S T A R T E R S

H ANDS OF THE CH I L D
VIETNAMESE CRISPY ROLLS, CRABMEAT, SHRIMP, 12
& SHIITAKE MUSHROOMS

H EAVEN R EWARDS
SEARED FOIE GRAS WITH TRUFFLE OIL & FRESH MANGO 18

B EJEWELED BLANKETS
VEGETARIAN BO BIA, JULIENNE VEGETABLES 8

& TOFU WRAPPED WITH RICE PAPER
SMOKEY WONDERS
MESQUITE GRILLED BABY SPARE RIBS 12

WITH FIVE-SPICE HONEY BARBEQUE SAUCE
DRIFTING C L O U D S I N AUTUMN S KY
SONOMA DUCK SAUSAGE WITH FOIE GRAS, PINENUTS, 14

& SPICY GINGER SAUCE
D ELIGHTFUL DEW DROPS
VIETNAMESE STEAMED DUMPLINGS WITH SHRIMP & CHICKEN 9

R UNNING THROUGH THE FI E L D S
SEARED RARE BEEF WITH FRESH GREEN PLANTAIN, TAMARIND SAUCE 15

V O Y A G E I N T O S UNSHINE
CEVICHE OF STRIPED BASS, CUCUM BER, SHALLOTS & RED CHILI OIL 17

WHISPERING WAVES
CRISPY LOBSTER RAVIOLI WITH MANGO & COCONUT SAUCE 14

FO O T P R I N T S I N THE S AND
GOI CUON SOFTSHELL CRAB, RICE NOODLES, AVOCADO 14

MONKS’ PURSE
VEGETARIAN VIETNAMESE STEAMED DUMPLINGS 9

WITH PORCINI MUSHROOM
HONORABLE ROAD (PLATTER FOR TWO)
TWO PIECES EACH LOBSTER RAVIOLI, SEARED RARE BEEF, 28

SHRIMP AND CRAB CRISPY ROLLS, FOUR HONEY GLAZED SPARE RIBS
AND FRIED CALAMARI

S O U P S

DREAMS OF S EA AND FI R E
SWEET DUNGENESS CRAB SOUP, HOUSE-MADE HAND-CUT NOODLES 9

S ERENITY WATERS
CHAYOTE-LEEK BROTH, CARAMELIZED SHIITAKE MUSHROOMS 8

AND TOFU

S A L A D S

A S L E E P I N T H E PETALS
ORGANIC BABY GREENS WITH GINGER VINAIGRETTE 7

S HADE UNDER THE F LOWERING TR E E
BANANA BLOSSOM SALAD, CHICKEN AND GRAPEFRUIT 9

H E A T O F T H E MOMENT
CRUNCHY GREEN PAPAYA – GREEN APPLE SALAD, 9

FRESH HOUSE MADE BEEF JERKY & CHILI VINAIGRETTE

AN NAM P RIVATE DINING ROOM, CHAM BAR & LOUNGE,
AND THE ENTIRE RESTAURANT
ARE AVAILABLE FOR PR IVATE DINNERS, RECEPTIONS, AND EVENTS
LUNCH SERVED MONDAY THROUGH FRIDAY
LIVE JAZZ ON THURSDAY, FRIDAY, AND SATURDAY EVENINGS
EXECUTIVE CHEF ~ KHAI H DUONG

M A I N S

ENCHANTING MOMENTS
SEARED MEKONG BASA, SCALLION FLOWERS & SPICY LEMON SAUCE 24

A F T E R T H E RA I N S
SEARED RARE AHI TUNA, HEARTS OF PALM & JICAMA SALSA, 26

ORANGE VINAIGRETTE
PARADISE FOUND
CASHEW AND PINE NUT ENCRUSTED FISH OF THE DAY, 29

SMOKED JAPANESE EGGPLANT RATATOUILLE, POMEGRANATE SAUCE
T ALES FROM THE WEST S EA
WHOLE FRIED NEW ZEALAND SNAPPER, GREEN MANGO SAUCE 32

P I E C E S O F GOLD
TRADITIONAL SPICY CARAMELIZED CLAYPOT FISH, SUGAR PEAS 25

MEMORIES OF NHA TRANG
MAINE LOBSTER, SWEET & SOUR LOBSTER ROE SAUCE, 38

STICKY BLACK RICE & PEA SHOOTS
A WAKEN THE S ENSES
RICE PEARL JUMBO PRAWNS, CORN CAKE, ASIAN GREENS SALAD 28

SHELLFISH ROE SAUCE
R I V E R O F DREAMS
MEKONG DELTA PRAWNS SAUTEED WITH OYSTER MUSHROOMS, 28

GINGKO NUTS, LIGHT CARAMEL TOMATO SAUCE, SERVED IN CLAYPOT
E BONY AND I VORY
SEARED DAY BOAT SCALLOPS, SWEET BLACK RICE, 30

LIGHT KUMQUAT MARMALADE SAUCE, ASPARAGUS
T REASURES OF E ARTH
SAUTEED WILD MUSHROOMS, CASSAVA CORN RAVIOLI 20

LEMONGRASS SAUCE
F E S T I V A L O F THE H ARVEST
VEGETABLE MEDLEY OF CAI LAN, RED BELL PEPPER, ASPARAGUS, 20

MUSHROOMS, BRAISED LEMONGRASS TOFU AND CRISPY NOODLE

M A I N S

R USTIC MEADOWS
GRILLED BARBECUE NATURAL PORK CHOP, CHINESE LONG BEANS 24

JASMINE BROKEN RICE, AU JUS
FRAGRANCES OF THE FOREST
CHAR-GRILLED QUAIL, BLACK SWEET RICE & MUSHROOM, EDIMAME, 25

PLUM SAUCE
COUNTRYSIDE WANDERINGS
CRISPY SKIN FIVE -SPICED POUSSIN, RAISIN SOY REDUCTION, 24

SUGAR SNAP PEAS, WHITE CORN PILAF
WADING IN T H E FI E L D S
WOKKED TOURNEDOS OF BEEF TENDERLOIN, 29

SWEET ONIONS & PEPPERCRESS
STORM CLOUDS BREWING
ROASTED RARE DUCK BREAST, DAIKON CAKE, 27

SHANGHAI BABY BOK CHOY, CAFFÉ LATTE SAUCE
HOME SWEET HOME
VIETNAMESE BRAISED KOROBUTA PORK BELLY, 24

PICKLED ASIAN GREENS, KABOCHA PUREE (CHEF’S FAMILY RECIPE )
S MOKE AND S EDUCTION
GRILLED RACK OF LAMB, VIETNAMESE CINNAMON-STAR ANISE RUB, 30

CASSAVA CAKE, SPICY TAMARIND SAUCE

S I D E S

ANA MANDARA RICE WITH SHRIMP, CHICKEN, 8
& VIETNAMESE SAUSAGE WRAPPED IN LOTUS LEAF
GARLIC NOODLES WITH SPECIAL HOUSE SAUCE 7
STIR-FRIED SNOW PEA SPROUTS WITH GARLIC AND OYSTER SAUCE 6
SAUTEED FRENCH BEANS WITH SHALLOTS 6
STICKY BLACK RICE 4
JASMINE RICE STEAMED WITH PANDANUS LEAF 2
STEAMED BROWN RICE WITH CARAMELIZED ONIONS 3

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