+Cooked to order. (v) Vegetarian; (vg) Vegan. *Indicates a vegetarian preparation is available. ++Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 3% Added to each guest check to partially offset employer mandated expenses.
Mushroom Ceviche - vg
Hearts of palm, King and Oyster mushrooms, pineapple, avocado, & plantain chips.
Hawaiian Big Eye Tuna tossed raw with coconut milk, ginger, & chili; served with butter lettuce leaves.
Shrimp Spring Rolls*
Fresh rice paper filled with shrimp, pork, bean sprouts, & mint; served with a chili-fish sauce.
Salt & Pepper Calamari
Crisp calamari wok tossed with garlic & spring onions; served with a cilantro emulsion.
Koji Chicken Meatballs++
Organic chicken thigh meat, red perilla, garlic, ginger, & 65C sous vide egg yolk tare.
Tea Leaf Beef
Ground beef, onion, garlic, & tamari wrapped in a wild tea leaf; grilled and served with a chili-fish sauce.
Soups, Salads, & Noodles
Kobe Beef Pho Soup (Lunch only)
Sliced Kobe beef blanched with star anise, cinnamon, & ginger beef broth; served w/ rice noodles & herbs.
Vegan Pho Soup - vg
Rice noodles, King mushrooms, vegan "ham", & yuba; served in house-made vegetable pho broth.
Green Papaya Salad*
Shredded green papaya tossed with basil & served with crisp tofu in a gluten-free tamari sauce.
Influenced by China, Cambodia, Laos, Thailand and France, the cuisine of Vietnam is a sophisticated contrast of textures and exotic flavors that result in a gastronomic journey of the senses. Tamarine’s interpretation of modern Vietnamese cuisine is characterized by refined innovation: utilizing Vietnamese ingredients in new compositions to reflect the culinary culture and abundant produce of California. The result is a gastronomic journey through Southeast Asia and the Californian west coast and a pleasure to even the most discerning palates.