The Blind Goat

$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.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)

First Course

Salted Calamari

Lightly battered and fried . Served with salt + pepper + lemon for dipping.

Mom’s Eggrolls

Two of Chef Christine’s childhood favorite snack with pork, shrimp, carrot, wood ear mushroom. Served with pickled carrot & daikon and lettuce for wrapping and fish sauce vinaigrette for dipping.

Tofu Spring Roll (vegan)

One roll with crispy tofu, toasted coconut, fresh herbs, tamarind peanut sauce for dipping

Second Course

Sea Bass in Canh Chua Broth (gluten-free)

Pan-seared filet in a sweet and sour broth with grilled tomato, okra, and pineapple

Crispy Pork Belly (gluten-free)

Roasted until the skin is crisp, then brushed with caramelized fish sauce. Served with seasoned rice and pickled Fresno chiles.

Puffed Rice Noodles with Tofu (vegan)

Pillows of crispy rice noodles, stir-fried vegetables, soy Maggi sauce

Third Course

Cà Phê Sữa Đá Panna Cotta

Flavored with Vietnamese iced coffee , sweetened condensed milk, white chocolate shavings

Oh My Bananas and Cheese!

Banana bread ,mascarpone cream , and roasted peanuts combine the flavors of a popular Vietnamese snack from Chef Christine’s childhood

Chè Thái Sundae

Toasted coconut sorbet from Cosmic Ice Cream, lychee, jackfruit, coconut jelly, topped with roasted peanuts. Can be made vegan without the jellies.