MENU
LUNCH
FROM SPRING, 2025
Raw
Hortus Royal Platter
(Small / Large)
Abalone Ceviche – Gochujang vinaigrette
Salmon Crudo – Cured Salmon, Yuzu soy sauce
Small Royal Platter – 40
2 each of Kumamoto and island creek
Salmon Crudo, Shrimp Cocktail, Abalone Ceviche
Large Royal Platter – 65
Half dozen of each Kumamoto and Island creek, Shrimp Cocktail
Salmon Crudo, Abalone Ceviche
Oyster
Kumamoto (West Coast)
One 4 / Half Dozen 24 / One Dozen 45
Island Creek (East Coast)
Half Dozen 14 / One Dozen 26 / Two Dozen 45
2 Course Tasting $ 45 / Wine Pairing $25
1st
Oyster & Shrimp Cocktail
Salmon Crudo
Korean Smoked Pasta
Clam Chowder Pasta
Tempura Trio
2nd
Cod
Steak Frites
Asian Caesar Salad (Shrimp, Steak or Chicken)
Eel Sotbap
Truffle Sotbap
(Add Steak +10 / Add Sea Urchin +15)
Wagyu Sotbap +15
Abalone Sotbap +10
Lunch Offer
Lunch Prix Fixe Menu will receive a complimentary dessert
Thai Tea Monaka Ice Cream or Sweet Potato Cheesecake
A La Carte
APPETIZER
Salmon Crudo – 21
Umeboshi Crème Fraiche, Pickled Mushroom, Yuzu Kosho Vinaigrette
Add Uni +15
Tempura Trio – 25
Sweet & Chilly, Calamari, Softshell Crab, Cod croquette
Clam Chowder Pasta – 24
Manila Clam, Zucchini, Chive, Red Chili
Korean Smoked Pasta – 24
N’duja pork sausage, Grana padano cheese, Gochujang butter, Gemelli pasta
MAIN
Steak Frites – 34
Galbi marinated steak, Smash Peewee potato, Shiso Butter
Cod – 36
Poached Smoked Cod, Potato, fried leek, Yuzu ikura veloute
Asian Caesar Salad – 20
Miso Caesar Dressing, Watermelon Radish, Thai Basil, Bacon, Parmesan Cheese
(Shrimp +8 | Steak +11 | Chicken +10)
Truffle Donabe – 33
Wild mushrooms, Cured egg yolk, Black truffle
Add Steak +10
Add Truffle +15 | Add Uni +15
Wagyu Sotbap – 45
A5 Miyazaki wagyu, cured egg yolk, micro green
Add Truffle +15 | Add Uni +15
Abalone Sotbap – 40
Korean abalone, Soy butter, Steamed radish, Spicy soy sauce
SOTBAP
Eel Sotbap – 28
Charred eel, Steamed daikon, Asian chive,
Pickled ginger
Uni & Ikura Sotbap – 36
Uni, Ikura, Gim, Crispy shallot
(Add Truffle 15 / Double up Uni 15)
Soft Shell Crab Sotbap – 24
Deep-fried soft shell crab, Steamed daikon,
Asian chive, Sweet chili mayo
Steak Sotbap – 26
Grilled short rib, Sautéed mushroom,
Scallion, Cured egg yolk (Add Truffle +15)
Mushroom Sotbap – 20
Sautéed mushroom, Truffle butter,
Cured egg yolk, Scallion
Vegetarian (Add Truffle +15)
Salmon Sotbap – 24
Citrus cured salmon, Soy cured Ikura,
Steamed daikon, House soy sauce
(Add Uni +15)
Abalone Sotbap – 40
Abalone from Wando-Korea,
Soy butter, Korean radish
Side
Smashed Peewee Potato – 12
Myungran mayo (Cured pollock roe)
Shishito Pepper – 12
House-made lemon soy, Crispy garlic chips
Asparagus – 14
Lemon Aioli, Tempura style
Dessert
Thai Tea Monaka – 12
Red Bean, Thai tea Caramel, French Vanilla Ice Cream
Sweet Potato Cheese Cake – 10
Maple cream, fresh raspberry, candied pecans
Yuzu Panna Cotta – 10
Raspberry, Butter crumble