Fresh Spring Rolls | 9
Shrimp, pork, mint, rice vermicelli & peanut sauce.
Vegetarian Spring Rolls | 9
Tofu, mushroom, mint, rice vermicelli & peanut sauce.
Mekong Basa Spring Rolls | 10
with roasted peanuts, cucumber, mango, mint, rice vermicelli & spicy vinaigrette.
Duck Spring Rolls | 11
Roasted-style duck with cucumber, onion, mint, rice vermicelli & hoisin-chili sauce.
Crab & Avocado Spring Rolls | 11
Dungeness crab, fresh avocado, mango, mint, rice vermicelli & soy vinaigrette.
Wine Suggestions: Rieslin, Dr. Loosen “Blue Slate”, Mosel Saar Ruwer (Germany) '06
White Zinfandel, Beringer (California) '06
Imperial Rolls | 9
Crisp rolls with crab meat, shrimp, pork, taro root, carrots & spicy vinaigrette.
Vegetarian Imperial Rolls | 9
Crisp rolls with taro root, tofu, glass noodle & spicy vinaigrette.
Salmon Cigars | 10
Crisp rolls of salmon & roasted dried seaweed with soy vinaigrette.
Wine Suggestion: Pinot Grigio, Ruffino Lumina (Alto Adige, Italy) '06
Chicken Satay | 9
Grilled boneless chicken breast seasoned with satay marinade.
Lamb Satay | 10
Grilled boneless lamb seasoned with five-spice marinade & curry sauce.
Grilled Beef Onion Rolls | 8
Grilled beef rolled with onion & spicy dipping sauce.
Baby Back Ribs | 8
glazed with honey, spices then slow-roasted to perfection.
Pulled Pork in Lettuce Wraps | 9
Spiced shredded pork served with cool lettuce cups.
Roasted Quail | 12
Grilled quails seasoned with lemongrass & honey.
Korean BBQ Short Ribs | 9
Grilled beef short ribs marinated in sesame soysauce.
Wine Suggestions: Syrah, Bridlewood (Central Coast) '04
Zinfandel, Rancho Zabaco (Sonoma Heritage) '04
Baby Clams | 8
sauté with garlic, herbs, chili peppers. Served with toasted black sesame rice paper.
Wine Suggestions: Sauvignon Blanc, Hanna (Russian River Valley) '05
Pinot Grigio, Ruffino Lumina (Alto Adige, Italy) '06
Calamari Crunch | 9
Crisp calamari with fresh chili pepper & garlic.
Crab Puffs | 10
Dungeness crab meat, minced shrimp, fresh herbs & cream cheese stuffed
in a crisp wonton shell with a dipping plum sauce.
Salt & Pepper Soft-Shelled Crab | 12
with fresh chili pepper & garlic.
Popcorn Shrimp | 9
Crispy tender, bite size shrimp with a seasoned breadcrumbs with a dipping plum sauce.
Spicy Chicken Wings | 10
Seasoned crispy chicken wings with cucumber wasabi dipping.
Anchovy | 8
Crisp anchovies sauté with garlic, green onion, chili pepper & roasted peanut.
Wine Suggestions: Riesling, Dr. Loosen “Blue Slate”, Mosel Saar Ruwer (Germany) '06
Brut, Mumm Napa, Cuvee M (Napa Valley, CA)
Shrimp Bruschetta | 9
Minced shrimp, Cheddar & Monterey Jack cheese & fresh herbs on crisp baguette.
Mushroom Bruschetta | 8
Minced mushroom, asparagus & bell pepper, natural cheese & fresh herbs on crisp baguette.
Baked Scallops | 10
wrapped with Bacon & curry dipping sauce.
Prawns Satay | 12
Grilled jumbo prawns wrapped with bacon & cucumber yogurt dipping.
Crab Cakes | 12
Dungeness crabmeat, minced shrimp, fresh herbs & curry sauce.
Wine Suggestions: Viognier, Reseve Bridlewood (CentralCoast) '05
Chardonnay, Hess Estates (Monterey County) '06
SALADS/SOUPS
Green Papaya & Mango Salad | 11
with poached shrimp, basil, peanut, crispy shallot & sweet chili vinaigrette.
Vietnamese Chicken Salad | 11
with shredded chicken meat, green & red cabbage, carrot, basil, roasted peanut,
crispy shallot & sweet chili vinaigrette.
Wine Suggestion: Sauvignon Blanc, Hanna (Russian River Valley) '05
Grilled Chicken Breast | 13
with mixed greens, dried cranberry, almond & house special dressing.
Flank Steak with Green Apples | 15
Steak with baby greens, dried cranberry,green apple & dijon vinaigrette.
Wine Suggestion: Chardonnay, Hess Estates (Monterey County) '06
Beef Noodle Soup | 7
Famously known as “pho”. A mini version of sliced beef, meatball and rice noodle in a savory beef broth.
Chicken Noodle Soup | 7
A mini version of sliced chicken breast meat and rice noodle in a savory chicken broth.
Spicy Lemongrass Prawn Soup | 8
with prawns, pineapple, mushrooms, lemongrass, herbs & spices.
