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Author:
thevietnamese

THIRD COURSE

(select one)

Sea Bass Fillets (GF)
Wrapped in banana leaf with galangal, peanuts & shrimp paste, then chargrilled
CÁ NƯỚNG LÁ CHUỐI 

Chargrilled Boneless Chicken (GF)
Marinated lemongrass, fish sauce, garlic with wok coconut lemongrass & curry sauce
GÀ NƯỚNG XÀO LĂN

Slow Braised Beef Brisket (GFO)
Tomato, chili, Asian spices, carrots & radish
BÒ KHO

Water Spinach (GF)
Wok tossed with Vietnamese miso & ginger
RAU MUỐNG XÀO CHẢO

Semprebon Valpolicella, Ripasso, Conti D´Elsa,