3 pieces. Goat cheese, Fuji apple, organic mixed greens, and carrot wrapped in rice paper, served with tamarind sauce.
3 pieces. Goi cuon. Steamed shrimp and pork, vermicelli noodles, lettuce and fresh herbs wrapped in rice paper, served with house 3 bean sauce topped with toasted almonds.
3 pieces. Goi cuon chay. Organic tofu and vegetables wrapped in rice paper served with house 3 bean sauce topped with toasted almonds.
4 pieces. Cha gio. Deep-fried rolls stuffed with ground chicken, shrimp, glass noodles, and wood ear mushrooms, served with nuoc cham.
4 pieces. Deep-fried rolls stuffed with cabbage, mushrooms, carrot, glass noodles and onion, served with sweet and sour sauce.
3 pieces. Marinated chicken, green-leaf lettuce, fresh herbs, vermicelli noodles and shredded daikon wrapped in rice paper, served with nuoc cham.
3 pieces. Marinated and grilled beef, green-leaf lettuce, fresh herbs, vermicelli noodles, and shredded daikon wrapped in rice paper, served with nuoc cham.
A tasting sample of Goji Sonoma Goat cheese spring rolls, shrimp and pork fresh spring rolls, and grilled free-range chicken rolls.
Dau hu non chien don.
Banh cuon thit nuong. Ground pork sauteed with wood ear mushrooms and steamed inside a rice crepe, topped with grilled pork and green onions and served with nuoc cham.
Banh cuon chay. Organic tofu and wood ear mushrooms steamed inside a rice crepe, topped with vegetarian ham and served with vegan gluten-free soy sauce.
Shredded green papaya tossed with fresh herbs with your choice of shrimp or organic tofu, topped with toasted almonds, served with nuoc cham or vegan gluten-free soy sauce.
Tom tau hu ky. Crispy cakes served with nuoc cham.
5 pieces. Free-range chicken wings stuffed with prawns then deep-fried and served with salt, pepper, and a lime wedge.
6 pieces. Ground pork and vegetable dumplings served with a cilantro-topped sesame soy ginger garlic sauce.
Organic baby spinach tossed with fried organic tofu, pine nuts, and shiitake mushrooms in a ginger dressing.
Organic mixed greens served with roasted walnuts and topped with fresh mango sauce.
Lettuce tossed with battered and fried chicken, crispy noodles, and cilantro topped with toasted almonds and a ginger dressing.
Pho tai.
Pho Tai.
Pho tai chin.
Pho Tai Chin
Pho tai chin nam.
Pho Tai Chin Nam
Pho dac biet. Medium rare eye of round steak, well done brisket, flank steak, tendon and tripe.
Pho dac biet. Medium rare eye of round steak, well done brisket, flank steak, tendon and tripe.
Pho ga.
Pho Ga
Hu tieu chay. Large only. Organic tofu, seasonal vegetables and shiitake mushrooms in a vegetable broth.
Bun bo hue. Large only. Thick rice noodles and flank steak in a spicy Hue-style lemongrass broth, served with shredded red and white cabbage and fresh herbs.
Pho bo kho. Large only. Combination of banana beef shank, brisket and flank steak cut into cubes with carrots in beef broth and rice noodles.
Mi hoac hu tieu hai san. Large only. Prawns, scallops, and calamari served with your choice of egg noodles or rice noodles.
Hoanh thanh. Ground pork dumplings with baby spinach in chicken broth.
Wonton dumplings topped with a medley of beef, BBQ pork, chicken, prawns, and spinach.
Bun bo nuong.
Bun thit nuong.
Bun tom nuong.
Bun ga nuong.
Bun cha gio.
Bun tom ga nuong cha gio.
Bun dau hu xao xa ot.
Bun tom thit nuong cha gio.
Broccoli, cauliflower, baby bok choy, jicama, carrots, zucchini, and seasonal vegetables sauteed in a light ginger garlic sauce.
Dau hu rang muoi chien gion. Salted and peppered crispy tofu sauteed with red and green onions.
Dau hu xao xa ot. Tofu with red, white, and green onions served in a spicy lemongrass sauce.
