restaurant bar vietnamien

D I N N E R M E N U

1 . C H A G I O 12CRISP, FRIED SPRING ROLLS OF SHRIMP, PORK & ASIAN MUSHROOMS, WITH CHILI LIME DIPPING SAUCE

2 . G O I C U O N 12SOFT SALAD ROLLS OF SHRIMP, RICE VERMICELLI, LETTUCE, BEAN SPROUTS & AROMATIC HERBS IN RICE PAPER, WITH PEANUT PLUM DIPPING SAUCE

3 . B O B I A 12SOFT SALAD ROLLS OF JULIENNED CARROTS& JICAMA, BEAN SPROUTS, EGG, PEANUTS& AROMATIC HERBS IN RICE PAPER, WITH PEANUT PLUM DIPPING SAUCE

4 . C H A O T O M 13GRILLED SHRIMP WRAPPED AROUND SUGAR CANE, WITH ANGEL-HAIR NOODLES, MINT, CILANTRO & LETTUCE, WITH PEANUT PLUM DIPPING SAUCE

5 . S U O N N U O N G 13CHARCOAL GRILLED BABY-BACK RIBS WITH LEMONGRASS

6 . B A N H C U O N 12STEAMED VIETNAMESE RAVIOLI OF CHICKEN & MUSHROOMS, WITH CHILI LIME GARLIC SAUCE

5 4 . M U C C H I E N 13CRISP CALAMARI, CARMELIZED ONION, JALAPENO & TAMARIND DIP

5 5 . B O N U O N G 13GRILLED BEEF SHORTRIB, PAPAYA, PEANUTS ANDBASIL WITH TAMARIND SAUCE

7 . C A B A M X U C B A N H T R A N G 14WOK-SEARED MONKFISH WITH CHILI, TURMERIC, LEMONGRASS, PEANUTS & CRISP TOASTED SESAME CRACKERS

8 . B A N H U O T 13GRILLED SESAME BEEF ROLLED IN FLAT RICE NOODLES, WITH CUCUMBER, LETTUCE, BASIL & LIME GARLIC SAUCE

9 . T O M C U O N R A M 13CRISP BEIGNETS STUFFED WITH SHRIMP, CHICKEN & VEGETABLES, SERVED WITH ORANGE GINGER DIPPING SAUCE

1 0 . C A S O N G 15TUNA TARTARE WITH TOMATOES, CILANTRO& CUCUMBER, TOSSED IN GINGER SOY DRESSING, SERVED WITH WONTON CRISPS

1 1 . P H O 9HEARTY OXTAIL SOUP WITH RICE NOODLES, BEEF TENDERLOIN SLICES & AROMATIC HERBS

1 3 . S U P G A 9CHICKEN SOUP WITH SLICED BABY CORN & CILANTRO

5 2 . X A L A C H T R O N 11MESCLUN GREEN SALAD, CHERRY TOMATOES, MACADAMIA NUTS, FRIED SHALLOTS TOSSED IN PICKLED PLUM VINAIGRETTE

5 3 . G O I D U D U 13GREEN PAPAYA, DRIED BEEF, SHRIMP, BASIL ONION CRISPS & SOY DRESSING

1 4 . G O I B U N S O 15GRILLED SEA SCALLOP SALAD WITH GARLIC NOODLES & LIME VINAIGRETTE

1 5 . B O L U C L A C 14SALAD OF WARM, SEARED FILET MIGNON OVER WATERCRESS WITH RED WINE VINAIGRETTE

1 7 . G O I N G O S E N 12LOTUS ROOT & TOFU SALAD WITH CUCUMBERS, TOMATOES & CHILI LIME SOY DRESSING

1 8 . G O I B O 14COLD, SPICY BEEF SALAD WITH CHILI, LEMONGRASS, BASIL & CHILI GARLIC VINAIGRETTE

1 9 . G O I AT I S O 15ARTICHOKE & CRABMEAT SALAD, WITH TOMATOES, SESAME & TAMARIND DRESSING

S O U P S & S A L A D SALL SALADS ARE SERVED OVER MESCLUN GREENS

A P P E T I Z E R S

2 0 . C A N U O N G L A C H U O I 28GRILLED TROUT WITH OYSTER MUSHROOMS, DRIED MUSHROOMS & CELLOPHANE NOODLES, SERVED STEAMED IN A BANANA LEAF WITH CURRY SAUCE ON THE SIDE

2 1 . C A C H I E N S A I G O N -MKT

CRISP, SEARED WHOLE RED SNAPPER WITH A LIGHT, SPICY-SOUR SAUCE

2 2 . C A H A P -MKT

STEAMED FILLETS OF CHILEAN SEA BASS, WITH CELLOPHANE NOODLES, OYSTER MUSHROOMS, TOMATOES, SCALLIONS& FRIED GINGER IN A LIGHT GINGER BROTH

2 3 . T O M X A O S AT E 27SAUTÉED JUMBO SHRIMP, ASPARAGUS,ONIONS & SCALLIONS, IN A LIGHT SAUCE OF SATE SPICE, CHILI, & GARLIC

