Friday, April 12th

Inspired by Hoi An, Vietnam

Chefs’ Compositions

  • Ginger Roast Pork. Green Salad with Rainbow Carrots, Julienned Bell Peppers, Seeds & Lime Vinaigrette. Rice Noodles, Shredded Zucchini & Confit Garlic Vinaigrette. 

    $14

  • Soy Marinated Chicken with Fried Onions. Cucumber, Pickled Red Onion & Lemongrass Vinaigrette. Rice Noodles, Shredded Zucchini & Confit Garlic Vinaigrette.

    $14

    Has Soy

  • Marinated Tofu, Mushroom & Bean Sprout Salad. Cucumber, Pickled Red Onion & Lemongrass Vinaigrette. Green Salad with Rainbow Carrots, Julienned Bell Peppers, Seeds & Lime Vinaigrette. Rice Noodles, Shredded Zucchini & Confit Garlic Vinaigrette.

    $13

    Vegan

    Has Soy