Tomato, cucumber, egg slices, olives and alfalfa sprouts with chicken and tuna.

Seasoned croutons, romaine lettuce, tossed with our Caesar dressing and grated Parmesan cheese. Add protein for an additional charge.

Tossed with walnuts and raisins and served with fresh fruit.

Lettuce, mixed greens, artichokes, tomato, hearts of palm, asparagus and hard boiled egg with a vinaigrette dressing.

3 crepes, topped with powdered sugar, your choice of apple, strawberry, peach or raspberry.

3 crepes filled with cream, cheese and topped with our raspberry sauce.

3 crepes filled with sliced turkey, Swiss cheese and asparagus, covered with our Dijon sauce.

3 crepes filled with sliced ham, Swiss cheese and asparagus, covered with our Dijon sauce.

Made from scratch. Served with a side of fresh fruit. Your choice of: broccoli and cheese, spinach and bacon, or bistro (filled with roasted potatoes sausage, bacon and onion).

Ham, turkey, bacon, cheese, lettuce, tomato and mayonnaise.

Prime rib, sliced and grilled with Jack cheese, lettuce, tomato, grilled onion and mushrooms on French bread.

Hot turkey on an opened faced croissant with Swiss cheese and cranberry sauce.

Caramelized onion, Swiss cheese, lettuce and tomato on a soft roll with French mayonnaise.

Fresh crepes baked with shrimp, grouper, scallop and scallions with hollandaise sauce.

Hot roast beef served in au jus on a fresh baked croissant with mushrooms and melted Swiss cheese.

Tender chicken breast, ham and Swiss cheese on a soft roll with Dijon sauce.

Choice ground chuck with cheese, lettuce, tomato and onion.

Choice of grilled, blackened or crunchy.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Served with choice of flavor.

Comes with ice.

With a garlic butter sauce.

Sauteed with garlic, shallots and mushrooms in a Sherry cream sauce.

Fresh rolls with pork, shrimp and mixed green rolled in rice paper.

Deep-fried with ground pork, shrimp and mixed greens.

Grilled beef, vermicelli, bean sprouts, basil, lettuce rolled in rice paper and served with dipping sauce.

Grilled BBQ pork, vermicelli, bean sprouts, basil, lettuce rolled in rice paper and served with dipping sauce.

Chicken, vermicelli, bean sprouts, basil, lettuce rolled in rice paper and served with dipping sauce.

2 summer rolls, 2 fried egg rolls, and 2 grilled beef wraps.

Deep fried with minced tofu and mixed greens.

Fresh rolls with tofu, vermicelli, and mixed greens rolled in rice paper

Grilled marinated chicken breast, grilled shrimp and 2 egg rolls. Served over rice vermicelli.

Served with rice vermicelli and 2 egg rolls.

Served with rice vermicelli and 2 egg rolls.

Grilled beef wraps. Served with grilled shrimp and 2 egg rolls.

Fresh rolls with pork, shrimp and mixed green rolled in rice paper.

Served with turmeric, scallions and dill over rice noodles.

Stir-fried rice noodles with tofu, chicken, shrimp, and eggs with a pad Thai sauce.

Served with 2 egg rolls and rice vermicelli.

Grilled marinated slices of pork tenderloin with 2 egg rolls over rice vermicelli.

BBQ pork, beef, chicken, shrimp and egg rolls.

2 Summer rolls, 2 egg rolls and 3 lemongrass shrimp over rice vermicelli.

2 golden crepes stuffed with shrimp, pork, bean sprouts and mung beans. Served with leaf wraps and dipping sauce.

2 vegetarian crepes, stuffed with tofu, mushrooms, bean sprouts and mung beans.

Served with sliced chicken breast.

Served with large shrimp.

A combination of shrimp, scallops, calamari and fish.

Served with grilled Chilean sea bass.

Served with pan-seared scallops.

Served with French bread and a side salad.

Served with grilled shrimp, salmon, and scallops.

Served with grilled chicken breast and 2 egg rolls.

Grilled beef, chicken, pork and shrimp over fried rice.

Grilled pork chop, Vietnamese BBQ pork, shrimp, egg rolls, egg load, sunny-side egg and a cup of chicken broth.

Marinated pork served with steamed rice and sautéed vegetables

Marinated grouper and shrimp with green onions. Served on a hot cast-iron plate, garnished with cilantro and served with a side of sauteed vegetables and steamed rice.

Served with prime rib and slices of rare beef tenderloin.

Served with slices of rare beef tenderloin.

Served with prime rib, meatballs, tendon, tripe and rare beef tenderloin.

Chicken breast or chicken thigh with chicken broth.

Served with shrimp, calamari and scallops.

Served with beef broth.

Served with sliced rare beef tenderloin and meatballs.

Grilled chicken breast with a spicy broth.

Served with grilled shrimp and crawfish tails.

Served with prime rib, beef tenderloin and Hue style ham.

Primed rib, pork knuckle, beef tenderloin and Hue style ham.

Egg noodles with shrimp, roast pork, wontons and chicken broth. .

Egg noodles with shrimp, scallops, calamari, crab cakes and chicken broth.

Egg noodles with roast pork and wontons with chicken broth.

Egg noodles with slices of duck breast and mushrooms with sate broth.

Vegetarian fried rice with assorted vegetables.

Sauteed with bell peppers, onions and asparagus. Served with steamed rice.

