Hearty pieces of lean chicken breast sauteed with red and green bell peppers, white onion, minced lemongrass and red chili. Substitute with beef or shrimp for an additional charge.

Sweet potatoes, potatoes, carrots, onions, red and green bell peppers cooked in a mild, yellow coconut milk curry with a choice of protein.

Butterfly shrimps marinated with lemongrass and red chili sauce. Served with steamed baby bokchoy.

Lean chicken breast caramelized with minced ginger and nuoc mam. Served with steamed baby bokchoy.

Succulent shrimps sauteed with fresh broccoli crowns, carrots, white onions and reduced in a light, flavorful shrimp sauce. Substitute with tofu, chicken or beef upon request.

Thin slices of beef tenderloin served in a rice wine reduction of julienned ginger, garlic, scallions and white onions.

Cubes of tenderloin steak seared with a garlic and butter sauce. Served beside a bed of salad with our carrot-ginger dressing. Served with steamed vegetables for an additional charge.

Sauteed medley of bean sprouts, red and green bell peppers, okra, baby corn, Napa cabbage white onions and shitake mushrooms in a light flavorful sauce with your choice of protein. Late Dr. James Henry "Red" Duke's favorite.

Large rice flour crepe stuffed with a combination of sauteed pork, shrimp, bean sprouts, yellow bean. Served with fresh lettuce, herbs and nuoc mam. Can be prepared with shredded chicken or shredded tofu. Please, allow at least 15 minutes for this dish to be prepared.

Large salad bowl of white rice noodles, bean sprouts, lettuce, mint, cucumbers, carrots, crushed peanuts and green onions topped with your choice of grilled protein. Served with nuoc mam on the side. Combo protein and extra protein for an additional charge.

Toasted French baguette with garlic mayonnaise, pickled carrots, cucumber, cilantro and jalapeno topped with white pepper and soy sauce. Served with choice a protein.

Lettuce, bean sprouts, rice vermicelli, mint and chive rolled in soft rice paper. Served with our delectable peanut sauce or nuoc mam upon request.

Threaded, fine, sticky rice noodle sheets wrapped around lettuce, mint, pickled carrots and baby leeks. Served with our tangy pineapple dipping sauce.

Crispy fried rolls (2 large) with a delicate balance of pork, shrimp, chicken and crab meat or veggie mixed, accompanied by fresh vegetables, assorted herbs and nuoc mam. Cut 1/2 upon requested.

Lightly fried slices of sweet potato served with tangy plum sauce.

Lightly battered jumbo shrimp (8-10 varies). Served with spicy garlic aioli ginger plum sauce.

Golden fried calamari served with the house garlic - aioli dip.

Lightly seasoned and fried soft shell crab. Served with a tangy plum sauce.

Shredded chicken, cabbage, pickled carrots, fried onions and Vietnamese herbs. Served with ginger nuoc mam and shrimp chips.

Assortment of shredded carrot, daikon root, onion, calamari, jellyfish, seaweed, shrimp, nori and sage. Served with nuoc mam and shrimp chips.

Shredded green papaya, Lotus stems, snow mushrom, shrimp & Vietnamese herbs - served with fish sauce and shrimp chips

Generous amounts of chicken and shrimp in a light, tangy and spicy broth with fresh okra, bean sprouts, tomatoes and silver taro stem, topped with blue tarragon. For vegetarians ask to substitute tofu for protein and no chicken broth.

Clear mung bean noodle, chicken and shitake mushrooms topped with green onions and cracked pepper. Add vegetable for an additional charge.

Wide rice stick noodles in a hearty beef broth infused with ginger, star anise and cinnamon or chicken broth - served with a side of fresh bean sprouts, basil, cilantro and cilantro.

2 large wedges of tofu, filled with your choice of our popular egg roll stuffing or veggie stuffing. Served with a tangy sauce with tomatoes, mushroom, red and green bell peppers. Please, allow at least 20 minutes for this dish to be prepared.

Signature dish. 10 oz. filet of Atlantic salmon caramelized with sweetened fish sauce, honey, ginger, white onions, red and green bell peppers, cilantro topped with slices of jalapenos and steamed vegetables. Late Dr. James Henry "Red" Duke's favorite. Please, allow at least 20 minutes for this dish to be prepared.

Grilled 10 oz. filet of Atlantic salmon, topped off with a spicy minced lemongrass, chopped red and green bell peppers in red chili sauce, and steamed vegetables. Please, allow at least 20 minutes for this dish to be prepared.

Broiled 10 oz. filet of Atlantic salmon encrusted with sesame seeds. Served over vermicelli with lettuce, fresh herbs or steamed vegetables for an additional harge. Served with nuoc mam. Please, allow at least 20 minutes for this dish to be prepared.

Juicy filet of Tilapia steamed with mushrooms, red & green bell pepper, ginger, scallion and cilantro top with broccoli and carrots. Please, allow at least 20 minutes for this dish to be prepared.

Napa cabbage, clear thick glass noodles, shrimp, calamari, crab claws, mussels, clams, salmon steamed in a light seafood broth. Please, allow at least 15 minutes for this dish to be prepared.

Lettuce, bean sprouts, rice vermicelli, mint and chive rolled in soft rice paper. Served with our delectable peanut sauce or nuoc mam upon request.

Threaded, fine, sticky rice noodle sheets wrapped around lettuce, mint, pickled carrots and baby leeks. Served with our tangy pineapple dipping sauce.

Hearty pieces of lean chicken breast sauteed with red and green bell peppers, white onion, minced lemongrass and red chili. Substitute with beef or shrimp for an additional charge.

Sweet potatoes, potatoes, carrots, onions, red and green bell peppers cooked in a mild, yellow coconut milk curry with a choice of protein.

Butterfly shrimps marinated with lemongrass and red chili sauce. Served with steamed baby bokchoy.

Lean chicken breast caramelized with minced ginger and nuoc mam. Served with steamed baby bokchoy.

Succulent shrimps sauteed with fresh broccoli crowns, carrots, white onions and reduced in a light, flavorful shrimp sauce. Substitute with tofu, chicken or beef upon request.

Thin slices of beef tenderloin served in a rice wine reduction of julienned ginger, garlic, scallions and white onions.

Cubes of tenderloin steak seared with a garlic and butter sauce. Served beside a bed of salad with our carrot-ginger dressing. Served with steamed vegetables for an additional charge.

Choice of protein with sauteed medley of bean sprouts, red and green bell peppers, okra, baby corn, Napa cabbage white onions and shitake mushrooms in a light flavorful sauce with your choice of protein. Late Dr. James Henry "Red" Duke's favorite.

Large rice flour crepe stuffed with a combination of sauteed pork, shrimp, bean sprouts, yellow bean. Served with fresh lettuce, herbs and nuoc mam. Can be prepared with shredded chicken or shredded tofu. Please, allow at least 15 minutes for this dish to be prepared.

Large salad bowl of white rice noodles, bean sprouts, lettuce, mint, cucumbers, carrots, crushed peanuts and green onions topped with your choice of grilled protein. Served with nuoc mam on the side. Combo protein and extra protein for an additional charge.

Toasted French baguette with garlic mayonnaise, pickled carrots, cucumber, cilantro and jalapeno topped with white pepper and soy sauce. Served with choice a protein.

Crispy tempura coated banana served with vanilla bean icecream

Slices of banana caramelized in brown sugar, orange concetrate, orange liquor served with vanilla bean icecream

A thick and creamy custard with a caramelized sugar coating

A cake layered with smooth rich banana bread with thick coconut and caramel sauce