $18⁰⁰

  Bo Cuon La Lot (Bolat Leaf-Wrapped Beef)

  Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

• $18⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $16⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $18⁰⁰

  Bo Luc Lac (Pasteur's Signature Beef Steak)

  Wok-seared marinated beef with beurre de britain and red wine sauce, served over fresh watercress.

• $18⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $19⁰⁰

  Seared Duck Breast

  Slices of duck breast drizzled with a light tamarind sauce.

• $19⁰⁰

  Hu Tieu Xao Tom Va Ga (Cochinchin)

  Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

• $16⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon-wrapped pork tenderloin, sautéed with mushrooms, carrots and zucchini. served with a whole grain mustard and apple sauce.

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $18⁰⁰

  Bo Xao Dua (Coconut Mango Beef)

  Marinated beef served with sautéed vegetables and mango in fresh coconut juice.

Wine and Cocktail Menu

Wine By the Glass - Sparkling

• $8⁰⁰

  Domaine St. Vincent Chardonnay, Pinot Noir Us New Mexico, N/v

• $11⁰⁰

  Bele Casel Valdobbiadene, Prosecco, N/v

• $11⁰⁰

  Gruet, Pinot Noir, Us New Mexico, N/v

• $11⁰⁰

  Cascinetta Vietti, Moscato D'asti, Italy, 2011

Wine By the Glass - White

• $10⁰⁰

  Colterenzio, Pinot Grigio, Alto Adige, 2010

• $9⁰⁰

  Jean Touzot, Chardonnay, Mâcon-Villages 2010

• $9⁰⁰

  Indaba, Chenin Blanc, S. Africa 2010

• $10⁰⁰

  Rémy Pannier, Sauvignon Blanc, Jardin De La France, 2009

• $7⁰⁰

  Château Haut Sarthes, Semillion, Muscadet Montravel, 2010

• $11⁰⁰

  Panther Creek, Pinot Gris, Us Willamette, Or, 2009

• $8⁰⁰

  Skyleaf, Riesling, Waipara Valley, Nz, 2009

Wine By the Glass - Red

• $9⁰⁰

  Pacalet, Gamay, Beaujolais Villages, 2010

• $11⁰⁰

  24 Knots, Pinot Noir, Us Monterey, Ca, 2009

• $8⁰⁰

  Gournier, Merlot, Vin De Pays Des Cévennes, 2009

• $10⁰⁰

  Massaya Classic Cinsault, Cab, Syrah, Bekaa Valley, Lebanon, 2009

• $9⁰⁰

  Andre Brunel, Gms, Côtes Du Rhône, 2009

• $10⁰⁰

  La Flor De Pulenta, Cabernet Sauvignon, Mendoza, Argentina, 2009

• $9⁰⁰

  Alberti, Malbec, Mendoza, Argentina, 2010

• $10⁰⁰

  Vietti, Barbera D'asti, Castiglione Falletto, 2009

Wine By the Glass - Rose

• $10⁰⁰

  Laurent Miquel, Cinsault, Syrah Rose, Languedoc, 2010

Bottle List - White

• $25⁰⁰

  Tariquet Classique, Ugni Blanc, Colombard, Southwest-Armagnac, 2010

• $60⁰⁰

  Mt. Eden, Chardonnay, Edna Valley, 2009

• $31⁰⁰

  Dauvergne-Ranvier, Cdr Blanc, Côtes Du Rhône, 2010

• $35⁰⁰

  Cazes Le Canon Du Marechal Blanc, Muscat, Viognier, Laguedoc-Rousillon, 2009

• $60⁰⁰

  Thomas La Crêle, Sancerre, Loire, 2010

• $45⁰⁰

  Domaine Reuilly, Pierres Plates, Sauvignon Blanc, Reuilly, 2010

• $28⁰⁰

  Big Mouth, Viognier / Sauvignon Blanc / Muscat, Murphys, Ca, 2010

• $29⁰⁰

  Kuentz-Bas Blanc, Blanc, Alsace, 2009

• $37⁰⁰

  Loimer Lois, Grüner Veltliner, Austria, 2010

• $30⁰⁰

  Clean Slate, Riesling, Mosel, 2010

• $48⁰⁰

  Meyer-Fonne, Riesling, Alsace, 2009

Bottle List - Red

• $33⁰⁰

  Dupueble, Gamay, Beaujolais-Villages, 2010

• $48⁰⁰

  Fleurie "Les Moriers", Gamay, Michel Chignard Fleurie, 2008

• $48⁰⁰

  Granger, Gamay, Chenas, 2009

• $34⁰⁰

  Château Haut Plantey, Merlot, Cabernet, Haut-Médoc, 2009

• $45⁰⁰

  Kenneth Volk Vineyards, Pinot Noir, Us Santa Maria, Ca, 2007

• $31⁰⁰

  Château Jonqueyres, Merlot, Bordeaux Superieur, 2008

• $23⁰⁰

  Château Paraza, "Cuvée Speciale", Grenache, Syrah, Mouvedre, Minervois, 2009

• $25⁰⁰

  Guicharde, Cdr, Cotes Du Rhone, 2010

• $34⁰⁰

  2 Up, Shiraz, Barossa, Australia, 2009

• $49⁰⁰

  Domaine Faury, Syrah, Rhone Valley, 2010

• $32⁰⁰

  Broadbent Selections, Malbec, Mendoza, Argentina, 2010

• $22⁰⁰

  Quinta De Cabriz Colheita Alfrocheiro, Tinta, Roriz, Touriga Nacional, Portugal, 2008

Martinis

• $12⁰⁰

  Black Pear Martini

  Absolute pear, sour and st. germain with a blue curacao and chambord float.

• $11⁰⁰

  Ivory Jubilee

  Grey goose cherry noir served straight up with a dash of luxardo maraschino and a japanese yuzu rinse.

• $11⁰⁰

  Purple Monsoon

  Effen black, blue island, watermelon pucker and house made lemongrass sour.

• $11⁰⁰

  Raspberry Cosmo

  Absolute razz, lime juice, triple sec, and splash of cranberry juice garnished with a lemon twist.

• $11⁰⁰

  Kumite

  Lychee liqueur, st. germain, vodka, house made lemongrass sour garnished with a lychee.

• $10⁰⁰

  Strawberry Basil Martini

  Bacardi limon, strawberry puree, cranberry juice and fresh basil leaves.

• $10⁰⁰

  French Kiss Martini

  Absolut vanilla, chambord and pineapple juice.

• $12⁰⁰

  The Chew

  Bourbon, five spice powder, sweet vermouth and st. elizabeth allspice dram served straight up with vietnamese beef jerky.

• $10⁰⁰

  Sour Buffalo

  Buffalo trace bourbon and house made lemongrass sour served straight up with a mint sprig.

• $11⁰⁰

  L2 (Lavender Lemon Drop)

  Absolute citron, sour and lavender simple syrup with a lavender sugar rim.

• $10⁰⁰

  Dirty Girl

  Snow queen vodka, olive juice and muddled fresh basil garnished with thai basil and chile blue cheese olives.

• $12⁰⁰

  The Green Buddhist

  Bombay sapphire east gin, green chartreuse and genmaicha syrup.

• $11⁰⁰

  Pcp

  Thai chili and pineapple infused vodka, grand marnier, sour mix and pineapple juice with a pomegranate liqueur float.

Cocktails

• $11⁰⁰

  W.T.P Bloody Scary Mary

  Vodka, bloody mary mix, house made pho beef broth garnished with thai basil and chile blue cheese stuffed olives and vietnamese beef jerky.

• $12⁰⁰

  Lee Dragon

  Fresh mint, fresh limes, rum, green chartreuse with a splash of soda garnished with a mint sprig.

• $12⁰⁰

  Koko Mojito

  Fresh pineapple, limes, mint, malibu, simple syrup and bacardi 151 with a splash of soda garnished with a mint spring.

• $11⁰⁰

  Ginger Collins

  Gin, ginger liqueur, ginger simple syrup and a splash of soda.

• $11⁰⁰

  Me So Mango

  Jamaica rum, bacardi limon, mango pulp, ginger liqueur, ginger simple syrup with a spiced rim and fresh mango spear.

• $11⁰⁰

  Singapore Fling

  Gin, cherry heering, grenadine, house made lemongrass sour and soda.

• $12⁰⁰

  Pauly Buff

  Buffalo trace bourbon, st. germain, cedilla, licor 43 and apple pucker garnished with a lemon twist.

