Â Â Â Â More than just dinner, this is a Foodie Event!Â We close our upstairs dining area and open it to you as a PRIVATE DINNER PARTY.Â We provide various plated courses of authentic Vietnamese dishes, selecting a menu that includes popular favorites, but also some you wonâ€™t find at just any other Vietnamese restaurant.Â This is cozy family comfort food meant to fill your belly, awaken your taste buds, and expand your foodie knowledge.
Â Â Pho weather is fast approaching, and as much as some despise brisk days and chilly nights, we greet them with open arms. So join us for Supper Club on Monday, October 26th and greet autumn in style with hearty dishes that will warm your bellies and your hearts.
Â Â Â Put on a light jacket and bring your appetite, as you will be well fed with this month’s menu featuring classic favorites from such as our BÃ² NÆ°á»›ng LÃ¡ Nho, grape leaf wrapped beef, grilled over an open flame as well as new favorites such as Bo Hup Thá»‹t, woodear stuffed pork meatball surrounded by a flavorful ring of Moqua squash.
Â Â Â Â This month features a new dessert courtesy of Chef Jennifer Hoang. Her personal creation, a Viet inspired dessert of coconut Panna Cotta with a kaffir lime curd and mango jelly
Â Â Â Â Six courses, full bellies, great people and a delightful ambiance, all for $45. Look below to check out the full menu and get ready to have us on speed dial. Seats fill up very quickly for this event so RSVP soon!
Our Supper Club Menu changes monthly so check back often!
If for any reason you must cancel, our policy is a follows:
5 days before event:
$25 cancellation fee 48 hours before event:
Cost of The Dinner
All cancellation fees will be waived if we are able to fill your seats.
Since we started the Supper Club thereâ€™s always been a waitlist so weâ€™ve never had to charge any cancellation fees, but we canâ€™t guarantee that will happen every time. We appreciate your understanding.
Banh Pate So Chay – Savory puff pastry baked around a filling of taro, shitake mushrooms, yellow lentil beans and cabbage.
Xoi Ga Chay – Pulled 5 spice Seitan “Chicken” with sticky rice.
Bun Bo Hue Chay – Our Vegan Version of a Central Vietnamese Classic! King mushrooms, tofu, vegetarian “ham” and thick rice noodles in a lemongrass broth finished with spicy annatto seed oil. Served with rare herbs for a pop of flavor.
Goi Ngo Sen Thap Cam – Lotus stem salad mixed with white tremella mushrooms, carrots and daikon, crunchy bean curd sheets and Vietnamese Xa Xiu Seitan. All tossed in our Viet citrus vinaigrette and topped with peanuts.
Do Hu Kho Tuong – Pressed and braised tofu in our soybean and shitake mushroom sauce.
Che Dau Trang – Warm black eyed pea rice pudding topped with coconut cream.
Bo Bia (Street food at its best! Soft handheld rolls filled with sweet lap suong, tamago-style eggs, crunchy jicama and carrots, mint and basil.)
Bun Bo Hue(A beautiful confluence of Vietnamese elements makes this Central Viet dish wildly famous and not to be missed. Beef shank and thick rice noodles in a lemongrass beef/pork broth finished with spicy annatto seed oil. Add rare herbs for pops of flavor)
Goi Xoai Tom Thit (Pan seared pork and jumbo shrimp over young green mango and four herb salad. Vietnamese citrus vinaigrette and peanuts.)
Rau Xao Thap Cam (Sauteed mixed vegetables)
Banh Hoi Thit Nuong (Build your own perfect bite! Delicate rice paper noodle patties, pork meatballs, grilled porkbelly, pickled green papaya and an array of â€œSprig and Sprout â€s)
Che Dau Trang Nong (Hot black eyed pea rice pudding, topped with coconut cream)