Brunch Again at Parma Ridge Winery

29 Sunday Nov 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Brunch at Parma Ridge Winery, Brunch with Robin, Buy Idaho, Chowder, Garlic, Greens, Idaho Wine, Parma Ridge Winery, Parma Ridge Winery Bistro, Photos By: Bob Young, Restaurant Reviews, Salad, Snake River AVA Sojourn, What's For Dinner?, Wine and Food, Wines - Idaho

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brunch, clam chowder, truffle fries

This is such a treat – even driving all the way from Boise to Parma! Superb food by Chef Storm. And wonderful artwork on the walls by Artist Stephanie. Such talents and such nice people. The food is delicious and servings are quite adequate, even to the point of being large. The Storm’s Deluxe Burger is superb and almost worth the drive just for the burger! The House Salad is exceptional with those pears! We started here for a good and substantial meal before our sojourn through the Snake River AVA and 5 wineries on Black Saturday. I want to say that Parma Ridge is probably the first winery in the Snake River AVA that has open seating brunch. Bitner Vineyards has, at times, cheese plates and other meals. Great to see the bistro type winery restaurant. Parma Ridge Bistro – that’s my name, not theirs – is every bit a 5-Star establishment. Just look at what we had.

Part of the Snake River AVA from Parma Ridge Winery tasting room. Beautiful!

Part of the Snake River AVA from Parma Ridge Winery tasting and dining room. Beautiful! Don’t forget to Left-Click on any of these photos to see them enlarged.

The Tasting Bar. The artwork on the wall is all by Stephanie.

More artwork by Stephanie Hodge. It is for sale if you wish. Contact Stephanie at the winery.

Table menus and wine for our cellar.

Wonderful House Salad

The Clam Chowder is superb, although a little salty. I'd still get it again.

The Creamy Northwest Clam Chowder is superb, although a little salty. I’d still get it again. Many clams and good broth.

Parma Ridge Burger. I'd drive all the way from Boise for one of these! Probably the Best Burger around! Aoli Fries and Black Truffle Oil Dipping Sauce.

Storm’s Deluxe Burger. I’d drive all the way from Boise for one of these! (Yes, it is that good!) Probably the Best Burger around! Rosemary Truffle Fries with Mesquite Aloli Dipping Sauce. A house specialty. Gotta be!

Fine Steaks at Ruth’s Chris in Boise

20 Friday Nov 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Caesar Salad, Chicken, Creamed Spinach, Dinner at Ruth's Chris, Dinner With Robin, Food Photos, Greens, Idaho Chicken, Idaho Potatoes, Photos, Photos By: Bob Young, Potatoes, Restaurant Reviews, Ruth's Chris Steak House, Salad, Spinach, What's For Dinner?, Wines - French

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#RuthsChris
Ah yes! Once again a really good steak dinner at Ruth’s Chris. Good chicken also. Good service. Polite service. Great food. One of the better restaurants in Boise that ranks a definite 5-Star rating. Kids are welcome, but you also need deep pockets. Happy Hour from 4 – 6 with specials at that time only. Here are some photos of our visit and hopefully you will get an idea of the superb food. Cheers. Here is a link to Ruth’s Chris Steak House, their Menu and their Happy Hour Menu.

Robin is checking the extensive wine selection.

The wine we had with our dinner. Went very well with everything we had.

Caesar Salad
fresh crisp romaine tossed with romano cheese and a creamy Caesar dressing. shaved parmesan cheese and black pepper

Ruth's Chris is known for their steaks and here is why. Robin had this. Too big. Brought some home.

Filet
the most tender cut of corn-fed Midwestern beef

Ruth’s Chris is known for their steaks and here is why. Robin had this. Large servings. Brought some home.

Stuffed Chicken Breast
oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter

I had the chicken. Again, large serving. Brought some home.

Creamed Spinach

Good side dish served family style. Delicious.

Au Gratin Potatoes

was really good, too.

Chocolate Sin Cake

There’s a reason they call this Chocolate Sin Cake!