• $11⁰⁰

  The Pom (Pomegranate Margarita)

  1800 tequila, pomegranate liqueur, sour and lime juice with a salted rim.

Wine and Cocktail Menu

Wine By the Glass - Sparkling

• $8⁰⁰

  Domaine St. Vincent Chardonnay, Pinot Noir Us New Mexico, N/v

• $11⁰⁰

  Bele Casel Valdobbiadene, Prosecco, N/v

• $11⁰⁰

  Gruet, Pinot Noir, Us New Mexico, N/v

• $11⁰⁰

  Cascinetta Vietti, Moscato D'asti, Italy, 2011

Wine By the Glass - White

• $10⁰⁰

  Colterenzio, Pinot Grigio, Alto Adige, 2010

• $9⁰⁰

  Jean Touzot, Chardonnay, Mâcon-Villages 2010

• $9⁰⁰

  Indaba, Chenin Blanc, S. Africa 2010

• $10⁰⁰

  Rémy Pannier, Sauvignon Blanc, Jardin De La France, 2009

• $7⁰⁰

  Château Haut Sarthes, Semillion, Muscadet Montravel, 2010

• $11⁰⁰

  Panther Creek, Pinot Gris, Us Willamette, Or, 2009

• $8⁰⁰

  Skyleaf, Riesling, Waipara Valley, Nz, 2009

Wine By the Glass - Red

• $9⁰⁰

  Pacalet, Gamay, Beaujolais Villages, 2010

• $11⁰⁰

  24 Knots, Pinot Noir, Us Monterey, Ca, 2009

• $8⁰⁰

  Gournier, Merlot, Vin De Pays Des Cévennes, 2009

• $10⁰⁰

  Massaya Classic Cinsault, Cab, Syrah, Bekaa Valley, Lebanon, 2009

• $9⁰⁰

  Andre Brunel, Gms, Côtes Du Rhône, 2009

• $10⁰⁰

  La Flor De Pulenta, Cabernet Sauvignon, Mendoza, Argentina, 2009

• $9⁰⁰

  Alberti, Malbec, Mendoza, Argentina, 2010

• $10⁰⁰

  Vietti, Barbera D'asti, Castiglione Falletto, 2009

Wine By the Glass - Rose

• $10⁰⁰

  Laurent Miquel, Cinsault, Syrah Rose, Languedoc, 2010

Bottle List - White

• $25⁰⁰

  Tariquet Classique, Ugni Blanc, Colombard, Southwest-Armagnac, 2010

• $60⁰⁰

  Mt. Eden, Chardonnay, Edna Valley, 2009

• $31⁰⁰

  Dauvergne-Ranvier, Cdr Blanc, Côtes Du Rhône, 2010

• $35⁰⁰

  Cazes Le Canon Du Marechal Blanc, Muscat, Viognier, Laguedoc-Rousillon, 2009

• $60⁰⁰

  Thomas La Crêle, Sancerre, Loire, 2010

• $45⁰⁰

  Domaine Reuilly, Pierres Plates, Sauvignon Blanc, Reuilly, 2010

• $28⁰⁰

  Big Mouth, Viognier / Sauvignon Blanc / Muscat, Murphys, Ca, 2010

• $29⁰⁰

  Kuentz-Bas Blanc, Blanc, Alsace, 2009

• $37⁰⁰

  Loimer Lois, Grüner Veltliner, Austria, 2010

• $30⁰⁰

  Clean Slate, Riesling, Mosel, 2010

• $48⁰⁰

  Meyer-Fonne, Riesling, Alsace, 2009

Bottle List - Red

• $33⁰⁰

  Dupueble, Gamay, Beaujolais-Villages, 2010

• $48⁰⁰

  Fleurie "Les Moriers", Gamay, Michel Chignard Fleurie, 2008

• $48⁰⁰

  Granger, Gamay, Chenas, 2009

• $34⁰⁰

  Château Haut Plantey, Merlot, Cabernet, Haut-Médoc, 2009

• $45⁰⁰

  Kenneth Volk Vineyards, Pinot Noir, Us Santa Maria, Ca, 2007

• $31⁰⁰

  Château Jonqueyres, Merlot, Bordeaux Superieur, 2008

• $23⁰⁰

  Château Paraza, "Cuvée Speciale", Grenache, Syrah, Mouvedre, Minervois, 2009

• $25⁰⁰

  Guicharde, Cdr, Cotes Du Rhone, 2010

• $34⁰⁰

  2 Up, Shiraz, Barossa, Australia, 2009

• $49⁰⁰

  Domaine Faury, Syrah, Rhone Valley, 2010

• $32⁰⁰

  Broadbent Selections, Malbec, Mendoza, Argentina, 2010

• $22⁰⁰

  Quinta De Cabriz Colheita Alfrocheiro, Tinta, Roriz, Touriga Nacional, Portugal, 2008

Martinis

• $12⁰⁰

  Black Pear Martini

  Absolute pear, sour and st. germain with a blue curacao and chambord float.

• $11⁰⁰

  Ivory Jubilee

  Grey goose cherry noir served straight up with a dash of luxardo maraschino and a japanese yuzu rinse.

• $11⁰⁰

  Purple Monsoon

  Effen black, blue island, watermelon pucker and house made lemongrass sour.

• $11⁰⁰

  Raspberry Cosmo

  Absolute razz, lime juice, triple sec, and splash of cranberry juice garnished with a lemon twist.

• $11⁰⁰

  Kumite

  Lychee liqueur, st. germain, vodka, house made lemongrass sour garnished with a lychee.

• $10⁰⁰

  Strawberry Basil Martini

  Bacardi limon, strawberry puree, cranberry juice and fresh basil leaves.

• $10⁰⁰

  French Kiss Martini

  Absolut vanilla, chambord and pineapple juice.

• $12⁰⁰

  The Chew

  Bourbon, five spice powder, sweet vermouth and st. elizabeth allspice dram served straight up with vietnamese beef jerky.

• $10⁰⁰

  Sour Buffalo

  Buffalo trace bourbon and house made lemongrass sour served straight up with a mint sprig.

• $11⁰⁰

  L2 (Lavender Lemon Drop)

  Absolute citron, sour and lavender simple syrup with a lavender sugar rim.

• $10⁰⁰

  Dirty Girl

  Snow queen vodka, olive juice and muddled fresh basil garnished with thai basil and chile blue cheese olives.

• $12⁰⁰

  The Green Buddhist

  Bombay sapphire east gin, green chartreuse and genmaicha syrup.

• $11⁰⁰

  Pcp

  Thai chili and pineapple infused vodka, grand marnier, sour mix and pineapple juice with a pomegranate liqueur float.

Cocktails

• $11⁰⁰

  W.T.P Bloody Scary Mary

  Vodka, bloody mary mix, house made pho beef broth garnished with thai basil and chile blue cheese stuffed olives and vietnamese beef jerky.

• $12⁰⁰

  Lee Dragon

  Fresh mint, fresh limes, rum, green chartreuse with a splash of soda garnished with a mint sprig.

• $12⁰⁰

  Koko Mojito

  Fresh pineapple, limes, mint, malibu, simple syrup and bacardi 151 with a splash of soda garnished with a mint spring.

• $11⁰⁰

  Ginger Collins

  Gin, ginger liqueur, ginger simple syrup and a splash of soda.

• $11⁰⁰

  Me So Mango

  Jamaica rum, bacardi limon, mango pulp, ginger liqueur, ginger simple syrup with a spiced rim and fresh mango spear.

• $11⁰⁰

  Singapore Fling

  Gin, cherry heering, grenadine, house made lemongrass sour and soda.

• $12⁰⁰

  Pauly Buff

  Buffalo trace bourbon, st. germain, cedilla, licor 43 and apple pucker garnished with a lemon twist.

• $11⁰⁰

  The Pom (Pomegranate Margarita)

  1800 tequila, pomegranate liqueur, sour and lime juice with a salted rim.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Dinner Menu

Appetizers

• $5⁰⁰

  Banh Tom (Shrimp Cake)

  A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

• $5⁰⁰

  Nem

  A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

• $4⁰⁰

  Chao Tom (Sugar Cane Shrimp)

  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.

• $5⁰⁰

  Tom Lan Bot Chien (Shrimp Tempura)

  Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

• $5⁰⁰

  Rau Cai Tam Bot (Vegetable Tempura)

  Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce.