2 4 . G A N U O N G X A 26OVEN ROASTED CHICKEN WITH LEMONGRASS & CHILI LIME DIPPING SAUCE

2 5 . B U N T H I T N U O N G 22THINLY SLICED BARBECUED PORK, SERVED WARM, OVER ANGEL-HAIR NOODLES,WITH MESCLUN GREENS, LIME GARLIC FISH SAUCE & PEANUTS

2 6 . M I X A O D O N C H AY 21STIR-FRIED MIXED VEGETABLES& TOFU OVER CRISPY EGG NOODLES, WITH A LIGHT GARLIC OYSTER SAUCE

2 7 . C A R I T O M 27SAUTÉED JUMBO SHRIMP WITH JAPANESE EGGPLANT & PEAPODS IN A COCONUT CURRY SAUCE

2 8 . V I T Q U AY 26GINGER MARINATED ROAST DUCK WITH TAMARIND DIPPING SAUCE

3 0 . B O S AT E 30SAUTÉED DICED FILET MIGNONWITH SATE SPICE, YAMS & STRING BEANS

3 1 . G A X A O C A R I 24SAUTÉED DICED CHICKEN WITH JAPANESE EGGPLANT, MANGO, YAMS, STRING BEANS & CASHEWS IN A YELLOW CURRY SAUCE

3 8 . C A N U O N G 27GRILLED SALMON OVER VERMICELLI NOODLES, WITH DILL, MESCLUN GREENS & GINGER-LIME GARLIC FISH SAUCE

3 9 . B O B I T E T T O M N U O N G 32GRILLED FILET MIGNON & SAUTÉED SHRIMP,WITH TOMATO RICE PILAF & MESCLUN GREENS

4 0 . S U P D O B I E N 38BOUILLABAISSE OF COCONUT SAFFRON LEMONGRASS BROTH, LOBSTER, SHRIMP, SCALLOPS & WHITEFISH, WITH VERMICELLI NOODLES & AROMATIC HERBS

4 1 . G A X A O X A O T 24WOK-SEARED LEMONGRASS CHICKEN BREAST STRIPS, WITH PORTOBELLO MUSHROOMS & BASIL CHILI SAUCE

4 7 . TA U H U C A R I 21LIGHTLY FRIED TOFU WITH EGGPLANT, ASPARAGUS, MANGO, YAMS & CASHEWS IN A YELLOW COCONUT CURRY SAUCE

4 9 . B A N H P H O X A O 21 / 23 RICE NOODLES SAUTÉED WITH SOY SAUCE, BEAN SPROUTS, GREEN ONIONS, RED PEPPERS& GARLIC CHILI SAUCE, SERVED WITH YOUR CHOICE OF CHICKEN OR BEEF

3 6 . C O M C H I E N 11HOUSE FRIED RICE WITH CHICKEN & VEGETABLES

4 5 . S T E A M E D J A S M I N E R I C E 3.50 / 5.50 4 8 . B R O W N R I C E 4 / 6

3 2 . C A T I M N U O N G 10GRILLED JAPANESE EGGPLANT IN A SPICY BASIL-LIME FISH SAUCE

3 3 . R A U T R O N 10SAUTÉED SEASONAL VEGETABLES IN A LIGHT GARLIC OYSTER SAUCE

M A I N C O U R S E S

S I D E S

C H I C A G O

9 3 7 N O R T H R U S H S T R E E T

C H I C A G O , I L

L E C O L O N I A L C H I C A G O . C O M

N E W Y O R K

1 4 9 E 5 7 T H S T

N E W Y O R K , N Y

L E C O L O N I A L N Y C . C O M

S A N F R A N C I S C O

2 0 C O S M O P L A C E

S A N F R A N C I S C O , C A

L E C O L O N I A L S F. C O M

L e C o l o n i a l s t r i v e s t o o f f e r a d i n i n g e x p e r i e n c e f a i t h f u l t o V i e t n a m e s e c u l i n a r y t r a d i t i o n s .

T h o u g h c e r t a i n d i s h e s a r e r e l a t i v e l y s p i c y , m o s t o f t h e C h e f ’s p r e p a r a t i o n s

a r e i n t e n d e d t o b e v e r y d e l i c a t e , y e t d i s t i n c t i v e l y v i v i d i n f l a v o r .

T r a d i t i o n a l l y , d i s h e s a r e s e r v e d f a m i l y s t y l e a n d a r e t o b e s h a r e d a m o n g g u e s t s .

P l e a s e e n j o y !

P r i v a t e & s e m i P r i v a t e D i n i n g s P a c e i s a v a i l a b l e f o r g r o u P s o f 1 2 - 1 2 5 !

P l e a s e i n q u i r e f o r D e t a i l s .

e v e n t s @ l e c o l o n i a l c h i c a g o . c o m

H O U S T O N

4 4 4 4 W E S T H E I M E R R O A D

H O U S T O N , T X

L E C O L O N I A L H O U S T O N . C O M

E X E C U T I V E C H E F Q U O C L U O N G

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