Great Sunday Brunch at Parma Ridge Winery

08 Sunday Nov 2015

Posted by Bob and Robin in 5-Stars, Appetizers, BBQ Sauce, Bistro, Braising, Brunch, Brunch with Robin, Buy Idaho, Classic Cuisines, Classic Sauces, Coffee, Comfort Food, Dill, Eggs, Eggs Poached, Herbs and Spices, Idaho Chefs, Idaho Greens, Idaho Pork, Idaho Potatoes, Idaho Wine, Idaho's Bounty, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Salads, Sliders, Special Information, What's For Dinner?, Wines - Idaho

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bistro, brunch, Parma Ridge Winery

Yea! Parma Ridge Winery, 24509 Rudd Road, Parma, ID has re-opened! Under new owners Chef Storm and Stephanie Hodge, the venue has changed also. They are now serving a wonderful Sunday Brunch from 12 noon to 5:00pm. The space indoors is limited in the winter season to about 25 seats. The deck is open in season. Wonderful owners. Wonderful location. Wonderful food. The wine pictured is really a good Rosé of Merlot. Not too sweet and with a little spice to it. It was named after their daughter. You might want to call for reservations if you have 4 or more people. Or visit their website at Parma Ridge Wine and Spirits. From their website, “Tasting Room hours are 12-5 p.m., Friday – Sunday. Now open for Happy Hour Friday from 4-7 p.m. Join us for a glass of wine, a bite of food and take in the amazing view!” Enjoy the creations of Chef Storm and/or the artwork of Stephanie. Here is what we had and some photos of the area. Enjoy! Ranks very high for winery food – 5-Stars! It’s that good! I have also listed it on TripAdvisor.

The sign at the entrance.

The tasting room and restaurant.

View from the patio at the tasting room.

There is a variety of herbs from the garden for the kitchen.

Artist Stephanie Hodge at the tasting counter.

Chef Storm Hodge in his kitchen.

The seating area in the restaurant.

Happy Hour menu.

Sunday Brunch menu in addition to the Happy Hour menu.

Cheese and Salami Platter
smoked provolone, Boursin, dill Havarti, muenster, fresh mozzarella, warm brie and bleu cheese with dry salami and fresh baked bread

Parma Ridge House Salad
mixed greens with apple cider vinaigrette, Bleu cheese and poached pear with grilled bread

Sliders and Rosemary Garlic Truffle Fries choice of Ground Beef with smoked provolone, bacon and mesquite aioli "Triple B" Ground Beef with bacon, bleu chees and BBQ Braised Pulled Pork with black cherry BBQ sauce

Sliders and Rosemary Garlic Truffle Fries choice of
1. Ground Beef with smoked provolone, bacon and mesquite aioli
2. “Triple B” Ground Beef with bacon, bleu chees and BBQ Braised
3. Pulled Pork with black cherry BBQ sauce

Best Ever Biscuits and Gravy with a Fried Egg

Slow Braised Beef Short Ribs
rosemary mashed potatoes, grilled asparagus, homemade bread

Great Night at Richard’s Cafe Vicino in Boise

04 Wednesday Nov 2015

Posted by Bob and Robin in 5-Stars, Appetizers, Boise Farmers Market, Boise Food Adventures, Boise Restaurants, Buffalo, Buy Idaho, Chef Richard Langston, Cinder Wines, Classic Cuisines, Dinner With Robin, Dinner With The Winemaker, Duck, Gumbo, Healthy Eating, Idaho Chefs, Idaho Greens, Idaho Wine, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, New Orleans Food, Oysters, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Seafood, Shrimp, Special Dinners, Special Events, Squash, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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buffalo, Chef Richard Langston

Actually, this restaurant used to be Cafe Vicino’s. Now it is known as Richard’s Cafe Vicino, owned and operated by Chef Richard Langston. It is a superb place to go. Every bit a 5-Star restaurant. Great date night or special occasion restaurant. The food and the service is superb. We were there for the South by Southwest Wine Dinner, featuring wines from Cinder Winery. Winemaker Melanie Krause and Joe Schnerr were both there to describe and talk about the wines. Here is what we had. Enjoy! We did. Left-Click any of these photos to see them enlarged.

The menu and accompanying wines.

