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    This document is a menu from chef Kyungmin Kay Hyun's Garden restaurant. It features 20 small plate dishes ranging from $12-$18 each, including options like heirloom tomato with cashew vinaigrette, cauliflower with gochujang glaze and raisin labneh, and beet tostada with quinoa chips and avocado puree. The menu emphasizes seasonal and locally-sourced ingredients in globally-inspired dishes and finishes with dessert options like injeolmi mousse and pop rocks mascarpone.

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    This document is a menu from chef Kyungmin Kay Hyun's Garden restaurant. It features 20 small plate dishes ranging from $12-$18 each, including options like heirloom tomato with cashew vinaigrette, cauliflower with gochujang glaze and raisin labneh, and beet tostada with quinoa chips and avocado puree. The menu emphasizes seasonal and locally-sourced ingredients in globally-inspired dishes and finishes with dessert options like injeolmi mousse and pop rocks mascarpone.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    20 views1 page

    Support Us & Maintain Flow

    Uploaded by

    Josh Wexler
    This document is a menu from chef Kyungmin Kay Hyun's Garden restaurant. It features 20 small plate dishes ranging from $12-$18 each, including options like heirloom tomato with cashew vinaigrette, cauliflower with gochujang glaze and raisin labneh, and beet tostada with quinoa chips and avocado puree. The menu emphasizes seasonal and locally-sourced ingredients in globally-inspired dishes and finishes with dessert options like injeolmi mousse and pop rocks mascarpone.

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    of 1

    by chef Kyungmin Kay Hyun

    GARDEN - HEIRLOOM TOMATO - CASHEW VINAIGRETTE - HERB 12

    CAULIFLOWER - GOCHUJANG GLAZE - RAISIN LABNEH - MINT 14

    BEET TOSTADA - QUINOA CHIPS - AVOCADO PUREE - PASILLA CHILE 14

    CORN DUMPLING - TRUFFLE SALSA VERDE - FENNEL - PARMIGIANO 13

    SWEET PLANTAIN - UCHUCUTA - PISTACHIO - TOASTED BREAD CRUMBS 12

    PORK JOWL - CHAYOTE SQUASH - KABAYAKI BUTTER - KALAMATA AIOLI 16

    OXTAIL SPRING ROLL - WAGYU - SMOKY GOCHUJANG - ONION PUREE 17

    STEAK - NY STRIP - SHISO SALSA - BUTTERNUT SQUASH TOAST 18

    YELLOWTAIL CRUDO - SALSA MACHA - RED ONION - CILANTRO 15

    RICE with OCTOPUS - SWEET SOY CONGEE - CHORIZO - PIMIENTO - MIZUNA 16

    GUMBO - KOREAN CHILI PEPPER - ANDOUILLE SAUSAGE - CRAWFISH 13

    LOBSTER ROLL - TRUFFLE WHIPPED CHEESE - CELERY RELISH - SERRANO 18

    NOODLE - BASIL - BRAZILIAN NUT - MALA OIL 13

    INJEOLMI MOUSSE - COCOA LEAF - HAZELNUT - OAT CRUMB 13

    POP ROCKS - MASCARPONE - BERRY - IVOIRE CRUMB 13

    *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS*
    Please notify the server if you have any food allergies or dietary restrictions. Although we do not make any substitution on the menu, our server will inform you what dish you may safely enjoy

    SUPPORT US & MAINTAIN FLOW


    IN ORDER TO ALLOW US TO SERVE AS MANY EXCITED VISITORS TO JOIN US, WE ASK THAT YOU PLEASE LIMIT YOUR DINING EXPERIENCE:
    2 - 3 PEOPLE > 60 MINUTES
    4 - 10 PEOPLE > 90 MINUTES

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