spicy longer wait msg may be omitted gluten free option tofu option vegan option
Consuming raw or undercooked food may increase your risk of food borne illness.

 

hors d’oeuvres ~ khai vi

FRESH SALAD ROLLS ~ Goi Cuon
A popular Vietnamese street vendor food with pork, shrimp, rice vermicelli, lettuce, fresh herbs, and bean sprouts rolled in rice paper.
Served with sweet hoisin - peanut sauce.

SAIGON CRISP SPRING ROLLS ~ Cha Gio
Ground pork, shrimp, vegetables and bean thread noodles in rice paper... deep-fried then served with fresh lettuce - herb wrap and mixed fish sauce.

CHICKEN LETTUCE WRAP ~ Salach Goi
Chopped chicken, toss fried in a hoisin - oyster sauce… garnished with crunchy vermicelli, scallion, and sesame seeds.
Options: Shrimp / tom

POT STICKERS ~ Banh Quai Vac
Pork and vegetable dumplings, twice cooked then wok seared. Served with soy-ginger sauce.

CREAM CHEESE WONTONS ~ Hoanh Thanh Chien Pho Mai
Smooth cream cheese wrapped in wontons then flash fried. Served with sweet & sour sauce.

BUTTERY GARLIC WINGS ~ Canh Ga Chien Bo
Lightly dusted, deep fried to cook then tossed in a wok with garlic and butter. Served with soy-garlic sauce.

FRIED CALAMARI ~ Muc Tam Bot Chien
Batter fried calamari, served with mixed sriracha sauce.

COCONUT CURRY OF MUSSELS ~ Chem Chep Ham Cot Dua Cari
Black mussels quick-simmered in a coconut cream of curry sauce with julienne peppers. Ask for salt & pepper lime dip.

MUSSELS WITH BASIL & JALAPENO ~ Chem Chép Xào Rau Quê
Black mussels quick-simmered with garlic, oyster, fish sauce, jalapeno and fresh basil for a light and tangy sauce. Ask for salt & pepper lime dip.

SALT & PEPPER FRIED SEAFOOD ~ Hai San Rang Muoi Ot
Shrimp, scallop, and calamari lightly batter fried then tossed in a wok with five spiced powder, chili peppers and onions.

soups ~ sup

ASPARAGUS & CRAB SOUP ~ Sup Mang Cua
Fresh asparagus and crab meat simmered in chicken broth with egg drop. Garnished with cilantro, scallions and black pepper.

WON TON SOUP ~ Sup Hoanh Thanh
Pork and shrimp filled wontons in a light pork–seafood broth. Garnished with roasted pork, cilantro, scallions,
and an interesting presence of fried shallots.

HOT AND SOUR SOUP ~ Sup Chua Cay
Cooked with pork, tofu, bamboo shoots, wood ear mushrooms, lily buds, egg drop and garnished with scallions.

indochine’s specialties ~ mon dac biet

Indochine's specialty is our interpretation of the French influence on Vietnamese food. It has become some of the most culturally infused cuisines enjoyed by food lovers all over the world.

POULET RÔTI ~ Com Ga Roti
Half game hen pan-roasted in five spiced powder, served on buttered tomato - peas rice and house salad.

SIZZLING CRÊPE ~ Banh Xeo 14
Rice flour, tumeric and coconut milk is the base of this crepe mixture. Poured over a sizzling pan with sautéed pork, shrimp, and onion. Bean sprouts and mung beans are then added to the crepe to be steam fried ‘til done. Served with raw vegetable and lime-tomato fish sauce. (For vegan, ask for soy-garlic sauce.)
Option: Tofu /tau hu 12

STEAK VIETNAMIENNE ~ Bo Bit Tech
A popular western favorite with an Asian twist! The combination is… exquisite, as has been described. Black Angus rib eye steak marinated in Asian seasonings, flame broiled then served with sautéed legumes, house salad and your choice of steamed rice or matchstick potatoes.

PROVENÇAL FISHERMAN’S CURRY BOUILLABAISSE ~ Càri Hãi Sån
Tomatoes, leeks, celery stalk, carrots, saffron and garlic sautéed then simmered in curry, coconut milk. Seafood is then added to the pot, served with slices of toasted baguette. Ask for salt & pepper lime dip. (or gluten free, ask for rice or vermicelli)

festive foods ~ mon an choi

The ultimate healthy eats! Low carbs, lots of vegetables, tasty meats or seafood. Have fun customizing your own salad rolls and have it just the way you like it. Served with raw vegetables, dipping sauce and rice paper.

