Dinner
Dinner
<MAIN
LUNCH // DINNER// SWEETS // DRINKS // KIDS // FOOD PHOTOS
JAPANESE TRANSLATED DINNER MENU
*menu subject to change due to availability
first things first
*DAILY OYSTERS (minimum order of 3) 4ea.
calamansi lemongrass mignonette
DAD'S TOAST 9
sardines braised with portuguese sausage in tomato sauce, chives, grilled baguette
MOM'S PATE CHAUD 9
a baked savory meat pastry, crusted with turbinado sugar & sea salt, pork liver pate, pickled jalapeno
VEGETABLE SPRING ROLLS 10
spaghetti squash, carrot, tofu, bean thread, taro, jicama, lettuce, shiso & mint, dried shiitake nuoc cham
appetizer
SUMMER MELON CARPACCIO & AHI 17
canteloupe carpaccio, watermelon chutney sauce, crispy dried squid, frizzled shallots, mint
FRIED DAIKON & RICE CAKE 16
with lardo fat, smoked caviar, cucumber, cilantro blossoms, egg yolk & soy vinegar sauce
BURMESE TEA SALAD 16
VEGAN OPTION AVAILABLE
ode to Dr. Myaing and the Pacific Gateway team: green papaya, tomato, garlic, sesame, various nuts & sprouting seeds, preserved lemon, serrano pepper, fermented lahpet dressing
LE FRIED CHICKEN 17.5
VEGAN OPTION: LFCauliflower 14
our signature twice fried "LFC" wings, kaffir, shallot, peanuts, pickled red cabbage, money $$$auce
BROCCOLINI 14
sweet & sour balsamic hoisin, pickled tomatoes, chili flake, shiso, parmesan, lime
vietnamese “pizza”
SWEET CORN & SUMMER TRUFFLE 24
grilled rice paper layered with egg, mushroom & truffle pate, parmesan
SOUR PORK SAUSAGE & SHRIMP 19
grilled rice paper layered with egg,fried shallot, laughing cow cheese, jalapeno,scallion, rau ram herb
grilled meat & seafood
1/2 MARY'S CHICKEN "CHAM CHEO" 32
inspired from the northern region of dien bien, laos, and thailand. Served with an sauce ofaromatic mac khen pepper & herbs, chili bamboo salad, calamansi
SCALLOP & CLAM CURRY 34
A.P.'s coconut curry, riesling poached pears, sour tree cucumber, okra, young carrot, thai basil, warm baguette for dipping
SPICED GUAVA LEAF PORK CHOP 38
inspired by duong lam village, meat drippings, lardons, fried garlic, pickled fresno, herb salad tossed with toasted rice powder & meyer lemon
TIGER STYLE NOODLES
ADD POACHED EGG 2
ADD STEWED POT MEAT 3
PHO BO SOT VANG 22
spiced beef & red wine broth with fresh rice noodles, seared marinated striploin steak, braised tendon, scallion, culantro, calamansi, ginger & chili
PHO CHAY 19
the vegan version of our pho with enoki mushrooms & cherry tomato confit
BUN BO HUE 21
spicy lemongrass beef & pork broth with fat vermicelli, fermented shrimp chili sate, pork belly + shank + blood cake, beef brisket, steamed sausage, ong choy, banana blossom, rau ram
BUN CHAY HUE 19
the vegan version of our bun bo hue with fermented durian chili sate, enoki, braised yuba
CHA CA HANOI 23
an iconic dish of catfish marinated in fermented turmeric, served on a sizzling platter with dill & scallions, vermicelli noodles, aromatic herbs, peanuts, house pickles, pineapple anchovy sauce
SIDES
2 FRIED EGGS 3
served op la style: butter basted with maggi and black pepper. Recommended with baguette!
BAGUETTE 3
toasted with rendered lardo
JASMINE RICE 3
steamed with fresh pandan leaves
BOWL OF BROTH 6
Lunch
Lunch
<MAIN
LUNCH // DINNER // SWEETS // DRINKS // KIDS // FOOD PHOTOS
JAPANESE TRANSLATED LUNCH MENU
*menu is subject to change due to availability
first things first
*CHILLED OYSTERS (MINIMUM ORDER OF 3) 4ea.
