Inspired by a Chef's Travel Journal, Where Recipes and Dreams Are Jotted Down, Ink to Paper. a Gastronomic Journey, Showcasing
Weekend Brunch Menu Inspired by a chef’s travel journal, where recipes and dreams are jotted down, ink to paper. A gastronomic journey, showcasing culinary stories from the east, told in the west. Brunch short rib bimimbap 22 peking duck & scallion crispy pork belly hash 20 pickles, bacon, fried rice, pancake wrap 18 shishito peppers, crispy potato, gochujang sauce hoisin sauce, chili sauce, herbs shimeji mushroom to start steamed edamame 9 crispy chickpea fritters 12 chicken liver mousse 12 Maldon sea salt (gf) (ve) garlic chive cream (v) pickled pineapple, toasted pumpkin seeds, smoked maple syrup roasted bone marrow 14 snow crab dip 16 oxtail jam, “b&b” pickles, squid ink cracker thai chicken wings 13 grilled sourdough chili marinade, buttermilk ranch sauce small plates yellowfin tuna crudo 23 fluke crudo 19 30 day dry aged beef tataki 19 maple bourbon soy, meyer lemon, yuzu kosho, grapefruit, citrus oil lao gan ma chili sauce, charred figs, daikon cress breakfast radish, chives caesar salad 14 seared spanish octopus 25 baby romaine, miso Caesar dressing, crispy calamari 17 smoked yogurt, chorizo xo, anchovy bread crumbs, cured duck egg lime, gochujang BBQ sauce lime, chili sauce dim sum lobster & shrimp shrimp & bacon siu mai 15 dim sum platter 22 har gow 16 chili, chive, soy vinegar squid ink, sauce Américaine, chives Shrimp & bacon siu mai foraged mushroom pork steamed buns (3) 14 dumpling 14 Lobster & shrimp har gow tamarind, ponzu chili sauce shimeji, shiitake, maitake, water chestnut mushrooms (ve) Foraged mushroom dumpling pho
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