THE GRILL ~ Nuong Vi
We bring the grill out to you and let you be the Chef! Served with mixed fish sauce.
Options: Black Angus Beef / bo Shrimp / tom

VIETNAMESE FONDUE ~ Nhúng Dám
Dip your choice of meat in vinegar water cooked with lemongrass stock and a toss of onion. A light meal with absolutely no oil and a blast of flavors. Served with lime-tomato fish sauce.
Options: Black Angus Beef / bo Shrimp / tom Calamari / muc

SUGARCANE SHRIMP SATAY AND RICE PAPER ~ Chao Tom
From the imperial capital…comes the food for royals. Sophisticated in its’ preparation, delicious and fresh in taste. Prepared shrimp wrapped around sugar cane, steamed then grilled over flame. Garnished with scallion oil, peanuts and served with sweet hoisin - peanut sauce. (For gluten free, ask for mixed fish sauce.)

PORK MEATBALLS SATAY AND RICE PAPER ~ Nem Nuong
Marinated pork meatballs, twice cooked, flame grilled and garnished with scallion oil and peanuts. Served with sweet hoisin - peanut sauce. (For gluten free, ask for mixed fish sauce.)

TRIO SATAYS AND RICE PAPER ~ Nem, Chao & Thit Nuong
A combination of pork meatball satay, sugarcane shrimp satay and grilled pork satay garnished with scallion oil and peanuts. Served with sweet hoisin - peanut sauce and mixed fish sauce.

CRISP TOFU AND RICE PAPER ~ Tàu Hu Cuôn Bánh Tráng
Fried tofu garnished with scallion oil and peanuts. Served with sweet hoisin - peanut sauce. (For gluten free, ask for mixed fish sauce)

Hot Pot ~ Lau

SEAFOOD HOT POT ~ Lâu Hãi San (serves 2)
A light broth cooked with lemongrass, galangal and lime leaf is served in a hot pot… paired with a display of seafood and vegetables… for you to cook as you eat with rice vermicelli.
Options: Black Angus Round Eye of Beef (10 piece), Tofu (10 piece), Vegetables, Bean Thread Noodles

vietnamese gastronomy ~ mon an nha hang

Noodle Soups ~ Pho / Hu Tieu / Mi Nuoc

These classic noodle soups are served with a bean sprout concoction to be added just before eating.

“HA NOI” PHO NOODLE SOUP ~ Pho Bo Ha Noi
Considered a national food of Vietnam and found on practically every street corner from North to South Vietnam. Pho begins with boiling hot beef stock cooked with ginger and spices poured over rice noodles and paper thin slices of beef in a bowl and then garnished with onions and cilantro.
Options: Rare Round Eye of Beef, Cooked Brisket, Beef Meatballs, Rare & Cook, Rare & Meatballs, Cook & Meatball, or Special Combo
Add-ons: Extra Big, Extra Beef

“HUE” SPICY BEEF NOODLE SOUP ~ Bun Bo Hue
Originated from the ancient imperial capital, Hue. This central region of Vietnam is famed for its high degree of sophisticated cooking. Chili–red beef, pork and seafood stock cooked with lemongrass, poured over authentic large rice vermicelli with slices of beef and pork cold cuts. Garnished with onions, cilantro and Vietnamese Mint.

“MY THO” TAPIOCA NOODLE SOUP…on the side! ~ Hu Tieu My Tho
This southern delight is a close adaptation of a popular Cambodian noodle. Meat and seafood over tapioca noodles tossed in house sauce and garnished with scallion oil, fried shallots and peanuts. Customarily diners help themselves to the noodles first with added final touches from the sauce tray to their liking as they sip the clear soup on the side.

WON TON EGG NOODLE SOUP ~ Mi Hoanh Thanh
Chinese influence is obvious in this noodle soup. Steaming hot broth prepared with pork and seafood poured over egg noodles and wontons. Top with roasted pork, fried shallots, scallion and cilantro. Ask for red vinegar.

FIVE SPICED GAME HEN EGG NOODLE SOUP ~ Mi Ga Ngu Vi Huong 10
Pan roasted half game hen marinated with five spiced powder on egg noodles and pork - seafood broth. Ask for red vinegar.

