Tank Kitchen & Bar

Broasted chicken wings served with sweet Asian zing sauce (6 pieces).

Wrapped in rice paper, filled with vermicelli noodles, chives, bean sprouts, and lettuce. Served with a side of plum sauce topped with crushed peanuts, carrots, and daikon.

Wrapped in rice paper, filled with vermicelli noodles, chives, bean sprouts, and lettuce. Served with a side of plum sauce topped with crushed peanuts, carrots, and daikon.

Minced pork wrapped with mushrooms, taro, and carrots in wheat paper. Served with side of sweet fish sauce vinaigrette.

Homemade crepe batter blend of rice flour, turmeric, and coconut crème, filled with shrimp, pork, and bean sprouts. Served with a side of lettuce, mints, basil, cucumbers and sweet fish sauce vinaigrette.

Doused in five spice marinade, soy sauce, white wine and sesame oil, served over a bed of Chinese watercress with a side of salt and pepper lime dip.

Crispy tempura shrimp served with lettuce, red peppers, green onions, with a side of salt and pepper lime dip.

Served with lettuce, red peppers, green onion, and sweet Asian zing sauce.

Steamed mussels in coconut milk, lemongrass, Thai peppers, lime leaves, and garlic.

Doused in five spice marinade, soy sauce, white wine and sesame oil, served over a bed of Chinese watercress with a side of salt and pepper lime dip.

Stir fried with egg, bean sprouts, carrots, green peas and topped with cilantro.

Stir fried in savory house oyster sauce with baby corn, green onion, cilantro, broccoli, pea pod, carrots, dried mushroom, enoki Mushroom, and celery.

Pickled lotus stems tossed in lime juice with pork, shrimp, bell pepper, celery, carrots, onions, basil, cilantro, Vietnamese coriander, and peanuts. Served with a side of sweet fish sauce vinaigrette.

Shredded green papaya with spicy lime dressing, Vietnamese coriander, pork belly, shrimp, peppers, celery, carrots, onions, basil, cilantro, and peanuts.

With BBQ pork belly, pork cake, pickled carrots and daikon, special sauce, green onions, cilantro, and cucumber.

Thin sliced beef marinated in savory house sauce, garlic, & lemongrass grilled with shrimp.

Minced chicken, fresh mints, basil, cilantro, onions, tossed in tangy lime sauce. Served with lettuce cups and house sauce.

Char-broiled 8 oz pork steak marinated in house sauce, black pepper, lemongrass, and garlic.

Charred filet mignon beef cubes stir fried with white wine, bell peppers, white onions, oyster sauce, sesame oil, soy sauce, and garlic on a bed of Chinese watercress.

Tender chicken sautéed in aromatic blend of lemon grass, chili oil, garlic, pepper flakes, and fish sauce.

Stir fried in savory house oyster sauce with baby corn, green onion, cilantro, broccoli, pea pod, carrots, dried mushroom, enoki Mushroom, and celery.

With chicken, beef, BBQ pork, and shrimp.

With fish cake, squid, and shrimp.

Chef’s special fried rice with Chinese sausage, shrimp, and BBQ pork.

Stir fried with egg, bean sprouts, carrots, green peas and topped with cilantro.

Stir fried with beef, shrimp, and chicken.

Tank special aromatic beef bone marrow broth simmered in roasted ginger and onions, seasoned with our special spice blend of cinnamon, star anise, and cloves.

Tank special aromatic beef bone marrow broth simmered in roasted ginger and onions, seasoned with our special spice blend of cinnamon, star anise, and cloves.

Tank special aromatic beef bone marrow broth simmered in roasted ginger and onions, seasoned with our special spice blend of cinnamon, star anise, and cloves.

Simple southern Vietnamese style chicken noodle soup.

Simple southern Vietnamese style chicken & seafood noodle soup.

Spicy lemongrass beef broth flavored with shrimp paste. Served with brisket, pork feet, congealed pork blood cubes, and thin sliced pork sausage.

Yellow curry broth flavored with turmeric, coconut crème, and lime leaves. Served with chicken and taro.

Spicy fermented anchovy broth flavored with lemongrass and chili pepper. Served with catfish, shrimp, and pork belly.

Yellow curry broth flavored with turmeric, coconut crème, and lime leaves. Served with tofu, taro, onion, cilantro.

Vegetable broth base served with baby corn, green onion, cilantro, broccoli, pea pod, carrot, shitake mushroom, enoki mushroom, and celery.

Shredded green papaya with spicy lime dressing, Vietnamese coriander, pork belly, shrimp, peppers, celery, carrots, onions, basil, cilantro, and peanuts.

Minty-citrus julienned green papaya in zesty lime juice with Vietnamese coriander, red and green bell pepper, celery, carrot, onion, basil, cilantro, peanuts. Served with soy sauce vinaigrette.

Pickled lotus stems tossed in lime juice with pork, shrimp, bell pepper, celery, carrots, onions, basil, cilantro, Vietnamese coriander, and peanuts. Served with a side of sweet fish sauce vinaigrette.

Pickled lotus stems tossed in lime juice with bell pepper, celery, carrots, onions, basil, cilantro, Vietnamese coriander, and peanuts. Served with a side of soy sauce.

Fresh herb salad topped with sprinkles of toasted ground rice. Served with lettuce, purple onion, lime vinaigrette and house sauce.

Served on a bed of lettuce, mints, cucumber, bean sprouts, carrots, daikon, peanuts.

Served on a bed of lettuce, mints, cucumber, bean sprouts, carrots, daikon, peanuts and side soy vinaigrette.