Little Long House

Lunch formula including a starter, a main course, a side dish, and a dessert. A complete and balanced meal with Asian flavors.

More elaborate menu offering refined dishes such as lacquered duck or shrimp. Includes starter, main course, side dish, and dessert.

A menu highlighting steamed cooking (Dim Sum), lighter. Includes starter, steamed assortment, rice, and dessert.

Crispy fried spring rolls stuffed with pork and vegetables. Served hot, often accompanied by lettuce leaves and mint.

Fried spring rolls stuffed with shrimp. Crispy on the outside and tender on the inside.

Fried spring rolls stuffed with minced chicken and small vegetables. A classic and crispy starter.

Fresh rice paper rolls (not fried) rolled with vermicelli, crunchy vegetables, meat or shrimp, and fresh herbs.

Salad composed of shredded cabbage, carrots, soy, and chicken pieces, dressed with an Asian vinaigrette.

Fresh and crunchy salad garnished with shrimp, dressed with a light sauce.

Small crescent-shaped fried dumplings stuffed with shrimp and fried until golden and crispy.

Croissant-shaped fried dumplings, stuffed with a savory filling.

Bread slices topped with shrimp paste, fried, and often sprinkled with sesame seeds.

Crispy triangular fritters stuffed with a spicy mix of vegetables or meat.

Vietnamese salad composed of rice vermicelli, sautéed beef, raw vegetables, fresh herbs, and spring rolls, served with nuoc mam sauce.

Variation of Bo Bun with sautéed chicken instead of beef.

Variation of Bo Bun with shrimp instead of beef.

Fluffy omelette garnished with various sautéed vegetables.

Savory omelette garnished with whole or chopped shrimp.

Noodle or pasta dish prepared with a spicy sauce.

Fresh salad with shrimp.

Salad garnished with cuttlefish pieces, a seafood with a firm and tender texture.

Salad garnished with marinated and sautéed beef pieces.

Mixed salad with an assortment of seafood (shrimp, cuttlefish, mussels).

Steamed dim sum containing a shrimp filling in a thin translucent dough (Ha Kao).

Steamed dumplings filled with shrimp.

Steamed dumplings stuffed with minced pork, often called Siu Mai.

Steamed dumplings filled with beef.

Steamed pastry croissants with a savory filling.

Typical Chinese dumplings (Jiaozi) with a slightly thicker dough, steamed then grilled for crispiness.

A mix of different steamed dumplings (shrimp, pork, etc.) to taste everything.

Chef's special soup, varying according to the day's ingredients.

Clear broth served with shrimp-filled dumplings (Wonton).

Meal soup with wheat noodles and slices of flavorful roasted duck.

Light soup containing shredded chicken and transparent vermicelli.

Thick, spicy and sour soup with black mushrooms, tofu, and bamboo.

Velvety and sweet soup combining crab meat and asparagus tips.

Fragrant and tangy soup, typical of Thai cuisine (Tom Yam), flavored with lemongrass.

Famous Vietnamese soup with a simmered beef broth, flat rice noodles, fresh herbs, and meat.

Large bowl of vinegared rice topped with fresh raw salmon slices.

Large bowl of vinegared rice topped with an assortment of raw salmon and tuna.

Bowl of vinegared rice with a varied mix of raw fish.

Bowl of vinegared rice garnished with raw salmon and slices of creamy avocado.

A complete menu including grilled dumplings (Gyoza) and a sushi or skewer dish of your choice, accompanied by soup, salad, and rice.

Very complete compartmentalized meal box (Bento) with raw fish, grilled meats, and dumplings.

Varied bento combining sushi rolls (Maki, California) with hot skewers and crispy spring rolls.

Meal box mixing raw (sushi, maki) and fried (shrimp fritters, gyoza).

Vegetarian or almost vegetarian bento, with seaweed salad, dumplings, vegetable maki, and noodles.

Hawaiian bowl composed of rice, marinated fresh salmon, and various colorful vegetables.

Poke bowl with fresh sea bream, a white and delicate fleshed fish.

Bowl garnished with fried shrimp or vegetable fritters (tempura) for a crispy touch.

Poke bowl for those who prefer meat, with crispy breaded chicken pieces.

Option without meat or fish, rich in fresh vegetables, avocado, and rice.

Classic marinated raw tuna poke bowl.

The most varied bowl, combining several types of raw fish.

Restaurant specialty cocktail, usually with fruity or exotic flavors.

Italian vermouth, served chilled as an aperitif, red (sweet) or white.

Selection of classic appetizers.

Aniseed pastis, a very popular aperitif in France.

Gentian-based aperitif with a characteristic bitter taste.

Refreshing long drink mixing gin and tonic.

Spirit distilled from cereals.

Festive cocktail made with cassis cream and champagne.

Glass of French sparkling wine from the Champagne region.

Chinese sorghum alcohol flavored with rose, strong and aromatic.

Anisette liqueur, sweet and fresh.

Peppermint liqueur, green in color, served very cold.

Fruit brandies (apple or pear), traditional digestifs.

Prestigious fruit brandy, aged in oak barrels.

Classic sodas.

Fresh or bottled fruit juices.

Sparkling water or tonic sodas.

Still or sparkling mineral water in small format.

Still or sparkling mineral water in large format.

Sweet and vegetable drink made from soy.

Selection of flavored teas served hot.

Hot cocktail based on coffee, whiskey, sugar, and cream.

Classic or decaffeinated espresso.

Japanese rice alcohol, served hot or cold.

Light Asian beers (like Tsingtao or Asahi), perfect for accompanying spicy dishes.

Selection of classic international lagers.