Noodle Salads ~ Bun

Vibrantly colored vegetables mounded over your choice of grilled items on rice vermicelli, lettuce, fresh herbs, bean sprouts and cucumbers. Garnished with scallion oil, peanuts and served with mixed fish sauce.

Add a Saigon Spring Roll to any Noodle Salads add $3

(Saigon Rolls are not served as appetizer or on the side when ordered with Noodle Salads.)

NOODLE SALAD SAIGON CRISP SPRING ROLLS ~ Bun Cha Gio

NOODLE SALAD GRILLED PORK ~ Bun Thit Nuong

NOODLE SALAD PORK MEATBALLS SATAY ~ Bun Nem Nuong

NOODLE SALAD SUGARCANE SHRIMP SATAY ~ Bun Chao Tom

NOODLE SALAD WITH LEMONGRASS ~ Bun Thit Xao Sa
Options: Flank Steak, White Meat Chicken, Shrimp

NOODLE SALAD WITH CURRY POWDER ~ Bun Thit Xao Cari
Options: Flank Steak, White Meat Chicken, Shrimp, Scallop

Broken Rice Plates ~ Com Tam Dia

Broken rice is rice that is broken during processing and best accompanied with grilled meat items. Served with raw vegetables, sour daikon-carrot and mixed fish sauce to pour over the rice plate.

BROKEN RICE GRILLED BEEF SHORT RIBS ~ Com Tam Suon Bo Nuong

BROKEN RICE GRILLED EGGPLANT ~ Com Tam Ca Tim Nuong (vegan, not gluten free)

BROKEN RICE GRILLED PORP ~ Com Tâm Thit Nuong

vietnamese home cooked ~ mon an gia dinh

Vietnamese home cooked meals consist of a variety of dishes served and shared together. Choose one from each of the categories below to create your unique dinner…or lunch.

Broths ~ Canh

Vietnamese broths are well flavored to eat with rice. It’s customary to add other items to your bowl of rice and broth.

DILL AND TOMATO BROTH WITH SHRIMP ~ Canh Rieu Thi La Tom
A Northern Vietnamese specialty with a light, tangy and deliciously aromatic flavor of fresh dill.
Options: Shrimp / tom 13 Tofu / tau hu 11

TAMARIND BROTH AND SHRIMP ~ Canh Chua Tom
This Southern broth is cooked with tamarind, okra, bean sprouts, tomatoes, celery and pineapple. Garnished with fresh basil, fried garlic oil and chili peppers.

HOT LIME LEAF BROTH WITH SEAFOOD ~ Canh Chua Nau La Chanh Hai
This soup-broth really sparks the appetite! From our southern neighbor, a well loved and often duplicated “Tom Yum Goong.” Cooked with lemongrass, galangal, lime leaf, mushrooms, and baby corn. Garnished with fresh basil and chili pepper.
Options: Shrimp, Tofu

Savory Meats and Seafood ~ Mon An Man

Savory… can be translated as salty dishes, a popular way of eating in Vietnam. Perhaps due to lacks, many of these savory dishes were made to last for days… with the use of more rice and less meat when eaten.

DICED STEAK ~ Bo Luc Lac
Hand cut cubes of flank steak marinated in of soy sauce and garlic, wok seared served on a bed of light vinaigrette salad and steamed rice. *Watercress Salad maybe requested when available, add $2.

CHILI SPICED FLANK STAKE ~ Bò Xào Så Ot
Flank steak sautéed with garlic, onion, red chili, lemongrass and curry.

SATÉ STEAK SIZZLING PLATE ~ Satê Bo Xào Ot Dïa Nóng
Wok seared flank steak with onions, bell peppers in our sate sauce made of sesame oil, garlic, shallots, grilled fish and shrimp.

CITRUS CHICKEN ~ Gà Xào Lá Chanh
White meat chicken seared in citrus juice and honey creating a savory sauce that’s unforgettable.

CHICKEN WITH LEMONGRASS & RED CHILI ~ Ga Xao Sa Ot
Dark meat chicken braised in lemongrass and red chili.

CARAMELIZED PORK ~ Suon Ram Man
Marinated cut pork chop, twice cooked in a caramelized sauce with onion and garlic.

PRAWNS AND CRAB PASTE ~ Tom Rim
A colorful dish using shrimp paste made of soya bean oil, garlic, paprika and shrimp meat.

