I've been to Le Colonial three times, and the food gets a little better every visit. Presumably, a few more visits would make me fall in love with the place, although service is just squirrely enough to prevent that from happening soon. The menu is very similar to that of the original Le Colonial in New York City. There are about a dozen entrees and as many starters, including soups and salads. Dishes are given their Vietnamese name, and numbered for easy ordering.
Detailed descriptions make scanning the menu a snap.
The fish is delicious, its meat soft and sweet, accented by a tempered sweet-sour glaze. The sole is arguably better. Boneless pieces of soft-textured fish are arranged over a pile of cabbage and cellophane noodles, wrapped in a wide ribbon of banana leaf, and gently steamed. A lemongrass-coconut sauce, embellished with chilies, adds a jolt of flavor. And ginger-laced sea bass, also steamed over cellophane noodles, offers wonderful flavors and textures.