ROOTED IN MEMORY: SEPTEMBER

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, hazelnut