|
|
 |
Vietnam Cafe Menu
|
|
|
|
|
|
|
|
|
Private Events Menu
|
|
|
|
|
Catering Menu
|
|
|
| Pre-set Menu |
$28 per person tax & gratuity not included
Minimum 30 people
Family-style
Here's how it works:
Please select 7 dishes from the menu to share, including: 3 appetizers and 4 entrees. |
|
|
| The size of the portions is designed for family-style dining and will depend on the number in your party. |
|
|
| Children under the age of 8 are charged half price. |
|
|
|
|
| Appetizers (select 3 items) |
NEM NUONG
(GRILLED MEAT BALLS) Finely Ground Pork Blended with Pounded Asian Spices, Mint Leaves, Crushed Peanuts and Rice Paper |
|
|
CHA GIO
(CRISPY SPRING ROLL) Stuffed with Ground Pork Blended with Asian Spices, Onion and Mushrooms |
|
|
CHA GIO CHAY
(CRISPY VEGGIE SPRING ROLL) Stuffed with Woodear mushrooms, Cabbage, and Carrots |
|
|
BO NUONG LA
(STUFFED GRAPE LEAVES) Seasoned Grilled Beef Wrapped in Tender Grape Leaves, Mint Leaves, Rice Vermicelli and Crushed Peanuts |
|
|
TOM LAN BOT
(CRISPY SHRIMP) Lightly Battered Shrimp Served with Sweet & Sour Sauce |
|
|
DAU HU CHIEN
(CRISPY TOFU) Lightly Fried Tofu served with a Soy-Scallion Dipping Sauce |
|
|
BANH CUON
(VIETNAMESE RAVIOLI) Steamed Rice Rolls Stuffed with Ground Pork, Onion, Mushrooms and Sprinkled with Crispy Onion |
|
|
GOI DU DU TOM
(SHRIMP PAPAYA SALAD) Green Papaya, Shrimp, Vietnamese Rau Ram, Crushed Peanuts, Chili Vinegar Sauce |
|
|
GOI DU DU GA
(CHICKEN PAPAYA SALAD) Green Papaya, Chicken, Vietnamese Rau Ram, Crushed Peanuts, Chili Vinegar Sauce |
|
|
|
|
| Main Courses (select 4 items) |
SUON NUONG
(GRILLED LEMON GRASS PORK CHOP) Pork Chops Marinated in Minced Lemon Grass, Hoisin and Soy. Served on a Bed of Steamed Tender Green |
|
|
HEO KHO TO
(PORK CLAYPOT) Thinly Sliced Pork Simmered in Traditional Sauce and Coconut Juice Sprinkled with Black Pepper |
|
|
MI XAO DON GA
(CHICKEN CRISPY EGG NOODLES) Crispy Egg Noodles, Sauteed Chicken Breast, Mixed Vegetables in a Light Brown Sauce |
|
|
MI XAO DON TOFU
(TOFU CRISPY EGG NOODLES) Crispy Egg Noodles, Sauteed Lightly Fried Tofu, Mixed Vegetable in a Light Brown Sauce |
|
|
MI XAO QUE HUONG
(SAIGON NOODLE CHICKEN) Pan-fried Soft Flat Egg Noodles, Chicken, Bean Sprouts, Tender Green, Cucumber and Crushed Peanuts |
|
|
GA CHANH
(LIME CHICKEN) Lightly Battered Dark Meat Chicken Glazed with Lime Sauce. Garnished with Steamed Broccoli. |
|
|
GA NUONG TOI QUE
(CHICKEN BASIL) Chargrilled Chicken Served on a bed of Steamed Bok Choy Topped with Fresh Basil Garlic Sauce |
|
|
GA CHUA NGOT
(SWEET & SOUR CHICKEN) Lightly Battered Chicken Breast. Tossed in Sweet & Sour Sauce with Onion, Bell Pepper and Pineapple. |
|
|
GA SATE
(CHICKEN SATE) Sauteed Chicken Breast with Bell Pepper, Onion, Crushed Peanuts and Sate Sauce (Spicy) |
|
|
GA XOI MO
(CORNISH HEN) Fried Cornish Hen, Five Spice Mixture, Tamarind Sauce (extra $3 per person) |
|
|
TOM KHO TO
(SHRIMP CLAYPOT) Shrimp Simmered in Traditional Sauce and Sweet Onion Sprinkled with a Touch of Black Pepper. (extra $3 per person) |
|
|
TOM CA RI
(SHRIMP CURRY) Sauteed Shrimp with Bell Pepper, Onion, Lemon Grass and Coconut Yellow Curry Sauce (spicy) (extra $3 per person) |
|
|
TOM RANG MUOI TIEU
(SALTED/PEPPER SHRIMP) Fried Shrimp in Shell, Bell Pepper, Onion, Garlic, Chili, Spicy Salt and Pepper (spicy) (extra $3 per person) |
|
|
TOM TOI QUE
(SHRIMP BASIL) Chargrilled Shrimp Served on a bed of Steamed Broccoli, Fresh Basil Garlic Sauce (extra $3 per person) |
|
|
CA RO PHI
(TILAPIA) Pan-fried, Ginger, Soy, Scallion, Cilantro (extra $3 per person) |
|
|
CAI XAO THAP CAM
(MIXED VEGETABLES) Mixed Vegetables Sauteed in a Light Brown Sauce |
|
|
TOFU XAO CARI
(TOFU CURRY) Sauteed Tofu with Bell Pepper, Onion, Minced Lemon Grass and Coconut Curry Sauce |
|
|
TOFU RANG MUOI TIEU
(SALTED/PEPPER TOFU) Fried Tofu Tossed in Stir-fried Bell Pepper, Onion, Garlic, Chili, Spicy Salt & Pepper |
|
|
TOFU KHO CA CHUA
(PLUM TOMATO TOFU) Lightly Fried Tofu simmered in Plum Tomato, Onion, Scallion & Cilantro |
|
|
|
|
| Terms: |
| All menu selections must be finalized one week in advance. A guaranteed head count must be received two business days prior to your event. This number will be considered final. You will be charged for your actual attendance or guaranteed guests in attendance, whichever is greater. The undersigned hereby agree that the choices are confirmed as of the date signed and cancellation fees may apply. Refer to Banquet Agreement for additional terms which may apply. |
|
|
|
|
