STARTERS

H ANDS OF THE CH I L D
VIETNAMESE CRISPY ROLLS, CRABMEAT, SHRIMP, 14
& SHIITAKE MUSHROOMS

HEAVEN REWARDS
SEARED FOIE GRAS WITH TRUFFLE OIL & FRESH MANGO 18

BEJEWELED BLANKETS
VEGETARIAN BO BIA, JULIENNE VEGETABLES 9
& TOFU WRAPPED WITH RICE PAPER

SMOKEY WONDERS
MESQUITE GRILLED BABY SPARE RIBS 14
WITH FIVE-SPICE HONEY BARBEQUE SAUCE

DRIFTING CLOUDSINAUTUMN SKY
SONOMA DUCK SAUSAGE WITH FOIE GRAS, PINENUTS, 15
& SPICY GINGER SAUCE

DELIGHTFUL DEW DROPS
VIETNAMESE STEAMED DUMPLINGS WITH SHRIMP & CHICKEN 11

RUNNING THROUGH THE FIELDS
SEARED RARE BEEF WITH FRESH GREEN PLANTAIN, TAMARIND SAUCE 16

VOYAGEIN TO SUNSHINE
CEVICHE OF STRIPED BASS, CUCUM BER, SHALLOTS & RED CHILI OIL 18

WHISPERING WAVES
CRISPY LOBSTER RAVIOLI WITH MANGO & COCONUT SAUCE 15

FOOTPRINTS IN THE SAND
GOI CUON SOFTSHELL CRAB, RICE NOODLES, AVOCADO 16

MONKS’ PURSE
VEGETARIAN VIETNAMESE STEAMED DUMPLINGS 10
WITH PORCINI MUSHROOM

HONORABLE ROAD (PLATTER FOR TWO)
TWO PIECES EACH LOBSTER RAVIOLI, SEARED RARE BEEF, 31
SHRIMP AND CRAB CRISPY ROLLS, FOUR HONEY GLAZED SPARE RIBS
AND FRIED CALAMARI

SOUPS

DREAMS OF SEA AND FIRE
SWEET DUNGENESS CRAB SOUP, HOUSE-MADE HAND-CUT NOODLES 10

SERENITY WATERS
CHAYOTE-LEEK BROTH, CARAMELIZED SHIITAKE MUSHROOMS 8
AND TOFU

SALADS

ASLEEP IN THE PETALS
ORGANIC BABY GREENS WITH GINGER VINAIGRETTE 8

SHADE UNDER THE FLOWERING TREE
BANANA BLOSSOM SALAD, CHICKEN AND GRAPEFRUIT 10

HEAT OF THE MOMENT
CRUNCHY GREEN PAPAYA – GREEN APPLE SALAD, 10
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
HAPPY HOUR IN THE CHAM BAR & LOUNGE
5:00 PM – 7:00 PM, MONDAY THROUGH FRIDAY
18% GRATUITY ADDED TO GROUPS OF 6 OR MORE GUESTS
EXECUTIVE CHEF ~ KHAI H DUONG

MAINS

ENCHANTING MOMENTS
SEARED MEKONG BASA, SCALLION FLOWERS & SPICY LEMON SAUCE 25

AFTER THE RAINS
SEARED RARE AHI TUNA, HEARTS OF PALM & JICAMA SALSA, 28
ORANGE VINAIGRETTE

PARADISE FOUND
CASHEW AND PINE NUT ENCRUSTED FISH OF THE DAY, 30
SMOKED JAPANESE EGGPLANT RATATOUILLE, POMEGRANATE SAUCE

TALES FROM THE WEST SEA
WHOLE FRIED NEW ZEALAND SNAPPER, GREEN MANGO SAUCE 33

PIECES OF GOLD
TRADITIONAL SPICY CARAMELIZED CLAYPOT FISH, SUGAR PEAS 26

MEMORIES OF NHA TRANG
MAINE LOBSTER, SWEET & SOUR LOBSTER ROE SAUCE, 40
STICKY BLACK RICE & PEA SHOOTS

AWAKEN THE SENSES
RICE PEARL JUMBO PRAWNS, CORN CAKE, ASIAN GREENS SALAD 29
SHELLFISH ROE SAUCE

RIVER OF DREAMS
MEKONG DELTA PRAWNS SAUTEED WITH OYSTER MUSHROOMS, 29
GINGKO NUTS, LIGHT CARAMEL TOMATO SAUCE, SERVED IN CLAYPOT

EBONY AND IVORY
SEARED DAY BOAT SCALLOPS, SWEET BLACK RICE, 31
LIGHT KUMQUAT MARMALADE SAUCE, ASPARAGUS

TREASURES OF EARTH
SAUTEED WILD MUSHROOMS, CASSAVA CORN RAVIOLI 22
LEMONGRASS SAUCE

FESTIVAL OF THE HARVEST
VEGETABLE MEDLEY OF CAI LAN, RED BELL PEPPER, ASPARAGUS, 21
MUSHROOMS, BRAISED LEMONGRASS TOFU AND CRISPY NOODLE

RUSTIC MEADOWS
GRILLED BARBECUE NATURAL PORK CHOP, CHINESE LONG BEANS 25
JASMINE BROKEN RICE, AU JUS

FRAGRANCES OF THE FOREST
CHAR-GRILLED QUAIL, BLACK SWEET RICE & MUSHROOM, EDIMAME, 26
PLUM SAUCE

COUNTRYSIDE WANDERINGS
CRISPY SKIN FIVE -SPICED POUSSIN, RAISIN SOY REDUCTION, 24
SUGAR SNAP PEAS, WHITE CORN PILAF

WADING IN THE FIELDS
WOKKED TOURNEDOS OF BEEF TENDERLOIN, 31
SWEET ONIONS & PEPPERCRESS

STORM CLOUDS BREWING
ROASTED RARE DUCK BREAST, DAIKON CAKE, 29
SHANGHAI BABY BOK CHOY, CAFFÉ LATTE SAUCE

HOME SWEET HOME
VIETNAMESE BRAISED KOROBUTA PORK BELLY, 25
PICKLED ASIAN GREENS, KABOCHA PUREE (CHEF’S FAMILY RECIPE )

SMOKE AND SEDUCTION
GRILLED RACK OF LAMB, VIETNAMESE CINNAMON-STAR ANISE RUB, 32
CASSAVA CAKE, SPICY TAMARIND SAUCE

SIDES

ANA MANDARA RICE WITH SHRIMP, CHICKEN & VIETNAMESE SAUSAGE 9

GARLIC NOODLES WITH SPECIAL HOUSE SAUCE 8

STIR-FRIED SNOW PEA SPROUTS WITH GARLIC AND OYSTER SAUCE 7

SAUTEED FRENCH BEANS WITH SHALLOTS 7

STICKY BLACK RICE 4

JASMINE RICE STEAMED WITH PANDANUS LEAF 2

STEAMED BROWN RICE WITH CARAMELIZED ONIONS 3

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