• $4⁰⁰

  Goi Cuon Dau Hu (Tofu Summer Roll)

  Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. served with a tamarind dipping sauce.

• $4⁰⁰

  Goi Cuon Tom (Shrimp Spring Roll)

  Fresh rice paper roll with poached shrimp and fresh herbs. served with a plum sauce, topped with ground peanuts.

• $9⁰⁰

  Banh Xeo (Saigon Crêpe)

  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.

• $4⁰⁰

  Cha Gio (Chicken Or Vegetable Egg Rolls)

  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.

• $5⁰⁰

  Cha Gio Cha (Salmon Egg Rolls)

  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.

• $10⁰⁰

  Chem Chep (Mussels)

  Fresh mussels sautéed in a coconut, basil and white wine sauce. when availble.

• $5⁰⁰

  Dumplings

  Your choice chicken, vegetable or pork dumplings, steamed or fried. served with a light ginger and scallion soy dipping sauce.

• $12⁰⁰

  Sautéed Sea Scallops

  Sea scallops with oven-roasted apples, peas and carrots. drizzled with a balsamic reduction.

• $5⁰⁰

  Banh Cuon (Hanoi's Rice Cake)

  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.

• $4⁰⁰

  Thit Nuong Rau Song (Lemongrass Beef Roll)

  Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. served with fish sauce.

• $5⁰⁰

  Banh Bot Loc (Hue's Shrimp Cakes)

  Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

• $5⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

• not listed

  Cua Lot (Soft-Shell Crab - Seasonal)

  Soft-shell crab lightly seasoned, battered and fried. served with a citrus sweet and sour sauce.

• $4⁰⁰

  Canh Ga Chien (Lollipop Chicken)

  Marinated chicken lollipops served à la "yin and yang". two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Soups

• $7⁰⁰

  Pho Bo (Beef Soup)

  Ha noi beef noodle soup with eye of round beef and brisket. served with bean sprouts and fresh herbs.

• $7⁰⁰

  Pho Ga (Chicken Noodle Soup)

  Rice noodles with tender pieces of chicken in chicken stock. seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Pho Rau Cai (Vegetable Noodle Soup)

  Vegetarian rice noodle soup with tofu. served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

• $7⁰⁰

  Hu Tieu Sa-Te (Spicy Beef Noodle Soup)

  A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

• $9⁰⁰

  Canh Ca-Ri Tom (Curry Shrimp Soup)

  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.

• $8⁰⁰

  Vit Va Tom Hoanh Thanh (Duck and Shrimp Wonton Soup)

  Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

• $21⁵⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. serves two to four, or dinner for one.

Salads

• $16⁰⁰

  Banh Pho Xao (Seafood Salad)

  Sautéed stick rice noodles with strips of pan-fried egg, shrimp and herbs. served with ground peanuts.

• $15⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $16⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $8⁵⁰

  Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad)

  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.

• $8⁰⁰

  Goi Vu Du Tom (Shrimp Papaya Salad)

  Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

• $9⁰⁰

  Bo Tai Chanh (Grilled Lemon Beef Salad)

  Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Entrees

• $8⁰⁰

  Ca Tim Nuong (Japanese Eggplant)

  Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

• $16⁰⁰

  Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu)

  Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

• $15⁰⁰

  Ca Kho to (Claypot Catfish)

  Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

• $15⁰⁰

  Ga Kho Gung (Claypot Ginger Chicken)

  A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

• $12⁰⁰

  Com Tay Cam (Claypot Fried Rice)

  Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

• $16⁰⁰

  Ca-Ri Ga (Curry Chicken)

  A yellow curry paste with chicken, sweet yam and eggplant.

• $17⁰⁰

  Ca-Ri Tom (Curry Shrimp)

  A red curry paste with shrimp, sweet yam and eggplant.

• $16⁰⁰

  Ca Salmon Kho (Claypot Salmon)

  Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

• not listed

  Ca Hong Chien Dam Nuoc Mam (Red Snapper)

  Chef dan's classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

• not listed

  Cua Va Tom Hum Xao Gung (Pasteur's Classic Crab Or Lobster Entrée)

  Whole dungeness crab or whole lobster. sautéed in a shrimp paste and served with a tomalley, ginger and scallion sauce. 24 hour advance notice required.

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $21⁰⁰

  Ca Ri Ca (Curry Monkfish)

  Monkfish sautéed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

• $17⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $15⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy tofu sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $16⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu and Vegetables)

  Sautéed tofu and vegetables in coconut milk. baked in a claypot.

• $17⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $27⁰⁰

  Ca Nuong (Grilled Cod Fish - Seasonal)

  Cod fish grilled in a tomato basil sauce.

• $18⁰⁰

  Bo Cuon La Lot (Bolat Leaf-Wrapped Beef)

  Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

• $18⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $16⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $18⁰⁰

  Bo Luc Lac (Pasteur's Signature Beef Steak)

  Wok-seared marinated beef with beurre de britain and red wine sauce, served over fresh watercress.

• $18⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $19⁰⁰

  Seared Duck Breast

  Slices of duck breast drizzled with a light tamarind sauce.

• $19⁰⁰

  Hu Tieu Xao Tom Va Ga (Cochinchin)

  Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

• $16⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon-wrapped pork tenderloin, sautéed with mushrooms, carrots and zucchini. served with a whole grain mustard and apple sauce.

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $18⁰⁰

  Bo Xao Dua (Coconut Mango Beef)

  Marinated beef served with sautéed vegetables and mango in fresh coconut juice.

Lunch Menu

Main

• $11⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $13⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $11⁰⁰

  Bun Ca-Ri Ga (Curry Chicken with Rice Noodle)

  Yellow curry with chicken, sweet yams and eggplant on rice noodles. finished with fresh herbs and lettuce.

• $11⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $13⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $13⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $12⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy fried tofu, sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $11⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu and Vegetables)

  Sautéed tofu and vegetables in a light coconut milk and garlic sauce.

• $13⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $12⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $13⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $11⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $8⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

