Tuna tartare with tomatoes, cilantro, and cucumber, tossed in ginger soy dressing, served with wonton chips.

Crisp fried spring rolls of shrimp, pork and Asian mushrooms. Served with chili lime dipping sauce.

Soft salad rolls with shrimp, lettuce, bean sprouts, and aromatic herbs, in rice paper, served with a peanut-plum dipping sauce.

Soft salad rolls with julienne carrots, jicama, bean sprouts, and aromatic herbs in rice paper, with peanut-plum dipping sauce.

Grilled shrimp wrapped around sugar cane, with angel hair noodles, lettuce, mint, cilantro, and peanut-plum sauce.

Wok-seared monkfish, chili, lemongrass, and peanuts, with toasted sesame crackers.

Grilled sesame beef wrapped in flat rice noodles, cucumbers, lettuce, basil, and lime-garlic sauce.

Shrimp beignet stuffed with chicken and vegetables, with orange ginger dipping sauce.

Steamed Vietnamese ravioli with chicken and Asian mushrooms, with lime garlic sauce.

Barbecued pork over angel hair noodles, with mesclun greens and lime garlic sauce.

Oven-roasted chicken, with lemongrass and chili-lime dipping sauce. Jasmine rice available upon request.

Ginger-marinated roast duck, with tamarind dipping sauce. Jasmine rice available upon request.

Sauteed, diced chicken with Japanese eggplant, mango, string beans, and cashew nuts in a yelllow curry sauce. Jasmine rice available upon request.

Wok-seared lemongrass chicken over portobello mushrooms, with chile and basil sauce.

Steamed filet of Chilean sea bass with cellophane noodles, mushrooms, scallions and ginger.

Sauteed jumbo shrimp and asparagus in a light sauce of sate spice, chili, and garlic.

Sautéed jumbo shrimp with Japanese eggplant in a curried coconut sauce. Jasmine rice available upon request.

Grilled trout with oyster mushrooms, dried mushrooms and cellophane noodles served steamed in a banana leaf with curry sauce.

Stir-fried shrimp, scallops, and calamari stir-fried with vegetables over pan-fried egg noodles, with a light oyster sauce. Jasmine rice available upon request.

Grilled salmon over vermicelli noodles with dill, mesclun greens and lime garlic sauce.

Bouillabaisse of coconut saffron broth, lobster, mussels, shrimp, scallops, and whitefish, with vermicelli noodles and aromatic herbs.

Clay pot tofu with mushrooms and peas in a fresh plum tomato sauce.

Grilled sea scallops, with garlic noodles, roasted peanuts, and lime vinaigrette.

Salad of warm, seared filet mignon served over watercress, with red wine vinaigrette.

Cold, spicy beef salad with chili, lemongrass, basil, and chili-garlic vinaigrette.

Salad of artichoke and crabmeat, sesame, tomato, and tamarind dressing.

Lotus root and tofu salad with cucumbers, tomatoes, and lime soy dressing.

Grilled chicken with mango, mesclun geens, tomato, cucumber, and tamarind dressing.

House-fried rice with chicken and vegetables.

Grilled Japanese eggplant in a spicy basil-lime sauce. Jasmine rice available upon request.

Stir-fried pea shoots in a light garlic sauce. Jasmine rice available upon request.

Stir-fried cellophane noodles with crabmeat, Asian mushroom, and cilantro.

House fried rice with shrimp and vegetables.

Steamed white rice.

Asparagus and crabmeat soup in a clear broth with fresh herbs.

Chicken soup with fresh baby corn and cilantro.