Le Colonial

About Le Colonial

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.