calamansi lemongrass mignonette
DAD'S TOAST 8
sardines braised with portuguese sausage in tomato sauce, chives, grilled baguette
MOM'S PATE CHAUD 8
a baked savory meat pastry, crusted with turbinado sugar & sea salt, pork liver pate,pickled jalapeno
appetizers
LE FRIED CHICKEN 13
VEGETARIAN OPTION: LFCauliflower 12
our signature twice fried "LFC" wings, kaffir, shallot, peanuts, pickled red cabbage, money $$$auce
VEGETABLE SPRING ROLLS 10
spaghetti squash, carrot, taro, lettuce, mint, shiso, house pickles, dried shiitake nuoc cham
BURMESE TEA SALAD 15
VEGAN OPTION AVAILABLE
ode to Dr. Myaing and the Pacific Gateway team:pickled green papaya, tomato, shallots, garlic, sesame, nuts & seeds, salted lemon, fermented tea leaves
tiger style NOODLES
ADD POACHED EGG +2
ADD EXTRA NOODLES +3
PHO BAC 17
spiced beef broth with fresh rice noodles, seared sirloin, braised brisket, scallion, culantro, black pepper, calamansi, ginger chili
PHO CHAY 16
spiced vegetable & kombu broth with fresh rice noodles, mushrooms, tomato, fried shallots, scallion & sawtooth herb, black pepper, calamansi
CHA CA HANOI 18
an iconic dish of catfish marinated in fermented turmeric, served on a sizzling platter with dill & scallions, vermicelli noodles, peanuts, house pickles, pineapple anchovy sauce
PLATES
CHICKEN CURRY 17
southern vietnamese & indian spies, coconut, carrots, onion, thai basil, cilantro, scallions
choice of: steamed pandan rice or toasted baguette
BEEF STUFFED TOMATO 19
8oz of marinated beef striploin sauteed with brown butter & cherry tomatoes over shoestring fries, black pepper, red onion, arugula salad
CRISPY ROAST PORK BELLY 18
marinated with spiced guava leaves, cabbage & herbs salad, pickled shrimp, classic nuoc cham sauce
vietnamese banh mi & pizza
GRILLED PORK BANH MI 16
5 spice pork belly in nuoc cham, house pickled vegetables, scallion, chili sate aioli, la tour baguette, side of summer watermelon salad
THE PHO FRENCH DIP BANH MI 17
VEGETARIAN OPTION 16
ADD FRESH RICE NOODLES TO PHO BROTH +4
12 hr slow roasted brisket, spicy hoisin, thai basil chimichurri, sauteed bean sprout & onion, toasted la tour baguette, side of our classic pho broth for dipping & house pickles
SAIGON CLASSIC PIZZA 14
grilled rice paper layered with egg, sweet chinese sausage, sour shrimp, scallion, rau ram herb, laughing cow cheese, pickled jalapeno
TRUFFLE SHUFFLE PIZZA 14
grilled rice paper layered with egg, mushroom & truffle pate, laughing cow cheese, fermented jalapeno, rau ram herb, shaved champignon
Sides
2 FRIED EGGS 3
served op la style: butter basted with maggi and black pepper. recommended with baguette!
BAGUETTE 3
toasted with rendered lardo
JASMINE RICE 3
steamed with fresh pandan leaves
BOWL OF BROTH 6
choose from any of our tiger style soups
DRINKS
COCKTAILS, WINE, BEER, NON-ALCOHOLIC
DRINKS
COCKTAILS, WINE, BEER, NON-ALCOHOLIC
LE SWOON 13
kohana rum agricole, okinawan sweet potato, pandan, coconut milk, cinnamon, lime, aphrodite bitters
SUIKAWARI 12
japanese gin, egg white, bergamot, watermelon, shiso, lime, toasted rice
RUMAWAY CLUB 12
kohana rum agricole, cinnamon, grapefruit, calamansi, lime
MEGA GEM 12
vodka, grapefruit, lemon, amaro
MIDDAY RUN 12
mezcal, passion fruit, vanilla, habanero, lemon
P&L SOUR 12
buffalo trace p&l single barrel bourbon, lime, apricot, tamarind
IN THE FOLD 12
blended scotch, vermouth, allspice, nutmeg, fernet
BOSC COLLINS 12
amontillado sherry, bosc pear, lemon, orange, noyaux
INTERROGATING GINGY 12
sotol, gentian, lemon, saline, ginger beer
UNNATURAL 12
cognac, coconut, thai tea, milk, caramel, bitters
BEER
