Filled with chicken, button mushrooms, daikon and vermicelli, served with nuoc mam, a traditional Vietnamese dipping sauce.

Skewers of marinated beef or chicken, charbroiled and garnished with Asian pickles.

In a light salt and pepper batter, flash-fried and served on a bed of our traditional Vietnamese salad with a tamarind-chili sauce.

New Zealand green-lop mussels broiled with Asian pesto, served with seasoned crostini.

Minced dungeness crab, peanuts and herb cheese wrapped in a light and crispy wonton shell, served with a peanut-mustard dipped sauce.

Served with a tangy orange-mustard sauce.

In a light salt and pepper batter, seasoned with scallions and red peppers.

A delicious blend of tofu, chicken, black mushrooms, carrots and sweet basil wrapped in thin rice paper, served with a peanut dipping sauce.

Lemon-cured Atlantic salmon, thinly sliced and marinated with a touch of extra-virgin olive oil, aged balsamic vinegar and chili-soya.

Broiled bay shrimp pate on a French baguette, lightly glazed and broiled.

Wrapped with pancetta and scallions in a wonton shell, served with a tamarind dipping sauce.

Filled with minced crab, prawns and cod, gently steamed and served with a tamarind-ginger sauce.

Filled with poached shrimp and green mango, served with a bean puree.

Cucumbers, cabbage, carrots, shrimp and chicken in a Vietnamese vinaigrette, topped with roasted peanuts.

Sauteed with bell peppers, seared scallops and shrimp over mixed greens in a raspberry vinaigrette.

Chicken, green onions and cilantro.

Served with broccoli, button mushrooms, cauliflower and green onions.

Consomme with chicken or crab.

Lemongrass, prawns, tomatoes, pineapple and vegetables in a fragrant tamarind broth.

Pacific prawns and pork medallions simmered in a caramelized reduction of soy and herbs.

Red snapper pan-broiled with a dill-turmeric essence and red onions, served with garlic noodles.

A buttery ten-ounce filet that is lightly grilled and then steamed in chef Helene's favorite ginger, scallion and citrus infusion, topped with onions and ginger slivers.

Lotus root simmered in mildly spiced coconut milk with jumbo prawns, baby corn, green beans and water chestnuts.

Grilled roulades of filet mignon filled with pancetta and onions, served with mixed greens.

Silken tofu sauteed with assorted vegetables and shitake mushrooms.

Slices of chicken sauteed with seasonal vegetables, garlic and chili.

Sauteed with chicken or prawns, vegetables and chili soya.

Sauteed with ginger, pineapple, tomatoes and chili soya.

Tender cubes of marinated New York steak flambeed in chardonnay, served with potatoes, mixed greens and cherry tomatoes.

Filled with minced shrimp, chicken, pork and mushrooms, sauteed with tomatoes and herbs.

Sauteed with jumbo prawns, chicken, fresh basil, baby corn, shitake mushrooms and fiery red chilies in a tamarind and chili-soya.

Sliced chicken marinated in Asian 5-spice, served with lettuce and tomatoes.

An's famous noodles made with our special garlic sauce and secret spices.

Slices of French baguette toasted with garlic butter.

Fragrant jasmine rice sauteed with fresh garlic and spices.