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Menu 1

This document appears to be a menu for a Vietnamese restaurant called NAM. It lists appetizers, salads, soups and noodles with prices ranging from $4.50 to $16.50. Appetizers include spring rolls, imperial rolls and grilled quail. Salads include green papaya salad and sour green mango salad. Soups include crab and asparagus soup and fish head soup. Noodle dishes include stir-fried egg noodles, beef rice noodles and lemongrass beef. The menu also lists an item for grilled Kobe beef but does not provide a price.

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0% found this document useful (0 votes)
68 views1 page

Menu 1

This document appears to be a menu for a Vietnamese restaurant called NAM. It lists appetizers, salads, soups and noodles with prices ranging from $4.50 to $16.50. Appetizers include spring rolls, imperial rolls and grilled quail. Salads include green papaya salad and sour green mango salad. Soups include crab and asparagus soup and fish head soup. Noodle dishes include stir-fried egg noodles, beef rice noodles and lemongrass beef. The menu also lists an item for grilled Kobe beef but does not provide a price.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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DINNER

931 monroe dr. suite 101a :: atlanta, ga 30308 : ; 404 : 541 : 9997 : : www.namrestaurant.com

APPETIZERS
Grilled Ground Shrimp on Sugar Cane (Chao Tom) – served with thin rice vermicelli 7 50
Vietnamese Crepe (Banh Xeo) with sautéed pork, shrimp, bean sprouts and scallions 7 50
Steamed Rice Cake (Banh Beo) with ground shrimp and scallions 6 50
Rice Flour Tamale (Banh Nam) steamed in a banana leaf with pork, shrimp and wood-ear mushrooms 6 50
Sautéed Baby Clams (Hen Xao) served with crispy sesame rice crackers 7 50
Vietnamese Spring Rolls (Goi Cuon) with, shrimp and pork served with peanut sauce 4 50
Crispy Imperial Rolls (Cha Gio) with shrimp, pork, glass noodles and wood-ear mushrooms 5 50
Grilled Quail (Chim Cut Quay) with crispy shallots and watercress 9 50
SALADS
Green Papaya Salad (Goi Du Du) – with Vietnamese beef jerky, mint leaves and crushed peanuts 6 50
Sour Green Mango Salad (Goi Xoai) – with shrimp, mint leaves and crushed peanuts 6 50
Vietnamese Green Salad (Salad Tron) – with beef and hard-boiled eggs 6 50

SOUPS
Crab and Asparagus Soup (Sup Mang Cua) – rich seafood broth with crab and asparagus 7 50
Sweet and Sour Fish Soup (Canh Chua) – fish soup with tomato, pineapple and “bac ha” (for 2) 12 50
Fish Head Soup (Canh Dau Ca) – with tomato, golden mushrooms and tofu (for 2) 12 50

NOODLES
Stir-Fried Egg Noodles (Mi Xao Ga/Tom) – with chicken, shrimp and vegetables 12 50
Beef Rice Noodles (Ap Chao) – stir-fried with beef, carrots, snow peas and mushrooms 12 50
Lemongrass Beef (Bo Lui) – served with thin rice vermicelli 16 50
Vegetarian Noodles (Mi Xao Rau) – stir-fried with mixed vegetables 9 50
Crispy Egg Noodles (Mi Xao Don) – topped with calamari, shrimp and chopped chives 12 50

MEATS
Grilled Kobe Beef (Bo Nuong) – tender Japanese beef with Vietnamese sauce MP
"Shaking" Filet Mignon (Bo Luc Lac) – cubed filet mignon stir-fried with chopped garlic and onions 20 50
Claypot Chicken (Ga Kho To) – caramelized with chilies and onions 12 50
Lemongrass Chicken (Ga Xao Xa Ot) – stir-fried with onions and chilies 12 50
Cornish Hen (Ga To) – sauteed with onions, garlic and Vietnamese sauce 18 50
Grilled Pork Chop (Suon Heo Nuong) – flavored with Vietnamese sauce 14 50

SEAFOODS
Banana Leaf Steamed Halibut (Ca Hap) – with lily flowers and ginger sauce 20 50
Steamed Striped Bass (Ca Hap Bau) in an “Opo squash” with pork, wood-ear mushrooms, and lily flowers 29 50
Stuffed Calamari (Muc Don) – with ground pork, glass noodles and wood-ear mushrooms 16 50
Spicy Claypot Grouper (Ca Kho To) – caramelized with chilies and onions 18 50
Caramelized Shrimp (Tom Rim Man) – with onions and chilies 14 50
Sea Scallops (Diep Xao Dau) – stir-fried with Asian long green beans 19 50
Pan Fried Flounder (Ca Chien) – dressed with Vietnamese tomato sauce 17 50
Salt and Pepper King Crab Legs (Cua Rang Muoi) – fried and sautéed with onions and scallions MP

