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 2010
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
BRUNCH MENU 2010
Brunch: Saturday and Sunday from 11:30am to 2:30pm
Sample
Menu
PRIX FIXE 2010
Sample
Prix-Fixe
LOUNGE
MENU 2010
Happy Hour
Monday - Sunday from 5:00 to 6:30 PM
1/2 half draft beers and well drinks
Sample Happy Hour Menu
Sample Drink
Menu
WINE
LIST 2010
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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