'S' Vietnamese Fine Dining Menu

Northern inspired minced pork and diced periwinkle steamed in banana leaves and served with a spicy ginger dipping sauce. 15 minutes to prepare

Seasoned pork, crab, and shrimp rolled in a golden crispy shell served with fresh herbs, butter lettuce and with the house-special nuoc cham”

Littleneck clams sauteed with basil

A trio of savory skewers. Beef, chicken and shrimp skewers grilled and served with soy and scallion, peanut, and sweet chili sauces

Vietnamese inspired ceviche. Fresh halibut infused with lime juice and sweet onion served with white pepper shrimp chips and ss spicy peanut lime vinaigrette

Pan roasted taro cake, caramelized ground pork and over easy quail egg served with light soy vinaigrette

Butterflied jumbo shrimp sauteed with sea salt, fresh ground pepper, sweet onion and scallion accompanied with spicy chili sauce

Pan roasted foie gras with tamarind sauce and served with a season caramelize fruit

Spicy chicken drummets in spicy caramelized scallion sauce

Combination of cha gio, goi cuon, canh ga ram, skewers and tom nuong artichokes

Julienne banana blossom, carrot, cabbage tossed with shredded roasted duck, crusted peanuts a sesame seeds, vietnamese coriander rau ram and topped with crisp shallots

Julienned green mangoes, papaya, crusted shrimp, tomatoes and Vietnamese mint and tossed with spicy lime vinaigrette and crusted sesame and peanut

Grilled heart of romaine drizzled with shallot vinaigrette and topped with our famous vietnamese shaken beef

Butter lettuce topped with king crab, sauteed with shallot and garlic and dressed with citrus dressing

Fresh rice noodle in chicken broth simmered with roasted ginger, shallots and spices served with steamed chicken, and with fresh sweet onion and cilantro

Fresh rice noodle in beef broth simmered with roasted ginger, shallots and spices served with beef brisket, carpaccio style sliced beef and fresh sliced onion and cilantro

Traditional home cooked pineapple soup with assorted tropical vegetables, simmered with chilean sea bass filet

A delicate egg flower broth with white asparagus spears, crab, scallops, shrimp & mushrooms

Delicate lemongrass soup with clams, scallops, shrimps, crab and mushrooms

Lamb shank braised with lemongrass, star anise, baby carrots served with baguette

Chicken braised with ginger served with jasmine steamed or brown rice

Grilled caramelize short rib with onions and mushrooms served with steamed rice or brown rice

Grilled tender filet mignon and large prawns accompanied with a black peppercorn sauce, served with garlic potatoes and brocolinni

Vietnamese style shaken beef sauteed diced filet mignon with minced garlic, sweet onions, served with steamed rice and cucumber salad

Pan roasted maple leaf duck breast served in a soy balsamic reduction sauce, accompanied with steamed and seasonal green

Roasted lemongrass encrusted new zealand rack of lamb topped with black peppercorn sauce served with broken rice and sauteed garlic vegetables

Seasoned pan roasted french cut pork chop topped with caramelized sweet onion in soy pomegranate sauce served with vegetable and steamed or brown rice

Braised oxtail with ginger and sweet onion rings served with marinated cucumber salad and steamed or brown rice

Vietnamese style, five spices duck confit bedded with julienned baby bok choy and fried plantain and served with steamed or brown rice

Chilean sea bass steamed with black bean sauce topped with julienne ginger, chinese chives and drizzled with olive sesame oil served with jasmine white or brown rice

Halibut fillet bedded with slices of ginger, topped with cilantro pesto, and baked in banana leaf with white or brown rice. 15 minutes to prepare

Garlic wheat noodle sauteed with chinese broccoli, carrot, and mushrooms in at tangy spicy sauce topped with scampi

Flash fried soft shell crab in a sauteed garlic and scallion chili sauce served with vegetables and jasmine steamed rice

Chilean sea bass in s signature sweet and spicy coconut curry sauce served with cucumber salad and broken rice

Pan roasted wild salmon topped with sauteed shiitake, enoki mushrooms and tossed with baby spinach in a light soy sesame ginger sauce

Pan roasted jumbo scallop bedded with spinach and topped with sweet basil coconut curry sauce served with jasmine rice or brown rice

Black cod fillet braised in tamarind sauce, chilies, king mushroom, mustard green and scallions served with steamed rice or brown rice