Fire roasted eggplant garnished with mint and basil, served with sweet Vietnamese fish sauce.

Rice paper filled with ground veal, shiitake mushrooms and white jicama and lightly fried in olive oil. Served with local grown lettuce, fresh herbs and sweet nuoc mam.

Blanched prawns, or shredded free-range chicken, rice vermicelli, fresh mint and local grown lettuce rolled in rice paper. Served with Vietnamese peanut sauce.

Thinly sliced banana blossom, poached prawns, fresh herbs, sesame seeds, and a lilikoi umami dressing.

Minced USDA prime beef wrapped in Vietnamese la lot leaves, then broiled and served with mildly spiced pineapple anchovy dipping sauce.

Citrus flavored blue crab cakes served with a smooth and creamy thermidor sauce.

Seared duck liver flavored with cognac, served with toast points and seasonal fruit.

Served with fresh baked sourdough crisps.

Classic preparation with button mushrooms, herb butter and served with warm bread

Hand cut wagyu beef served with toast points.

Freshly prepared in house.

Served with a lilikoi vinaigrette and garnished with vine ripened tomato, red onion and shaved parmesan cheese.

Romaine lettuce tossed with house made dressing and shaved parmesan cheese.

Vietnamese water spinach sauteed with garlic. Market fresh greens sauteed with garlic and olive. Vegetarian.

Market fresh asparagus spears sauteed with garlic and olive oil.

Market fresh long beans sauteed with garlic and olive oil. Vegetarian.

Fried tofu sauteed and dressed with a spicy lemongrass mix.

Mixed vegetables and fried tofu simmered in mildly spiced curry cream sauce. Vegetarian.

Half rack of spring lamb served with red wine demi glaze.

Cubes of colorado lamb tenderloin simmered in a mildly spiced curry cream sauce.

Cubed USDA prime New York steak flambeed and flavored French shoyu.

Cubed USDA prime New York steak, flambeed with cognac and draped with pink and black peppercorn sauce.

Jidori chicken sauteed with mildly spiced lemongrass, bell peppers and garlic.

Jidori chicken thigh and breast simmered in a mildly spiced curry cream sauce.

Roasted duck breast, sliced and served with spiced crushed ginger nuoc mam.

Roasted duck breast, sliced and served with grand marnier and brandied orange sauce.

Large tiger prawns sauteed with Hawaiian red sea salt and roasted Vietnamese black peppercorns.

Crispy fillet of Mekong river basa atop julienned green mango dressed with a mildly spiced crushed ginger sauce.

Mekong River Basa braised with shallots, peppercorn, brown sugar and nuoc mam.

Fillet of Mekong river basa sauteed and dressed with a lemony caper dill beurre blanc sauce.