filled with tofu, shitake, daikon, jicama & asian herbs, served with bean sauce
Crispy Rice Paper Roll
filled with chicken, mushrooms, carrots, mint and vermicelli, served with daikon cole-slaw
Rice Paper Shrimp Roll
filled with poached shrimp, rice noodles, "rau ram" and green mango wrapped in soft rice paper, served with a spicy peanut sauce
Skewered Beef or Chicken
tender slices of beef or chicken breast marinated with lemongrass, sesame and Asian herbs then grilled
Grilled Calamari
marinated in a savory peanut-mustard sauce
Salmon on Shrimp Crisps
Norwegian salmon with sun dried tomatoes, capers and a garlic aioli on fresh ground shrimp chips
Crab Puffs
minced dungeness crab meat marinated with a creamy cheese sauce wrapped in a wonton shell, served with a peanut-mustard sauce
Seafood Cakes
prawn, basa fish, and calamari with shallots, garlic and Vietnamese fish sauce served with Asian cured vegetables
Crustacean Shrimp Toast
freshly minced shrimp on French baguette, lightly glazed and broiled
Steamed Seafood Dumplings
black cod, prawn and eggplant wrapped in a wonton skin
Seared Ahi Tuna
crusted with coriander, served with hoisin-plum sauce and arugula salad
Tempura Style Coconut Prawns
with a tangy orange-mustard sauce
Jumbo Prawn Wontons
wrapped with pancetta, onions, served with a tangy tamarind sauce
New Zealand Green Lip Mussels
drizzled in our Asian pesto, broiled and served with garlic toast
Lobster Roll
in crispy filo wrapper, accompanied with strawberry and kiwi vinaigrette
Vietnamese Carpaccio
thinly sliced raw beef with a spicy lemon vinaigrette, Asian basil, sliced red onions and roasted peanuts
Salmon Carpaccio
Norwegian salmon marinated with olive oil in a balsamic vinaigrette with chili-soy sauce and served with garlic toast
Mixed Greens
frisee, mache, watercress, pear in a lemongrass vinaigrette (w/ optional shrimp)
Papaya Salad with Calamari
lightly marinated calamari, tossed in our spicy Vietnamese vinaigrette with green papaya, "rau ram," and fresh Asian basil
Traditional Vietnamese Salad
Traditional Vietnamese Salad of cucumbers, lotus root, carrots, prawns, dry white mushroom, jicama and roasted peanuts drizzled in our spicy house vinaigrette
A Salad of Seafood
scallops, prawns and mussels tossed with red and green bell peppers and fresh Asian basil in a light miso dressing
Yellow Corn Bisque
with dungeness crab meat
Asian Bouillabaisse
Asian Bouillabaisse of sea bass, tomatoes, pineapple, fresh dill, and tropical greens in a fragrant tamarind-lemongrass broth
Large Plates
Shaken Beef
flambéed in Chardonnay, sautéed green beans, cherry tomatoes and red onions
Steamed Seabass
with scallions, asparagus, shitake mushroom and a ginger-citrus infusion
Roast Salmon
in soy ginger sauce with sautéed corn, baby spinach and fried shallots
Broiled "Catch of the Day"
in a Vietnamese marinade of dill, turmeric, onions and spices, broiled and served atop thin rice noodle, sprinkled with roasted peanuts (Optional substitute garlic noodles)
Saigon Beef
grilled tender roulades of beef with pancetta and onions, served with grilled Bell Peppers and mixed greens, topped with caramelized white onions
Miso-Glazed Beef
shortrib in a port wine-red sauce, accompanied with Asian pesto rice patty And baby bok-choy
Crispy Panko Crab Cake
dungeness crab meat with mixed green salad and grilled eggplant
Pan Roast Halibut
with a toasted sesame miso vinaigrette, roasted white corn and shitake mushroom, atop white cheddar Asian basil mash potatoes
Roast Chicken Breast
in a light curry broth, Asian medley vegetables over wheat pasta
Helene's Ravioli
shrimp, minced garlic and fennel wrapped inside delicate rice crepes in a soy and sesame "beurre-blanc" emulsion
Stuffed Calamari
with minced prawns & calamari sautéed with fresh tomatoes, chili & Asian herbs
Wok Egg Noodles
stir-fried with your choice of chicken or prawns, julienne vegetables, chili-soy
Garden Vegetables
