FRESH, CONSCIOUS & CLEAN
Creative twists on classic French and Vietnamese dishes. A simple yet sophisticated style characterized by organic, fresh, clean tastes and by the delicate blending of spicy and sweet flavors with seductive exotic aromas. Providing food lovers with innovative and vibrant mixtures of organic ingredients, small farm meats, wild fresh-caught seafood, and local Florida produce. Eat local. Think global.
FOREVER DESIGNED WITH YOU IN MIND
BT IN A BOX
Steamed rice paper filled with, chicken, shrimp or tofu lettuce, herbs, rice noodles, and chili-peanut sauce.
VIETNAMESE CRISPY SPRING ROLLS
Lean pork, tree ear mushrooms, glass noodles, taro root, carrot, onion, lettuce, pickled radish and chili-garlic dipping sauce.
THE MAIN BOX
THE SNACK BOx
VIETNAMESE “BANH MI” SANDWICH
Freshly baked French baguette filled with Maggi soy sauce aioli, cucumber,
pickled daikon and carrots; topped with crispy shallots, and cilantro
*ADD YOUR CHOICE OF:
6 spice grilled pork loin, galangal organic chicken, lemongrass organic Tofu, or
mixed green SALAD
Steamed organic chicken, ginger, chili, garlic, sesame oil, crispy shallots, mixed herbs, and peanuts on a bed of shredded carrots, organic mixed greens with sesame, garlic, and rice vinaigrette.
CHICKEN CURRY NOODLES
Organic chicken, parsnip, carrots and potatoes, coconut milk, curry,
lemongrass, and turmeric. Served over rice noodles. Finished with basil and crispy shallots
RICE VERMICELLI SALAD “BUN” BOX
BT’s take on a favorite Vietnamese noodle dish. Bursting with flavor, this dish pairs grilled meat or tofu with lettuce, cucumbers, pickled radish and carrots, scallions, crispy shallots and chili-garlic sauce
*ADD YOUR CHOICE OF:
6 spice grilled pork loin, galangal organic chicken, or lemongrass organic tofu
GREEN TEA LIMEADE
coke | diet coke | sprite
BOTTLED water | beer varieties | wine
about BT NGUYEN
Chef and restaurateur BT Nguyen was born in Vietnam, where her love for cooking began in her family's kitchen. When Saigon fell in 1975, Chef Nguyen fled as a refugee to the United States. There she put herself through college and ultimately directed her passions for design and food towards the creation of a number of restaurants in Tampa. She offers healthy, flavorful and sustainable dishes that provide guests with unique samplings of Vietnamese & French tradition as well as a collection of creative recipes inspired by her travel. Over the last thirty years, she has become a staple in the Tampa culinary community and currently owns four restaurant properties namely,