A LA CARTE MENU. Bread topped with garlic, butter and parsley then be grilled, accompany with mixed salad.

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Anthony James
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1 APPETIZERS 1. GARLIC BREAD VND Bread topped with garlic, butter and parsley then be grilled, accompany with mixed salad. 2. CRISPY ONION RINGS * VND Onion ring dipped in the mixture of egg white, custard, baking powder & wheat then deep fry. 3. TOASTED BREAD WITH CHEESE AND GARLIC VND Bread topped with Gouda cheese, parsley, garlic& then be grilled, accompany with mixed salad. SOUPS 4. VIETNAMESE TRADITIONAL NOODLE SOUP (PHỞ)* VND Broth (bones boiled in eight to ten hours) with anise cinnamon, cardamom flavor, served with fresh rice noodle with either chicken or beef. 5. MUSHROOM SOUP* VND Slices of cave mushroom, butter, peas, asparagus cooked with vegetables, coriander; served with egg terrine and crispy rice paper. 6. TOM YUM KUNG SOUP VND Shrimp cooked with coconut water, lemongrass, galangal root, and lemon leaf; served with white mushroom & red seaweed. 7. CHICKEN SOUP VND Sliced chicken and mushroom that cooked with chicken stock, asparagus, fresh coriander, herbs & Ha Long curry; served with egg terrine and crispy rice paper.

2 STARTERS 8. HANOI DEEP FRIED SPRING ROLLS VND Rice paper wrapped with minced pork, chicken egg, ear wood mushroom, coriander, vermicelli, and spring onion; served with Vietnamese dipping sauce, herbs & fresh rice vermicelli. 9. FRESH SPRING ROLLS * VND A combination of cooked pork, shrimp, fresh rice vermicelli, green mango, carrot, green salad, herbs& peanuts are wrapped together; served with dipping sauce. 10. GREEN MANGO SALAD WITH SEAFOOD * VND A mixture of marinated green mango, carrot, cucumber, mint, celery, chili with cooked shrimps and squid; topped up with peanuts and sesame seeds; served with fish sauce dressing. 11. SMOKED SALMON WITH DILL DRESSING VND Salmon rolls with capsicums, lime, carrot, cucumber, chili, mint; served with caviar, capers and dill dressing. 12. CHICKEN CABBAGE SALAD * VND Sliced cabbage and onion soaked in cold water for brittle then mixed with cooked chicken breast and fish sauce dressing; served with mints, peanut and sesame seeds. 13. HOME MADE PORK PATEÙ COASTED ALMOND VND Served with mixed lettuce, crispy crouton, onion chutney, caper& pickled. 14. CHEESE PLATE VND Camembert, Ricotta, Gouda and Mozzarella served with raisins, apple, tomatoes, basil and cashew nuts. 15. VEGETABLE TEMPURA * VND Onion ring & vegetable dipped in the mixture of egg white, custard & baking powder, wheat then deep fried served with soya sauce

3 FRIED RICE 16. SEAFOOD FRIED RICE VND Steamed rice marinated with egg and spices then pan-fried with sautéed prawn, crabmeat, squid, shallot, onion, corn, carrot, French green beans, spring onion, coriander; serve with fresh salad. 17. BEEF FRIED RICE VND Steamed rice marinated with egg and spices then pan-fried with sautéed local beef, garlic, shallot, corn, carrot, coriander, fresh green beans, spring onion; served with fresh salad. 18. CHICKEN FRIED RICE VND Steamed rice marinated with egg and spices then pan-fried with sautéed chicken, shallot, corn, carrot, coriander, fresh green beans, spring onion; served with fresh salad. 19. MIXED VEGETABLE FRIED RICE * VND Steamed rice marinated with egg and spices then pan-fried with sautéed carrot, corn, fresh green beans, mushroom & spring onion in vegetable oil; served with fresh salad.

