• Le Colonial (map)
  • 20 Cosmo Place
  • San Francisco, CA, 94109
  • United States

On July 21st, 2018, after two decades of providing it's guests with a charming venue and artistic French Vietnamese cuisine, Le Colonial will celebrate it's 20th Anniversary. To commemorate this exciting milestone, Le Colonial will be hosting a special five course dinner, each course created by it's present chef, Tuan Phan and four former chefs who previously were at the helm in Le Colonial's kitchen. We hope you will be able to join us for this remarkable occasion, as it is sure to be remembered for many years to come!

Saturday, July 21st 2018

$175 Per Person Ticket is required for this event,

 as the restaurant will be CLOSED to the public

Click Here to purchase you tickets now

This is an all-inclusive dinner with wine pairing and Proceed benefiting the Compass Family Services Charity

Reception: 5:30pm | Dinner: 7:00pm



  • The reception will be at the 721Lounge
  • Vueve Clicquot Champagne as welcome toast
  • Specialty Cocktails
  • Hors d’oeuvers
  • Special Entertainment - Live Music - Festivity

The proclamation of our 20th anniversary | Master of Ceremonies is Liam Mayclem

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Featured Menu:

First Course | By: Chef Mike Yakura | (2003-2006)

Tofu & Seafood | Dau Hu Sot Ca Chua

Pan Fried Tofu Skin - Scallop - Prawns - Heirloom Tomato - Pineapple Relish

Paired with: Aperture, Sauvignon Blanc, Dry Stack Vineyard, Sonoma Country 2015


Second Course | By: Chef Tri Khuu | (2013-2015)

Seabass | Ca Chien Va Banh Chum

Pan Seared Seabass - Banh Chum - Heart of Bok Choy - Coconut Riesling Sauce

Paired With: Flora Spring, Chardonnay, Napa Valley 2015


Third Course | By: Chef Joe Villanueva | (2002-2011)

Steak Salad | Thit Bo Nuong

Grilled New York steak – Jicama – Mango – Carrot – Fresh Herb - Nuoc Cham

Paired with: Sinegal Estate, Cabernet Sauvignon, St Helena 2012


Fourth Course | By: Chef Tuan Phan | (1998-present)

Surf & Turf | Mi Toi Tom Hum Va Bo Nuong

Lobster Tail - Garlic Noodles - - Filet Mignon - Red Peppercorn Sauce

Crushed Rainbow Potatoes  

Paired with: Chateau Vignot, Saint-Emilion Grand Cru 2011


Fifth Course | By: Chef David Chesarek | (1999-2002)

Trio of Desserts

Chocolate Mousse Cake - Mango Profiterole - Passion Fruit Macaroon

Paired With: Choice of  Hennessy XO Tea Rocks


Chateau Romer du Hayot, Sauternes 2007


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