Chop Chop Winter Restaurant Week from February 19th-25th, 2018
Chop Chop Plate:
Bone Marrow – parsley, shallot, escargot, toast
Chop Chop Fast Lunch:
Ramen Noodles – Tonkotsu style pork broth OR vegetarian style with miso broth
Chop Chop Dinner:
FIRST COURSE
Radish Toast – yogurt butter, sourdough ciabatta, sprouts
OR
Salmon “Tartar” – potato glass, cucumber & furikake
SECOND COURSE
Duck Confit, Squash puree
OR
Beef Short Rib, celery root puree, kimchi, veal jus
OR
Fried Brussel Sprouts, tofu, winter radish, peanut
THIRD COURSE
Matcha Tea Cheese Cake, toffee, roasted strawberry