IF CAN, CAN. IF NO CAN, BOTTLE
TAPPED
LEI’D BACK LILIKOI CIDER (Paradise Ciders) 16 oz. 9
HOP LEI IPA (Beer Lab HI) 16oz. 8
MA`A ISLAND LAGER (Ola Brew Co.) 16oz. 7
WAIKIKI BREWING HANA HOU HEFE 6
WAIKIKI BREWING SKINNY JEANS IPA 7
ANDERSON VALLEY HOLY GOSE ALE 7
SCHÖFFERHOFER GRAPEFRUIT BIER 7
FIRESTONE WALKER NITRO MERLIN MILK STOUT 7
BIA SAIGON LAGER 6
BINTANG PILSENER 4
HEINE(CAN) 5
CASCADE BREWING NOYAUX SOUR ALE (750 ML) 50
NON-ALCOHOLIC
GINGER BEER 4
SAN PELLEGRINO SPARKLING (750 ML) 6
CHANH MUOI SODA 4
RHUBARB & ROSE WATER SHRUB 4
tea & coffee
COLD BREWED PANDAN JASMINE ICED TEA 3
PAPA LE’S ICED COFFEE 5
FRENCH PRESS P&L SPECIAL BLEND cup 4
JASMINE DRAGON PHOENIX PEARLS 6
JADE BAO JUNG 6
PURE MAMAKI 6
THAI TEA 5
sparkling
GRANDIN 11/40
brut rose, france
LUCIEN ALBRECHT 14/52
brut sparkling wine, cermant d’alsace, france
GUSBOURNE 110
blanc de blanc, england 2013
BILLECART-SALMON 160
brut rose, champagne, france
rose
FABRE EN PROVENCE CRU CLASSE 12/44
grenach, syrah, cinsault, provence, france 2016
AMEZTOI RUBENTIS 65
hondarrabi zuri/beltza, gipuzkoa, spain 2017
AMUSE BOUCHE “PRÊT À BOIRE” 150
grenache, syrah, rutherford, california 2017
white wine
DONNAFUGATA LIGHEA 45
zibibbo, sicily 2017
SELBACH OSTER 11/40
riesling kabinett, mosel, germany 2016
CHATEAU ARGADENS 12/44
sauvignon blanc, semillon, bordeaux, france 2017
KING ESTATE 13/48
pinot gris, willamette valley, oregon 2016
BRAVIUM 13/48
chardonnay, russian river valley, california 2016
red
BIELER PÈRE ET FILS 11/40
grenache, syrah, cotes du rhone, france 2016
DECERO 13/48
cabernet sauvignon, agrelo, argentina 2014
LA FOLLETTE 14/52
pinot noir, los primeros, california 2016
AMALIE ROBERT ESTATE 70
pinot meunier, willamette, oregon 2015
TENUTA SANT’ANTONIO 90
corvina, amarone della valpolicella, italy 2015
FONTANAFREDDA BAROLO LA ROSA 150
nebbiolo, alba italy 2008
MERCURY HEAD 180
cabernet sauvignon, napa, california 2014
sake
RIHAKU “DREAMY CLOUDS” 30 (300mL)
nigori tokubetsu jumai
DEWANOYUKI 10 3oz. / 55 btl. (720ml)
junmai
Sweets
Sweets
<MAIN
LUNCH// DINNER // SWEETS // DRINKS // KIDS // FOOD PHOTOS
*menu is subject to change due to availability
HANOI EGG COFFEE 5
kona dark roast, whipped egg yolk with vanilla bean
ADD SHOT OF FERNET BRANCA +5
ADD COOKIE +2
YUZU CREAM PIE (LUNCH ONLY) 10
yuzu cream, cream cheese pate brisee, coconut chantilly, gooseberry blueberry muscat coulis, lemon balm, toasted coconut
LILIKOI MALASADAS 12
filled with lilikoi cream, lilikoi caramel, fresh mango, black sesame ice cream
BIG ISLAND GOAT CHEESE PANNA COTTA 10
infused with vanilla bean, pickled strawberry granita, toasted pinenuts, hibiscus poached rhubarb, shiso
VALRHONA CHOCOLATE BANANA TART (DINNER ONLY) 12
valrhona dark chocolate cremeux, chocolate cookie crust, fresh banana and banana marmalade, toasted hazelnuts, tamarind caramel, flowers
P&L SUNDAE FUNDAY 12
weekly frozen custard & sorbet swirl, chocolate crack sauce, coconut waffle bowl
ADD VALRHONA CHOCOLATE CRINKLE COOKIE +2
P&L SOFT SERVE 7
choice of frozen custard, soft sorbet, or swirl with salted feuilletine crunch
ADD HOUSE-MADE WAFFLE BOWL +2 | VALRHONA CHOCOLATE CRINKLE COOKIE +2 | MAGIC CRACK +2
April 29 - May 12: Hawaiian Honey & Mango Sorbet
May 13 - May 26: White Chocolate Custard and Hibiscus Orange Zest
May 27 - June 9: Spiced (tajin) custard and Calamansi sorbet
June 10 - June 23: Elderflower Custard and Lychee Sorbet
June 24 - July 7: Mint Custard and Watermelon Sorbet
July 8 -July 21: Mascarpone Custard and Guava Sorbet
July 22 - August 4: Caramelized Condensed Milk and Assam Tea Sorbet
Food Photos
Food Photos
2017
