January 8th-14th
Inspired by his native Vietnam, award-winning chef Charles Phan opened The Slanted Door in 1995. He has effortlessly integrated the culture of San Francisco into classic Vietnamese recipes making them both accessible & modern.
Menu
Soups
Soup du Jour amical 3/5
daily selection from our own recipe book
Tomato Soup en Croute amical 8
our signature soup with a puff pastry crust
Spicy Lemongrass Soup + page 138 4/7
Thai chile, bean sprouts, shrimp, cilantro
Appetizers, Sides & Salads
Vegetarian Spring Rolls + page 10 10
shiitake mushrooms, bean sprouts, fried tofu, fresh mint, Peanut Sauce (page 250)
Mussels in Red Curry + page 207 12
Maine blue mussels, ginger, lemongrass, turmeric, cayenne, fresh scallions
Pork & Shrimp Wontons page 20 12
fried shallots, scallions, Spicy Chile Oil
Spicy Tuna Tartare* + page 109 14
diced tuna, tamari soy sauce, cucumber, sriracha, fresh cilantro
Jicama & Grapefruit Salad + page 121 7/13
candied pecans, red cabbage, fresh cilantro, tamari-lime vinaigrette
amical Appetizers and Salads
Olive Twists 10 Whitefish Pâté 10 Sesame Tuna 14 Jumbo Lump Crab Cakes 18
Caesar Salad 6/9 House Salad 5/8 amical Salad 7/11
Entrees
Caramelized Roast Chicken + page 187 19
one half bird, steamed jasmine rice, shallots, ginger, Thai chile, Caramel Sauce (page 250)
Vegetarian Crepes + page 44 19
rice flour-coconut milk crepes, shiitake mushroom, fried tofu, bean sprouts, Flavored Soy Sauce (page 249)
Ginger Chicken page 176 24
pan-braised chicken breast, sake, Thai chile, scallions, jasmine rice, Stir-Fried Green Beans (page 160)
Fresh Michigan Whitefish + amical 25
house preparation choices: herb, parmesan, nut crust or blackened, served with rice & fresh vegetables
Jumbo Lump Crab with Cellophane Noodles page 156 26
scallions, chicken stock, oyster sauce, pickled carrots, fresh cilantro
Braised Local Pork Shank + page 203 26
shiitake mushroom, sake, garlic & ginger, jasmine rice, stir-fried green beans
Steamed Salmon with Ginger Lime Broth* + page 188 26
cilantro-lemongrass crust, jasmine rice, pickled vegetables
Duck Salad* + page 126 28
spice-rubbed duck breast, jasmine rice, sliced apple, cabbage, frisée, tamari-citrus vinaigrette
Ginger Beef Vermicelli* + page 183 28
marinated hanger steak, flavored soy sauce, rice noodles, torn lettuce, peanut garnish
Seared Scallops* + page 175 34
Vietnamese Beurre Blanc, steamed jasmine rice, stir-fried green beans, fresh cilantro
Featured Dessert
Roasted Apricot Tart page 233 7
served with Blueberry Swirl Ice Cream (page 230)
+ Denotes a menu item that can be prepared gluten free
*CAN BE COOKED TO ORDER: Michigan Food Law warns against the risk of consuming raw or undercooked proteins