CURRENT MENUS

Winter TASTING MENUS

reservation recommended

141 / per person + optional wine pairing

vegetarian menu

amuse

veggie tartare | peanuts and herbs |fried sunchokes

nettle and tallegio cheese wonton | bloomsdale spinach | tofu | vegetable dashi

house bread service

spring raabs| sautéed with caramelized onion seaweed sauce | parsnip congee

kimchi tteok | carrot cream | sauerkraut

nori fake fish|mushy peas |saffron mayo

intermezzo

bbq coral tooth mushrooms |kidney bean stew |hush puppy

coconut jam | fresh jack fruit | red wine

omnivore menu

amuse

nettle and tallegio cheese wonton | Bloomsbury spinach | tofu | lightly smoked vegetable broth

spring raabs| sautéed with caramelized onion seaweed sauce | parsnip congee

house bread service

steamed mussels and clams with smoked black cod | green pozole | radish

seared scallop | crispy crab forbidden rice | tomato and bonito broth

intermezzo

wagyu short rib | celery root puree | beet tteok

coconut jam | fresh jack fruit | red wine

*consumption of raw steak may result in food born illness

BAR MENU

walk-ins welcome or reserve a seat

first come first served

Kimchi tteok

creamy carrot sauce | parmesan cheese | ‘kraut
15

Crab Fried Chicken

crab rice | herbs | pickles | peanut

patty melt

wagyu ground beef | cartelized onions | tallegio cheese on house bread | small cup of parmesan soup

4 course tasting menu

three courses and dessert for $75

Banana Bread

fudge chocolate ice cream | meringue | passion fruit

Lazy Chef Chai Panna Cotta

cocoa nibs and coconut

menu