Basa Restaurant menu

Café du Monde, condensed milk

served in slow drip filter.

Vietnamese “Espresso” Coffee

Garlic Noodles

Jasmine Rice

Baby Spinach

Wild Mushrooms

Grilled Asparagus

Green

Formosa Gunpowder

Blue Mango

essence of mango & pineapple

Oolong

Orchid Oolong, orchid floral notes

Black

Chingwo County, oak cask highlights

Rose Congou Emperor, delicate rose character

Herbal

Chamomile Lemon Grass (non-caffeinated)

Basa spring rolls

with grilled marinated beef, mint, rice vermicelli, bean sprouts, Vietnamese herbs, & sweet chili vinaigrette

Crispy imperial rolls

with shrimp, pork, glass noodles, wood ear mushrooms, & chili garlic dipping sauce

Tempura fried calamari

pickled papaya and cucumber, & black bean sauce

Wok roasted Prince Edward Island mussels

Thai bird chilies, basil, garlic, white wine, & flat bread

Grilled marinated beef skewers

with romaine, mint, lime, red onion, bean sprouts & ginger soy dipping sauce

Tuna tartare

with lime cilantro crème fraiche, fifty year old balsamic, pickled ginger & Kentucky paddle fish caviar

Chesapeake Bay oysters

served with siracha garlic aioli, mignonette, & black bean sauce, over mesclun greens

Soup du jour

Tahitian vanilla Crème Caramel

Individual baked custard garnish with orange zest and liqueur

Sorbet Trio

Coconut, Blueberry, Mango, White Peach, Tamarind Siracha, and Durian

Ginger Cake

Warm cake served over cinnamon apple compote, caramel pecan gelato, and sugar ginger

Plantain

Fried plantain served over pecan gelato, pomegranate gastrique, and caramel sauce

Watercress & wild mushroom salad

with caramelized onion, herbs, & a sherry ginger vinaigrette

Green papaya

with steamed tiger prawns, basil, roasted peanuts, fried shallots, & a sweet chili vinaigrette

Basa Caesar salad

with hearts of romaine, red onions, paddy herbs, fried wonton, parmigiano reggiano, & bacon

Grilled chicken

with rice vermicelli, crispy roll, mixed greens, mint, peanuts, & cucumbers

Fried tofu, sautéed spinach, root vegetables & fried shallots

Japanese eggplant

with garlic chips, egg noodle, & aromatic wild mushroom ragout

Lemongrass beef stew

with carrots, potatoes, & grilled cilantro butter baguette

Salt and pepper gulf-coast prawns

with roasted garlic, scallion oil, & jasmine rice

Shaking Beef - cubed filet mignon

with garlic, watercress, organic cherry tomatoes, red onions & jasmine rice

Caramelized catfish claypot

with smoked bacon, tamarind broth with Vietnamese celery, bean sprouts, & tomato. Served with jasmine rice

Braised Arctic Char in soy butter ginger sauce

with bok choy & Israeli couscous

Pan seared Ahi tuna

watercress & asparagus salad, & soy ginger butter