Dinner

Starters

Barbeque soy dumplings 5

Lobster and shrimp sui mai 7

Barbeque pork belly dumplings 7

Pan-fried pork and cabbage dumplings 6

Tempura vegetables with housemade herbed ricotta 8

Tuna tartare with cucumber, fresh wasabi and green papaya 12

Crispy calamari with pickled chiles, roasted ginger aioli and scallion oil 10

Local mixed greens with mung bean sprouts, cashews, hand torn croutons and sesame vin 9

Cha gio- Pork and shrimp spring rolls with lettuce, herbs and dipping sauce 9

Spicy oyster mushroom curry soup with cilantro pesto 5/10

Sweet and sour chicken wings with pea shoot salad 8

Tuna belly dumplings in Shanton broth 7

Entrees

Stir-fried spring vegetables with “oyster” sauce 13

Fried chicken with XO sauce, garlic studded grits and pea shoots 18

Grilled lamb cutlets with daikon cake, stir-fried style broccoli and salsa verde 20

Lemongrass grilled hanger steak with cucumber salad and spicy peanut sauce 19

Housemade Vietnamese pork sausage with braised squash and fennel-potato mash 18

Jujube “Bolognese” – Rice noodles in a rich sauce of braised pork, hoisin and ginger 16

 “Angry Seafood”- Shrimp, squid, crawfish and mussels with Sichuan black bean sauce 18

Stir-fried flat iron steak with fresh egg noodles, bok choy, scallions and bean sprouts 18

Citrus curry with soy protein and spring vegetables 17

Pan-fried crab and shrimp cakes with green curry 19

Please inform your server of any allergies you may have
18% gratuity added for parties of 8 or more