Autumn Specials

Yukgaejang (Spicy Beef Soup)

Beef brisket is added to a spicy gochujang broth with bean sprouts, minced garlic, and glass noodles,
topped with a poached egg and fresh scallions

Jjamppong (Spicy Seafood Soup)

Mussels, shrimp, squid rings, and thinly sliced beef join leeks, onion, bok choy, cabbage, and carrots in a spicy broth
with jjangmyeong noodles, garlic, and ginger

Beoseot Deulkkae Tang (Mushroom Hot Pot Soup)

An assortment of shiitake, oyster, enoki, and white beech mushrooms with beef brisket, garlic, onion,
sliced carrot and chives in a savory broth

Sweet & Savory Skewers

Minced and seasoned grilled beef ribs are partnered with caramel candied sweet potatoes in a set of three skewers,
served on a bed of steamed wild rice

Spiced Pork Baozi

A trio of spiced and minced pork tenderloin, apple, onion and garlic steamed buns,
served with homemmade fig and gochujang jam

Chicken n' Ube Waffles

Two pieces of Korean Fried Chicken coated in a Fig-Soy Sauce, served on top of an Ube Waffle
topped with your choice of sweet honey or hot honey

Apple-Infused Bossam

Slices of pork belly marinated in apple, onion, ginger and garlic are served with fresh Romaine lettuce and perilla leaves,
spicy dipping sauce, and an assortment of fresh vegetables and banchan to make your own lettuce wraps

Shiitake & Wild Rice Risotto

Caramelized shallots, hon shimeji, and shiitake mushrooms join our wild rice risotto, topped with honey roasted figs,
crispy parsnip ribbons, fresh chopped parsley, and parmesan

Harvest Rouladen

Individual flank steak roulade filled with minced pork belly, onions, and pickled radish, topped with roasted garlic and parsnip gravy,
and served with a roasted Autumn vegetable salad

Persimmon Mooncakes

Hachiya Persimmons and spiced batter baked around a Walnut Paste filling,
garnished with dried Fuyu Persimmon slices

Persimmon Tea Time

Classic Sujeonggwa (Korean Persimmon Punch) is served with persimmon and walnut roulades,
topped with your choice of sweet honey or hot honey