Cornbread with Andouille Sausage and Mustard Greens
Grits with BBQ Shrimp
Oysters Bienville

Duck Confit Crepe with Raisin Mole

Crawfish Gumbo

Braised Buffalo Short Ribs
with
Winter Squash

Intermezzo: New Orleans Lemon Ice

Salted Caramel Upside-Down Cake
with
Pine Nut Brittle

Oktoberfest At Capitol Cellars

08 Thursday Oct 2015

Posted by Bob and Robin in 5-Stars, Anthropology of Food, Boise Adventures, Boise Restaurants, Brats, Buy Idaho, Cabbage, Capitol Cellars, Chef David Shipley, Classic Cuisines, Dinner at Capitol Cellars, Dinner With Friends, Dinner With Robin, Ethnic Foods, German Food, Herbs, Ice Cream, Idaho Chefs, Idaho Pork, Local Harvests, Party Time, Photos By: Bob Young, Pork, Restaurants, Restaurants To Try, Special Dinners, What's For Dinner?, Wine and Food, Wine Dinners at Capitol Cellars, Wines - German

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jagerschnitzel, prosit, prost

What a wonderful dinner at Capitol Cellars in Boise to celebrate Oktoberfest!! Every bit a 5-Star dinner and celebration! We made some new friends as we sat at a table for 6. And that really added to the enjoyment of the evening. Sharing food comments. Wine comments. Beer comments. Logan Smyser and Exec Chef Dave Shipley did another wonderful job. Logan pouring and Chef Dave and his crew in the kitchen. From their website,

Capitol Cellars, LLC is a throwback to old world ideals and a different, slower way of living. To us, the kitchen is a holy place and meals are about enjoying the food as well as the camaraderie around the table. Adjusting our menu to suit the seasons, we follow nature and how its bounty is intended. This ensures the culinary creations you order and we prepare are made with the freshest and most flavorful ingredients.

The menu and wine/beer list for our dinner.

Exec Chef Dave Shipley and Logan Smyser

Exec Chef Dave Shipley and his kitchen crew! Thanks! Great job.

Logan serves the beer, in this case a Hofbrau Oktoberfest. Great with our dinner. The slightly sweet component went very well with Bison Bratwurst.

Logan serves the beer, in this case a Hofbrau Oktoberfest. Great with our dinner. The slightly sweet component went very well with Bison Brätwurst, see below.

New friends at our table.

Warm German Potato Salad
with
Yukon gold potato, onion, chive, parsley and apple cider vinegar
2014 P.J. Valekenberg Pinot Blanc

Bison Bratwurst with braised red cabbage, all blue potato puree, mustard cream sauce, garlic hips

Bison Brätwurst
with
braised red cabbage, all blue potato puree, mustard cream sauce
Hofbrau Oktoberfest

“A bratwurst (German: [ˈbʁaːtvʊɐ̯st], also known as a brat in American English, is a sausage usually composed of veal, pork or beef. The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, modern Germans associate it with the German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.” [Wikipedia]

Jagerschnitzel breaded Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard 2012 Pfluger St Laurent

Jägerschnitzel
with
breaded (Panco) Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard and garlic chips
2012 Pfluger Pinot St Laurent

In my opinion, this was the best wine of the evening! Fruity with cherries. Slightly hot with higher alcohol. Very smooth. The red wine mushroom sauce was superb!

Apple Kuchen traditional apple cake, nutmeg ice cream (awesome), oat crumble 2014 Dr Loosen Blue Slate Riesling

Apple Kuchen (Apfelkuchen)
traditional apple cake, nutmeg ice cream (awesome), oat crumble
2014 Dr Loosen Blue Slate Riesling
green apple and pink grapefruit

This was a super dessert.

Have a great Oktoberfest! Prosit! ( “may it be for (you)”, “may it benefit (you)”)

Celebrating Jacques Pépin’s 80th Birthday Today!

06 Tuesday Oct 2015

Posted by Bob and Robin in 5-Stars, Boise Farmers Market, Breakfast At The Captains Shack, Captain's Shack, Caviar, Eggs, Herbs and Spices, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Recipes - Breakfast, What's For Dinner?

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caviar, Jacques Pépin

Jacques Pépin, one of the world’s most famous and skilled Chef’s, celebrates his 80th birthday. Here is some information about him from Wikipedia.

Jacques Pépin (born December 18, 1935)[1] is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers. In addition to the Daytime Emmy Award won with Julia Child, Pépin has received two of the French government’s highest honors: He is a Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). In October 2004, he received France’s ultimate civilian recognition, the Légion d’honneur.

