Gourmet Food Trucks at the Victorian

Ginger soy beef skewers, Chile tomatoes fried Korean peppers, smoked paprika salt.

Mung bean pancake, steamed pork belly, kimchee kimchee fried rice, scallions, twice fried pork belly.

Curry burger rice, rib eye patty, veggie curry stir fried kimchee and pork belly and seasonal veggies.

Bacon coffee cupcake, butterscotch genoise and coffee buttercream.

2 per order.

Fuji apples and Korean veggies.

Garlic fried potato wedges and Chile sauce drizzle.

Korean potstickers, choice of pork or kimchee.

Korean style sushi, beef or kimchee.

Garlic glaze and pickled daikon.

Ground rib eye, soy onion demi and crispy shitake.

Fried rice cakes, smoky chile queso, soy braised pork and kimchee salsa.

Ginger marscarpone.

Seasonal berries.

Sauteed shrimp and smoked salmon served on a toasted French roll with red bell pepper, baby greens and a spicy aioli dressing.

Sauteed shrimp and a Mediterranean tomato sauce served on a toasted French roll, topped with feta cheese and basil.

Tempura bottered shrimp, served on a toasted French roll with baby greens, Roma tomatoes and a remoulade sauce.

Sashimi grade ahi tuna seared and served on a bed of baby greens, drizzled with a soy onion dressing.

Guinness beer battered haddock with french fries. A maclead family recipe there can be only one.

Guinnerr beer bottered shrimp with french fries.

Shrimp marinated in on aromatic sherry ginger sauce, sauteed and served on a tortilla.

Sauteed shrimp with a Mediterranean tomato sauce served on toasted French bread and topped with feta cheese and basil.

Sashimi tuna and avocado served in a crispy corn tortilla, topped with a soy onion dressing and onion crisps.

Shoe string french fries.

Marinated roasted leg of lamb, middle eastern rice, spaghetti squash, red pepper hummus and pomegranate red wine sauce.

Grilled New York steak, roasted garlic potatoes, gorgonzola cheese with cracked peppercorns and red beet horse radish creme fraiche.

Rosemary chicken, smoked Gouda, Israeli couscous with sun-dried tomatoes, pine nuts, basil pesto and balsamic reduction.

A fresh cut of salmon, grilled with lemon dill basmati rice, asparagus and tobiko wasabi aioli.

Roasted vegetables (vegetarian), Bufala mozzarella dressed with horseradish creme fraiche (squash, zucchini, eggplant, red peppers, brussels sprouts, onions, garlic and mushrooms.

Pan bagnat. Served cold albacore tuna, nicoise olives, eggs, bermuda onions, tear drop tomatoes, French greens beans, marinated roasted potatoes, organic baby field greens and caper berry aioli and mustard vinaigrette served inside a boule roll.

Served with caper-berry anchovy aioli.

Served with caper berry anchovy aioli.

A new and exciting flavor each week. Bistro on wheels.