Culinary Team Chef Jake S. Jung, Joonho Noh, Sehwan Kim, Emily Kim, Michael Romo
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Culinary Team Chef Jake S. Jung, Joonho Noh, Sehwan Kim, Emily Kim, Michael Romo Service Team Leaders Martin Forsy, Alexis Shubin Owners & Managers Mr & Mrs Chung secret garden 비원 diver scallop, mushrooms, asparagus, roasted beets, butternut squash purée or tuna tartar 육회 trout roe, korean pear, seaweed cracker manduguk 만둣국 lobster, korean perilla leaf oil, ox bone broth black cod 대구 crispy potato, baek kimchi wrap, doenjangguk octopus 낙지 gochujang velouté, crispy apple, carrot, sorrel chilean seabass 농어 doenjang marinade, berry chutney, green beans, korean black raspberry wine reduction haemultang 해물탕 monkfish, sea bass, red snapper, clam, mussel, gochujang fish broth bossam 보쌈 berkshire pork, seasoned mountain garlic, artichoke purée wagyu sutbul gui 와규 숯불구이 ganjang marinated and charbroiled dry-aged wagyu beef or galbijjim 갈비찜 three-day processed braised beef short rib, gingko nut, daikon radish bansang 반상 small side dishes served alongside rice in traditional Korean cuisine assorted desserts 디저트 T A S T I N G 해 sun 10 course tasting 130 with wine pairing 180 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please let us know if you have any dietary restrictions or allergies. secret garden 비원 diver scallop, mushrooms, asparagus, roasted beets, butternut squash purée or manduguk 만둣국 lobster, korean perilla leaf oil, ox bone broth octopus 낙지 gochujang velouté, crispy apple, carrot, sorrel or tuna tartar 참치 육회 trout roe, korean pear, seaweed cracker chilean seabass 농어 doenjang marinade, berry chutney, green beans, korean black raspberry or black cod 대구 crispy potato, baek kimchi wrap, doenjangguk wagyu sutbul gui 와규 숯불구이 ganjang marinated and charbroiled dry-aged wagyu beef or galbijjim 갈비찜 three-day processed braised beef short rib, gingko nut, daikon radish bansang 반상 small side dishes served alongside rice in traditional Korean cuisine assorted desserts 디저트 T A S T I N G 6 course tasting 80 with wine pairing 120 달 moon Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please let us know if you have any dietary restrictions or allergies. japchae 잡채 trumpet mushroom, korean chives, tri-color paprika, korean pepper, carrot seasonal mushrooms 버섯구이 charbroiled seasonal mushrooms crispy silken tofu 두부튀김 panko, silken tofu, vegetable demi-glace vegan 반상* vegetable seasoned rice, seasoned side dishes, and soup assorted desserts 디저트 *반상 / bansang: small side dishes served alongside rice in traditional korean cuisine T A S T I N G 5 course tasting 60 with wine pairing 100 vegan Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please let us know if you have any dietary restrictions or allergies. á la carte first prawn 왕새우 16 pine nut shrimp bisque, cucumber, green pea, garlic espuma tuna tartar 육회 18 tomato gochujang, trout roe, korean pear, seaweed cracker secret garden 비원 18 diver scallop, mushrooms, asparagus, roasted beets octopus 낙지 16 gochujang velouté, crispy apple, carrot, sorrel manduguk 만둣국 16 lobster, korean perilla leaf oil, ox bone broth bossam 보쌈 18 berkshire pork, seasoned mountain garlic, baek kimchi, artichoke purée vegan crispy silken tofu 두부튀김 16 panko, silken tofu, vegetable demi-glace japchae 잡채 18 trumpet mushroom, korean chives, tri-color paprika, korean pepper, carrot seasonal mushrooms 버섯구이 18 charbroiled seasonal mushrooms bansang 반상 20 small side dishes served alongside rice