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