MENU

SNACKS
Fried smelt with umami aioli, garlic, jalepeño, chili-marinated dates, and with black sesame

AMUSE
Savory tofu broth with garlic chives

FIRST COURSE
Yellow fin tuna water crudo with celtuce kimchi, avocado, herbs, green strawberries/rhubarb

MAIN COURSE
Ssam dinner:
Grilled dwenjang marinated pork shoulder
Spicy acorn noodles (with cucumber, spring onion, sprouts)
Multigrain rice
Kimchi
Banchan:
1. Grilled asparagus with soy-pickled puntarelle
2. Roasted carrots with DJ (dwenjang) marinade
3. Vinegared greens with housemade tofu
Wrap lettuces & wrap sauce

DESSERT
Perilla seed panna cotta with strawberries

NEWS ON DRINKS:

We have procured two beautiful wines from Mountain People’s Warehouse, a refreshing beer from Three Forks, and our beloved cocktail guru, Benjamin Smith is inventing a gorgeous mixed drink all for your very dining pleasure. Proceeds go to CHIRP, of course.

DIETARY DETAILS:
The menu is entirely dairy free (minus the panna cotta) and gluten free. There will be a good amount of soy sauce that’s brewed in a more traditional Korean fashion, which doesn’t utilize any wheat. And we can easily accommodate for vegetarianguests. If you require a vegetarian meal, please indicate so on the TOCK questionaire.

Walk-in changes to the menu will be kindly declined.
NO REFUNDS
NO TIPPING

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