Grilled Shrimp Salad - 19
baby lettuce, rice noodles, fresh herbs, roasted peanuts. Served with a fresh citrus sauce.
Panko Crusted Jumbo Shrimp - 21
resting on top of mixed baby greens and tossed with a basil cilantro vinaigrette.
Grilled or Tempura Chicken Salad - 17
baby letuce, rice noodles, fresh herbs, roasted peanuts. Served with a fresh citrus sauce.
Homemade Cornmeal Crusted Gulf Shrimp Caesar - 21
with crisp romaine lettuce, and shredded parmesean cheese.
Blackened Jumbo Scallops or Shrimp Salad - 24
served atop fieldgreens, with orange segments and tossed in a triple seame vinaigrette.
Yellow Fin Tuna Nicoise - 25
pan seared tuna steak with haricot vert, cherry tomatoes, hard-boiled eggs. Drizzled with soy-balsamic vinaigrette.
Autumn Salad of Asian Pears - 16
served with baby lettuce, asian pears, stilton cheese, candied walnuts and tossed in a walnut vinaigrette.
Tempura Shrimp - 21
on a bed of tumeric noodle and asan slaw with mint, basil, and drizzled with peanut sauce.
|Appetizers | Salads | Pho and Soups | Entrees | Sandwiches and Sides | Desserts|