062116 FALL Lunch Menu V1

LUNCH Garden Court Cafe MENU DIM SUM SMALL PLATES ENTRÉES SIDES SHRIMP DUMPLINGS 14 STEAMED EDAMAME 8 PAD THAI 18 AROMATIC JASMINE RICE 6 black vinegar-Soy Dipping Sauce furikake salt rice noodles, stir fried vegetables vegan vegan smoked tofu PORK SIU MAI 14 TOASTED NAAN 6 GARDEN COURT SALAD 14 vegetarian vegetarian black vinegar-Soy Dipping Sauce shrimp 23 hand-sheared greens, scallions,radish STEAMED FALL VEGETABLES 10 goat cheese, spiced pecans, new york MISO CHICKEN RAMEN 19 apples, sesame ginger vinaigrette* ramen noodles with poached chicken DAILY SUSHI ROLLS vegetarian breast & thigh, miso chicken broth, shiitake, DESSERTS baby bok choy, scallion, soft-boiled farm egg** 13 COTTON SOFT JAPANESE CHEESECAKE 12 SPICY TUNA ROLL 9 CHICKEN SATAY apricot coulis Pickled Ginger, Wasabi** chili-peanut sauce, napa cabbage slaw* CURRY CHICKEN SALAD 18 toasted naan, garden court salad, BANANA CHOCOLATE SEA SALT TART 12 CALIFORNIA ROLL 8 AHI TUNA TARTAR 17 roasted peanuts* chocolate mousseline croustillant Pickled Ginger, Wasabi Hearts of Palm, Fennel, Baby Mizuna, Yuzu** JASMINE CRÈME BRULEE 12 LEMONGRASS CHICKEN 25 matcha madeleInes, concord grape gelee SPECIAL ROLL OF THE DAY MP CRAB CAKE 16 lemongrass marinated chicken breast Pickled Ginger, Wasabi** chili mayo, Katchkie Farm pepper & napa brussel sprouts, roasted fall squash ASSORTED COOKIES & PETIT FOURS 10 cabbage slaw , daikon sprouts daily selections CHICKPEA MASALA 19 spiced chickpeas, jasmine rice ICE CREAM & SORBET 10 KABOCHA SQUASH TEMPURA 14.5 daily selections dashi broth toasted naan vegetarian vegan option available *Contains Nuts GINGER CITRUS SALMON 26 Masoor Dal 13 roasted fall vegetables, jasmine rice **These items are served raw or undercooked, Indian spiced red lentils, toasted naan or contain (may contain) raw or undercooked vegan BENTO BOX MP Ingredients. Consuming raw or undercooked meats, seasonal vegetables, jasmine rice poultry, seafood, shellfish or eggs may increase SOUP OF THE DAY your risk of foodborne illness. BOWL 10 CUP 7 Members receive 10% off @GPfood JAPAN Map of CHINA DASHI BLACK VINEGAR KOREA A Japanese broth made most commonly by A vinegar made from rice and KOCHUJANG steeping Kombu (a type of kelp) and katsuobushi EASTERN CUISINE sorghum popularized in the southern Also known as Gochujang, it is a Korean (flakes of dried and fermented fish) in water. It is region of China. Also used as a tonic to condiment made from fermented red the base for several Japanese soups including Miso lower blood pressure and cholesterol it chili, glutinous rice, soybeans and salt. Soup. Contains soy, wheat and sugar. has a deep caramel flavor similar to Ours also features agave nectar and rice worcestershire sauce and with the tang vinegar. IRAN/ TURKEY of balsamic vinegar. POMEGRANATE JAPAN Native to Iran and northeast Turkey, pomegranates have FURIKAKE been cultivated throughout the Middle East, South Asia, and A dry seasoning, Mediterranean region for several millenia. Pomegranate usually consisting of seeds are used as a spice known as anardana, most notably seaweed, sesame in Indian and Pakistani cuisine. Dried whole seeds can often seeds, sugar and be obtained in ethnic Indian subcontinent markets. These salt. It is most often seeds are separated from the flesh, dried for 10-15 days and sprinkled on top of SOUTHEAST ASIA used as an acidic agent for chutney and curry preparation. rice. Our version THAI BASIL also includes black A type of basil native to Southeast lava and pink salt. CHINA Asia. Its flavor, described as anise and CHINESE CHIVES licorice-like, is slightly spicy. Chinese chives or garlic chives have flat dark green leaves with white flowers. Their taste is stronger than chives, a vegetable related to onion. The JAPAN Chinese name for the species is variosly adapted MISO and transliterated as cuchay, jiucai, kucai, kuchay, A traditional Japanese seasoning paste of fermented rice, or kutsay in Southeast Asian countries such as barley and/or soybeans with salt and the fungus kojikin Indonesia, Malaysia and the Philippines. which produces beneficial microorganism cultures. High in protein and rich in vitamins and minerals, miso was key to MIDDLE EASTERN survival in feudal Japan. We use White Miso, which has LABNEH been fermented with rice and has a light, sweeter flavor A type of strained and Red Miso, which has been fermented for a longer yogurt common in CHINA period of time with barley and has a deeper, richer flavor. Middle Eastern Cuisine. HOISIN SAUCE Dipping sauce of Chinese It is often flavored with EAST ASIA origin. The word hoisin is a herbs and olive oil. YUZU Romanization of the Chinese INDONESIA/ MALAYSIA A citrusfruit and plant word for seafood. Despite the SATAY originating in East Asia. It is literal meaning, hoisin sauce Seasoned skewered and grilled believed to be a hybrid of does not contain seafood, nor meat, served with a sauce. Satay sour madarin and ichang is it typically used with it! may consist of diced or sliced papeda. Its flavor is tart, INDIA/SOUTHEAST ASIA Especially popular in chicken, goat mutton, beef, pork, resembling a grapefruit, Cantonese Cuisine, it is fish, other meats, or tofu; the more TAMARIND with overtones of mandarin traditionally made using authentic version uses skewers from A pod-shaped tropical fruit that is orange. It is rarely eaten as toasted mashed soy beans. the midrib of the coconut palm commonly used in dry form or a fruit, though in the Contains soy, wheat and frond, although bamboo skewers preserved pulp. It provides a pleasant Japanese cuisine its sourness in cuisines throughout India, sugar. are often used. These are grilled or aromatic zest (outer rind) is barbecued over a wood or Southeast Asia and Latin America. It's used to garnish some dishes, name is derived from the Arabic charcoal fire, then served with and its juice is commonly various spicy seasonings. In tamir-hindi, literally meaning "date of used as a seasoning. India." Malaysia, satay is a popular dish especially during celebrations and can be found throughout the country. In Southern Philippines, it is N known as satti. THAILAND/VIETNAM CHINA/INDONESIA LEMONGRASS THAI BASIL A type of grass with a thick fibrous A spicy noodle soup popularized by W E stalk that is common in Southeast Chinese migrants who settled in Penang, Asia. Consisting of several layers of Malacca, Indonesia and Singapore. Key thick leaves, only the innermost core ingredients include coconut milk, galangal, is used. A common ingredient in pandan leaves, tamarind juice, lemongrass, Thailand and Vietnamese cooking, shrimp paste, chilies and lime juice. Our S it imparts a light citrus flavor. version is vegetarian featuring a house spice blend..

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