ENTRÉES DESSERTS

Ginger-Scallion Salmon $26 Assorted Cookies and Petits Fours* $10 pan seared salmon, ginger scallion sauce, sautéed bok choy, forbidden rice Jasmine Tea Eclaire $12 honey, thyme, roasted plum, katchkie Palak Paneer $24 farm ginger crème anglaise Garden Court Cafe paneer cheese, creamed spinach, toasted naan, garden court salad Ice Cream $10 gluten-free option available upon request vanilla & green tea

Madras Curry Chicken $18 Elderflower Cordial Mousse $12 spiced chicken salad, toasted naan, light almond cake, calamansi crème MENU garden court salad, roasted peanuts* gluten-free option available upon request SMALL PLATES Kama Nanban Soba $22 BRUNCH ITEMS Pan Fried Chicken Gyoza $12 sliced duck breast, enoki mushroom, soba black vinegar soy dipping sauce noodle, dashi (Saturday and Sunday Only) vegan option available upon request Shrimp Siu Mai $14 Chef’s Special Omelette $16 black vinegar soy dipping sauce Bento Box MP garden court salad, brioche toast inquire with your server for our Vegetable Spring Roll $10 exhibition inspired special CHILDREN sweet chili sauce, vegan SIDES Scrambled Farm Egg $8 Garden Court Salad $14 toasted naan or forbidden rice hand-sheered greens, pumpkin seeds, Forbidden Rice $6 pickled lotus root, red miso vinaigrette vegan, gluten-free Garden Court French Toast $15 vegan brioche, maple syrup, seasonal compote Toasted Naan $6 Peking Duck Bao Bun $15 vegan spiced peking marinade, scallion Operated by Masoor Dal $9 Great Performances Hospitality Group Soup of the Day spiced lentils, toasted naan Bowl $10 *Contains Nuts vegan These items are served raw or undercooked, Cup $8 or contain (may contain) raw or undercooked Ingredients. Consuming raw or undercooked meats, Roasted Seasonal Vegetables $10 poultry, seafood, shellfish or eggs may increase your vegan, gluten-free risk of foodborne illness. Members receive a 10% discount JAPAN Map of CHINA DASHI BLACK VINEGA R KOREA A Japanese broth made most commonly by EASTERN CUISINE A vinegar made from rice and KOCHUJANG steeping Kombu (a type of kelp) and katsuobushi sorghum popularized in the souther n 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 suga r. has a deep caramel flavor similar to Ours also features agave nectar and rice worcest ershire sauce and with the tang vinegar. IRAN/ TURKEY of bal samic vineg ar. 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 fe rmented 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 for m 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 known as satti.

THAILAND/VIETNAM CHINA/INDONESIA LEMONGRASS THAI BASIL A type of grass with a thick fibrous A spicy noodle soup popularized by 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 inner most 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 it imparts a light citrus flavo r. version is vegetarian featuring a house spice blend.