The Slanted Door San Ramon menu — United States

Thinly sliced Japanese yellowtail served with crispy fried shallots, fresh Thai basil, and a squeeze of lime.

A refreshing salad of shredded green papaya, crisp vegetables, and tofu, topped with roasted peanuts, crispy shallots, and a savory fish sauce dressing.

A steamed rice dumpling wrapped in a banana leaf, filled with roasted mushrooms and green onions, served with a side of sweet soy sauce.

These translucent, chewy tapioca dumplings are filled with savory pork and shrimp, topped with scallion oil, and served with a side of spicy fish sauce.

Pan-fried dumplings filled with wild gulf shrimp and garlic chives.

Pan-fried savory cakes made with shredded daikon radish and shallots, served with a sweet chili soy dipping sauce.

Crispy spring rolls filled with wild gulf shrimp and pork, served with fresh mint, red leaf lettuce, shallot mayonnaise, and peanut sauce.

Crispy rolls filled with tofu, shiitake mushrooms, and cabbage, served with a side of mint and peanut sauce.

Crispy fried rolls filled with wild gulf shrimp, ground pork, vermicelli noodles, and roasted peanuts.

These crispy, deep-fried rolls are filled with a savory mixture of tofu, taro root, cabbage, vermicelli noodles, and roasted peanuts.

These tender, pasture-raised pork spareribs are smoked and glazed with a sweet and savory honey hoisin sauce.

A whole dorade fish grilled over mesquite wood and served with a savory fish sauce and fresh herbs.

Wood-roasted, dry-aged duck from Bassian Farms served with a housemade hoisin dipping sauce.

A tender pork chop served with roasted sweetheart cabbage, charred leeks, and a sweet chili sambal sauce.

A nine-ounce serving of domestic Wagyu beef bavette steak, served with maitake mushrooms and a savory XO bordelaise sauce.

Grilled lamb chops served with roasted cauliflower and a zesty red pepper herb sauce.

Tender pieces of organic boneless chicken thigh are simmered with shallots, ginger, and Thai chili in a savory-sweet chili caramel sauce.

Slow-cooked pork belly braised in coconut milk, served with fresh young coconut and a soft-cooked egg.

Stir-fried glass noodles tossed with Dungeness and blue crab, green onions, black pepper, and sesame oil.

Tender Monterey Bay squid stir-fried with pineapple, jalapeño, red bell pepper, and fresh Thai basil.

Tender cubes of grass-fed filet mignon are wok-seared and served with fresh watercress, red onion, and a zesty lime sauce.

Wild Gulf shrimp are wok-seared with garlic, red onion, and a savory-sweet chili caramel sauce.

A stir-fried dish featuring organic soy milk skin ribbons and glass noodles tossed with shimeji mushrooms and spicy fresno chilies.

A stir-fry featuring fresh and five-spiced pressed tofu with shiitake mushrooms in a savory, aromatic lemongrass-based sauce.

Tender pea shoots stir-fried with savory fish sauce and slow-cooked garlic.

This side dish features white Brentwood corn sautéed with king trumpet mushrooms, savory Chinese bacon, sweet soy sauce, and fresh scallions.

A fragrant, long-grain white rice with a soft, slightly sticky texture.

A serving of wholesome, nutty-flavored organic brown rice.

A collection of four distinct chili-based condiments, including fresh Thai chilies, chili crisp, sriracha, and salted Thai chilies.

A rich dessert featuring layers of creamy peanut butter and dark chocolate pudding topped with a crunchy cocoa crumble.

A chilled, silky coconut cream custard served with fresh pineapple and a crisp macadamia nut wafer.

A light, airy Japanese-style cheesecake flavored with black sesame, served with sweet cherries and a rich vanilla pastry cream.

A curated selection of our signature desserts served together on one platter to share.