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