tofu, shitake and seasonal mixed vegetables sautéed in a vegetable au jus
Secret Kitchen Specialties
these items may require additional preparation time
Royal Tiger Prawns
butterflied and charbroiled, served with An's Garlic noodles
The Roast Crab
an entire dungeness crab roasted to perfection with garlic and spices
Drunken Crab
an entire dungeness crab simmered in a broth of three wines, cracked black pepper and scallions
Tamarind Crab
in a sweet and sour sauce of tomatoes, fresh dill, Vietnamese chili, and fresh herbs
Ginger Lobster with Angel Hair Pasta
a whole Maine lobster flambéed with Brandy in a sauce of ginger-basil and fresh tomatoes (available Fridays-Sundays only)
An's Garlic Noodles
egg noodles infused with An's famous garlic sauce
Suggested Accompaniments
Seasonal Vegetables
stir-fried with garlic and Vietnamese fish sauce
Garlic Rice
stir-fried with fresh garlic
Garlic Bread
buttered bread lightly seasoned with fresh minced garlic
Fried Rice
with your choice of chicken or shrimp
Jasmine Steamed Rice
Cognac
Courvoisier, VS
Courvoisier, VSOP
Hennessy, VS
Hennessy, VSOP
Hine, VSOP
Remy Martin, VSOP
Remy Martin, XO
Remy Martin, 'Louis XIII'
Single Malt Scotch
Auchentoshan, 'Triple Wood'
Balvenie 12 year
Bushmills 10 year
Glen Garioch 12 year
Glenfiddich 12 year
Glenlivet 12 year
Lagavullin 16 year
Laphroaig 10 year
Laphroaig 18 year
Macallan 10 year
Macallan 12 year
Macallan 18 year
Macallan 25 year
Oban 14 year
Talisker 10 year
Tormore 12 year
Yamazaki 12 year
Yamazaki 18 year
Blended Scotch
Chivas Regal 12 year
Cutty Sark
Dewars White Label
Dewars Reserve
J & B
Johnny Walker Red Label
Johnny Walker Black Label
Johnny Walker Gold Label
Johnny Walker Blue Label
Specialty Bourbon & Tennessee Whiskey
Bakers 7 year
Basil Hayden's 8 year
Blanton's Single Barrel
Booker's Single Batch
Evan Williams
Gentleman Jack
Jack Daniel's
Jack Daniel's Single Barrel
Knob Creek 9 year
Maker 's Mark
Wild Turkey 101
Templeton Rye
Bulliet
Vodka
additional $1 charge for martinis
Absolut
Absolut Citron
Absolut Mandrin
Absolut Mango
Absolut Pear
Absolut 100
Belvedere
Charbay Pomegranate
Charbay Ruby Grapefruit
Chopin
Ciroc
Effen Black Cherry
Grey Goose
Hangar One 'Straight'
Hangar One 'Buddha's Hand'
Hangar One 'Kaffir Lime'
Ketel One
Stolichnaya
Stolichnaya 'Raz'
Stolichnaya 'Vanil'
Ultimat
Titos
Gin
additional $1 charge for martinis
Beefeater
Beefeater Wet
Bombay
Bombay Sapphire
Boodles
Fifty Pound
Hendricks
No. 209
Tanqueray
Tanqueray 10
Tequila
Cabo Wabo Blanco
Casa Noble Single Barrel Anejo
Cazadores Reposado
Campeon Anejo
Campeon Reposado
Campeon Silver
Corralejo Anejo
Correlejo Blanco
Correlejo Reposado
Corzo Anejo
Don Julio Anejo
Don Julio Blanco
Don Julio Reposado
Jose Cuervo Gold
Patron Anejo
Patron Reposado
Patron Silver
Cocktails
Ruby Grapefruit Cosmopolitan
Charbay Ruby Grapefruit vodka, Cointreau, fresh lime juice, cranberry juice
Classic Caipirinha
Cabana Cachacha, muddled with fresh lime, Sugar and splash of soda
Malibu Sunrise
Malibu Passionfruit rum, Coconut Rum mix juices and a splash of grenadine
Moscow Mule
Tito's Vodka, fresh lime juice and ginger beer
Pear Martini
Absolute Pear, St. Germaine Liqueur and a splash of Prosecco
Hailed as the nations best new restaurant by Esquire Magazine when it opened in January 1997, Crustacean Beverly Hills has been lauded ever since by the press worldwide for its' awarding winning Euro-Vietnamese design featuring the now famous "Walk on Water" entrance - a serpentine aquarium that winds through the cocktail lounge of the restaurant, guiding guests to the French Colonial splendor of the main dining room. Daughter Elizabeth An's interior design, a recreation of her grand-parents French Colonial estate in Hanoi, has been the focus of articles in USA Today, InStyle, E, Style Channel, and CNN. The family's Secret Kitchen and cuisine has been profiled in The Wall Street Journal, Los Angeles Times, the French newspaper, Le Figaro, Wine Spectator, Food and Wine, Gourmet and Bon Appetit magazines.