Tofu and mixed vegetables served in a vegetarian hoisin sauce.
Crispy green beans quickly tossed in a sweet and spicy house szechuan sauce. Spicy.
Organic tofu with assorted mushrooms in a basil and garlic sauce and served in a clay pot.
Battered and fried prawns with walnuts and pineapple in a creamy pineapple sauce.
Tom rang muoi chien don. Salted and peppered crispy prawns sauteed with red and green onions.
Pine nuts, minced prawns, chicken, shitake mushrooms, onions, crispy noodles, and water chestnuts served inside lettuce leaf bowls.
Chicken, prawns, and beef sauteed with peanuts and scallions in a spicy kung pao sauce.
Fried catfish fillets with mushrooms in a basil garlic sauce.
Prawns sauteed with bell peppers, zucchini, broccoli, onions, and carrots in your choice of either spicy or mild Hunan sauce.
Calamari, shrimp, scallops and mixed vegetables served on a still-sizzling hot platter.
Battered and fried prawns sauteed with onions, pineapple, and bell peppers in a sweet and sour sauce.
Battered and fried chicken sauteed with onions, pineapple, and bell peppers in a sweet and sour sauce.
Sliced chicken sauteed with zucchini, celery, mushrooms, and almonds.
Sliced chicken sauteed with zucchini, celery, mushrooms, and cashew nuts.
Sauteed with peanut kung pao sauce. Quick-fired chicken sauteed with peanuts, scallions, and chili peppers.
Chicken and kabocha squash with zucchini, bell peppers, and onions served in a yellow curry coconut sauce.
Ga ngu vi. Chicken on the bone marinated in a five-spice sauce served with nuoc cham and a mixed greens salad.
Spicy, battered and fried. Battered and fried chicken wok-sauteed with fresh orange peel in a spicy citrus sauce. Spicy.
Ga xao xa ot. Chicken with red, white, and green onions served in a spicy lemongrass sauce.
Sliced chicken sauteed with fresh basil and mushrooms in a spicy garlic sauce.
Battered and fried pork sauteed with onions, pineapple, and bell peppers in a sweet and sour sauce.
Sauteed beef with snow peas and mushrooms in brown garlic sauce.
Sauteed beef and steamed broccoli in brown garlic sauce.
Sauteed beef with mixed vegetables in a brown spicy garlic sauce.
A spicy combination of sliced beef, fresh leeks, onions, bean sprouts, and crispy noodles.
Bo luc lac. Cubed filet mignon and thickly sliced red onions tossed in a house special sauce.
Grilled chops served with nuoc cham and a mixed greens salad.
Grilled chops served with nuoc cham and a mixed greens salad.
Marinated and grilled short ribs served with nuoc cham and a mixed greens salad.
Com suon tom tau hu ky.
Com suon bo nuong.
Ga ngu vi.
Pork chop, chicken wing, and Imperial roll.
Ga xao xa ot.
Dau hu xao xa ot.
Spicy.
Battered and fried.
Battered and fried.
Chicken, prawns, and beef sauteed with peanut.
Spicy. Battered and fried.
Battered and fried.
Battered and fried.
Com tay cam. Clay pot cooked jasmine rice with a crispy bottom topped with chicken, beef, prawns, and fresh mixed vegetables.
Com tay cam chay. Clay pot cooked jasmine rice with a crispy bottom topped with fresh vegetables and mushrooms.
Com chien thap cam. Pan-fried rice with prawns, sliced chicken, minced barbeque pork, scrambled egg and green onions.
Flat rice noodles stir-fried with prawns, chicken, BBQ pork, bell peppers, baby bok choy and bean sprouts.
Com chien chay. Pan-fried rice with mixed vegetables, tofu, scrambled egg, toasted almonds, and corn.
Flat rice noodles sauteed with fresh seasonal vegetables and organic tofu.
Soft noodles stir-fried with prawns, chicken, BBQ pork, cabbage, carrots, and bean sprouts.
Soft noodles stir-fried with mixed vegetables, bean sprouts, carrots, and fried organic tofu.
Japanese green tea, Tahitian vanilla.
Mango.
Hot or iced.