Asparagus Soup | 9
with dungeness crab meat and quail eggs.
Wine Suggestions: Viognier, Reseve Bridlewood (CentralCoast) '05 Pinot Noir, Mark West (Central Coast) '06
Chicken Curry | 12
White chicken meat with potato & carrot in curry sauce.
Lemongrass Chicken | 12
Slices of chicken breast sauté with bell peppers, scallion & lemon grass.
Mango Chicken | 14
Slices of chicken breast sauté w/ ripe mango in a sweet & sour sauce.
Wine Suggestions: Chardonnay, Hess Estates (Monterey County) '06
Merlot, Sandoval (Napa Valley) '02
Tamarind Pork Ribs | 12
wok tossed in a garlic, chili pepper & tamarind sauce.
Pineapple Beef with Cashew | 16
Slices of beef tenderloin sauté with pineapple, bell peppers, cashews & onions.
Mango Beef | 16
Slices of beef tenderloin sauté with ripe mango in a sweet & sour sauce.
Saigon Steak & Fries | 16
Stir-fried slices of beef tenderloin with seasoned potatoes, garlic, shallot & green onion.
Terriyaki Duck with Steamed Bokchoy | 17
Grilled boneless duck breast roasted with a glaze of terriyaki sauce.
Shaking Beef “Bo Luc Lac” | 18
Cubed filet mignon wok tossed with onions, garlic & black pepper,
served on a bed of fresh watercress & cherry tomatoes.
Shaking Lamb “Lamb Luc Lac” | 18
Cubed boneless lamb wok tossed with onions, garlic & black pepper,
served on a bed of fresh watercress & cherry tomatoes.
Wine Suggestions: Cabernet Sauvignon, Blend No. 815, Joel Gott (CA) '05
Malbec, Terrazas (Argentina) '06
Grilled Salmon with Spicy Green Beans | 17
Fresh salmon filet grilled to perfection, served with spicy green beans.
Wine Suggestion: Pinot Noir, Mark West (Central Coast) '06
Steamed Lemon Grass Seabass | 21
wrapped in banana leaf & mango salsa.
Baked Chilean Seabass | 21
with sauté peasprout.
Seared Mekong Basa | 16
with mango salsa & spicy vinaigrette.
Wine Suggestions: Sauvignon Blanc, Hanna (Russian River Valley) '05
Pinot Grigio, Ruffino Lumina (Alto Adige, Italy) '06
Curry Prawns | 16
Tiger prawns with potato in curry sauce.
Tamarind Prawns | 18
Jumbo prawns sauté with pineapple, fresh chili & tamarind sauce.
Garlic Prawns | 18
Jumbo prawns sauté with green onion, fresh chili & butter garlic sauce.
Scallops in Black Bean Sauce | 17
Pan-seared scallops with Asian greens in garlic black bean sauce.
Chilean Seabass in Claypot | 21
Filet of Chilean seabass simmered with caramel sauce in clay pot.
Wine Suggestions: Gewurztraminer, Domaine Schlumberger (Alsace, France) '04 Riesling, Dr. Loosen “Blue Slate”, Mosel Saar Ruwer (Germany) '06
HaLong Bay Seafood Fried Rice | 14
Tiger prawns, pineapple, Chinese sausage, mushroom, egg & bell peppers.
“Mien Xao Cua” Crab & Cellophane Noodle | 17
Dungeness crabmeat wok tossed with cellophane noodle, garlic, bean sprout,
mushroom, carrots,scallion & crispy shallot.
“Pho Ap Chao” Seafood Combination Crispy-Edge Rice Noodle | 18
with Asian greens & tomatoes.
Tiger Prawns | 22
Grilled jumbo prawns seasoned with herbs & spices. Served with garlic noodle.
Wine Suggestions: Rieslin, Dr. Loosen “Blue Slate” (Germany) '06
Pinot Noir, Mark West (Central Coast) '06
Grilled Lemongrass Lamb Chops | 20
with choice of garlic noodle or seasoned potatoes & soy reduction syrup.
Wine Suggestions: Cabernet Sauvignon, Blend No. 815, Joel Gott (CA) '05
Malbec, Terrazas (Argentina) '06
Peasprout with Mushroom | 8
sauté in garlic oyster sauce.
Mango Tofu | 9
Crisp tofu sauté with ripe mango in a sweet & sour sauce.
Lemongrass Tofu | 8
Crisp tofu sauté with bell pepper, scallion & lemon grass.
Crispy Tofu Cake | 8
with green onion & crispy shallots in a fish & chili lime sauce.
Spicy Green Beans with Mushroom | 9
Green beans stir-fried with mushroom & fresh garlic.
Eggplant & Tofu in Curry Sauce | 9
Eggplant sauté with mushroom, tofu & curry sauce.
Steamed Young Bokchoy | 8
with garlic-oyster sauce.
Garlic Noodles | 8
Egg noodles sauté with fresh garlic & crispy shallot.
Steamed Jasmine Rice | 1.5 per serving
Steamed Jasmine Brown Rice | 2.5 per serving
Pickles’ Platter | 3