LUNCH Garden Court Cafe MENU

NEW SMALL PLATES ENTRÉES SIDES

Tuesday-Friday, 11am - 2pm STEAMED EDAMAME 8 CONGEE 18 AROMATIC JASMINE RICE 3 Furikake Salt Ginger & Shiitake Infused Rice Porridge, DIM SUM Adobo-Style Braised Chicken, Poached Egg, TOASTED NAAN 4 GARDEN COURT SALAD 10 Scallions,Wilted Greens, Crispy Shallots Hand Sheared Greens, Dried Cranberries, RICE VERMICELLI 4 VEGETABLE DUMPLINGS 6 Black Vinegar-Soy Dipped Sauce Scallions, Celery, Radish, STUFFED PEPPER 22 Toasted Pumpkin Seeds, Ground Lamb, Rice & Fresh Herb Filling, SUNCHOKE PUREE 5

Miso-Honey Vinaigrette Feta & Toasted Walnuts, Arugula, SHRIMP DUMPLINGS 7 BABY BOK CHOY 5 Black Vinegar-Soy Dipping Sauce Celery & Cucumber Salad, WARM BRUSSELS SPROUT SALAD 13 Cumin-Lemon Dressing, Herb Yogurt* PORK SIU MAI 7 Chinese Sausage, Endive, PICKLED SEASONAL VEGETABLES 5 Black Vinegar-Soy Dipping Sauce Granny Smith Apple, Celery SOY-GINGER SALMON 23 Yuzu-Maple Dressing Sunchoke Purée, Roasted Baby Carrots, Charred Broccoli, Chinese Chive Oil SPAGHETTI SQUASH 12 DESSERTS DAILY SUSHI ROLLS Lemongrass, Culantro,Thai Basil, Chili Flake, DUCK BREAST 24 COTTON SOFT JAPANESE CHEESECAKE 12 SPICY TUNA ROLL 8 Crushed Peanuts* Baby Bok Choy, Scallion Pancakes, Peach Coulis, Fresh Berries Pickled Ginger, Wasabi Flat Bread, Pomegranate-Hoisin Sauce CRAB CAKE 14 JASMINE CRÈME BRÛLÉE 12 CALIFORNIA ROLL 7 Chili Mayo,Apple & Napa Cabbage Slaw SHRIMP PANCIT 22 Matcha Madeleines, Concord Grape Gelée Pickled Ginger, Wasabi Daikon Sprouts Soy & Kalamansi Glazed Rice Vermicelli Noodles, Chef’s Selection of Fall Vegetables MALTED DARK CHOCOLATE MOUSSE 12 SPECIAL ROLL OF THE DAY MP CHICKEN SATAY 12 Chocolate Wafer, Dark Chocolate Streusel, Pickled Ginger, Wasabi Chili-Peanut Sauce, CURRY CHICKEN SALAD 18 Smoked Sea Salt Caramel Apple & Napa Cabbage Slaw* Toasted Naan, Garden Court Salad, Roasted Peanuts* ASSORTED COOKIES & PETIT FOURS* 10 VEGETABLE LUMPIA 8 Chef’s Selection Brown Sugar-Soy Dipping Sauce VEGETABLE LAKSA 18 Rice Noodles, Tofu Puffs, Shiitake Mushroom, SOUP OF THE DAY 7 Greens, Coconut-Lemongrass Broth *Contains Nuts BOWL 5 CUP BENTO BOX MP Chef’s Choice of Main & Sides

