Pasteur

A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

Wrap-your-own rice paper roll: grilled shrimp paste wrapped around sugarcane. Served with rice noodles, fresh herbs, rice paper and a sesame plum sauce.

Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce. Small plate, full portion.

Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. Served with a tamarind dipping sauce.

Fresh rice paper roll with poached shrimp and fresh herbs. Served with a plum sauce, topped with ground peanuts.

A saigon tradition. A coconut milk and rice flour crêpe filled with chicken, shrimp and straw mushrooms. Served with lettuce for wrapping and fresh herbs.

Chicken or vegetables in an egg-based wrap with cellophane noodles, jicama, woodear mushrooms and taro. Chicken served with fresh lettuce and fish sauce. Vegetable served with sweet and sour sauce.

Salmon and fresh dill in an egg-based wrap, with cellophane noodles and woodear mushrooms. Served with fresh lettuce, herbs and a sweet and sour sauce.

Fresh mussels sauteed in a coconut, basil and white wine sauce. When availble.

Your choice chicken, vegetable or pork dumplings, steamed or fried. Served with a light ginger and scallion soy dipping sauce.

Sea scallops with oven-roasted apples, peas and carrots. Drizzled with a balsamic reduction.

Steamed layers of rice rolls stuffed with ground pork, topped with tender slices of pork meat, fresh herbs, bean sprouts and dried onions. Drizzled with fish sauce.

Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. Served with fish sauce.

Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialty sauces.

Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialty sauces.

Soft-shell crab lightly seasoned, battered and fried. Served with a citrus sweet and sour sauce.

Marinated chicken lollipops served a la "yin & yang". Two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Ha noi beef noodle soup with eye of round beef and brisket. Served with bean sprouts and fresh herbs.

Rice noodles with tender pieces of chicken in chicken stock. Seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

Vegetarian rice noodle soup with tofu. Served with fresh herbs and chili paste hoisin sauce.

Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

A red curry soup with shrimp, tofu, coconut milk, galangia, ginger, lemon grass, eggplant and straw mushrooms. Sprinkled with kaffir lime leaves (seasonal) or basil.

Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. Serves two to four, or dinner for one.

Sauteed stick rice noodles with strips of pan-fried egg, shrimp and herbs. Served with ground peanuts.

Sauteed lemongrass beef, onions and scallions in a curry base. Served over vermicelli rice noodles and fresh herbs.

Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. Topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

Julienned lotus stem and green cabbage, tossed with chicken, mint and sesame leaves. Served with a vinaigrette fish sauce and prawn chips. Sprinkled with roasted peanuts.

Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

A yellow curry paste with chicken, sweet yam and eggplant.

A red curry paste with shrimp, sweet yam and eggplant.

Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

Chef dan's classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

Whole dungeness crab or whole lobster. Sauteed in a shrimp paste and served with a tomalley, ginger and scallion auce. 24 hour advance notice required.

Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Monkfish sauteed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

Lightly battered calamari sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Crispy tofu sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Sauteed tofu and vegetables in coconut milk. Baked in a claypot.

Shrimp sauteed with fresh basil and black pepper.

Cod fish grilled in a tomato basil sauce.

Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

Thick rice noodles sauteed with an assortment of vegetables.

Wok-seared marinated beef with beurre de Britain and red wine sauce, served over fresh watercress.

Tender beef marinated and sauteed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. Topped with ground peanuts and fresh kaffir lime leaf.

Slices of duck breast drizzled with a light tamarind sauce.

Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

Sauteed lemongrass chicken with bell peppers, onions and jalapeno.

Bacon-wrapped pork tenderloin, sauteed with mushrooms, carrots and zucchini. Served with a whole grain mustard and apple sauce.

Fresh pineapple and calamari sauteed with an assortment of vegetables and cashews.

Marinated beef served with sauteed vegetables and mango in fresh coconut juice.

Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialty sauces. Sandwich only: meat or vegetable.

Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialty sauces. Sandwich only: meat or vegetable.

Luncheon combination option: meat or vegetable.

Sauteed lemongrass beef, onions and scallions in a curry base. Served over vermicelli rice noodles and fresh herbs.

Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. Topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

Yellow curry with chicken, sweet yams and eggplant on rice noodles. Finished with fresh herbs and lettuce.

Fresh pineapple and calamari sauteed with an assortment of vegetables and cashews.

Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Lightly battered calamari sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Crispy fried tofu, sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Sauteed tofu and vegetables in a light coconut milk and garlic sauce.

Shrimp sauteed with fresh basil and black pepper.

Thick rice noodles sauteed with an assortment of vegetables.

Tender beef marinated and sauteed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. Topped with ground peanuts and fresh kaffir lime leaf.

Sauteed lemongrass chicken with bell peppers, onions and jalapeno.