TOFU & TANGY TOMATO SAUCE ~ Tàu Hu Sôt Cà
Calamari sautéed with garlic, onions, tomatoes and seasoned with fish sauce. Served with cucumbers.
Option: Calamari

Sautéed Vegetables ~ Rau Cãi Xào

The Vietnamese method of sautéing is light due to the use of simple ingredients like fish sauce and garlic. The emphasis is on the vegetables with traditional meat to enhance its flavor. Served with steamed rice.

VEGETARIAN LA HAN ~ La Han Chay
Tofu, cabbage, lily buds, snow peas, carrots, mushrooms, bean thread noodles sautéed and seasoned in soy-oyster sauce.

INDOCHINE STIR FRY SIZZLING PLATE ~ Thâp Câm Xào Dïa Nóng
Cauliflower, tomatoes, onions sautéed with garlic and seasoned with fish sauce.

Curries ~ Mon Cari

Vietnamese curries employ powders rather than pastes. Spices based on traditional Indian curries.

BEEF CURRY STEW WITH BAGUETTE ~ Banh Mi Bo Kho Cari
Flank steak slow cooked in curry, coconut milk, lemongrass, bay leaves, potatoes, carrots and cognac. Garnished with onions and served with a French baguette. Ask for salt & pepper lime dip. (For gluten free, ask for rice)

CHICKEN CURRY ~ Cari Ga
Dark meat chicken slow cooked in curry, coconut milk, lemongrass, bay leaves, potatoes, carrots. Garnished with onions and served with steamed rice. Ask for salt & pepper lime dip.

MONK’S CURRY ~ Chay Xao Cari
Japanese eggplant, potatoes, peas, tomatoes sautéed with onion and tofu. Coconut milk is then added for richness. Spiced with curry and tumeric powder for deep flavors and aroma. Served with steamed rice.

SEAFOOD VERMICELLI IN CURRY CREAM SAUCE ~ Bun Càri Hãi Vi
Market seafood sautéed with garlic and curry-coconut cream sauce over Vermicelli noodles.

wok fried noodles ~ hu tieu, mi, bun xao

A selection of Vietnamese and Pan Asian wok fried noodles.

SEARED RICE NOODLE WITH FLANK STEAK ~ Pho Ap Chao Bo
Fresh rice noodles wok seared for a smoky flavor joined with stir fried vegetables and flank steak in a soy-oyster sauce.
Options: Shrimp

GLASS NOODLE WITH CRAB MEAT ~ Mien Xao Cua
Refreshing in taste and pleasing in look. Toss fried with crab, julienne snow peas, carrots, bean sprouts, onions and eggs.

CRISPY EGG NOODLES ~ Mi Xao Don
Vietnamese style deep fried noodles joined with stir fried choice of meats or seafood and vegetables in a soy-oyster sauce.
Options: Meat Lovers, Seafood Lovers

LO MEIN ~ Mi Xao
Fresh egg noodles with your choice of meat toss fried with cabbage, bean sprouts and onions in a soy-oyster sauce.
Options: Flank Steak, Vegetable, White Meat Chicken, Pork, Vegetable, or Shrimp

CHOW MEIN ~ Mi Xao Mem
Soft pan fried egg noodles with your choice of meat joined with stir fried vegetables in a soy-oyster sauce.
Options: Flank Steak, White Meat Chicken, Roasted Pork, Shrimp

CANTONESE CHOW FUN ~ Hu Tieu Xao
Fresh rice noodles with your choice of meat toss fried with bean sprouts and onion in a soy-oyster sauce.
Options: Flank Steak, White Meat Chicken, Vegetable, Shrimp

PAD THAI ~ Hu Tieu Thai
Rice sticks toss fried with shrimp, tofu, eggs, cabbage, bean sprouts and our own sauce creation.
Option: White Meat Chicken, Vegetable, Shrimp

MALAYSIAN NOODLE ~ Hu Tieu Ma Lai
Fresh rice noodles toss fried with curry powder, ham, roasted pork, shrimp, eggs, bean sprouts and onion.
Options: White Meat Chicken, Vegetable, Shrimp

SINGAPORE NOODLE ~ Bun Singapore
Light rice vermicelli toss fried with curry powder, roasted pork, shrimp, eggs, bean sprouts, carrots and onion.
Options: White Meat Chicken, Vegetable, Shrimp

popular chinese ~ mon an hoa

The Chinese food culture has long been in Vietnam. Items selected are local favorites, prepared with a Vietnamese influence.
Served with steamed rice.