in traditional Korean cuisine á la carte second served with bansang black cod 대구 32 crispy potato, baek kimchi wrap, doenjangguk velouté chilean seabass 농어 36 doenjang marinade, berry chutney, green beans, korean black raspberry wine reduction haemultang 해물탕 32 monkfish, sea bass, red snapper, clam, mussel, lobster, maeuntang broth samgyetang 삼계탕 30 grain-stuffed roasted quail, ginseng chicken consommé wagyu sutbul gui 와규 숯불구이 32 ganjang marinated and charbroiled dry-aged wagyu beef galbijjim 갈비찜 32 three-day processed braised beef short rib, gingko nut, daikon radish dessert 15 assorted selection á la carte wine 포도주 listed from mild to strong glass/bottle dry sparkling wines and champagne vollereaux, brut, “réserve”, champagne, france, nv 17/80 a modest sparkler, with tangy acidity, and flavors of candied kumquat, white peach, smoke, and lemon pith. heidsieck & co. monopole, brut rosé, champagne, france, nv 19/90 subtle notes of watermelon, strawberry, and spice. on the dry side, with moderate length. sweet and off-dry white wines Saint M, Riesling, Pfalz, Germany, 2017 19/90 fresh-cut apple and green peach flavors layered with spice and vanilla notes. light finish--crisp and just off-dry. light intensity white wines Gérard Bertrand, Sauvignon Blanc, “Perles”, 7/28 Pays d’Oc, Languedoc, France, 2017 light-bodied and aromatic, with a crisp profile of grapefruit, candied lemon, and grass. clean, floral-tinged finish. medium intensity white wines/rosés Tormaresca, Rosato, Salento, “Calafuria”, Puglia, Italy, 2017 8/32 a spiced rosé framing flavors of white cherry, peach skin, and pastry. sleek, juicy acidity. Gérard Bertrand, Blanc, Aude Hauterive, “Cigalus”, 20/110 Languedoc, France, 2018 Wente Vineyards, Chardonnay, “Riva Ranch”, 8/35 Arroyo Seco, California, 2016 rich, medium-bodied, and golden with aromas and flavors of honey, graham, cinnamon, and light floral notes, balanced by subtle oak, butter, and vanilla. round mouthfeel and a long, fruity finish. full intensity white wines Patz & Hall, Chardonnay, Sonoma Coast, California, 2016 9/65 rich and elegant, with a tight core of citrus-laced green apple notes that slowly gain depth. light intensity red wines Patz & Hall, pinot noir, Sonoma Coast, California, 2016 9/65 intense and flavorful, with earth-scented anise and red berry themes built on fine-grained tannins that impart structure, focus and persistence. medium intensity red wines Gérard Bertrand, Rouge, Aude Hauterive, “Cigalus”, 20/110 Languedoc, France, 2017 unfiltered and aged in new French oak barrels for 12 months. lush aromas of black fruits, berries, cherries, and plums with strong, velvety tannins. Bodegas Salentein, Cabernet Sauvignon, “Reserve”, 8/38 Uco Valley, Mendoza, Argentina, 2015 cherry tart and red plum. spice and cream details on a juicy finish with savory herbal touches. full intensity red wines Antica, Cabernet Sauvignon, Napa Valley, California, 2015 22/125 dark cherries, blackberries, and cassis with dusty overtones, minerals, and herbs. lingering finish. liquor 술 soju 소주 hawyo 17° 25 dae jang bu 30 baeksaeju 20 clear rice wine 청주 hwarang 20 fruit wine 과실주 bokbunjaju black raspberry 20 plum 20 unfiltered rice wine 막걸리 gooksoondang (demi carafe) 15 bottled beer 맥주 westmalle trappist ale 7 inedit 7 samuel smith nut brown ale 7 hite 6 water & soft drinks 음료수 s. pellegrino (sparking) 12 voss (still) 12 coffee 5 tea 5 coke 3 sprite 3 diet coke 3 @haewah_dal [email protected] 562.343.7749 www.haewahdal.com.