Flowers of Vietnam Menu

Two Skull Island Prawns marinated and fried, tossed with salt, pepper, five spice and galangal powder *contains shellfish, gluten, cilantro, fish sauce, sesame, soy

Green papaya salad brined with rice wine vinegar and lime leaf, set with carrot and cucumber. Garnished with herbs, fried shallots and slices of jalapeños. Nuoc mam on the side for dressing. *contains fish sauce (vegan/vegetarian options available)

Marinated cucumbers with mint, cilantro, basil, thai chili, and peanuts. Garnished with fried shallots and togarashi *contains peanut, cilantro, fish sauce, sesame

Seasonal fried whole fish served with black rice, charred tomato stew, cilantro and banana blossom *contains fish, gluten, cilantro, fish sauce, soy, sesame (can be prepared gluten free)

Duroc pork chop, Skull Island prawns, Chinese sausage grilled over wood fire. Set on crispy broken grain rice served with a sunny side egg and pickled papaya. Nuoc mam on the side for dressing. *contains shellfish, fish sauce, soy, sesame

Crispy marinated chicken breast, tossed in a tangy sauce with yuzu and chili. Served with broken grain white rice and steamed broccoli. *contains gluten, fish sauce, soy (can be made gluten free)

½ Slab St. Louis style cut ribs, brined overnight, smoked for 8 hours, steamed in a vapor oven and then finished on the wood fire. Painted with a hoisin based barbeque sauce. Garned with herbs and served with marinated cucumber. *contains gluten, soy, sesame,

12oz Prime New York Strip, dry aged, marinated with lemongrass, garlic, and green onion. Poached in beef tallow then seared over a wood fire. Served with wok fried bok choy and an aromatic compound butter. *contains dairy, fish sauce, soy, sesame (can be made dairy free)