FLANK STEAK AND BROCCOLI ~ Bo Xao Bong Cai Xanh 12
Flank steak stir fried with broccoli, carrots and ginger in a soy-oyster sauce.
Options: White Meat Chicken / ga or Tofu / tau hu 11 Shrimp / tom 13

MONGOLIAN FLANK STEAK ~ Bo Mong Co 12
Flank steak stir fried with scallions, onions, ginger, soy-oyster sauce.

PEKING BEEF AND CANDIED WALNUTS ~ Bo Xao Hat De 13
Crisp and tender flank steak toss fried in a tangy-sweet caramelized sauce with walnuts and sesame seeds.

MOO GOO GAI PAN ~ Ga Xao Cai 11
Chicken stir fried vegetables in a white sauce.
Options: Flank Steak / bo 12 Roasted Pork / xa xiu or Tofu / tau hu 11 Shrimp / tom 13

GENERAL TSAO’S CHICKEN ~ Ga Tuong 12
White meat chicken, batter fried then toss in a wok with Chef’s spicy-sweet sauce.

LEMON CHICKEN ~ Ga Chanh 12
White meat chicken, batter fried then toss in a wok with a citrus lemon sauce.

SWEET & SOUR CHICKEN ~ Ga Chua Ngot 12
Batter fried, then toss in a wok with fresh pineapple, bell peppers, onions and our, not so… sweet… and sour sauce.
Options: Pork Loin / suon 12 Shrimp / tom 13

GARLIC EGGPLANT ~ Ca Tim Xao Toi
Japanese eggplant with your choice of meat stir fried with garlic, peas in a soy-oyster sauce.
Options: Flank Steak / bo 13 White Meat Chicken / ga, Pork / heo or Tofu / tau hu 12 Shrimp / tom 15

BARBEQUE SATE SAUCE WITH VEGETABLES ~ Sot Sate Xao Cai
Choice of meat stir fried with season’s vegetables, soy, oyster and barbeque sate sauce.
Options: Flank Steak / bo 13 White Meat Chicken / ga, Pork / heo or Tofu / tau hu 12 Shrimp / tom 14

BLACK BEAN SAUCE WITH ASPARAGUS ~ Mang Tay Xao Dau Den
Fresh asparagus and your choice of meat stir fried with carrots, ginger in black bean, soy-oyster sauce.
Options: Flank Steak / bo 14 White Meat Chicken / ga or Tofu / tauhu 13 Shrimp / tom 15 Scallop / diep 16

BLACK MUSSELS WITH BASIL AND JALAPENO ~ Chem Chep Xao Rau Que 15
A light and tangy stir fry using garlic, oyster and fish sauce. Jalapeno is added for heat and basils for freshness. Ask for salt & pepper lime dip.

HONEY WALNUT SHRIMP ~ Tom Xao Hat De 15
Lightly battered shrimp in a tangy cream sauce and candied walnuts with steamed broccoli

INDOCHINE HOT PLATE ~ Thap Cam Xao Dia Nong 15
Roasted pork, chicken, flank steak, shrimp, tofu and season’s vegetables stir fried with ginger, garlic, soy-oyster sauce.

fried rice ~ com chien

FRIED RICE ~ Com Chien
Fried with onions, eggs and choice meat seasoned with soy sauce.
Options: Ham 7 Beef / bo or Vegetable / cai 9 Chicken / ga, Roasted Pork / xa xiu or Tofu / tau hu 8 Shrimp / tom 10

YANGZHOU FRIED RICE ~ Com Chien Duong Chau 9.5
Fried with onions, eggs, peas, carrot, ham, roasted pork, shrimp and seasoned with soy sauce.

VEGETABLE BROWN FRIED RICE ~ Com Chien Gao Luc Cai 9
Fried with onions, eggs and diced vegetables seasoned with soy sauce.

GARLIC CHICKEN & BASIL FRIED RICE ~ Com Chien Toi Ga va Que 8.5
Fried with garlic, onions, eggs, fresh basil, chicken and seasoned with fish sauce.

desserts ~ trang miêng

BANANE FLAMBÉES ice cream, topped with fried banana … finished with a flame of rum.

PÂTE À CHOUX a perfect combination of pastry, ice cream, and chocolate.

CRÈME AU CARAMEL (when available) Vietnamese Flan, a creamy vanilla custard baked with caramel sauce.