Wine and Cocktail Menu

Wine By the Glass - Sparkling

• $8⁰⁰

  Domaine St. Vincent Chardonnay, Pinot Noir Us New Mexico, N/v

• $11⁰⁰

  Bele Casel Valdobbiadene, Prosecco, N/v

• $11⁰⁰

  Gruet, Pinot Noir, Us New Mexico, N/v

• $11⁰⁰

  Cascinetta Vietti, Moscato D'asti, Italy, 2011

Wine By the Glass - White

• $10⁰⁰

  Colterenzio, Pinot Grigio, Alto Adige, 2010

• $9⁰⁰

  Jean Touzot, Chardonnay, Mâcon-Villages 2010

• $9⁰⁰

  Indaba, Chenin Blanc, S. Africa 2010

• $10⁰⁰

  Rémy Pannier, Sauvignon Blanc, Jardin De La France, 2009

• $7⁰⁰

  Château Haut Sarthes, Semillion, Muscadet Montravel, 2010

• $11⁰⁰

  Panther Creek, Pinot Gris, Us Willamette, Or, 2009

• $8⁰⁰

  Skyleaf, Riesling, Waipara Valley, Nz, 2009

Wine By the Glass - Red

• $9⁰⁰

  Pacalet, Gamay, Beaujolais Villages, 2010

• $11⁰⁰

  24 Knots, Pinot Noir, Us Monterey, Ca, 2009

• $8⁰⁰

  Gournier, Merlot, Vin De Pays Des Cévennes, 2009

• $10⁰⁰

  Massaya Classic Cinsault, Cab, Syrah, Bekaa Valley, Lebanon, 2009

• $9⁰⁰

  Andre Brunel, Gms, Côtes Du Rhône, 2009

• $10⁰⁰

  La Flor De Pulenta, Cabernet Sauvignon, Mendoza, Argentina, 2009

• $9⁰⁰

  Alberti, Malbec, Mendoza, Argentina, 2010

• $10⁰⁰

  Vietti, Barbera D'asti, Castiglione Falletto, 2009

Wine By the Glass - Rose

• $10⁰⁰

  Laurent Miquel, Cinsault, Syrah Rose, Languedoc, 2010

Bottle List - White

• $25⁰⁰

  Tariquet Classique, Ugni Blanc, Colombard, Southwest-Armagnac, 2010

• $60⁰⁰

  Mt. Eden, Chardonnay, Edna Valley, 2009

• $31⁰⁰

  Dauvergne-Ranvier, Cdr Blanc, Côtes Du Rhône, 2010

• $35⁰⁰

  Cazes Le Canon Du Marechal Blanc, Muscat, Viognier, Laguedoc-Rousillon, 2009

• $60⁰⁰

  Thomas La Crêle, Sancerre, Loire, 2010

• $45⁰⁰

  Domaine Reuilly, Pierres Plates, Sauvignon Blanc, Reuilly, 2010

• $28⁰⁰

  Big Mouth, Viognier / Sauvignon Blanc / Muscat, Murphys, Ca, 2010

• $29⁰⁰

  Kuentz-Bas Blanc, Blanc, Alsace, 2009

• $37⁰⁰

  Loimer Lois, Grüner Veltliner, Austria, 2010

• $30⁰⁰

  Clean Slate, Riesling, Mosel, 2010

• $48⁰⁰

  Meyer-Fonne, Riesling, Alsace, 2009

Bottle List - Red

• $33⁰⁰

  Dupueble, Gamay, Beaujolais-Villages, 2010

• $48⁰⁰

  Fleurie "Les Moriers", Gamay, Michel Chignard Fleurie, 2008

• $48⁰⁰

  Granger, Gamay, Chenas, 2009

• $34⁰⁰

  Château Haut Plantey, Merlot, Cabernet, Haut-Médoc, 2009

• $45⁰⁰

  Kenneth Volk Vineyards, Pinot Noir, Us Santa Maria, Ca, 2007

• $31⁰⁰

  Château Jonqueyres, Merlot, Bordeaux Superieur, 2008

• $23⁰⁰

  Château Paraza, "Cuvée Speciale", Grenache, Syrah, Mouvedre, Minervois, 2009

• $25⁰⁰

  Guicharde, Cdr, Cotes Du Rhone, 2010

• $34⁰⁰

  2 Up, Shiraz, Barossa, Australia, 2009

• $49⁰⁰

  Domaine Faury, Syrah, Rhone Valley, 2010

• $32⁰⁰

  Broadbent Selections, Malbec, Mendoza, Argentina, 2010

• $22⁰⁰

  Quinta De Cabriz Colheita Alfrocheiro, Tinta, Roriz, Touriga Nacional, Portugal, 2008

Martinis

• $12⁰⁰

  Black Pear Martini

  Absolute pear, sour and st. germain with a blue curacao and chambord float.

• $11⁰⁰

  Ivory Jubilee

  Grey goose cherry noir served straight up with a dash of luxardo maraschino and a japanese yuzu rinse.

• $11⁰⁰

  Purple Monsoon

  Effen black, blue island, watermelon pucker and house made lemongrass sour.

• $11⁰⁰

  Raspberry Cosmo

  Absolute razz, lime juice, triple sec, and splash of cranberry juice garnished with a lemon twist.

• $11⁰⁰

  Kumite

  Lychee liqueur, st. germain, vodka, house made lemongrass sour garnished with a lychee.

• $10⁰⁰

  Strawberry Basil Martini

  Bacardi limon, strawberry puree, cranberry juice and fresh basil leaves.

• $10⁰⁰

  French Kiss Martini

  Absolut vanilla, chambord and pineapple juice.

• $12⁰⁰

  The Chew

  Bourbon, five spice powder, sweet vermouth and st. elizabeth allspice dram served straight up with vietnamese beef jerky.

• $10⁰⁰

  Sour Buffalo

  Buffalo trace bourbon and house made lemongrass sour served straight up with a mint sprig.

• $11⁰⁰

  L2 (Lavender Lemon Drop)

  Absolute citron, sour and lavender simple syrup with a lavender sugar rim.

• $10⁰⁰

  Dirty Girl

  Snow queen vodka, olive juice and muddled fresh basil garnished with thai basil and chile blue cheese olives.

• $12⁰⁰

  The Green Buddhist

  Bombay sapphire east gin, green chartreuse and genmaicha syrup.

• $11⁰⁰

  Pcp

  Thai chili and pineapple infused vodka, grand marnier, sour mix and pineapple juice with a pomegranate liqueur float.

Cocktails

• $11⁰⁰

  W.T.P Bloody Scary Mary

  Vodka, bloody mary mix, house made pho beef broth garnished with thai basil and chile blue cheese stuffed olives and vietnamese beef jerky.

• $12⁰⁰

  Lee Dragon

  Fresh mint, fresh limes, rum, green chartreuse with a splash of soda garnished with a mint sprig.

• $12⁰⁰

  Koko Mojito

  Fresh pineapple, limes, mint, malibu, simple syrup and bacardi 151 with a splash of soda garnished with a mint spring.

• $11⁰⁰

  Ginger Collins

  Gin, ginger liqueur, ginger simple syrup and a splash of soda.

• $11⁰⁰

  Me So Mango

  Jamaica rum, bacardi limon, mango pulp, ginger liqueur, ginger simple syrup with a spiced rim and fresh mango spear.

• $11⁰⁰

  Singapore Fling

  Gin, cherry heering, grenadine, house made lemongrass sour and soda.

• $12⁰⁰

  Pauly Buff

  Buffalo trace bourbon, st. germain, cedilla, licor 43 and apple pucker garnished with a lemon twist.

• $11⁰⁰

  The Pom (Pomegranate Margarita)

  1800 tequila, pomegranate liqueur, sour and lime juice with a salted rim.

Dinner Menu

Appetizers

• $5⁰⁰

  Banh Tom (Shrimp Cake)

  A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

• $5⁰⁰

  Nem

  A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

• $4⁰⁰

  Chao Tom (Sugar Cane Shrimp)

  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.

• $5⁰⁰

  Tom Lan Bot Chien (Shrimp Tempura)

  Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

• $5⁰⁰

  Rau Cai Tam Bot (Vegetable Tempura)

  Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce.

• $4⁰⁰

  Goi Cuon Dau Hu (Tofu Summer Roll)

  Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. served with a tamarind dipping sauce.

• $4⁰⁰

  Goi Cuon Tom (Shrimp Spring Roll)

  Fresh rice paper roll with poached shrimp and fresh herbs. served with a plum sauce, topped with ground peanuts.

• $9⁰⁰

  Banh Xeo (Saigon Crêpe)

  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.

• $4⁰⁰

  Cha Gio (Chicken Or Vegetable Egg Rolls)

  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.

• $5⁰⁰

  Cha Gio Cha (Salmon Egg Rolls)

  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.

• $10⁰⁰

  Chem Chep (Mussels)

  Fresh mussels sautéed in a coconut, basil and white wine sauce. when availble.

• $5⁰⁰

  Dumplings

  Your choice chicken, vegetable or pork dumplings, steamed or fried. served with a light ginger and scallion soy dipping sauce.

• $12⁰⁰

  Sautéed Sea Scallops

  Sea scallops with oven-roasted apples, peas and carrots. drizzled with a balsamic reduction.

• $5⁰⁰

  Banh Cuon (Hanoi's Rice Cake)

  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.

• $4⁰⁰

  Thit Nuong Rau Song (Lemongrass Beef Roll)

  Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. served with fish sauce.

• $5⁰⁰

  Banh Bot Loc (Hue's Shrimp Cakes)

  Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

• $5⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

• not listed

  Cua Lot (Soft-Shell Crab - Seasonal)

  Soft-shell crab lightly seasoned, battered and fried. served with a citrus sweet and sour sauce.

• $4⁰⁰

  Canh Ga Chien (Lollipop Chicken)

  Marinated chicken lollipops served à la "yin and yang". two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Soups

• $7⁰⁰

  Pho Bo (Beef Soup)

  Ha noi beef noodle soup with eye of round beef and brisket. served with bean sprouts and fresh herbs.

• $7⁰⁰

  Pho Ga (Chicken Noodle Soup)

  Rice noodles with tender pieces of chicken in chicken stock. seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Pho Rau Cai (Vegetable Noodle Soup)

  Vegetarian rice noodle soup with tofu. served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

• $7⁰⁰

  Hu Tieu Sa-Te (Spicy Beef Noodle Soup)

  A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

• $9⁰⁰

  Canh Ca-Ri Tom (Curry Shrimp Soup)

  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.

• $8⁰⁰

  Vit Va Tom Hoanh Thanh (Duck and Shrimp Wonton Soup)

  Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

• $21⁵⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. serves two to four, or dinner for one.

Salads

• $16⁰⁰

  Banh Pho Xao (Seafood Salad)

  Sautéed stick rice noodles with strips of pan-fried egg, shrimp and herbs. served with ground peanuts.