Sauteed tofu with scallions, lettuce and pickled radish. Served with vegetarian vermicelli and dipping sauce.

Served with vegan beef, ham and tofu.

Lightly sauteed tofu with vegetables and a side of steamed rice.

Served with vegetable broth, pan-seared tofu and mushrooms.

Sauteed vegetables and tofu with spicy coconut cream sauce. Served with steamed rice.

Served with a garlic butter sauce.

Scallops baked in rich shrimp and lobster sauce with scallions, red peppers, mushrooms and wine.

Pressed with lettuce and served with cream cheese and toasted points.

Puff pastry, drizzled with raspberry compote, and honey-roasted almonds.

Large gulf shrimp with cocktail sauce.

Baked golden brown with Swiss and Gruyere cheeses and served in a hot crock.

In a creamy white wine and sherry sauce.

Lettuce, artichokes, tomatoes, hearts of palm, asparagus and a hard-boiled egg, with vinaigrette dressing.

Crisp romaine, croutons, tomatoes, anchovies and Parmesan cheese, served with a creamy Caesar dressing.

Veal medallions sauteed in butter, mushrooms and scallions in a rich Marsala wine sauce.

Sauteed in butter, lemon, parsley and capers.

Sauteed in butter and served with a Bearnaise sauce. Topped with a large shrimp, crab meat and asparagus spears.

Chicken breast sauteed in butter, mushrooms, scallions, wine and a creamy Dijon mustard sauce.

Sauteed chicken breast with mushrooms, artichokes and a rosemary demi-glaze sauce.

Tender chicken breast sauteed with seedless grapes, toasted almonds and Campaign cream sauce.

Duck breast served with a raspberry Chambord sauce.

Roasted 1/2 duck, slowly baked to a light crisp. Served with an orange grand Mariner sauce.

The Italian traditional.

Shrimp, scallops, and calamari.

Lamb shank baked slowly in a red wine sauce with rosemary potatoes, carrots, celery and a touch of Spanish brandy.

Tenderloin 12 oz. steak, grilled to order, then topped with peppercorn brandy sauce.

Aged tenderloin of beef charbroiled to your order.

Flambe tenderloin of beef, mushrooms, wine, shallots and demi-glace sauce.

Center cut of beef tenderloin with peppercorns and butter, finished in a French cognac brandy sauce.

Beef tenderloin sauteed in red Bordeaux wine and mushroom demi-glace.

Roasted slowly with peppers and rosemary encrusted in grain mustard and served with rosemary sauce.

Pan-seared salmon and topped with a hoisin wasabi sauce.

Shrimp baked in butter with wine, shallots, fresh tomatoes, capers, pimentos, cream and Dijon mustard.

Sauteed then baked in a sauce with wine, red peppers, garlic, saffron, clams and a touch of chili spice. Topped with a large shrimp.

Pan-seared almond encrusted grouper topped with a cream sherry lemon sauce. Served with a side of mashed potatoes and stir-fried vegetables.

Chilean sea bass and a cream sherry sauce and topped with lemon juice.

Appetizer: Small Chicken Pho. Entree: Viet Sampler Platter (Egg roll, summer roll, grilled shrimp on sugarcane skewer, lemongrass beef and rice vermicelli). Dessert: Caramelized Coconut Flan.

Appetizer: Escargots. Entree: Veal Oscar (Sauteed medallions of veal in butter, topped with Bearnaise sauce, crab meat, shrimp and asparagus). Dessert: Creme Brulee.

Deep-fried with ground pork, shrimp and mixed greens.

Deep-fried with minced tofu and mixed greens. Vegetarian.

Fresh rolls with pork, shrimp and mixed greens rolled in rice paper.

Two summer rolls, 2 egg rolls, and 2 grilled beef wraps.

Served with shitake mushrooms, crab meat, and a soybean ginger sauce. Served with glass noodles, steamed rice, and stir-fried vegetables.

Sauteed in white wine, curry and coconut milk. Served with steamed rice and stir-fried vegetables.

Baked and topped with a ginger sherry oyster sauce. Served with green mussels, steamed rice and stir-fried vegetables.

Pan-seared sea scallops with a spicy coconut curry sauce. Served with a side of steamed rice and stir-fried vegetables.

Shrimp, scallops, fish and mussels braised in a clay pot. Served with steamed rice and stir-fried vegetables.

Grilled shrimp, salmon, and scallops. Served over a spicy fried rice.

Braised pork and egg with special house seasonings baked in a clay pot, served with steamed rice and stir-fried vegetables.

Served with steamed rice and stir-fried vegetables.

Pan-seared and baked over a hot chili sauce. Served with steamed rice and stir-fried vegetables.

Grilled chicken, shrimp and BBQ pork over rice noodles with spring rolls.

Beef-wrapped shrimp and beef-stuffed grape leaves over rice noodles with spring rolls.

Marinated and sauteed with lemongrass, red onions and garlic, garnished with chili peppers. Served with your choice steamed rice or rice noodles.

Stir-fried rice noodles with tofu, chicken, shrimp and eggs with a Pad Thai sauce.

Sautéed in white wine, curry, and coconut milk. Served with steamed rice and stir-fried vegetables.

Vegetarian fried rice with mixed veggies and tofu.

Sauteed with bell peppers, onions and asparagus. Served with steamed rice.

Served with vegan beef, ham and tofu.

Sauteed vegetables with a spicy coconut cream sauce. Served with steamed rice. Add tofu for an additional charge.