Xanh Restaurant Menu and Prices updated 2021

In tomato corn sauce.

With lime, onion, garlic, cilantro and basil.

Braised pork belly with roasted tomatoes and basil on a tostado.

Asian-spiced grilled chicken with onion, tomatoes, jalapeno, bean sprouts, red and green bell pepper and spicy hoisin sauce.

Prince Edward Island 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 hot mayonnaise aioli sauce.

Spicy ahi tuna, cucumber, avocado, mango, scallions and fresh herbs served with wonton chips.

Banh xeo. 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. Your choice of size.

Fresh crab claw meat, mango, cucumbers, red bell peppers, scallions and avocado. Served with hot mayonnaise aioli sauce.

Your choice of skewered meat.

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.

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

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 and lime.

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

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

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

Grilled shrimp, rice noodles, green apple, fresh lettuce, cilantro, mint and cucumber in 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 and white and green onions in crispy rice paper. Served with fresh lettuce, mint and nuoc cham vinaigrette. Your choice of size.

Cha gio. Chicken, shrimp, glass noodles and mushroom in crispy rice paper. Served with lettuce, mint and nuoc cham vinaigrette. Your choice of size.

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

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

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

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. Chilean sea bass, shiitake mushrooms, ginger, onions and glass noodles.

Roasted salmon filet marinated in miso, red onions, cilantro and garlic, then baked and served alongside glass udon, bell peppers and pineapples.

Wok-fired Dungeness crab with roasted garlic, lemongrass, Thai basil, kaffir lime leaf, pineapple, green peppers, mango and fresh cracked pepper.

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 BBQ short ribs and pineapple. Served with a mixed slaw of bean sprouts, chives and red bell peppers.

Suon rim man. Caramelized pork ribs, pineapples, green onions, red 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.

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

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

Your choice of protein with rice noodles, sliced cucumber, sliced green apples, cilantro, mint, carrots and crispy shallots. Served with shrimp crackers and roasted peas.

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

Dungeness crabmeat sauteed with cellophane noodles, scallions and fried shallots.

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.

In peanut sauce with shiitake mushrooms.

With diced tomatoes.

Charbroiled eggplant with ground chicken and scallions.

Garlic noodles, Parmesan cheese and crispy shallots.

Your choice of coconut or brown rice.

Single serving or large.