Innocent rice noodles, laced with sweet shallots, chicken and garlic, collide with chipotle and habanero. Resulting firestorm quelled by cool chili aioli.
Dungeness crab and cream cheese are blended with cilantro and garlic wrapped in wonton paper and deep fried into crisp golden pagodas. Served with sweet chili sauce.
Jumbo prawns in a light coconut batter are fried and paired with fresh pineapple and mint in indian kala masala spice. drizzled with sweet chili aioli.
Fresh cod marinated in soy, garlic and cumin is dipped into a peppery herbed breading served with spicy house fries.
Pan-fried dumplings hold bits of chicken and shrimp, jicama and shallots, accompanied by a tangy soy-ginger vinaigrette.
Crispy tofu in caramelized sweet chili and hoisin sauce, further blessed with basil and served over fresh spinach. Vegetarian.
A mouth-watering indochine favorite. Chicken caramelized with roasted cashews, peanuts, sweet mango and aromatic basil served with flaky flatbread.
Ribbons of lettuce, basil, & cilantro are wrapped with chicken and shrimp or tofu in thin rice paper. Served with our classic garlic & chili sauce.
Sumatran samosas. French-style puff pastries are filled with garbanzo beans, potatoes, peas and carrots. Served with the house peanut sauce.
Jumbo shrimp are pan-seared in a soy-citrus glaze and served with a layered tower of cucumbers and creamy yogurt puree. Cleansing, Fresh, Indochine original.
Ample squares of tofu are dipped in coconut batter and fried to a golden crunch. Served with both house peanut and sweet chili sauce. Vegetarian.
Your choice of curry chicken or honey sesame chicken satays. ribbons of grilled meat on skewers, served with a fabulous garden salad.
Curried shrimp and vegetables shocked lebanese harissa and dry vermouth are redeemed by tomato and coconut milk.
The five flavors align in this fragrant D to m Yum Gung; prawns in chilis, nam pla and lemongrass, crowned with kaffir lime. Spicy, salty, & sour.
Delicately spiced blue ginger with chicken and coconut. Tangy-sour dtom ka gai. Aromatic and subtle.
We honor the perennial thai favorite with authentic ingredients and preparation, from the hand-extracted tamarind and wok-fried noodles to the bean sprouts, roasted peanuts and tangy-sweet sauce.
Tender marinated beef, rice noodles, bamboo shoots, onions, and bell peppers are sauteed with thai basil and dressed in sweet soy sauce and rice wine.
Wok fried noodles topped with fresh vegetables and tender chicken strips in a spicy ginger-basil sauce. A vivid Indochine original.
Fresh baby greens with basil and cabbage are tossed in our signature dressing of hot, sweet chilies in a cream with cayenne and honey. A bracing first course.
Fragrant mango and pineapples in a creamy peanut sauce with lovely thai basil. A longtime house favorite.
Marinated in lime, basil, cilantro, and garlic, a generous array of prawns, scallops, calamari and clams are lightly poached and served on a bed of fresh garden greens.
Lightly breaded and spiced salmon cakes on a bed of fresh greens served with mango and bell peppers. Local and exotic, rich and sweet.
Fresh dungeness crab cakes are rolled in toasted coconut flakes. Served on a cilantro lime tossed salad.
Fresh sashimi grade ahi is rubbed in japanese togarashi and 'cooked' in lime. An asian twist to the Latin standard and an essential counterpoint to rich, creamy dishes.
Fiercly seasoned beef seared in lime juice, nam pla, garlic and habanero. We add basil, cilantro and lemongrass to cool the heat. May still induce tears.
We dress bay shrimp and crab in a creamy avocado dressing sweetened with chilies, tartened by lime and heated with wasabi.
We unite prawns, calamari, fresh fish, clams and scallops in a white wine-based reduction of habanero, lime and cilantro. Served over a creamy melange of vegetables.
Indochine reinvents Spanish paella with Black Thai Rice and coconut milk. Clams, fresh fish, shrimp, calamari, and scallops are tossed with sweet shallots in kala masala. Nutty, textured, steeming with flavor.
Irresistibly delicious barbecued chicken marinated with lemongrass, curry & creamy coconut milk delicately grilled & served with a rich peanut sauce.
The union of opposites. Fresh ahi tuna rubbed in hot ancho chili paste is encrusted with white & black sesame then cooled by cucumbers in wasabi aioli dressing. Extremes, harmonized.
Fresh wild salmon in ginger & basil rain over wok-seared vegetables. Bow to the trinity of spicy, sour, and sweet.
Lightly battered jumbo prawns are dressed with glazed walnuts, pineapple, & lychee fruit in an elegant honey sauce. Served over crispy sweet potatoes. An indochine favorite.
Txender strips of chicken, seasonal vegetables and whole roasted cashews are sauteed in a sweet-hot garlic sauce. kung pao-style, mildly spiced.
A classic thai arrangement of fresh seasonal vegetables and spicy beef in a hot basil sauce.
Delectably moist filleted fish dipped in a crispy golden batter & topped with fresh vegetables sauted in a ginger & basil sauce.
Deep fried calamari! try an indochine interpretation of a nw classic. tender calamari is battered & fried crisp then wok-tossed with veggies.
We wok-sear prawns in garlic to a golden brown and serve them over sizzling cabbage, broccoli and carrots; braised in hot chili oil and rice wine.
Beef and shiitaki mushrooms marinated in hoisin are sauteed with onions and tossed with chives.
Visit the islands. Cubed mangoes and chicken are sauteed in a chili and tomato sambal.
Crispy golden chicken nuggets caramelized in a citrus mandarin orange sauce.
Chicken marinated in curry powder and coconut milk is stir-fried and added to a creamy peanut curry of cumin, coriander and turmeric. Served over fresh spinach. Thick, hot, and vaguely dangerous.
A thai classic, with chicken in creamy coconut milk, bamboo shoots and bell peppers, infused with bird's eye chilies and fragrant thai basil.
The richest of them all; smoldering spices in a peanut-based red curry topped with aromatic kaffir lime leaves. Creamy and indulgent.
Seductively spiced chicken in a rich red coconut curry, balanced with fresh vegetables and thai basil.
Tender cubes of beef unforgettably paired with potatoes, carrots, sweet onions and cashews in a golden curry gravy.
Prawns, sea scallops, & calamari are sauteed with fresh vegetables in a delectably rich saffron colored coconut curry.
Diet coke, coca cola, sprite.
(Jasmine or green).
Menu for Indochine Asian Dining Lounge provided by Allmenus.com
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