VEGETABLES
Asian Long Green Beans (Dau Xao) – with garlic and scallions 9 99
Grilled Japanese Eggplant (Ca Tim Nuong) – with garlic sauce and scallions 9 99
Asparagus and Scallions (Mang Tay Xao) – with shiitake mushrooms and carrots 9 99
Vietnamese Water Spinach (Rau Muong Xao Toi) – stir-fried with garlic and Vietnamese shrimp paste 9 99
Sugar Snap Peas (Dau Xao) – stirfried with golden mushrooms and garlic 9 99
Crispy Lemongrass Tofu (Dau Hu Xao Xa Ot) – with scallions and onions 9 99

LUNCH
931 monroe dr. suite 101a :: atlanta, ga 30308 : ; 404 : 541 : 9997 : : www.namrestaurant.com

APPETIZERS
Grilled Ground Shrimp on Sugar Cane (Chao Tom) – served with thin rice vermicelli 6 50
Vietnamese Crepe (Banh Xeo) with sautéed pork, shrimp, bean sprouts and scallions 6 50
Steamed Rice Cake (Banh Beo) with ground shrimp and scallions 6 50
Rice Flour Tamale (Banh Nam) steamed in a banana leaf with pork, shrimp and wood-ear mushrooms 6 50
Sautéed Baby Clams (Hen Xao) served with crispy sesame rice crackers 6 50
Vietnamese Spring Rolls (Goi Cuon) with shrimp and pork served with peanut sauce 450
Crispy Imperial Rolls (Cha Gio) with shrimp, pork, glass noodles and wood-ear mushrooms 5 50

SALADS
Green Papaya Salad (Goi Du Du) – with Vietnamese beef jerky, mint leaves and crushed peanuts 5 50
Sour Green Mango Salad (Goi Xoai) – with shrimp, mint leaves and crushed peanuts 5 50
Vietnamese Green Salad (Salad Tron) – with beef and hard-boiled eggs 5 50

SOUPS
Crab and Asparagus Soup (Sup Mang Cua) – rich seafood broth with crab and asparagus 550
Beef Pho (Pho Bo) – Vietnamese beef rice noodle soup 7 50
Chicken Pho (Pho Ga) – Vietnamese chicken rice noodle soup 6 50

NOODLES
Stir-Fried Egg Noodles (Mi Xao Ga/ Tom) – with chicken, shrimp and vegetables 8 50
Beef Rice Noodles (Pho Xao) – stir-fried with beef, onions, cabbage and scallions 7 50
Lemongrass Beef (Bun Thit Nuong) – served with rice vermicelli 8 50
Vegetarian Noodles (Mi Xao Rau) – stir-fried with mixed vegetables 7 50
Crispy Egg Noodles (Mi Xao Don) – topped with calamari, shrimp and chopped chives 8 50

MEATS
"Shaking" Filet Mignon (Bo Luc Lac) – cubed filet mignon stir-fried with chopped garlic and onions 12 50
Claypot Chicken (Ga Kho To) – caramelized with chilies and onions 7 50
Lemongrass Chicken (Ga Xao Xa Ot) – stir-fried with onions and chilies 8 50
Grilled Pork Chop (Suon Heo Nuong) – flavored with Vietnamese sauce 7 50

SEAFOODS
Caramelized Shrimp (Tom Rim Man) – with onions and chilies 8 50
Stir-Fried Calamari (Muc Xao) – with tomato sauce, pineapples and scallions 9 50
Pan Fried Japanese Tilapia (Ca Chien) – dressed with Vietnamese tomato sauce 10 50
Spicy Claypot Grouper (Ca Kho To) – caramelized with chilies and onions 10 50
Sea Scallops (Diep Xao Dau) – stir-fried with Asian long green beans 9 50

VEGETABLES
Asian Long Green Beans (Dau Xao) – with garlic and scallions 7 99
Grilled Japanese Eggplant (Ca Tim Nuong) – with garlic sauce and scallions 7 99
Asparagus and Scallions (Mang Tay Xao) – with shiitake mushrooms and carrots 7 99
Vietnamese Water Spinach (Rau Muong Xao Toi) – stir-fried with garlic and Vietnamese shrimp paste 7 99
Sugar Snap Peas (Dau Xao) – stirfried with golden mushrooms and garlic 7 99
Crispy Lemongrass Tofu (Dau Hu Xao Xa Ot) – with scallions and onions 7 99

BEVERAGE
931 monroe dr. suite 101a :: atlanta, ga 30308 : ; 404 : 541 : 9997 : : www.namrestaurant.com

SPARKLING B E E R / I MP OR T S
...............................................................................................................................................................................................................................................

