Dinette

$39 Per Person

Restaurant will donate $5 from each dinner sold. Food Bank will provide 15 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegan (VG)
• Gluten Free (GF)

First Course

Summer Rolls

Cherry tomato, cucumber, lettuce, pickled carrot and papaya, beet vermicelli and fried shallots wrapped in rice paper. Served with PB & J sauce.

Hanoi Egg Rolls

Fried egg rolls with crab, pork, shrimp, mushroom, taro, carrot, and onion. Served with herbs and palm sugar fish sauce.

Braised Pork Belly and Sticky Rice

Braised pork belly, pickled carrot and papaya, herbs, and fried shallots on crispy sticky rice. Served with pork belly jus aioli.

Second Course

Snow Mushroom Salad

Snow mushroom, fried tofu, cucumber, carrot, herbs, fried shallots, and candied peanuts in a sesame cracker bowl. Served with chili-lime dressing.

Clams and Rice Crackers

Brown clams in sweet chili fish sauce served with Thai basil, mint, and sesame crackers.

Pho Nachos

Braised brisket, pho gravy, Fontina queso, shallots, lime, Thai basil, cilantro, mint, and sriracha, all on top of house-made taro chips.

Third Course

Tofu and Mushroom Curry

Fried tofu, beech mushroom, shiitake mushroom, bamboo shoots, Thai basil, and cilantro oil over house yellow curry. Served with jasmine rice.

Surf and Turf Dinette Fried Rice

Ribeye, shrimp, egg, carrots, peas, and green onion fried with annatto seasoned rice.

Whole Fried Branzino

Fried whole Branzino served with house soy vinaigrette, fresh herbs, Thai chili, and caramelized peanuts.

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegan (VG)
• Gluten Free (GF)

First Course

Summer Rolls

Cherry tomato, cucumber, lettuce, pickled carrot and papaya, beet vermicelli and fried shallots wrapped in rice paper. Served with PB & J sauce.

Hanoi Egg Rolls

Fried egg rolls with crab, pork, shrimp, mushroom, taro, carrot, and onion. Served with herbs and palm sugar fish sauce.

Braised Pork Belly and Sticky Rice

Braised pork belly, pickled carrot and papaya, herbs, and fried shallots on crispy sticky rice. Served with pork belly jus aioli.

Second Course

Tofu Mushroom Curry

Choice of shrimp, pork belly or Chinese sausage with fried tofu, beech mushroom, shiitake mushroom, bamboo shoots, Thai basil, and cilantro oil over house yellow curry. Served with jasmine rice.

Soft Shell Crab Bahn Mi

Chili fried soft shell crab, pate, house-made Vietnamese butter, cucumber, jalapeño, pickled carrot and papaya, cilantro served on French bread.

Dinette Fried Rice

Choice of shrimp, pork belly or Chinese sausage with egg, carrots, peas, and green onion fried with annatto seasoned rice.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.