ROOTED IN MEMORY: OCTOBER

MENU 195
BC BEVERAGE PAIRING 95
SOMMELIER PAIRING 195

OYSTER – GOOL
doenjang, salsify, green apple

MUSSEL – GOOK
aromatic broth, fresh dooboo, kelp

DONUT – GOGUMA
fraser valley duck prosciutto

RADISH – KIMCHI
vancouver island shrimp, yuja dongchimi, perilla

SQUID – SOOKHOE
kaluga caviar, fermented kohlrabi, nuruk butter

KING CRAB – MANDU
scallop, shellfish bisque, gochujang, dashi foam

ARCTIC CHAR – DUP BAP
sesame rice, jangajji, sea asparagus

EGG – JJIM
fraser valley eggs, foie gras, chive

CHICKEN – SAMGYE TANG
wingtat farm chicken, ginseng, chestnut, sweet rice

BEEF – GALBI
acorn squash, black garlic, mushroom

PEAR – HWA CHAE
yuja & lillooet honey

KOREAN DATES – DAECHU
gelato, cookie, choco pie, hazelnuts