Four servings. Basa fish, tomato, bean sprouts, chilies, pineapple, crispy shallots and herbs in a tamarind seafood broth.

Xanh's spin on a Vietnamese classic noodle soup. Braised filet mignon and rice noodles in a fragrant beef broth, served with fresh bean sprouts, Thai basil, lime and jalapeno peppers.

Chicken, shrimp, bean sprouts, white and green onions, shiitake mushrooms and yellow noodles, served with roasted peanuts and crispy shallots.

Grilled jumbo prawns, garlic noodles, parmesan cheese and crispy shallots.

Choice of sauteed beef, grilled pork or grilled shrimp with rice noodles, sliced cucumber, sliced green apples, cilantro, mint, carrots and crispy shallots, served with shrimp crackers, roasted peanuts.

Xanh egg rolls with rice noodles, sliced cucumber, sliced green apples, cilantro, mint, carrots and crispy shallots, served with shrimp crackers, roasted peanuts and nuoc cham vinaigrette.

Dungeness crab meat sauteed with cellophane noodles, scallion sand fried shallots.

Braised pork belly, quail egg, sliced mango, fresh lettuce, cilantro and mint in a soft rice paper, served with crispy shallots and nuoc cham vinaigrette.

Ahi tuna with sliced mango, fresh lettuce, cilantro, mint and crispy shallots, served with fresh pepper and spicy vinaigrette.

Soft shell crab, sliced mango, fresh lettuce, cilantro and mint in a soft rice paper, served with crispy shallots and nuoc cham vinaigrette.

Vegetarian. Tofu, shiitake mushrooms, fresh lettuce and cilantro in a soft rice paper, served with roasted peanuts and special peanut hoisin sauce.

Marinated beef, rice noodles, fresh lettuce, cilantro and cucumber in a soft rice paper, served with roasted peanuts, crispy shallots and nuoc cham vinaigrette.

Peking style duck, rice noodles, mango, fresh lettuce, cilantro, mint and cucumber in a soft rice paper, served with crispy shallots and nuoc cham vinaigrette.

Grilled shrimp, rice noodles, green apple, fresh lettuce, cilantro, mint and cucumber in a soft rice paper, served with crispy shallots and nuoc cham vinaigrette.

Ahi tuna with sliced mango, fresh lettuce, cilantro, mint and crispy shallots, served with fresh pepper and spicy vinaigrette.

Monterey bay prawns, white onions and green onions, in a crispy rice paper, served with fresh lettuce, mint and nuoc cham vinaigrette.

Cha gio. Chicken, shrimp, glass noodles and mushrooms in a crispy rice paper, served with lettuce, mint and nuoc cham vinaigrette.

Seasonal. Poached shrimp, grapefruit, green apples, pineapple, red peppers, mint, crispy shallots, fresh black pepper and cilantro.

Poached shrimp, green papaya, carrots, sliced mango, cilantro, mint and caramelized shallots, served with roasted peanuts and nuoc cham vinaigrette.

Marinated beef, mixed greens, yellow and red bell peppers, sliced mango, sliced green apples and avocado, served with Vietnamese crackers, white sesame and Xanh sauce.

Quail with bone in caramelized garlic sauce with kimchee on the side.

In tomato corn sauce.

With lime, onions, garlic, cilantro and basil.

Asian spiced grilled chicken, served with onions, tomatoes, jalapenos, bean sprouts, red and green bell peppers and spicy hoisin sauce.

Prince Edward Island's mussels sauteed in rich chili garlic herbed butter sauce, served with green and red peppers and sprinkled with coconut flakes.

Muc rang muoi. Crispy calamari, garlic, green onions, jalapenos and basil, served with a hot mayonnaise aioli sauce.

Shrimp, chicken, green onions and shiitake mushrooms, served with soy vinaigrette.

Banh xeo. Please allow additional time for preparation. Four baby rice crepes stuffed with shrimp, bean sprouts, white and green onions, lettuce, sliced mango and fresh herbs, served with peanut sauce.

Miniature rice muffins with shrimp, sliced green apples and mint, served with shrimp nuoc cham vinaigrette.

Ga xao sa ot. Sliced chicken with lemongrass in a clay pot.

Ga cari. Chicken, potatoes, bell peppers, onions and cauliflower cooked with yellow curry sauce and coconut milk.

With roasted garlic.

Vit rang me. Roasted rare duck breast atop a sticky rice pork polenta, mango, cucumber, red bell peppers and spicy tamarind sauce.

Bo luc lac. Filet mignon cubed with garlic, on a bed of mixed greens.

Sliced filet mignon seasoned with peppercorn, over potatoes, asparagus and mixed bell peppers.

Suon nuong. Korean style barbecued short ribs and pineapple, served with a mixed slaw of bean sprouts, chives and red bell peppers.

Suon rim man. Caramelized pork ribs, pineapple, green onions, red bell peppers and green bell peppers.

Rubbed in lemongrass, garlic and fresh peppers, served with pickled slaw.

Grilled Asian spiced lamb chops in shiraz stock reduction, served with mango, asparagus and carrots.

Tom rang me. Sauteed jumbo prawns on a lake of spicy sauce.

Tom rang muoi. Crispy spicy prawns with shells, garlic, onions, chilies and lemon leaves, served with a hot mayonnaise aioli sauce.

Tom rang toi. Large succulent prawns seasoned with fresh garlic and pepper.

Very Spicy. No returns. Prawns, catfish filet and mussels simmered in green curry sauce and coconut milk, with cauliflower, zucchini, asparagus, potatoes, bell peppers and onions.

Ca kho to. Caramelized catfish filet, cilantro and Thai chilies.

Ca tuyet la chuoi. Please allow additional time for preparation. Chilean sea bass, shiitake mushrooms, ginger, onions and glass noodles.

Please allow additional time for preparation. Roasted salmon filet marinated in miso, red onions, cilantro and garlic, then baked and served with a side of rice udon noodles, bell peppers and pineapple.

Vegetarian. In peanut sauce with shiitake mushrooms.

Vegetarian. With diced tomatoes.

Charbroiled eggplant with ground chicken and scallions.

Vegetarian. Garlic noodles, Parmesan cheese and crispy shallots.