On May 13, 2010, Pépin, along with other chefs from The French Culinary Institute (known as The International Culinary Center), Alain Sailhac, Jacques Torres and André Soltner, prepared a $30,000-per-couple dinner for President Barack Obama’s fund-raiser for the Democratic Congressional Campaign Committee at Manhattan’s St. Regis Hotel.
On February 5, 2010, during the christening of MS Marina, Pépin was named an honorary commodore of the Oceania Cruises fleet,[7] for which he serves as Executive Culinary Director.
He received an honorary Doctor of Humane Letters degree from Boston University on May 22, 2011. In October 2011, Pépin was the recipient of the first-ever tribute dinner at the New York Food and Wine Festival. Cooking for Pépin at the event, hosted by Martha Stewart, were some of America’s best-known French chefs including Alain Ducasse, Daniel Boulud, and others.

James Beard Foundation Lifetime Achievement Award
James Beard Foundation, Who’s Who of Food and Beverage in America
Chevalier de L’Ordre du Mérite Agricole
Chevalier de L’Ordre des Arts et des Lettres
Daytime Emmy, Julia and Jacques Cooking at Home
James Beard Foundation’s Cookbook Hall of Fame, La Technique
James Beard Foundation’s Cookbook Hall of Fame, La Méthode
James Beard Foundation Award for Best National TV Cooking Show, Jacques Pépin’s Kitchen: Encore with Claudine
James Beard Foundation Award for Best National Cooking Segment, Jacques Pépin’s Kitchen: Cooking with Claudine
James Beard Foundation Outstanding Culinary Video, Today’s Gourmet
Co-founder of the American Institute of Wine and Food

Scrambled Eggs with Chives, Lumpfish Caviar, Sour Cream and Herring Red Row. Fresh Idaho Cantaloupe and Toasted English Muffin

Scrambled Meadowlark Farms Eggs
with
Garden Fresh Chives, Lumpfish Caviar, Sour Cream and Herring Red Row
Fresh Idaho Cantaloupe and Toasted English Muffin

Janjou Pâtisserie Revisited

17 Thursday Sep 2015

Posted by Bob and Robin in 5-Stars, Birthdays, Bistro, Bistro - Janjou Patisserie, Brunch, Celebrations, Classic Cuisines, Coffee, Comfort Food, Cookies, Ethnic Foods, Food Photos, French Foods, Fruits, Idaho Chefs, Janjou Pâtisserie, Local Markets, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Special Events, What's For Dinner?

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Today is Robin’s 43rd anniversary of her 29th birthday so when I asked her what she wanted for breakfast, she said a quiche from Janjou Pâtisserie. That sounded good, so off we went. (It’s only 2 blocks away from us!) If anything, it has gotten better. The Quiche Lorraine we had was delicious. The coffee is still excellent – we bought a pound – and the fruit tart we had was scrumptious. You must try it when you are in Boise. Make a special trip. You’ll love it. 5-Stars all the way. Enjoy these photos!

Wonderful fresh made and house made cookies!

Chocolate tarts

Fruit tarts

Raspberry Tart. We had one. Delicious!

Quiche Lorraine. Fresh made and scrumptious.

Robin enjoys her quiche!

Enriques Mexican Restaurant in Kuna.

28 Friday Aug 2015

Posted by Bob and Robin in 5-Stars, Avocado, Comfort Food, Cooking Styles, Dinner With Robin, Enriques Mexican Restaurant, Ethnic Foods, Green Salad, Idaho Greens, Idaho Pork, Idaho Trout, Mexican Food, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salmon, Seafood, Shrimp, Tilapia, What's For Dinner?

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Enriques Mexican Restaurant, Mexican food

Enrique’s Mexican Restaurant,482 W Main Street, Kuna, ID is by far one of the best, if not The Best, Mexican restaurant in the Boise/Kuna area. The name has changed from El Gallo Giro. Same people are operating the restaurant, just a name change. And I think the food has gotten better! Every bit of a 5-Star restaurant! A great place for the entire family. But be aware – They get very, very busy, so it might be best to call for reservations, especially if you are going to be there on Friday or Saturday or Sunday around 4:00 in the afternoon and later. (208) 922-5169. Look at what we had. Enjoy! Left-Click any of these photos to see them enlarged.

The change-over explained

If you are lucky, you just might hear and enjoy a Mariachi Band. This one was awesome!

Some of the Mariachi players.

Maybe you would like some fresh guacamole made right at your table. This young man had great knife skills!

Maybe you would like some fresh guacamole made right at your table. This young man has great knife skills!

Start dinner with a good Watermelon Cosmojito

or maybe a Corona!

