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chicken, shrimp, mushroom, carrot, taro, glass noodle and nuoc cham
shrimp and taro wrapped in thin rice paper and nuoc cham
grilled pork sausage, rice noodle, green apple, fresh lettuce, cilantro, mint, served with special sauce
tofu, shitake mushrooms, fresh lettuce, cilantro, jicama and carrots served with a special peanut hoisin sauce
crispy Xyclo roll wrapped in soft rice paper with lettuce, mint, green apple, cilantro, and nuoc cham
poached shrimp, rice noodles, green apple, fresh lettuce, cilantro, mint, served with peanut sauce
sugarcane shrimp, rice noodle, fresh lettuce, cilantro, mint and nuoc cham
(roll sampler)
green string beans, poached shrimp, red onion, Thai basil, and crispy shallots; tossed in a garlic lime vinaigrette
sliced Fuji and Granny Smith apples, raisins, grapes, jicama, peanuts, Napa cabbage, and citrus vinaigrette
organic little charm tomato, mozzarella cheese, spring mix, balsamic reduction, and Asian herb pesto
fish, pineapple, celery, tomato, and asian dill in a sweet and sour broth
chicken and shrimp filled wonton, greens in a light broth
chicken or beef noodle soup
chicken breast, prawns, broccoli, cauliflower, napa cabbage, carrot, and onion on a bed of (crispy or soft) noodles
grilled shrimp, barbecued pork, rice noodles, fresh lettuce, cilantro, mint and peanuts served with nouc cham vinaigrette
grilled jumbo prawns, served with garlic herb noodles
lettuce, ginger, lime, dried shrimp, cashews, shredded coconut, and chilli served with a sweet coconut sauce
thinly sliced rare top sirloin beef topped with sweet basil, red onion, cashew nuts, and caramelized shallots with a light lime vinaigrette
choice of tofu or prawns tossed with dried tofu confetti
chicken wings in a garlic caramel glaze
tender and juicy quail prepared with five spices
chicken, shrimp, egg, peas, and rice
tempura white fillets, served with sautéed vegetable and sweet ginger sauce
crispy ribs, peanut, sesame seed, and mixed herb glazed in sweet chili sauce
filet mignon cubes, sautéed and shaken with garlic and onions atop a mix salad with balsamic vinaigrette
chicken drum and thigh, sweet and russet potatoes, and carrots braised in a Vietnamese coconut curry
prawns, chicken breast, broccoli, mushroom, cauliflower, and rice; slow cooked in a clay pot
tofu, mushrooms, broccoli, onion, cauliflower, eggplant, and zucchini
grilled chicken, garlic herb rice pilaf, raisin, nuts, herb salad
caramelized curry glaze and basil Basa, served with rice and cucumber
jumbo prawns with tamarind sauce
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