Regular Lunch Service starts from Wednesday, October 7th

Two Course Prix Fixe

Choose One

Appetizer & Main

30 / Person

Wine Pairing 25 / Person

APPETIZER

Pumpkin Soup

12

Grilled bread, cilantro espuma, pumpkin seeds

Autumn Salad

13

Roasted delicata squash, radicchio, pine nuts dressing

Tuna Tataki

14

Truffle aioli, charred scallion yuzu verde

King Crab Noodle

16

Onion jalapeno pesto, tomato, lemon oil

FRESH RAW SELECTION

OYSTER

Half Dozen – 14 | 1 Dozen – 26 | 2 Dozen – 45

Gochujang vinaigrette, plum mignonette

HORTUS Royal Platter

Small – 30 | Large – 55

Chilled lobster Tail, tuna tataki, shrimp cocktail, Large serves with one dozen oysters

MAIN

Ribeye

30

Lettuce, wild mushrooms, galbi sauce
Prix fixe extra 5

Salmon

23

Charred eggplant puree, lotus root chips

Truffle Donnabe

21

Wild mushrooms, cured egg yolk, black truffle
add hanger steak 7

SIDES

Cucumber Salad

5

Wood ear mushroom, cilantro

Shishito Pepper

6

Lemon, parmesan cheese

DESSERT

Monaka Ice Cream

7

Monaka ice cream with chocolate mochi (Black sesame, green tea or vanilla)

Macha Tiramisu

8

Serve with vanilla ice cream

Thai Tea Pudding

7

Blueberry compote