Members receive 10% off @GPfood Map of JAPAN CHINA DASHI BLACK VINEGAR 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 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 and provides sing toasted mashed soy beans. has a deep caramel flavor similar to Ours also features Agave Nectar & Rice Contains soy, wheat and sugar. 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, usually Mediterranean region for several millenia. Pomegranate consisting of seaweed, seeds are used as a spice known as anardana, most notably sesame seeds, sugar and in Indian and Pakistani cuisine. Dried whole seeds can often salt. It is most often be obtained in ethnic Indian subcontinent markets. These sprinkled on top of rice. seeds are separated from the flesh, dried for 10-15 days and Our version also includes used as an acidic agent for chutney and curry prparation. CHINA black lava and pink salt. LUMPIA Pastries of Chinese origin Similar to CHINA JAPAN fried spring rools popular in CHINESE CHIVES MISO Southeast Asia. The recipes, both Chinese chives or garlic chives have flat dark green A traditional Japanese seasoning friend and fresh versions, were leaves with white flowers. It’s taste is stronger than paste of fermented rice, barley brought by Chinese immigrants chives is a vegetable related to onion. The and/or soybeans with salt and from the Fugian province of China Chinese name for the species is variosly adapted the fungus kojikin which produces to Southeast Asia and became and transliterated as cuchay, jiucai, kucai, kuchay, beneficial microorganism popular where they settled in or kutsay in Southeast Asian countries such as cultures. High in protein and rich Indonesia and the Philippines. Indonesia, Malaysia and the Philippines in vitamins and minerals, miso Fillings can include ground meat, was key to survival in feudal vegetables and event banana Japan. We use White Miso, which MIDDLE EASTERN CHINA/INDONESIA has been fermented with rice LABNEH THAI BASIL and has a lighter, sweet flavor A type of strained CHINA A spicy noodle soup popularized by and Red Miso, which has been yogurt common in HOISIN SAUCE Chinese migrants who settled in Penang, fermented for a longer period of Middle Eastern Cuisine. Dipping sauce of Chinese origin. The Malacca, Indonesia and Singapore. Key time with barley and has a It is often flavored with word hoisin is a Romanization of the ingredients include coconut milk, deeper, richer flavor. herbs and olive oil. Chinese word for seafood. Despite galangal, pandan leaves, tamarind juice, the literal meaning, hoisin sauce lemongrass, shrimp paste, chilies and lime SOUTHEAST ASIA does not contain seafood, nor is it juice. Our version is vegetarian featuring a THAI BASIL typically used with it! Especially house spice blend A type of basil native to Southeast popular in Cantonese Cuisine, it is Asia. It’s flavor, described as anise traditionally made using toasted and licorice-like and slightly spicy. mashed soy beans. Contains soy, EAST ASIA wheat and sugar. YUZU INDONESIA/ MALAYSIA CONGEE A citrusfruit and plant originating in East SATAY A type of rice porridge or gruel popular in many Asian Asia. It is believed to be a hybrid of Modern Indonesia and Malay countries. When eaten as plain rice congee, it is most often THAILAND sour madarin and ichang papeda. It’s spelling of sate, is a dish of served with side dishes. When additional ingredients, such as PANCIT flavor is tart, resembling a grapefruit, seasoned skewered and grilled meat, fish, and flavorings, are added while preparing the Noodles introduced into the Philipines by the with overtones of mandarin orange. It meat, served with a sauce. congee, it caried as the style of its preparation. Despite its Chinese and have since been adopted into is rarely eaten as fruit, though in the Satay may consist of diced or many variations, it is usually a thick porridge of rice largely local cuisine. The term pancit is derived Japanese cuisine its aromatic zest sliced chicken, goat mutton, disintegrated after prolonged cooking in water. from the Hokkien which literally means (outer rind) is used to garnish some beef, pork, fish, other meats, or “convenient food. Accordin to food lore dishes, and its juice is commonly used tofu; the moreauthentic version INDIA/SOUTHEAST ASIA handed down from the Chinese, noodles as a seasoning uses skewers from the midrib of N TAMARIND should be eaten on one’s birthday. They the coconut palm frond, A pod-shaped tropical fruit that almost always feature thin rice noodles, soy, although bamboo skewers are is commonly used in dry form or vegetables and meat. often used. These are grilled or a preserved pulp. It provides a barbecued over a wood or pleasant sourness in cuisines THAILAND/VEITNAM charcoal fire, then served with W E throughout India, Southeast Asia LEMONGRASS various spicy seasonings. In & Latin America. It's name is A type of grass with a thick fibrous stalk that is Malaysia, satay is a popular dish derived from the Arabic common in Southeast Asia. Consisting of especially during celebrations tamr-hindī, literally meaning "date several layers of thick leaves, only the and can be found throughout of India." innermost core is used. A common ingredient the country. In Southern S in Thailand Vietnamese cooking, it imparts a Philippines it is known as satti. light citrus flavor.