• $15⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $16⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $8⁵⁰

  Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad)

  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.

• $8⁰⁰

  Goi Vu Du Tom (Shrimp Papaya Salad)

  Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

• $9⁰⁰

  Bo Tai Chanh (Grilled Lemon Beef Salad)

  Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Entrees

• $8⁰⁰

  Ca Tim Nuong (Japanese Eggplant)

  Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

• $16⁰⁰

  Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu)

  Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

• $15⁰⁰

  Ca Kho to (Claypot Catfish)

  Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

• $15⁰⁰

  Ga Kho Gung (Claypot Ginger Chicken)

  A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

• $12⁰⁰

  Com Tay Cam (Claypot Fried Rice)

  Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

• $16⁰⁰

  Ca-Ri Ga (Curry Chicken)

  A yellow curry paste with chicken, sweet yam and eggplant.

• $17⁰⁰

  Ca-Ri Tom (Curry Shrimp)

  A red curry paste with shrimp, sweet yam and eggplant.

• $16⁰⁰

  Ca Salmon Kho (Claypot Salmon)

  Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

• not listed

  Ca Hong Chien Dam Nuoc Mam (Red Snapper)

  Chef dan's classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

• not listed

  Cua Va Tom Hum Xao Gung (Pasteur's Classic Crab Or Lobster Entrée)

  Whole dungeness crab or whole lobster. sautéed in a shrimp paste and served with a tomalley, ginger and scallion sauce. 24 hour advance notice required.

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $21⁰⁰

  Ca Ri Ca (Curry Monkfish)

  Monkfish sautéed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

• $17⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $15⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy tofu sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $16⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu and Vegetables)

  Sautéed tofu and vegetables in coconut milk. baked in a claypot.

• $17⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $27⁰⁰

  Ca Nuong (Grilled Cod Fish - Seasonal)

  Cod fish grilled in a tomato basil sauce.

• $18⁰⁰

  Bo Cuon La Lot (Bolat Leaf-Wrapped Beef)

  Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

• $18⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $16⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $18⁰⁰

  Bo Luc Lac (Pasteur's Signature Beef Steak)

  Wok-seared marinated beef with beurre de britain and red wine sauce, served over fresh watercress.

• $18⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $19⁰⁰

  Seared Duck Breast

  Slices of duck breast drizzled with a light tamarind sauce.

• $19⁰⁰

  Hu Tieu Xao Tom Va Ga (Cochinchin)

  Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

• $16⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon-wrapped pork tenderloin, sautéed with mushrooms, carrots and zucchini. served with a whole grain mustard and apple sauce.

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $18⁰⁰

  Bo Xao Dua (Coconut Mango Beef)

  Marinated beef served with sautéed vegetables and mango in fresh coconut juice.

Wine and Cocktail Menu

Wine By the Glass - Sparkling

• $8⁰⁰

  Domaine St. Vincent Chardonnay, Pinot Noir Us New Mexico, N/v

• $11⁰⁰

  Bele Casel Valdobbiadene, Prosecco, N/v

• $11⁰⁰

  Gruet, Pinot Noir, Us New Mexico, N/v

• $11⁰⁰

  Cascinetta Vietti, Moscato D'asti, Italy, 2011

Wine By the Glass - White

• $10⁰⁰

  Colterenzio, Pinot Grigio, Alto Adige, 2010

• $9⁰⁰

  Jean Touzot, Chardonnay, Mâcon-Villages 2010

• $9⁰⁰

  Indaba, Chenin Blanc, S. Africa 2010

• $10⁰⁰

  Rémy Pannier, Sauvignon Blanc, Jardin De La France, 2009

• $7⁰⁰

  Château Haut Sarthes, Semillion, Muscadet Montravel, 2010

• $11⁰⁰

  Panther Creek, Pinot Gris, Us Willamette, Or, 2009

• $8⁰⁰

  Skyleaf, Riesling, Waipara Valley, Nz, 2009

Wine By the Glass - Red

• $9⁰⁰

  Pacalet, Gamay, Beaujolais Villages, 2010

• $11⁰⁰

  24 Knots, Pinot Noir, Us Monterey, Ca, 2009

• $8⁰⁰

  Gournier, Merlot, Vin De Pays Des Cévennes, 2009

• $10⁰⁰

  Massaya Classic Cinsault, Cab, Syrah, Bekaa Valley, Lebanon, 2009

• $9⁰⁰

  Andre Brunel, Gms, Côtes Du Rhône, 2009

• $10⁰⁰

  La Flor De Pulenta, Cabernet Sauvignon, Mendoza, Argentina, 2009

• $9⁰⁰

  Alberti, Malbec, Mendoza, Argentina, 2010

• $10⁰⁰

  Vietti, Barbera D'asti, Castiglione Falletto, 2009

Wine By the Glass - Rose

• $10⁰⁰

  Laurent Miquel, Cinsault, Syrah Rose, Languedoc, 2010

Bottle List - White

• $25⁰⁰

  Tariquet Classique, Ugni Blanc, Colombard, Southwest-Armagnac, 2010

• $60⁰⁰

  Mt. Eden, Chardonnay, Edna Valley, 2009

• $31⁰⁰

  Dauvergne-Ranvier, Cdr Blanc, Côtes Du Rhône, 2010

• $35⁰⁰

  Cazes Le Canon Du Marechal Blanc, Muscat, Viognier, Laguedoc-Rousillon, 2009

• $60⁰⁰

  Thomas La Crêle, Sancerre, Loire, 2010

• $45⁰⁰

  Domaine Reuilly, Pierres Plates, Sauvignon Blanc, Reuilly, 2010

• $28⁰⁰

  Big Mouth, Viognier / Sauvignon Blanc / Muscat, Murphys, Ca, 2010

• $29⁰⁰

  Kuentz-Bas Blanc, Blanc, Alsace, 2009

• $37⁰⁰

  Loimer Lois, Grüner Veltliner, Austria, 2010

• $30⁰⁰

  Clean Slate, Riesling, Mosel, 2010

• $48⁰⁰

  Meyer-Fonne, Riesling, Alsace, 2009

Bottle List - Red

• $33⁰⁰

  Dupueble, Gamay, Beaujolais-Villages, 2010

• $48⁰⁰

  Fleurie "Les Moriers", Gamay, Michel Chignard Fleurie, 2008

• $48⁰⁰

  Granger, Gamay, Chenas, 2009

• $34⁰⁰

  Château Haut Plantey, Merlot, Cabernet, Haut-Médoc, 2009

• $45⁰⁰

  Kenneth Volk Vineyards, Pinot Noir, Us Santa Maria, Ca, 2007

• $31⁰⁰

  Château Jonqueyres, Merlot, Bordeaux Superieur, 2008

• $23⁰⁰

  Château Paraza, "Cuvée Speciale", Grenache, Syrah, Mouvedre, Minervois, 2009

• $25⁰⁰

  Guicharde, Cdr, Cotes Du Rhone, 2010

• $34⁰⁰

  2 Up, Shiraz, Barossa, Australia, 2009

• $49⁰⁰

  Domaine Faury, Syrah, Rhone Valley, 2010

• $32⁰⁰

  Broadbent Selections, Malbec, Mendoza, Argentina, 2010

• $22⁰⁰

  Quinta De Cabriz Colheita Alfrocheiro, Tinta, Roriz, Touriga Nacional, Portugal, 2008

Martinis

• $12⁰⁰

  Black Pear Martini

  Absolute pear, sour and st. germain with a blue curacao and chambord float.

• $11⁰⁰

  Ivory Jubilee

  Grey goose cherry noir served straight up with a dash of luxardo maraschino and a japanese yuzu rinse.

• $11⁰⁰

  Purple Monsoon

  Effen black, blue island, watermelon pucker and house made lemongrass sour.

• $11⁰⁰

  Raspberry Cosmo

  Absolute razz, lime juice, triple sec, and splash of cranberry juice garnished with a lemon twist.

• $11⁰⁰

  Kumite

  Lychee liqueur, st. germain, vodka, house made lemongrass sour garnished with a lychee.

• $10⁰⁰

  Strawberry Basil Martini

  Bacardi limon, strawberry puree, cranberry juice and fresh basil leaves.

• $10⁰⁰

  French Kiss Martini

  Absolut vanilla, chambord and pineapple juice.

• $12⁰⁰

  The Chew

  Bourbon, five spice powder, sweet vermouth and st. elizabeth allspice dram served straight up with vietnamese beef jerky.

