Chefs Doug Houge and Ian Nutting
STARTERS
Quick kimchi ground cherry salad with onion, kkaennip ribbons and spruce top rice vinaigrette
MAIN COURSE
Red wine braised kalbi with Korean summer squash puree, pickled kkaennip, carrot top and garlic relish, radish kimchi and spam fried rice
Vegetarian kalbi cauliflower steak
DESSERT
Doenjang and cha jogi tart