GELATO (seasonal flavors)

COCONUT ICE CREAM

beverages ~ giai khac

sodas

PEPSI * Diet PEPSI * Mountain DEW * Fruit PUNCH * Sierra MIST * ROOT Beer * DR Pepper

juices

CRANBERRY JUICE * ORANGE JUICE * PINEAPPLE JUICE * VEGETABLE JUICE * FRESH LIMEADE * SPARKLING MINT- LIME

bottled

PERRIER Sparkling Mineral Water, BOTTLED WATER

teas

POT OF TEA - Green * Jasmine * Oolong Chrysanthemum (herbal)

ICED TEA

JASMINE - LIME ICED

THAI ICED TEA

BOBA TEA: Tea / Flavor /Cream / Blended / Tapioca Pearls or Jelly (You may request for iced, cream free or tea free)

brightens & thirst quenching teas: Lychee * Mango * Passion Fruit * Peach * Strawberry * Watermelon

smooth & mellow teas: Coconut * Original * Taro * Thai Tea * Vietnamese Coffee * Winter Melon

coffee

VIETNAMESE COFFEE
French roasted coffee dripped in an old fashion coffee maker that’s usually ordered before and enjoyed after your meals.
Options: Black Iced Coffee with Sweetener or Iced Coffee with Condensed Milk

beer & wine ~ ruou - bia

Imported Beers

HUE from Vietnam, SINGHA from Thailand, SAPPORO from Japan, or TSINGTAO from China

Local Draft Beers

PALE ALE Squatters Full Suspension or LAGER Wasatch 1st Amendment

Sake

GEKKEIKAN (warm)

Red Wines

CABERNET SAUVIGNON Parducci, Mendocino - 2005
MERLOT Beaulieu Vineyard, Coastal - 2005
PINOT NOIR Red Bicyclette, France - 2006
SHIRAZ Yellow Tail, Australia - 2008

White Wines

CHARDONNAY Louis Latour “Grand Ardeche”, France - 2006
PINOT GRIGIO Riff, Italy - 2007
SAUVIGNON BLANC Silver Birch, New Zealand - 2008
GEWURZTRAMINER Columbia Winery, Columbia Valley - 2006

Sparkling Wine

MARQUES DE GELIDA, Brut, Spain - 2002
KORBEL, Brut, California (187ml.)

Please note: Wines by the glass are 5oz portions • Corkage on outside wines, $10 for 750 ml bottle and $12 for 1500 ml bottle. Prices and vintages may change without notice.

Signature Cocktails

GOOD MORNING VIETNAM
Vietnamese black coffee with Bailey’s Irish cream.

MISS SAIGON
Ginger infused vodka, triple sec, cranberry juice, lime squeeze and shaved ginger.

BLUE NHA TRANG
Vodka, blue Curacao, coconut liqueur, triple sec pineapple juice and soda.

TROPICAL LYCHEE MARTINI
Vodka, dash of triple sec, sweet tropical lychee fruit.

LEMONGRASS MARTINI
Vodka, coconut liqueur, triple sec, fresh lemongrass and lime squeeze.

KUMQUAT KRUSH
Gin, a dash of triple sec, kumquat, lime squeeze.

FROZEN MOJITO
Rum, triple sec, fresh lime juice, mint leaves and syrup.

FROZEN TA’MARGARITA
Tamarind, a super sour fruit…tequila, triple sec, lime and syrup.

STAWBERRY - LYCHEE DAIQUIRI
Rum, triple sec, strawberry, lychee and fresh lime.

MANGOLADA
Rum, mango, pineapple juice, coconut cream.

spirits

BAILEYS, Irish Cream

BOMBAY SAPPHIRE, Gin

CAPTAIN MORGAN, Rum

GREY GOOSE, Vodka

HENNESSY V.S., Cognac

JACK DANIEL’S BLACK, Whiskey

JOHNNIE WALKER RED, Scotch

PATRON SILVER, Tequila

Available Mixers: Pepsi, Soda Water, Tonic, Sweet & Sour, Cranberry and Orange Juice

 

 

“Thank you for supporting our passion for cooking.”

Requests and substitutions may not be possible due to the authenticity of the dish and maybe subject to additional charge.

Sorry, no checks • We accept all major credit card.

We are happy to help you split up to 8 checks per party • Gratuity maybe added to party of 6 or more.