• $10⁰⁰

  Sour Buffalo

  Buffalo trace bourbon and house made lemongrass sour served straight up with a mint sprig.

• $11⁰⁰

  L2 (Lavender Lemon Drop)

  Absolute citron, sour and lavender simple syrup with a lavender sugar rim.

• $10⁰⁰

  Dirty Girl

  Snow queen vodka, olive juice and muddled fresh basil garnished with thai basil and chile blue cheese olives.

• $12⁰⁰

  The Green Buddhist

  Bombay sapphire east gin, green chartreuse and genmaicha syrup.

• $11⁰⁰

  Pcp

  Thai chili and pineapple infused vodka, grand marnier, sour mix and pineapple juice with a pomegranate liqueur float.

Cocktails

• $11⁰⁰

  W.T.P Bloody Scary Mary

  Vodka, bloody mary mix, house made pho beef broth garnished with thai basil and chile blue cheese stuffed olives and vietnamese beef jerky.

• $12⁰⁰

  Lee Dragon

  Fresh mint, fresh limes, rum, green chartreuse with a splash of soda garnished with a mint sprig.

• $12⁰⁰

  Koko Mojito

  Fresh pineapple, limes, mint, malibu, simple syrup and bacardi 151 with a splash of soda garnished with a mint spring.

• $11⁰⁰

  Ginger Collins

  Gin, ginger liqueur, ginger simple syrup and a splash of soda.

• $11⁰⁰

  Me So Mango

  Jamaica rum, bacardi limon, mango pulp, ginger liqueur, ginger simple syrup with a spiced rim and fresh mango spear.

• $11⁰⁰

  Singapore Fling

  Gin, cherry heering, grenadine, house made lemongrass sour and soda.

• $12⁰⁰

  Pauly Buff

  Buffalo trace bourbon, st. germain, cedilla, licor 43 and apple pucker garnished with a lemon twist.

• $11⁰⁰

  The Pom (Pomegranate Margarita)

  1800 tequila, pomegranate liqueur, sour and lime juice with a salted rim.

Wine and Cocktail Menu

Wine By The Glass - Sparkling

• $8⁰⁰

  Domaine St. Vincent Chardonnay, Pinot Noir Us New Mexico, N/v

• $11⁰⁰

  Bele Casel Valdobbiadene, Prosecco, N/v

• $11⁰⁰

  Gruet, Pinot Noir, Us New Mexico, N/v

• $11⁰⁰

  Cascinetta Vietti, Moscato D’asti, Italy, 2011

Wine By The Glass - White

• $10⁰⁰

  Colterenzio, Pinot Grigio, Alto Adige, 2010

• $9⁰⁰

  Jean Touzot, Chardonnay, Mâcon-Villages 2010

• $9⁰⁰

  Indaba, Chenin Blanc, S. Africa 2010

• $10⁰⁰

  Rémy Pannier, Sauvignon Blanc, Jardin De La France, 2009

• $7⁰⁰

  Château Haut Sarthes, Semillion, Muscadet Montravel, 2010

• $11⁰⁰

  Panther Creek, Pinot Gris, Us Willamette, Or, 2009

• $8⁰⁰

  Skyleaf, Riesling, Waipara Valley, Nz, 2009

Wine By The Glass - Red

• $9⁰⁰

  Pacalet, Gamay, Beaujolais Villages, 2010

• $11⁰⁰

  24 Knots, Pinot Noir, Us Monterey, Ca, 2009

• $8⁰⁰

  Gournier, Merlot, Vin De Pays Des Cévennes, 2009

• $10⁰⁰

  Massaya Classic Cinsault, Cab, Syrah, Bekaa Valley, Lebanon, 2009

• $9⁰⁰

  Andre Brunel, Gms, Côtes Du Rhône, 2009

• $10⁰⁰

  La Flor De Pulenta, Cabernet Sauvignon, Mendoza, Argentina, 2009

• $9⁰⁰

  Alberti, Malbec, Mendoza, Argentina, 2010

• $10⁰⁰

  Vietti, Barbera D’asti, Castiglione Falletto, 2009

Wine By The Glass - Rose

• $10⁰⁰

  Laurent Miquel, Cinsault, Syrah Rose, Languedoc, 2010

Bottle List - White

• $25⁰⁰

  Tariquet Classique, Ugni Blanc, Colombard, Southwest-Armagnac, 2010

• $60⁰⁰

  Mt. Eden, Chardonnay, Edna Valley, 2009

• $31⁰⁰

  Dauvergne-Ranvier, Cdr Blanc, Côtes Du Rhône, 2010

• $35⁰⁰

  Cazes Le Canon Du Marechal Blanc, Muscat, Viognier, Laguedoc-Rousillon, 2009

• $60⁰⁰

  Thomas La Crêle, Sancerre, Loire, 2010

• $45⁰⁰

  Domaine Reuilly, Pierres Plates, Sauvignon Blanc, Reuilly, 2010

• $28⁰⁰

  Big Mouth, Viognier / Sauvignon Blanc / Muscat, Murphys, Ca, 2010

• $29⁰⁰

  Kuentz-Bas Blanc, Blanc, Alsace, 2009

• $37⁰⁰

  Loimer Lois, Grüner Veltliner, Austria, 2010

• $30⁰⁰

  Clean Slate, Riesling, Mosel, 2010

• $48⁰⁰

  Meyer-Fonne, Riesling, Alsace, 2009

Bottle List - Red

• $33⁰⁰

  Dupueble, Gamay, Beaujolais-Villages, 2010

• $48⁰⁰

  Fleurie "Les Moriers", Gamay, Michel Chignard Fleurie, 2008

• $48⁰⁰

  Granger, Gamay, Chenas, 2009

• $34⁰⁰

  Château Haut Plantey, Merlot, Cabernet, Haut-Médoc, 2009

• $45⁰⁰

  Kenneth Volk Vineyards, Pinot Noir, Us Santa Maria, Ca, 2007

• $31⁰⁰

  Château Jonqueyres, Merlot, Bordeaux Superieur, 2008

• $23⁰⁰

  Château Paraza, "Cuvée Speciale", Grenache, Syrah, Mouvedre, Minervois, 2009

• $25⁰⁰

  Guicharde, Cdr, Cotes Du Rhone, 2010

• $34⁰⁰

  2 Up, Shiraz, Barossa, Australia, 2009

• $49⁰⁰

  Domaine Faury, Syrah, Rhone Valley, 2010

• $32⁰⁰

  Broadbent Selections, Malbec, Mendoza, Argentina, 2010

• $22⁰⁰

  Quinta De Cabriz Colheita Alfrocheiro, Tinta, Roriz, Touriga Nacional, Portugal, 2008

Martinis

• $12⁰⁰

  Black Pear Martini

  Absolute pear, sour and st. germain with a blue curacao and chambord float.

• $11⁰⁰

  Ivory Jubilee

  Grey goose cherry noir served straight up with a dash of luxardo maraschino and a japanese yuzu rinse.

• $11⁰⁰

  Purple Monsoon

  Effen black, blue island, watermelon pucker and house made lemongrass sour.

• $11⁰⁰

  Raspberry Cosmo

  Absolute razz, lime juice, triple sec, and splash of cranberry juice garnished with a lemon twist.

• $11⁰⁰

  Kumite

  Lychee liqueur, st. germain, vodka, house made lemongrass sour garnished with a lychee.

• $10⁰⁰

  Strawberry Basil Martini

  Bacardi limon, strawberry puree, cranberry juice and fresh basil leaves.

• $10⁰⁰

  French Kiss Martini

  Absolut vanilla, chambord and pineapple juice.

• $12⁰⁰

  The Chew

  Bourbon, five spice powder, sweet vermouth and st. elizabeth allspice dram served straight up with vietnamese beef jerky.

• $10⁰⁰

  Sour Buffalo

  Buffalo trace bourbon and house made lemongrass sour served straight up with a mint sprig.

• $11⁰⁰

  L2 (Lavender Lemon Drop)

  Absolute citron, sour and lavender simple syrup with a lavender sugar rim.

• $10⁰⁰

  Dirty Girl

  Snow queen vodka, olive juice and muddled fresh basil garnished with thai basil and chile blue cheese olives.

• $12⁰⁰

  The Green Buddhist

  Bombay sapphire east gin, green chartreuse and genmaicha syrup.

• $11⁰⁰

  Pcp

  Thai chili and pineapple infused vodka, grand marnier, sour mix and pineapple juice with a pomegranate liqueur float.

