Asia Society Fall Brunch Menu 092017

BRUNCH Garden Court Cafe MENU BRUNCH APPETIZERS ENTRÉES DESSERTS CHEF’S SPECIAL 14 MISO MAPLE GLAZED SALMON 26 COCOA COTTON SOFT 12 STEAMED EDAMAME 8 jasmine rice, crispy brussel sprouts OMELETTE vegan, gluten-free CHEESE CAKE garden court salad, brioche toast black tea anglaise sauce SHRIMP DUMPLINGS 14 PANDAN CHICKEN BREAST 24 jasmine rice, coconut braised GARDEN COURT 15 black vinegar-soy dipping sauce EXOTIC LIME MOUSSE 12 FRENCH TOAST kabocha squash meringue tuile, tequila mango puree, brioche, maple syprup, seasonal VEGETABLE DUMPLINGS 12 gluten-free pineapple chutney compote black vinegar-soy dipping sauce PHO GA 22 vegan rice noodle, poached chicken, 48-hour ASSORTED COOKIES 10 chicken broth, bean sprouts, thai basil & PETITS FOURS* SAMOSA 14 gluten-free chef’s selection CHILDREN peas, potato, cilantro chutney vegan FRENCH TOAST 10 vegan pho with smoked tofu & ICE CREAM 10 mushroom is available upon vanilla & green tea FINGERS request maple syprup SEASONAL FRUIT 8 SMALL PLATES vegan, gluten-free SCRAMBLED FARM EGG 8 BENTO BOX MP naan or jasmine rice GARDEN COURT SALAD 14 Chef’s Choice of Main & Sides hand-sheared greens, pumpkin seeds, *Contains Nuts sake poached pear, red-miso vinaigrette vegan SIDES **These items are served raw or undercooked, or contain (may contain) raw or undercooked CRAB CAKE 16 salmon roe, yuzu MASOOR DAL 9 Ingredients. Consuming raw or undercooked meats, frisée, ume dip spiced lentils poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. KABOCHA SQUASH GNOCCHI 15 vegan, gluten-free ricotta, candlenut, thai basil pesto* members receive 10% off vegetarian TOASTED NAAN 6 vegetarian SOUP OF THE DAY BOWL 10 JASMINE RICE 6 CUP 8 vegan, gluten-free Garden Court Cafe is operated by @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 used as an acidic agent for chutney and curry preparation. rice. Our version SOUTHEAST ASIA also includes black PANDAN lava and pink salt. CHINA/JAPAN/KOREA A tropical plant with fan-shaped sprays of narrow, PICKLED ASIAN PLUM blade-like leaves. Pandan leaves have a nutty, The fruit of the Asian plum tree, ume in Japanese, is botanical fragrance which may be steeped in used in juices, as a flavoring for alcohol, as a pickle coconut milk, or weaved into a pot for cooking rice. and in sauces. It is also used in traditional medicine and is hailed for its immune enhancing properties. JAPAN MISO A traditional Japanese seasoning paste of fermented rice, barley and/or soybeans with salt and the fungus kojikin 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 MALASIA/INDONESIA A citrusfruit and plant word for seafood. Despite the CANDLENUT originating in East Asia. It is literal meaning, hoisin sauce A seed with a hard shell that looks like believed to be a hybrid of does not contain seafood, nor a macadamia nut and has a similar sour madarin and ichang is it typically used with it! texture. It is slightly bitter and must be papeda. Its flavor is tart, Especially popular in cooked. It is traditionally used in INDIA resembling a grapefruit, Cantonese Cuisine, it is Indonesian and Malay cuisine. MASOOR with overtones of mandarin traditionally made using A staple ingredient orange. It is rarely eaten as toasted mashed soy beans. throughout India, masoor fruit, though in the Contains soy, wheat and is a brown skinned lentil Japanese cuisine its sugar. which is orange on the aromatic zest (outer rind) is inside, and turns a soft, used to garnish some dishes, golden color when and its juice is commonly cooked. It is a rich, used as a seasoning. vegtarian protein source. N THAILAND/VIETNAM INDONESIA/THAILAND/VIETNAM LEMONGRASS THAI BASIL A type of grass with a thick fibrous A variety of sweet basil cultivar native W E stalk that is common in Southeast to Southeast Asia, it has an anise, Asia. Consisting of several layers of licorice-like flavor and scent. thick leaves, only the innermost core is used. A common ingredient in Thailand and Vietnamese cooking, S it imparts a light citrus flavor. .

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