Soups & Salads  

Pho Ga            10.00

Chicken broth, rice noodles, Mary’s chicken, cilantro, scallion, bean sprouts, basil, chili & lime                         

Pho Bo        12.00

Vietnamese beef soup with rice noodle, thinly-sliced Beef tenderloin, beef meatballs, bean sprouts, basil,

chili and lime

Goi Bo Nuong (v)      15.00

Grilled beef tenderloin salad with red onion, pickled vegetables, rau ram, Asian mixed greens & tamarind vinaigrette

Goi Ga (v)       11.00

Shredded Mary’s chicken, mustard green, endive, Asian mixed greens, basil, tomatoes & passion


Goi Du Du Tom Nuong (v)            13.00

Green papaya salad, tamarind glazed prawns, mango, carrots, jicama, herbs & nuoc cham


Appetizer Tasting Platter

Chef’s selection of five Vietnamese specialties (for two) 28.00

Each additional person 14.00


Goi Cuon        11.00

Fresh spring rolls with poached prawns, red leaf lettuce, pickled daikon, rice noodles & hoisin peanut sauce

Bo Cuon     14.00

Fresh rolls with slow cook beef shank, green leaf, pickled vegetables, chive garlic, Thai basil, mint and tamarind sauce

Bo Bia Chay (v)   10.00

Fresh spring rolls with sautéed mushrooms, chayote, jicama, carrots, tofu, herbs & peanut dipping sauce.

Cha Gio Tom Cua       12.00

Crispy rolls with Dungeness Crab, shrimp, chicken, vermicelli noodles, taro, mushroom & nuoc cham               





Banh Hap So Diep Chien (g)     15.00

Fried wonton filled with scallops, shrimp, ginger, cilantro & sesame-soy sauce                            

Suon Nuong (g)    16.00

Hoisin & passion fruit glazed baby back pork ribs, avocado, pickled pineapple & shaved radish              

Cha Cua   16.00

Crispy coconut crusted mini Dungeness Crab cakes & cilantro aioli

Goi Ca Thu    14.00

Ahi tuna tartare with avocado, green papaya, Vietnamese herb salad & sesame-passion fruit vinaigrette                                                     

Thit Kho Chien    16.00

Twice cooked pork belly, hosui pear, quail egg, mustard jus & shrimp chips 

Banh Xeo “French Style”  14.00

Crispy rice crepe filled with shrimp, bay scallops, Portobello mushroom, bean sprouts, fresh herbs, lettuce & sweet-sour grapefruit “jus”



Ca Thu Nuong                   28.00

Grilled Ahi Tuna, with fingerling potatoes, fennel, spring vegetables & sweet black vinegar jus

Ca Hoi Nuong             26.00

Grilled salmon filet served with asparagus, papaya salad & mango sauce

Hai San Thap Cam   27.00

Shrimp, scallops, salmon, seabass in a light broth with pistou, fennel, fingerling potatoes and mixed herbs   


Le Colonial Specialties

Ca Hap La Chuoi 33.00

Steamed Seabass wrapped in banana leaves with sweet potato noodles, oven roasted tomatoes,

shiitake mushroom, ginger, black-bean coconut sauce & papaya sauce vierge

Bo Luc Lac   34.00

Wok-seared filet mignon cubes, sweet-savory soy, pickled red onion, on a bed of watercress,

fingerling potatoes, cherry tomatoes & crispy lotus chips



Ga Chien Xa               24.00

Roasted lemongrass chicken, fingerling potatoes, seasonal vegetables & lemongrass chicken jus                 

Pot Au “Pho”           28.00

Braised oxtail and short ribs in a oxtail bouillon, crispy vermicelli noodles, turnips, pearl onions & shaved

radish served with mushroom bone marrow fondue                                                                                          

Bo Bit Tet              5oz: 19.00 ~  10oz: 39.00

Petit Grilled New York Steak “Banh Mi Style” served with toasted baguette, pickled vegetables, Vietnamese pork pâté, herbs and chili smoked aioli.

Thit Heo Nuong   26.00

Ginger marinated grilled pork tenderloin served with pineapple, bamboo shoot, mushroom, seasonal vegetables

and sweet & spicy glaze

Dau Hu Luc Lac (v)          19.00

Wok-seared all natural tofu with sweet-savory soy, seasonal vegetables, butter lettucewatercress, fingerling

potatoes, cherry tomatoes & crispy lotus chips

Cari Chay  (v)         18.00

Coconut curry with all natural tofu, eggplant, mushroom, mango, potato, yellow onion and basil




 Shared Entrées

Rack of Lamb(for two)      62.00

Hoisin marinated 8 ribs of lamb rack served with French beans & homemade potato chips



Mien Xao Cua (v)                15.00

Wok-tossed sweet potato noodles, Dungeness Crab, farm fresh egg, bean sprouts &  scallion                          

Dau Dua Xao  (v)                     9.00

Wok-tossed French beans, ginger, garlic-hoisin sauce, & almonds                                           

Xu Bruxelles (v)              10.00

Crispy sweet chili-glazed brussels sprouts, portobello mushroom, carrot chips & nuoc cham                         

Rau Xao (v)               9.00                                       

Wok-tossed spring vegetables with tomato glaze and crispy tofu skin

Dua Cai Chua (v)  8.00

Vietnamese pickled vegetables

Com Chien Le Colonial  (v)                      12.00                                                                              

Wok-fried Jasmine rice, bay shrimp, scallion, carrots, green beans & farm fresh egg                                                                 

Com Dua (v)        6.00

Jasmine rice cooked in a savory coconut broth

Com Luc (v)        5.00

Koda farms organic heirloom brown rice                                                                                                   

Com Trang (v)                 4.00

Jasmine rice                                                                                                                                                 





(g) contains gluten·  (v) Vegetarian

In response to California's severe drought we serve tap water on request

Le Colonial is dedicated to the evolving process of operating a green business environment with the recommendation of products that are organic and natural.