Awesome House Salad with an Olive Oil and Honey Dressing. The salad had walnuts, and other nuts in it. Super good salad! These salads change periodically.

An appetizer of Cabeza Pork Taco. Superb pork.

Coconut Shrimp appetizer. Delicious and just what you would expect.

Robin had Idaho Trout for dinner and all the trimmings for sides – fresh vegetables, pico de gallo, tortillas and sour cream.

I had this spot on, out of this world, shut the front door Mojarra Doreda - Tilapia! I'd drive the 12 or so miles from Boise and fight the I-84 construction - or find a "country route" - just for this entree! Absolutely loved it.

I had this spot on, out of this world, shut the front door Mojarra Dorada – Whole Tilapia! I’d drive the 12 or so miles from Boise and fight the I-84 construction – or find a “country route” – just for this entree! Absolutely loved it.

Churros for dessert with an good coffee.

Churros for dessert with an good cup of strong coffee.

Will we go back? Absolutely! The quality of the food is far better than it was. Well worth the trip, folks! Let us know when you are going and we’ll try to join you.

“State and Lemp” – Awesome

17 Friday Jul 2015

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Anniversary, Appetizers, Apricots, Beets, Boise Adventures, Boise Restaurants, Bread, Buy Idaho, Carrots, Celebrations, Chardonnay, Classic Cuisines, Dinner Reviews with Robin, Dinner With Robin, Food Photos, Friends, Heirloom Carrots, Heirloom Squash, Idaho Greens, Idaho Potatoes, Local Harvests, Local Markets, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Salads, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners

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State and Lemp

I could, and probably should, fill up this page with the word awesome, but that would be boring! If you are in Boise and have been here for awhile, do you remember Andrae’s? That definitely was a 5-Star restaurant. And so is State and Lemp. It is every bit as good as Andrea’s was; If not better. But I can only give 5-Stars and State and Lemp earned every one of those stars. From the local art on the wall, as pictured here, to the outstanding service. Also outstanding was the plating of the different food offerings. We eat with our eyes first, and as you will see, the presentations were super good! The seating is limited to about 28 people, so call for a reservation. We did like the way they have the tables set, it gave us time to chat with our table “neighbors”. Here are some photos from the evening. Enjoy! We will return for another special celebration, whatever that may be!

Robin at our seating.

The seating arrangements.

The menu and our place card. Yes, it is that formal!

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their farmer suppliers, check their web site.

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their local farmer suppliers, check their web site.

Sardine
with
Micro Greens and Flowers

Strawberry & Cucumber Scallop. Cilantro. Shiso Patrick Bottex – “La Cueille” Gamay / Poulsard

Strawberry and Cucumber
Scallop. Cilantro. Shiso
Patrick Bottex – “La Cueille” Gamay / Poulsard

Summer Squash & Fava Beans Black Cod. Sea Beans Nasturtium Taft Street – Chardonnay

Summer Squash and Fava Beans
Black Cod. Sea Beans. Nasturtium
Taft Street Chardonnay

Carrot & Apricot Goat. Sesame. Fried Rice Maxime Magnon – “La Démarrante” Carignan / Cinsault

Carrot and Apricot
Goat. Sesame. Fried Rice
Maxime Magnon – “La Démarrante” Carignan/Cinsault

Intermezzo – Huckleberry Sorbet

Beets & New Potato
Pork. Gooseberry. Sorrel
Domaine Gayda – “Flying Solo” Grenache/Syrah

Currants & Cherry Ginger Ale. Vanilla Cream. Mochi Taylor Fladgate – “LBV” Port

Currants and Cherry
Ginger Ale. Vanilla Cream. Mochi
Taylor Fladgate – “LBV” Port

Those little ginger ale “balloons” just “popped” flavor in your mouth. I intentionally did not pick a “favorite” dish – they were all superior. The wines also were paired perfectly. Here is a little more about State and Lemp from their web site.

In our effort to showcase local and regional farmers, ranchers, and artisans we have utilized the following…
Purple Sage Farms /purplesagefarms.com – Waterwheel Gardens /waterwheelgardens.com – Rice Family Farms / ricefamilyfarms.com – Sweet Valley Organics / sweetvalleyorganics.com – Peaceful Belly / peacefulbelly.com – Dawson Taylor Coffee Roasters / dawsontaylor.com – Malheur River Meats / malheurrivermeats.com – Ohana Farm Inc. Frostenson Farms – Acme Bread Co. – Double R Honey Farm – Cloverleaf Creamery …. Ownership and management will maintain a constant presence on the floor as we interact with guests to ensure an unforgettable experience. We provide continuing education and training for all team members in order to better enable them as they assist guests with decisions. Additionally, we seek to advance all team members and enable their growth as hospitality professionals.

