Western Menu


Entrées and Salads

  • Vang Vieng Goat Cheese Crostini with Tamarind Marmalade, Watercress, Cilantro and Chili Oil
  • Smoked Duck Breast Salad with Red Wine Vinegar Dressing, Blue Cheese and Asian pear
  • Salmon Tartar with Rice Crackers, Fresh Herbs, Wasabi Dressing and Salted Fish Roe
  • Tilapia Ceviche with Watermelon, Pomelo, Chili Citrus Dressing and Fresh Cilantro
  • Luang Prabang Salad – Crispy Lettuce, Onions, Ground Pork, Tomatoes, Watercress, Peanuts and Boiled Egg. Sweet Dressing
  • Mixed Vegetables Tempura Served with a Light Wasabi and Soy Sauce


  • Local Mushroom Bisque Soup with Smoked Duck Lardons
  • Spiced Pumpkin Soup with Kaffir Lime Oil
  • Chilled Gazpacho with Garlic Croutons


  • Home Made Tagliatelle Pasta
    • Bolognese: Tomato Sauce with Beef
    • Pomodoro: Tomato, Basil and Olive Oil
    • Aglio e Olio: Garlic, Olive Oil and Dry Chili
    • Carbonara: Bacon and Parmiggiano Cheese
    • Laarp Pasta: the most famous Lao dish, revisited (Pork or Chicken)

Main Courses

  • Coconut Braised Chicken Thigh with Spice Roasted Eggplant and Fragrant Couscous
  • Roasted Eggplant and Tomato, Black Beans, Organic Rice and Vang Vieng Goat Cheese
  • Grilled Beef Tenderloin (Imported) with Pan Fried Vegetables, Mashed Potatoes and Black Pepper Sauce
  • Roasted Pork Tenderloin with Vang Vieng Honey Sauce, Pan Fried Vegetables and Mashed Potatoes
  • Grilled Flank Steak (Imported) with Shallot and Butter Sauce and French Fries
  • Pan Seared Tilapia Filet with Vegetables, Organic Rice and White Wine Sauce
  • Salmon Filet Baked on a Bamboo Plank, Pilaf Rice and Mango-Herbs Salad
  • Classic Beef Burger, Bacon and Cheddar Cheese, Pickles and French Fries