Restaurant Week

533 viet fusion
palm springs restaurant week menu

june 2-11, 2017

dinner
three-course menu

FIRST COURSE
A choice of

chicken lemongrass “martini”
ground breast of chicken meatballs, wood ear mushrooms, rice noodles poached in coconut milk with ginger and lemongrass

green papaya salad
cucumbers, green papaya, pickled cabbage, thai basil, cilantro, shaved radishes, tossed in a chili sesame vinaigrette

mango summer roll
hand picked fresh greens, fresh mango, house pickled ruby cabbage, cucumber, house pickled carrots and daikon radish, fresh cilantro and mint, vermicelli noodle crunchy won tons

SUPPLEMENTAL DISH
ahi viet nachos
crispy won ton chips, smashed avocado, spicy ahi tuna, cilantro, fresno chili, sriracha aioli, tamari reductions sauces
$6

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SECOND COURSE
A choice of

tri tip rare steak pho
our pho is fusion of old and new flavors to create the perfect comfort food, warm, hearty and deliciously refreshing

sweet tamari glazed salmon
pan roasted & served on a bed of wok fired rice noodles tossed with snap pea & scallions in a chili tamarind peanut sauce, finished with sweet pea shoots

lemongrass duroc pork wok fired rice
wok fired with seasonal vegetables, organic egg, scallions, tamari and spices

vegetarian wok fired rice
wok fired with seasonal vegetables, organic egg, scallions, tamari and spices

SUPPLEMENTAL DISHES
“ramen”
red curry coconut broth with chili’d tiger shrimp (spicy)
red curry coconut broth with ramen noodles, chili’d tiger shrimp, fresh scallions
$8

chili braised osso bucco (spicy)
slow braised and served on jasmine rice with chili coconut “gravy” and sautéed mizuna
$12

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DESSERT
A choice of

coconut lime flan
or
matcha tea cheesecake

$29 per person | Not including tax and gratuity