Indochine Menu

Basil, mint, shallots, and spicy tamarind.

Chili-lime dressing, annatto oil and flying fish roe.

Vermicelli, bean sprouts, and mint wrapped in rice paper. Served with peanut sauce.

Seasonal Vegetables, black bean sauce, and peanut.

Served on a salad of pea and corn shoots with Asian mustard dressing.

Made with chicken, vegetables and glass vermicelli.

Served with shiitake mushrooms, eggplants, chili, and kaffir lime leaves.

Served with cherry tomatoes, coriander, scallion and sesame seeds.

Made with chicken, shrimp, bean sprouts, and shiitake mushrooms.

Served with smoked chili sauce.

Seasoned with asian spices and coriander seed rub.

Marinated in black bean chili paste, with sesame, ginger-soy broth, and baby bok choy.

Filet of sole with coconut milk, cabbage, and lime leaves, steamed in banana leaf.

Sautéed with long beans, cherry tomatoes, and basil.

assorted seasonal vegetables, curry, lime leaves

Served with pickled mango, sweet & sour pimiento sauce.

Sautéed with Asian basil, chili, shallots, and peanuts.

Diced hanger steak, served on a sizzling hot plate with scallions and chili.

Grilled and marinated in sweet soy sauce, asian spices, chili, cilantro root, and lime.

Grilled and served with long stemmed bok choy.

Boneless half chicken marinated in turmeric, coriander, lemon grass, and coconut milk.

Sautéed with baby shrimp and vietnamese sausage.

Made with shrimp and scallions.

Seasoned with ginger and garlic.

Wok seared with chili, fried garlic, fish sauce.