ROOTED IN MEMORY: NOVEMBER

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

nuruk, kaluga caviar, fermented kohlrabi

 

KING CRAB – MANDU

scallop, shellfish bisque, gochujang, dashi

 

ARCTIC CHAR – DUP BAP

jangajji, sesame rice, sea asparagus

 

EGG – JJIM

fraser valley eggs, foie gras, chive

 

PORK – GOMTANG

sakura pork jowl, sunchoke, ongshimi, shrimp, caviar

 

BEEF – GALBI

acorn squash, black garlic, mushroom

 

PEAR – HWA CHAE

yuja, lillooet honey

 

KOREAN DATES – DAECHU

gelato, cookie, choco pie, hazelnuts