Cocktails

• $11⁰⁰

  W.T.P Bloody Scary Mary

  Vodka, bloody mary mix, house made pho beef broth garnished with thai basil and chile blue cheese stuffed olives and vietnamese beef jerky.

• $12⁰⁰

  Lee Dragon

  Fresh mint, fresh limes, rum, green chartreuse with a splash of soda garnished with a mint sprig.

• $12⁰⁰

  Koko Mojito

  Fresh pineapple, limes, mint, malibu, simple syrup and bacardi 151 with a splash of soda garnished with a mint spring.

• $11⁰⁰

  Ginger Collins

  Gin, ginger liqueur, ginger simple syrup and a splash of soda.

• $11⁰⁰

  Me So Mango

  Jamaica rum, bacardi limon, mango pulp, ginger liqueur, ginger simple syrup with a spiced rim and fresh mango spear.

• $11⁰⁰

  Singapore Fling

  Gin, cherry heering, grenadine, house made lemongrass sour and soda.

• $12⁰⁰

  Pauly Buff

  Buffalo trace bourbon, st. germain, cedilla, licor 43 and apple pucker garnished with a lemon twist.

• $11⁰⁰

  The Pom (Pomegranate Margarita)

  1800 tequila, pomegranate liqueur, sour and lime juice with a salted rim.

Wine and Cocktail Menu

Wine By The Glass - Sparkling

• $8⁰⁰

  Domaine St. Vincent Chardonnay, Pinot Noir Us New Mexico, N/v

• $11⁰⁰

  Bele Casel Valdobbiadene, Prosecco, N/v

• $11⁰⁰

  Gruet, Pinot Noir, Us New Mexico, N/v

• $11⁰⁰

  Cascinetta Vietti, Moscato D’asti, Italy, 2011

Wine By The Glass - White

• $10⁰⁰

  Colterenzio, Pinot Grigio, Alto Adige, 2010

• $9⁰⁰

  Jean Touzot, Chardonnay, Mâcon-Villages 2010

• $9⁰⁰

  Indaba, Chenin Blanc, S. Africa 2010

• $10⁰⁰

  Rémy Pannier, Sauvignon Blanc, Jardin De La France, 2009

• $7⁰⁰

  Château Haut Sarthes, Semillion, Muscadet Montravel, 2010

• $11⁰⁰

  Panther Creek, Pinot Gris, Us Willamette, Or, 2009

• $8⁰⁰

  Skyleaf, Riesling, Waipara Valley, Nz, 2009

Wine By The Glass - Red

• $9⁰⁰

  Pacalet, Gamay, Beaujolais Villages, 2010

• $11⁰⁰

  24 Knots, Pinot Noir, Us Monterey, Ca, 2009

• $8⁰⁰

  Gournier, Merlot, Vin De Pays Des Cévennes, 2009

• $10⁰⁰

  Massaya Classic Cinsault, Cab, Syrah, Bekaa Valley, Lebanon, 2009

• $9⁰⁰

  Andre Brunel, Gms, Côtes Du Rhône, 2009

• $10⁰⁰

  La Flor De Pulenta, Cabernet Sauvignon, Mendoza, Argentina, 2009

• $9⁰⁰

  Alberti, Malbec, Mendoza, Argentina, 2010

• $10⁰⁰

  Vietti, Barbera D’asti, Castiglione Falletto, 2009

Wine By The Glass - Rose

• $10⁰⁰

  Laurent Miquel, Cinsault, Syrah Rose, Languedoc, 2010

Bottle List - White

• $25⁰⁰

  Tariquet Classique, Ugni Blanc, Colombard, Southwest-Armagnac, 2010

• $60⁰⁰

  Mt. Eden, Chardonnay, Edna Valley, 2009

• $31⁰⁰

  Dauvergne-Ranvier, Cdr Blanc, Côtes Du Rhône, 2010

• $35⁰⁰

  Cazes Le Canon Du Marechal Blanc, Muscat, Viognier, Laguedoc-Rousillon, 2009

• $60⁰⁰

  Thomas La Crêle, Sancerre, Loire, 2010

• $45⁰⁰

  Domaine Reuilly, Pierres Plates, Sauvignon Blanc, Reuilly, 2010

• $28⁰⁰

  Big Mouth, Viognier / Sauvignon Blanc / Muscat, Murphys, Ca, 2010

• $29⁰⁰

  Kuentz-Bas Blanc, Blanc, Alsace, 2009

• $37⁰⁰

  Loimer Lois, Grüner Veltliner, Austria, 2010

• $30⁰⁰

  Clean Slate, Riesling, Mosel, 2010

• $48⁰⁰

  Meyer-Fonne, Riesling, Alsace, 2009

Bottle List - Red

• $33⁰⁰

  Dupueble, Gamay, Beaujolais-Villages, 2010

• $48⁰⁰

  Fleurie "Les Moriers", Gamay, Michel Chignard Fleurie, 2008

• $48⁰⁰

  Granger, Gamay, Chenas, 2009

• $34⁰⁰

  Château Haut Plantey, Merlot, Cabernet, Haut-Médoc, 2009

• $45⁰⁰

  Kenneth Volk Vineyards, Pinot Noir, Us Santa Maria, Ca, 2007

• $31⁰⁰

  Château Jonqueyres, Merlot, Bordeaux Superieur, 2008

• $23⁰⁰

  Château Paraza, "Cuvée Speciale", Grenache, Syrah, Mouvedre, Minervois, 2009

• $25⁰⁰

  Guicharde, Cdr, Cotes Du Rhone, 2010

• $34⁰⁰

  2 Up, Shiraz, Barossa, Australia, 2009

• $49⁰⁰

  Domaine Faury, Syrah, Rhone Valley, 2010

• $32⁰⁰

  Broadbent Selections, Malbec, Mendoza, Argentina, 2010

• $22⁰⁰

  Quinta De Cabriz Colheita Alfrocheiro, Tinta, Roriz, Touriga Nacional, Portugal, 2008

Martinis

• $12⁰⁰

  Black Pear Martini

  Absolute pear, sour and st. germain with a blue curacao and chambord float.

• $11⁰⁰

  Ivory Jubilee

  Grey goose cherry noir served straight up with a dash of luxardo maraschino and a japanese yuzu rinse.

• $11⁰⁰

  Purple Monsoon

  Effen black, blue island, watermelon pucker and house made lemongrass sour.

• $11⁰⁰

  Raspberry Cosmo

  Absolute razz, lime juice, triple sec, and splash of cranberry juice garnished with a lemon twist.

• $11⁰⁰

  Kumite

  Lychee liqueur, st. germain, vodka, house made lemongrass sour garnished with a lychee.

• $10⁰⁰

  Strawberry Basil Martini

  Bacardi limon, strawberry puree, cranberry juice and fresh basil leaves.

• $10⁰⁰

  French Kiss Martini

  Absolut vanilla, chambord and pineapple juice.

• $12⁰⁰

  The Chew

  Bourbon, five spice powder, sweet vermouth and st. elizabeth allspice dram served straight up with vietnamese beef jerky.

• $10⁰⁰

  Sour Buffalo

  Buffalo trace bourbon and house made lemongrass sour served straight up with a mint sprig.

• $11⁰⁰

  L2 (Lavender Lemon Drop)

  Absolute citron, sour and lavender simple syrup with a lavender sugar rim.

• $10⁰⁰

  Dirty Girl

  Snow queen vodka, olive juice and muddled fresh basil garnished with thai basil and chile blue cheese olives.

• $12⁰⁰

  The Green Buddhist

  Bombay sapphire east gin, green chartreuse and genmaicha syrup.

• $11⁰⁰

  Pcp

  Thai chili and pineapple infused vodka, grand marnier, sour mix and pineapple juice with a pomegranate liqueur float.

Cocktails

• $11⁰⁰

  W.T.P Bloody Scary Mary

  Vodka, bloody mary mix, house made pho beef broth garnished with thai basil and chile blue cheese stuffed olives and vietnamese beef jerky.

• $12⁰⁰

  Lee Dragon

  Fresh mint, fresh limes, rum, green chartreuse with a splash of soda garnished with a mint sprig.

• $12⁰⁰

  Koko Mojito

  Fresh pineapple, limes, mint, malibu, simple syrup and bacardi 151 with a splash of soda garnished with a mint spring.