Möet & Chandon, Nectar Imperial, Epernay............................. 15.00


Beer 33 (Vietnamese Beer)...................................................................... 4.50
Nicolas Feuillatte Rosé, Epernay................................ 12.50... . . . . 60.00
Argyle Brut, ................................................................................................ 50.00 Tiger Beer................................................................................................... 4.50
Willamette Valley '98 Amstel Light............................................................................................. 4.50

White Sapporo....................................................................................................... 7.50


Pinot Grigio, Villa Del Borgo........................................... 8.00....... 32.00
Paolo Bai, Friuli, Italy '02 Asahi.............................................................................................................. 7.50

Heineken.................................................................................................... 4.00
Château Routas Rouviere, Rosé ................................. 8.00....... 32.00
Côteaux Varois '02 Corona.......................................................................................................... 4.00
Sauvignon Blanc, Chantron La Fleur Blanc ............. 8.00........ 32.00
Bordeaux '02
B E E R / DOME S T I C
Reisling, Selbach-Oster Kabinett .................................. 9.00........ 36.00
Mosel-Saar-Ruwer '02 Budweiser................................................................................................... 3.50

Vigonier , Pennautier........................................................... 8.00........ 32.00 Bud Light..................................................................................................... 3.50


Vin de Pays '02
Michelob Light........................................................................................ 3.50
Gewurztraminer, Domaine Hering............................. 12.00........ 44.00
Alsace '00 Michelob Ultra Light............................................................................ 3.50

Chardonnay, Steele "Shooting Star"............................. 8.00....... 32.00 Edison Beer................................................................................................ 4.50


Mendocino '00

Château de Maligny Chablis ........................................................... 60.00 SPECIALTY


“Fourchaumes,” 1er Cru, Burgundy '00
Vietnamese Cafe.................................................................................... 3.75
Chardonnay, Cakebread ..................................................................... 68.00
Napa Valley '01 Jasmine Tea............................................................................................... 3.75

Whole Fresh Coconut.......................................................................... 4.75


Pinot Gris, Trimbach Reserve Personnel...................................... 72.00
Alsace '97 Salted Lemon (Chanh Muoi).......................................................... 3.75

Red
Pinot Noir, Paraiso ................................................................ 10.00....... 38.00
Santa Lucia Highlands '00 S OF T DR I NK S

Pinot Noir, Faiveley Mercurey ....................................................... 62.00 Coke................................................................................................................ 1.75


“Clos des Myglands,” 1 er Cru, Burgundy '99
Diet Coke..................................................................................................... 1.75
Vignamaggio Chianti Classico ..................... .... ..... .... 9.00........ 36.00 Sprite............................................................................................................. 1.75
Tuscany '99
Sweet Tea.................................................................................................... 1.75
Merlot, Kenwood "Yalupa"................................................ 8.00........ 32.00
Sonoma County '00 Orange Soda............................................................................................. 1.75
Grenache, Janasse Côtes-du-Rhône ............................ 9.00....... 36.00 VOSS Water................................................................................................ 6.00
Rhone Valley '01

Grenache, Domaine du Montmiral Gigondas........ 12.00..... 48.00


Rhône Valley '99 Dessert Wines

Syrah, Havens, Napa Valley '99........................................................ 60.00 Quinta du Noval 20 Year Tawny, Porto ........................ 9.00........... NA

Zinfandel, Kempton Clark "Mad Zin".......................... 8.00........ 32.00 Domaine de Durban Muscat Beaume de Venise... 8.00..... 32.00
California '00

Cabernet Franc, Joguet Chinon.................................... 12.00....... 48.00 Rhône Valley '00


“Clos de la Cure,” '01 Loire
Aloise Kracher Cuvée Beerenauslese ......................................... 55.00
Cabernet Sauvignon, Foppiano .................................... 9.00........ 36.00
Russian River Valley '00 Burgenland '01

appetizer and dinner specials


931 monroe dr. suite 101a :: atlanta, ga 30308 : ; 404 : 541 : 9997 : : www.namrestaurant.com

APPETIZER SPECIALS

Grilled Beef (Bo La Lot) – wrapped with “Wild Betel Leaves” served with ginger fish sauce 7 50

Cabbage Salad with Chicken (Goi Ga) – made with cabbage, mint, cilantro and chicken 6 50

Vietnamese Beef Carpaccio (Bo Tai Chanh) – Fresh Filet Mignon topped with fresh lime, onions, saw-leaf herb 17 50

Grilled Vietnamese Eel (Luon Nuong) – seasoned with lemongrass, garlic and fivespice 19 50

Vietnamese Bot Loc Dumplings (Banh Bot Loc) – stuffed with shrimp, pork and wood-ear mushrooms 7 50

DINNER WEEKLY SPECIAL

Monday Special
Vietnamese Oxtail Stew (Bo Kho) – in a light coconut curry sauce with lemongrass and onions 17 50

Tuesday Special
Sweet Blue Crab Soup with Hand-Cut Noodles 7 50

Wednesday Special
Hue Hot and Spicy Soup (Bun Bo Hue) – traditional soup from Hue with rice vermicelli, beef and pork 8 50

Thursday Special
Tamarind Dungeness Crab (Cua Rang Me) – stir-fried with onions, garlic, and tamarind sauce 19 50

Friday Special
Fried Whole Grouper (Ca Mu Chien Voi Gung) – with ginger fish sauce, scallions and lemongrass 19 50

Saturday Special
Vietnamese Seafood Hot Pot (Lau Dac Biet) – served with shrimp, scallops, calamari, mussels and vegetables for dipping (For 2) 21 50

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