Lan Xang Fort Myers Menu

Whole avocado cut and tempura fried, topped with lettuce, spicy krab salad, wakame, and drizzled with yum yum, eel sauce, spicy mayo, and black and white sesame seeds.

Raw fish. Sliced tuna in scallions and ponzu sauce.

Cucumber cut like pasta tossed with krab, masago, and a light creamy dressing.

Octopus, conch, krab, cucumber, tomato, peppers, and lime mixed in a delicious savory, spicy dressing.

Raw fish. 9 pieces Chef's choice.

Raw fish. Thinly slice hamachi served over julienned daikon radish in a Thai chili-lime sauce, topped with fresh jalapeño and masago.

Raw fish. Ahi tuna chunks, avocado, lettuce, cucumber, scallions, and seaweed salad, topped with a flowered avocado and masago.

Raw fish.

Raw fish.

Raw fish.

Sweet, rolled omelet.

Raw fish.

Raw fish. Yellowtail

Raw fish. Krab, jalapeno, and cream cheese, deep fried and topped with spicy tuna, spicy mayo, yum yum, eel sauce, crunch, scallions, and masago.

Shrimp tempura, spicy tuna, and cream cheese. Drizzled with spicy mayo, yum yum, and eel sauce.

Eel, shrimp, krab, masago, cream cheese, and scallions individually fried and topped with yum yum, eel sauce, and spicy mayo.

Cream cheese, cucumber, and asparagus topped with sliced NY strip, salt & pepper, micro cilantro, and fried shallots. Torched and drizzled with eel sauce.

Shrimp tempura, cilantro, and cucumber. Topped with tuna, salmon, and yellowtail. Drizzled with spicy mayo, yum yum, eel sauce, and torched.

Raw fish. Cail roll drizzled with spicy mayo and topped with fresh Ahi tuna and avocado tossed in a tropical kimchi dressing, sprinkled with tempura flakes and micro cilantro.

Raw fish. Hamachi, avocado, and tempura flakes rolled into a heart and topped with fresh Ahi tuna and green, red, and black tobiko.

Raw fish. Spicy tuna, masago, cucumber, avocado, scallions, and spicy mayo. Topped with tuna and tempura flakes.

Raw fish.

Asparagus, avocado, and cucumber.

Raw fish. Yellowtail.

Krab, avocado, and cucumber.

Raw fish. Salmon, cream cheese, and scallions.

Shrimp, lettuce, scallions, cucumber, avocado, and Japanese mayo.

Raw fish. Spicy tuna, scallions, and micro cilantro.

Raw fish. Yellowtail, cucumber, scallions, and spicy sauce.

Grilled salmon skin, eel, cucumber, avocado, asparagus, and scallions rolled in masago and topped with eel sauce.

Soft shell crab, avocado, asparagus, masago, and Japanese mayo topped with eel sauce.

Small $7.00 • Original rangoon flavor in a crispier roll form.

Small (3 pieces) $7.00

Sautéed in a garlic oyster sauce.

Asian style salad with jicama, peanuts, sprouts, mint, red onion, green onion, cilantro, and tomato tossed in a tangy pineapple sauce.

Four pieces, or eight pieces with white rice and broccoli.

Small $8.00 | Large $10.00 • Fresh vermicelli, vegetables, and shrimp wrapped in rice paper.

Yellow curry chicken on a stick served with peanut and sweet cucumber sauces.

Shredded green papaya and carrots with tomatoes, and chili in a tangy tamarind, lime juice dressing.

Chef's secret crispy beef jerky served with pickled carrots, sticky rice, and loo chili sauce.

Lao style marinated with lemongrass, garlic, and ginger.

Lao style pork sausages filled with kaffir lime leaves and lemongrass served with pickled carrots and sticky rice.

Vermicelli bowl with pickled corrots, mixed veggies, cilantro, and a spring roll served with a sweet fish, chili sauce.

Coconut, red curry rice mixed with purple onion, scallions, and cilantro. Served with ginger, tomatoes, peanuts, and tamarind sauce.

Lao style, medium rare steak. Served with steamed veggies, rice, and lao chili sauce.

Deep fried buttery pompano with basil sauce and mixed veggies. Served with white rice.

Hot and spicy. Tamarind, red curry soup with onions, mushrooms, kaffir leaf, scallions, tomatoes, galangal, lemongrass, and cilantro

Udon noodles in a clear broth with ginger, scallions, and cilantro, garnished with fried shallots and garlic.

Rice porridge cooked with ginger, scallions, and cilantro, garnished with fried shallots and garlic.

Beef intestines, tendon, inners. clear broth soup top with onion, scallions, cilantro and herbs.

Rice noodles with scrambled eggs, bean sprouts, scallions, and topped with ground peanuts.

Wide rice noodles in a brown gravy with Chinese broccoli, carrots, and egg.

Hot and spicy. Wide rice noodles with Thai basil, mushrooms, onions, bell peppers, carrots, broccoli, cabbage, bamboo, and egg.

Wide rice noodles with carrots, broccoli, and egg in soy sauce.

Hot and spicy. Red curry with peas, carrots, bell peppers, Thai basil, and pumpkin.

Hot and spicy. Red curry with peanut butter, pineapple, carrots, bell peppers, and broccoli.

Hot and spicy. Bamboo, zucchini, bell peppers, Thai basil, and avocado.

Hot and spicy. Bamboo, zucchini, bell peppers, and Thai basil.

Hot and spicy. Red curry soup poured over vermicelli noodles and fresh vegetables.

Hot and spicy. Carrots, potatoes, bell peppers, and onion.

Hot and spicy. Eggplant, baby corn, bell peppers, bamboo, and Thai basil.

Onions, peas, carrots, and egg.

Hot and spicy. Carrots, baby corn, mushrooms, onions, scallions, bell peppers, water chestnuts, bamboo, cashews, and cilantro.

Hot and spicy. Carrots, mushrooms, onions, scallions, bell peppers, bamboo, eggplant, and cilantro.

Hot and spicy. Carrots, baby corn, mushrooms, onions, scallions, bell peppers, water chestnuts, lemongrass, and cilantro.

Carrots, baby corn, onions, scallions, bell peppers, bean sprouts, broccoli, zucchini, and cilantro.

Hot and spicy. Bell peppers, carrots, basil leaves, baby corn, bamboo shoots and mushrooms topped with a red curry sauce.

Four pieces, or eight pieces with white rice and broccoli.

3 pieces. Add ice cream for an additional charge.

soybean base soup with seaweed and diced tofu, green onion and mushroom