• $11⁰⁰

  Ginger Collins

  Gin, ginger liqueur, ginger simple syrup and a splash of soda.

• $11⁰⁰

  Me So Mango

  Jamaica rum, bacardi limon, mango pulp, ginger liqueur, ginger simple syrup with a spiced rim and fresh mango spear.

• $11⁰⁰

  Singapore Fling

  Gin, cherry heering, grenadine, house made lemongrass sour and soda.

• $12⁰⁰

  Pauly Buff

  Buffalo trace bourbon, st. germain, cedilla, licor 43 and apple pucker garnished with a lemon twist.

• $11⁰⁰

  The Pom (Pomegranate Margarita)

  1800 tequila, pomegranate liqueur, sour and lime juice with a salted rim.

Dinner Menu

Appetizers

• $5⁰⁰

  Banh Tom (Shrimp Cake)

  A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

• $5⁰⁰

  Nem

  A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

• $4⁰⁰

  Chao Tom (Sugar Cane Shrimp)

  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.

• $5⁰⁰

  Tom Lan Bot Chien (Shrimp Tempura)

  Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

• $5⁰⁰

  Rau Cai Tam Bot (Vegetable Tempura)

  Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce.

• $4⁰⁰

  Goi Cuon Dau Hu (Tofu Summer Roll)

  Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. served with a tamarind dipping sauce.

• $4⁰⁰

  Goi Cuon Tom (Shrimp Spring Roll)

  Fresh rice paper roll with poached shrimp and fresh herbs. served with a plum sauce, topped with ground peanuts.

• $9⁰⁰

  Banh Xeo (Saigon Crêpe)

  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.

• $4⁰⁰

  Cha Gio (Chicken Or Vegetable Egg Rolls)

  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.

• $5⁰⁰

  Cha Gio Cha (Salmon Egg Rolls)

  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.

• $10⁰⁰

  Chem Chep (Mussels)

  Fresh mussels sautéed in a coconut, basil and white wine sauce. when availble.

• $5⁰⁰

  Dumplings

  Your choice chicken, vegetable or pork dumplings, steamed or fried. served with a light ginger and scallion soy dipping sauce.

• $12⁰⁰

  Sautéed Sea Scallops

  Sea scallops with oven-roasted apples, peas and carrots. drizzled with a balsamic reduction.

• $5⁰⁰

  Banh Cuon (Hanoi's Rice Cake)

  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.

• $4⁰⁰

  Thit Nuong Rau Song (Lemongrass Beef Roll)

  Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. served with fish sauce.

• $5⁰⁰

  Banh Bot Loc (Hue's Shrimp Cakes)

  Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

• $5⁰⁰

  Banh Mi (Viet Specialty Sandwiches)

  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 specialty sauces.

• not listed

  Cua Lot (Soft-Shell Crab - Seasonal)

  Soft-shell crab lightly seasoned, battered and fried. served with a citrus sweet and sour sauce.

• $4⁰⁰

  Canh Ga Chien (Lollipop Chicken)

  Marinated chicken lollipops served à la “yin and yang”. two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Soups

• $7⁰⁰

  Pho Bo (Beef Soup)

  Ha noi beef noodle soup with eye of round beef and brisket. served with bean sprouts and fresh herbs.

• $7⁰⁰

  Pho Ga (Chicken Noodle Soup)

  Rice noodles with tender pieces of chicken in chicken stock. seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Pho Rau Cai (Vegetable Noodle Soup)

  Vegetarian rice noodle soup with tofu. served with fresh herbs and chili paste hoisin sauce.

• $7⁰⁰

  Canh Chua Tom (Tamarind Shrimp Soup)

  Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

• $7⁰⁰

  Hu Tieu Sa-Te (Spicy Beef Noodle Soup)

  A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

• $9⁰⁰

  Canh Ca-Ri Tom (Curry Shrimp Soup)

  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.

• $8⁰⁰

  Vit Va Tom Hoanh Thanh (Duck and Shrimp Wonton Soup)

  Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

• $21⁵⁰

  Canh Do Bien (Bouillabaisse Soup)

  Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. serves two to four, or dinner for one.

Salads

• $16⁰⁰

  Banh Pho Xao (Seafood Salad)

  Sautéed stick rice noodles with strips of pan-fried egg, shrimp and herbs. served with ground peanuts.

• $15⁰⁰

  Bun Bo Xao (Vermicelli Noodle Salad)

  Sautéed lemongrass beef, onions and scallions in a curry base. served over vermicelli rice noodles and fresh herbs.

• $16⁰⁰

  Bun Tom Nuong (Vermicelli Noodle Salad)

  Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

• $8⁵⁰

  Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad)

  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.

• $8⁰⁰

  Goi Vu Du Tom (Shrimp Papaya Salad)

  Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

• $9⁰⁰

  Bo Tai Chanh (Grilled Lemon Beef Salad)

  Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Entrees

• $8⁰⁰

  Ca Tim Nuong (Japanese Eggplant)

  Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

• $16⁰⁰

  Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu)

  Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

• $15⁰⁰

  Ca Kho To (Claypot Catfish)

  Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

• $15⁰⁰

  Ga Kho Gung (Claypot Ginger Chicken)

  A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

• $12⁰⁰

  Com Tay Cam (Claypot Fried Rice)

  Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

• $16⁰⁰

  Ca-Ri Ga (Curry Chicken)

  A yellow curry paste with chicken, sweet yam and eggplant.

• $17⁰⁰

  Ca-Ri Tom (Curry Shrimp)

  A red curry paste with shrimp, sweet yam and eggplant.

• $16⁰⁰

  Ca Salmon Kho (Claypot Salmon)

  Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

• not listed

  Ca Hong Chien Dam Nuoc Mam (Red Snapper)

  Chef dan’s classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

• not listed

  Cua Va Tom Hum Xao Gung (Pasteur’s Classic Crab Or Lobster Entrée)

  Whole dungeness crab or whole lobster. sautéed in a shrimp paste and served with a tomalley, ginger and scallion sauce. 24 hour advance notice required.

• $17⁰⁰

  Tom Xao Sa-Te (Shrimp Sa-Te)

  Shrimp sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $21⁰⁰

  Ca Ri Ca (Curry Monkfish)

  Monkfish sautéed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

• not listed

  Ca Hap (Steamed Fish)

  Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

• $17⁰⁰

  Muc Xao Sa-Te (Calamari Sa-Te)

  Lightly battered calamari sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $15⁰⁰

  Dau Hu Xao Sa-Te (Tofu Sa-Te)

  Crispy tofu sautéed with a caramelized glaze of baked dried red peppers, onions and garlic.

• $16⁰⁰

  Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu and Vegetables)

  Sautéed tofu and vegetables in coconut milk. baked in a claypot.

• $17⁰⁰

  Tom Xao La Que (Basil Shrimp)

  Shrimp sautéed with fresh basil and black pepper.

• $27⁰⁰

  Ca Nuong (Grilled Cod Fish - Seasonal)

  Cod fish grilled in a tomato basil sauce.

• $18⁰⁰

  Bo Cuon La Lot (Bolat Leaf-Wrapped Beef)

  Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

• $18⁰⁰

  Suon Bo Nuong (Grilled Beef Short Ribs)

  Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

• $16⁰⁰

  Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)

  Thick rice noodles sautéed with an assortment of vegetables.

• $18⁰⁰

  Bo Luc Lac (Pasteur’s Signature Beef Steak)

  Wok-seared marinated beef with beurre de britain and red wine sauce, served over fresh watercress.

• $18⁰⁰

  Bo Xao Lan (Curry Beef)

  Tender beef marinated and sautéed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. topped with ground peanuts and fresh kaffir lime leaf.

• $19⁰⁰

  Seared Duck Breast

  Slices of duck breast drizzled with a light tamarind sauce.

• $19⁰⁰

  Hu Tieu Xao Tom Va Ga (Cochinchin)

  Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

• $16⁰⁰

  Ga Xao Sa Ot (Lemongrass Chicken)

  Sautéed lemongrass chicken with bell peppers, onions and jalapeno.

• $22⁰⁰

  Seared Pork Tenderloin

  Bacon-wrapped pork tenderloin, sautéed with mushrooms, carrots and zucchini. served with a whole grain mustard and apple sauce.

• $18⁰⁰

  Muc Xao Khom (Pineapple Calamari)

  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashews.

• $18⁰⁰

  Bo Xao Dua (Coconut Mango Beef)

  Marinated beef served with sautéed vegetables and mango in fresh coconut juice.