The Menu

Six East Coast oysters on the half shell, shallot, Vietnamese herbs, citrus.

Found at open-air seafood stalls in Vietnam, Tôm Nướng Muối Ớt Xanh are grilled succulent shrimp brushed with scallion oil and served with a sweet and tangy green chile dipping sauce.

A fresh take on a Hanoi street food classic: steamed rice noodle rolls with stir-fried steak, lettuce, herbs, pickled carrot & daikon, fried shallot, and fish sauce vinaigrette.

Perfect for snacking, lightly seasoned thin-cut fries are dusted with parmesan and chives. Served with our signature scallion mayo and classic ketchup.

Two rolls with crispy tofu, toasted coconut, fresh herbs, tamarind peanut sauce for dipping. Can be made vegan and gluten-free upon request.

Chef Christine’s childhood favorite with pork, shrimp, carrot, wood ear mushroom. Comes with lettuce and herbs for wrapping, fish sauce vinaigrette for dipping.

A mash-up of Chef Christine’s winning MasterChef entrée and a dim sum favorite: 5 steamed dumplings filled with pork belly braised in coconut juice, garlic, and fish sauce. Served with a soy vinaigrette for dipping.

Crispy shrimp toast with chives and the famous Nha Trang crab sauce (if you know, you know).

Two grilled skewers flavored with a lemongrass fish sauce glaze.

Our vegetarian nod to the classic bánh mì staple. Made in-house and served with baguette slices. So good that you won’t miss the meat.

Eight mini crispy cakes made with turmeric and coconut milk, topped with shrimp and scallion oil. Served with lettuce and herbs for wrapping, fish sauce vinaigrette for dipping.

Six wings with fish sauce glaze, garlic, lime, Thai chile, Vietnamese herbs.

Wok-fried green beans with garlic, shallot, and toasted sesame.

Filled with shrimp, chicken, and andouille sausage. Notes of lemongrass, ginger, and our house-made sate chile oil. All tucked underneath a flaky, buttery pie crust. Note: This dish is made to order. Please allow extra time for preparation.

Three succulent seared scallops (try saying that 3 times fast!) in a Thai-style curry with shallot, ginger, lemongrass, lime, leeks, and Thai basil.

Braised in shallot, garlic, and fish sauce and served with jasmine rice, this is a salmon version of the clay pot catfish Chef Christine cooked during her MasterChef audition that earned her a white apron. Taste the flavors that made Gordon Ramsay say yes!

Yellow curry with lemongrass, coconut milk, potato, mirepoix purée, cilantro, side of jasmine rice.

Hanger steak sliced to share, green Thai chiles, cilantro, Thai basil, lemongrass, coconut milk.

A popular new trend in Korean street food, these bouncy rice cakes are tossed in a creamy red sauce made with spicy gochujang, honey, and dashi. Topped with sautéed mushrooms, chives, toasted rice noodle crumbles, and freshly grated Parmesan.

A nod to the popular dish found on every Chinese-American takeout menu, our version is made with stir-fried egg noodles, Chinese broccoli, carrot, onion, cabbage, and cilantro. Add chicken +$5, shrimp +$6, or tofu +$4.

Viet-French egg and tomato sauce fried rice with Pinkerton’s BBQ award-winning smoked brisket. Add an extra 2 oz of brisket +$8. Make it shrimp fried rice for $13 or vegetarian egg fried rice for $10.

Cornmeal-crusted whole deboned branzino with bold Cajun spices, topped with a Vietnamese sweet and tangy tamarind sauce, shaved leeks, fresh herbs, and pickled fresnos. The Vietnamese believe eating a whole fish brings prosperity, so eat this, then go buy a lottery ticket. Add a bowl of jasmine rice for +$3.

Pillows of crispy rice noodles, stir-fried vegetables, tamari, Maggi.

Lots of butter, crawfish tails, Chinese egg noodles, freshly grated Parmesan, lemon zest. Be extra and add a seared scallop +$12.

Add some sunshine to your day: Spanish burnt cheesecake with mango, topped with toasted Italian meringue.

The beloved Mexican dessert with a Vietnamese twist, topped with whipped coconut custard, strawberries, and toasted coconut.

Christine’s famous pie praised by Gordon Ramsay, but with a Vietnamese twist—star anise, ginger, lemongrass. Served with a scoop of Cosmic Ice Cream’s vanilla bean and a drizzle of our fish sauce caramel.