4 SANDWICHES AND SPAGHETTI 20. RED BEAN SANDWICH VND Toast with pan-fried chicken, mushroom, chicken, egg, ham, lettuce, tomatoes, cucumber & cheese; served with French-fries, mayonnaise& ketchup sauce 21. HAMBURGER VND Mixed Tabasco, onion, garlic with minced beef then pan-seared for flavor and in oven to taste, served with crispy bacon, French-fried, cucumber, tomatoes, lettuce, ketchup. 22. CHEESE BURGER VND A mixture of Tabasco, onion, garlic, minced beef, sautéed mushroom, crispy bacon and cheese; served with Bun, French- fried, cucumber, tomatoes, lettuce& ketchup 23. SPAGHETTI BOLOGNESE VND Cooked pasta served with Bolognese sauce (minced beef cooked with tomatoes, onion, cinnamon leaves, garlic, salt & pepper), with Parmesan cheese on the side. 24. SPAGHETTI CARBONARA VND Cooked pasta served with Carbora sauce (fried bacon, mushroom, fresh cream, butter, egg yolk, salt & pepper), with Parmesan cheese on the side. 25. SPAGHETTI WITH PESTO GENOVA VND Cooked pasta served with pesto sauce of Genova (basil, olive oil, garlic, cheese, cashew nuts, salt & pepper) 26. SPAGHETTI WITH TOMATO SAUCE VND Cooked pasta served with tomatoes sauce (tomatoes, black olive, olive oil, salt & pepper), served with basil & ricotta cheese on the side.

5 MAIN COURSE 27. SEAFOOD SKEWERS VND Beautiful layer of grilled and marinated fish, prawn, squid; accompany by sautéed vegetables, herbs, turmeric rice & home made special satay sauce 28. GRILLED FISH RED BEAN STYLE (CHẢ CAÙ LAÕ VỌNG) VND A new styles of very traditional grilled fish Cha Ca - fish marinated in turmeric, shrimp paste, galangal root, fish sauce then grilled over charcoal. Serving on hot stone with dill, spring onion, lettuce, herb accompany by fresh rice vermicelli & fish sauce 29. FISH IN BANANA LEAVES VND Marinated Sea bass that wrapped with in banana leaf along with lotus seeds, leek, and carrot then steamed. Serving with sautéed vegetables, vanilla sauce & turmeric rice. 30. GRILLED PORK RED BEAN STLYE (BUÙN CHẢ) VND Grilled marinated pork paste & sliced pork belly; accompany with herbs, rice vermicelli & fish sauce 31. STEWED DUCK LEG VND Serving with red wine sauce, hash brown potato, grilled cheese tomato and sautéed vegetable 32. STUFFED CHICKEN LEG VND Stuffed minced chicken, perfume mushroom, cream, fresh coriander in chicken leg then grilled; served with brown chicken sauce, cheese & hash brown 33. ROASTED DUCK BREAST WITH ORANGE GLAZED VND Duck breast marinated with orange juice, soya sauce and honey then grilled; served with sautéed vegetable, orange sauce, cherry tomatoes, herbs & hash brown

6 MAIN COURSE 34. AUSTRALIAN GRILLED LAMB RACK VND Lamb rack with thyme, olive oil, then pan-seared; served with mountain mushroom, cherry tomatoes, sautéed vegetables, hash brown & chef s sauce 35. SAUTEED CHICKEN BREAST WITH CASHEW NUTS VND Sautéed sliced chicken with onion, capsicum, tomato, cashew nuts, chili, ketchup; served with turmeric steamed rice 36. CATCH OF THE DAY VND Marinated sea bass, steak, prawn & squid with olive oil, salt, pepper then pan-fried; served with grilled clams, sautéed mushroom, vegetables, hash brown & vanilla butter sauce 37. ROLLING BEEF VND Fantastic flavor of grilled beef with onion, garlic, chili and herbs in pepper leaves; served with green pepper sauce, sautéed mushroom, vegetables & turmeric rice.

7 DESSERT 38. PASSION CAKE VND Served with passion sauce and vanilla ice cream 39. HOT CHOCOLATE CAKE VND Served with chocolate sauce and cinnamon ice cream 40. CHOCOLATE MOUSSE VND Served with nuts 41. CREAM BRULEE VND Rich custard based topped with a contrasting layer of hard caramel 42. WATER STICKY RICE CAKE VND A combination of mashed green bean and sliced coconut stuffed in luscious cassava flour soup, with jasmine and ginger flavor 43. FRESH FRUIT PLATE VND Mixed seasonal fresh fruit 44. NEW ZEALAND ICE CREAM (PER SCOOP) VND Your choice of Vanilla, Chocolate OR Strawberry

MONDAY A Taste of Asian Night Buffet

MONDAY A Taste of Asian Night Buffet Assorted asian cold cut with condiments Sushi and maki Steamed soft bean curd with crab meat on cup Moo sarong minced pork wrapped with vermicelli BBQ. Mongolian style