Menus
Chef Pyet Despain
starters
MOOL HWAE
korean ceviche, red oak lettuce, cucumbers, yellow onion, kaiware radish, seaweed salad, gochujang, korean pear, dongchimi water
15
BBQ RIBS
duroc pork ribs, salsa seca, tonkatsu sauce
22
HAMACHI DONGCHIMI **
serrano, charred green onions, shiso oil, korean pears, nappa cabbage, and radishes
18
CHEESE CORN
sweet corn, mozzarella cheese, kewpie mayo, salsa polvo and tortilla chips
15
CABBAGE
steamed cabbage, doenjang broth, salsa seca, shiitake mushrooms and kombu
13
PA JEON
green onion pancake, tamari chili dip, charred tokyo negi powder
12
mains
DALKDORITANG
spicy braised jidori half chicken, fingerling potatoes, carrots, and cippolini onions
37
GALBI-JIM
soy braised beef short ribs, chestnuts, pine nuts, jujube, and radish
48
JAPCHAE
sweet potato noodles, spinach, carrot, wood ear mushrooms, shiitake mushrooms, bell peppers, tamari and sesame seed
26
BRANZINO
branzino filet, carrot tofu puree, and green onion salsa
32
ALBAP **
caviar rice, cucumber, kaiware radish, green onions, nori, tamari sauce, and chive kimchi
26
BOSSAM
braised duroc pork belly, shrimp aquachile, napa cabbage, red oak lettuce, pickled radish, radish kimchi,
and perilla leaves
36
banchan
KABOCHA SQUASH
brown sugar and soy glazed, roasted kabocha squash, popped pumpkin seeds and sesame seeds
10
GAMAJA JORIM
potatoes stewed in soy sauce, honey, and onions
8
BUCHUT KIMCHI
garlic chive kimchi, ume vinegar, gochugaru and carrots
4
JJANGACHI
tamari pickling liquid, radishes, onion, jalapeno, and fresnos
3
BAP
short grain white rice
4
O HEE
Kimchi cucumber kimchi, gochugaru, and garlic chives
4
desserts
SIKHYE
Korean rice punch granita, Fosselman’s vanilla ice cream, jujube rings, and misutgaru
12
KYUNG DAN
sweet rice balls, black sesame, ssuk, and cherry blossom powders
6
GOGUMA MAKTANG
fried then candied Japanese sweet potato
8
CHAPSHAL DONUT
sweet rice flour donut, cinnamon sugar ani, whipped Abuelita’s chocolate cream
12
**Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.