Good Visit to Pho Nouveau in Boise

17 Wednesday Jun 2015

Posted by Bob and Robin in 5-Stars, Asian Food, Beef, Beer and Food, Bistro, Boise Adventures, Chicken, Classic Cuisines, Classic Sauces, Coconut Milk, Comfort Food, Cooking Styles, Dinner Reviews with Robin, Dinner With Friends, Food Photos, Grilling, Hard To Find Foods, Herbs and Spices, Main Dish, Oriental Food, Party Time, Pho Nouveau, Photos By: Bob Young, Pork, Restaurant Reviews, Salads, Salmon, Seafood, Shell Fish, Shrimp, Vegetables, Vietnamese Food, What's For Dinner?

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Pho, Pho Nouveau, Vietnamese food, Vietnamese restaurant, Vietnamese spring rolls

We had a great experience and meal last night at the Vietnamese restaurant, Pho Nouveau, 780 W Idaho Street, Boise; (208) 367-1111 and they do take reservations. Really a superb meal. Good to meet our friend, Patty Dorr there and to have a meal with her. Good ambiance in the restaurant; good service without being “pushy”. Here is their website. Just Click This Link. There are downloadable menus on their website for you to printout or just look at. You will get a good idea of what they offer. Weather permitting, they do have a patio for your use. The parking garage is right across the street. Here is what we had and it was all good. Cheers! We will return to Pho Nouveau! On TripAdvisor I rated this restaurant 5-Stars. Which was the best appetizer or entree? Actually, they were all good – I would have any of them again!

A very good Vietnamese beer. Light and refreshing on a hot summer day. Goes great with the meal. They also carry Ravenswood wine.

Crispy Spring Rolls These are the classic, deep fried Vietnamese spring roll filled with ground pork, carrots, onions, cellophane noodles.

Crispy Spring Rolls
These are the classic, deep fried Vietnamese spring rolls filled with ground pork, carrots, onions, cellophane noodles. Wrap in a lettuce leaf and herbs and dip in the non-spicy Vietnamese dipping sauce that is served with it.

Fresh Summer Roll
Soft rice paper wrapped with your choice of pork and shrimp, grilled salmon, grilled pork or shrimp, onion and bean sprouts. Wrap in a lettuce leaf, bean sprouts and herbs. Served with a peanut dipping sauce that is very good.

Sizzling Saigon Crepe Oversized crisxpy crepe made with coconut milk, tumeric and rice flour, filled with chicken, shrimp, onion and bean sprouts. Wrap in lettuce and herbs. A non-spicy Vietnamese dipping sauce is available.

Sizzling Saigon Crepe
Oversized crispy crepe made with coconut milk, tumeric and rice flour, filled with chicken, shrimp, onion and bean sprouts. Wrap in lettuce and herbs. A non-spicy Vietnamese dipping sauce is served with it.

Beef Pho
The traditional Vietnamese beef soup. This soup was not salty and the beef was done perfectly. The herbs and spices were served separately so you can add as much as you like. This is a huge serving and probably could serve two or more.

Grilled Chicken and Shripm Boneless chicken breasts and shrimps marinated in lemongrass, white wine and hoisin sauce. Served with steamed jasmine rice and cucumber salad.

Grilled Chicken and Shrimp
Boneless chicken breasts and shrimps marinated in lemongrass, white wine and hoisin sauce. Served with steamed jasmine rice and cucumber salad. A sweet/sour sauce is served with it.

Grilled Pork and Crispy Spring Roll on Rice Noodles Spft rice vermicelli noodles, skewered grilled pork and crispy spring rolls. Served with shredded lettuce, beansprouts and cilantro. A sweet/sour dipping sauce is served with it.

Grilled Pork and Crispy Spring Roll on Rice Noodles
Soft rice vermicelli noodles, skewered grilled pork and crispy spring rolls. Served with shredded lettuce, beansprouts and cilantro. A sweet/sour dipping sauce is served with it.