Blue Crab & asparagus wontons served in a consommé infused with coriander & coconut milk.
Green Papaya Salad*
$18.00
Shredded green papaya tossed with Thai basil & served with dried sesame beef. Can be made with tofu or shrimp. Can be made GF.
Little Gem Salad - gf/v/n
$20.00
Gem lettuce, cherry tomatoes, red onion, mushroom chips, savory nut granola; black garlic ranch dressing. (nut allergy)
Frisee & Radichio Salad - gf/v/n
$20.00
Radicchio, frisee, Asian pear, fennel, candied walnuts, Gorgonzola cheese; white balsamic vinaigrette. (nut allergy)
Tofu & Glass Noodles - v
$26.00
Organic crisp tofu wok-fired with glass noodles, carrots, red bell peppers, wood-ear mushrooms, and ginger in a soy garlic sauce, finished with Chinese celery. Can be made GF.
(v) Vegetarian; (vg) Vegan; (gf) Gluten-Free. *Indicates a vegetarian preparation is available. ++Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 4% added to each check to partially offset employer-mandated expenses. 20% gratuity added to parties of 5 or more.
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.