Tamarine MenuVietnamese | Palo Alto Dinner Menu
crisp calamari wok-tossed with garlic & spring onions; served with a cilantro emulsion.
hawaiian big eye tuna tossed raw with coconut milk, ginger & chili; served with crisp wonton chips.
toasted baguette smeared with fresh tomato & cilantro oil; served with monterey sardines & pickled onion.
butter lettuce cups filled with pork shoulder, rice noodles, mint & fried shallots; served with nuoc cham.
coachella dates with english cheddar & panko crumbs; served with a cumin-honey sauce.
baby octopus sauteed with kuochuang pepper, rice wine, soy sauce & yukon gold potatoes.
savory rice flour & coconut milk cupcakes filled with scallions & shrimp; served with nuoc cham.
pan-fried wheat bread served with a red panang curry sauce.
wild alaskan halibut cured with lime, chili, cilantro & red onions; served with purple yams.
ground beef, onion, garlic & soy wrapped in a wild tea leaf; grilled in a chili-fish sauce glaze.
fresh rice paper filled with shrimp, pork, bean sprouts & mint; served with a hoisin-chili sauce.
crisp rolls of taro root, onion, wood ear mushrooms & carrots; served with a chili-plum sauce.
taro root rolls, tea leaf beef, shrimp spring rolls & papaya salad (serves two).
sliced kobe beef blanched with star anise, cinnamon & ginger beef broth; served w/ rice noodles & herbs.
crab wontons served in a consomme infused with coriander & coconut milk.
sweet yellow corn creamed with coconut milk; served with rock shrimp, chives & chevril.
local asparagus, spinach, button mushrooms, purple yams & truffle cheese; drizzled with truffled vinaigrette.
shredded green papaya tossed with basil & served with dried shredded beef.
frisee, fresh lychees, orange segments, feta cheese & pistachios; dressed in citrus-honey vinaigrette.
wok-flashed rice noodles tossed with chinese broccoli, flank steak, eggs & soy sauce.
peeled dungeness crab wok-fired with glass noodles, garlic, ginger & soy sauce; finished w/ chinese celery.
egg noodles wok-fired with garlic, butter, parmesan cheese & black pepper; served with fresh cilantro & lime.
firm tofu sauteed with king & shiitake mushrooms, onion, chili & lemongrass.
oven-roasted cauliflower with summer squash, red onion & paneer cheese; finished with a caper-rasin sauce.
green coconut curry simmered with tofu, eggplant, sweet potato, thai basil & zucchini.
flash-fried jumbo prawns tossed in tamarines signature tamarind sauce & served with crisp noodles.
jumbo shrimp wok-fired with garlic, onion, chilies & vietnamese caramel sauce.
poached local wild king salmon served with sauteed spinach & passion fruit-butter sauce.
alaskan black cod caramelized in onion, garlic, black pepper & molasses.
lemongrass & garlic sea bass served with a cold mango & cilantro noodle salad.
boneless organic chicken sauteed with soy, ginger, jalapeno & purple yam chips.
sonoma duck leg confit served with a thyme-cherry sauce, forbidden rice & an arugula salad.
grilled srf pork loin skewered with haloumi cheese & dried figs; served with a citrus-mint bulgur salad.
cubed beef tenderloin seared with soy, garlic & onions; served with a watercress & mizuna salad.
hoisin, garlic & rosemary grilled chops served with baby bok choy & sweet potato fries.
grilled central coast asparagus drizzled with hazelnut-butter & dill.
salt-boiled baby yukon gold potatoes served with a chili-green herb sauce.
crisp sweet potatoes.
grilled japanese eggplant finished with onion oil, scallions & a chili-lime fish sauce.
long beans sauteed in red chili, kaffir lime leaves & onions.
crisp tofu wok tossed with garlic & basil in a seasoned soy sauce; finished with crisp basil.
roasted brussel sprouts served with bacon, onion, chestnuts & maple syrup.
sticky rice, garlic, leeks, ginger & egg; served with a sweetened soy drizzle.
long grain jasmine rice wok fired with butter & garlic.
steamed long grain rice, vanilla & roasted coconut flakes.
steamed long grain jasmine rice.
steamed brown long grain rice.
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