January 4th-10th 2016

Inspired by his native Vietnam, award-winning chef Charles Phan opened He has effortlessly integrated the culture of San Francisco into classic Vietnamese recipes, making them both accessible and modern.

Soups

Soup du Jour daily selection from our own recipe book amical 3/5

Tomato Soup en Croute our signature soup with a puff pastry crust amical 6

Spicy Lemongrass Soup + Thai chile, bean sprouts, shrimp, cilantro page 138 4/7

Appetizers, Sides& Salads

Vegetarian Spring Rolls + page 10 10

shiitake mushrooms, bean sprouts, fried tofu, fresh mint, Peanut Sauce (page 250)

Mussels in Red Curry + page 207 12

Maine blue mussels, ginger, lemongrass, turmeric, cayenne, fresh scallions

Pork & Shrimp Wontons page 20 12

fried shallots, scallions, Spicy Chile Oil

Shrimp Cocktail + page 117 15

chilled prawns, Spicy Cocktail Sauce, Thai Basil Aioli

Jicama & Grapefruit Salad + page 121 7/13

candied pecans, red cabbage, fresh cilantro, tamari-lime vinaigrette

amical appetizers and salads

Olive Twists9 Whitefish Pâté 10 Sesame Tuna 14 Jumbo Lump Crab Cakes 18 Caesar Salad5/8 House Salad4/7

Entrees

Wok-Charred Eggplant + page 164 18

onion, garlic, sake, coconut milk, steamed jasmine rice, Stir-fried Green Beans (page 160)

Caramelized Roast Chicken + page 187 19

one half bird, steamed jasmine rice, shallots, ginger, Thai chile, Caramel Sauce (page 250)

Barbecued Pork Ribs + page 24 24

Rice Centennial Farm baby back ribs, vermicelli noodles, pickled carrots, Scallion Oil (page 251)

Cashew Chicken page 212 24

Amish chicken breast, walnuts, dates, golden raisins, oyster sauce, jasmine rice, stir-fried green beans

Fresh Michigan Whitefish + amical 25

house preparation choices: herb, parmesan, nut crust or blackened, served with rice & fresh vegetables

Jumbo Lump Crab with Cellophane Noodles page 156 26

scallions, chicken stock, oyster sauce, pickled carrots, fresh cilantro

Duck Salad* + page 126 28

spice-rubbed duck breast, jasmine rice, sliced apple, cabbage, frisée, tamari-citrus vinaigrette

Ginger Beef Vermicelli* + page 183 28

marinated hanger steak, Flavored Soy Sauce (page 249), rice noodles, torn lettuce, peanut garnish

Seared Scallops* + page 175 34

Vietnamese Beurre Blanc, steamed jasmine rice, stir-fried green beans, fresh cilantro

Braised Short Ribs + page 137 34

Rice Centennial Farm beef, red wine, mirepoix, Thai chile, lemongrass, jasmine rice, cilantro

Dessert

Vietnamese Tres Leches Cake coffee-soaked chocolate cake, whipped cream page 234 7

Next Book