MENUS
Please note that the menus provided are sample menus.
Menus are subject to change upon availability.
The Vietnamese cuisine at Le Colonial features
the freshest and highest quality ingredients
possible, culled from the bounty of produce
and ecologically farmed meat, game and poultry
found at farms throughout the Bay area. Among
the specialty dishes prepared by Executive
Chef Joseph Villanueva are Goi Du Du Tom
(Shredded green papaya with poached prawns,
carrots, mint, toasted peanuts and crispy
shallots tossed in chili garlic and lime vinaigrette)
and Cha Gio (crispy spring rolls
with shrimp, pork and woodear mushrooms, served
with table salad and nuoc cham dipping sauce).
Entrée selections include Ca Nuong
(Pan seared Sturgeon marinated in lemongrass,
chilies and curry served over a rice noodle
salad with lettuce cups and a tangy cucumber
dipping sauce) and Bo Luc Lac (cubes
of beef tenderloin wok tossed in garlic and
soy sauce, served with organic watercress,
tomatoes and crispy potatoes). An award-winning
wine and cordial list compliments the menu.
DINNER MENU 2011
served
on our patio and main dining room
Sunday - Wednesday from 5:30 to 10:00 PM
Thursday – Saturday from 5:30 to 11:00
PM
Sample
Dinner Menu
Sample
Dessert Menu
PRIX FIXE 2011
Sample
Prix-Fixe
PRE-THEATER MENU 2011
Looking for the prefect place to dine before your show?
Our pre-theater menu is
served from 5:30 to 6:30.
Sample
Pre-Theater Menu
LOUNGE
MENU 2011
Happy Hour
Monday - Sunday from 5:00 to 6:30 PM
1/2 half draft beers and well drinks
Sample Drink
Menu
WINE
LIST 2011
TWO BOTTLE CORKAGE LIMIT. $25.00 FOR EACH BOTTLE.
ALSO, PLEASE NOTE THAT THERE IS NO CORKAGE AVAILABLE ON HOLIDAYS, INCLUDING VALENTINE'S DAY.
Sample
Wine List
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