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DINNER
Two Course Prix Pixe
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Appetizer & Main
50 / Person
Wine Pairing 25 / Person
HORTUS Tasting Menu
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HORTUS Royal Platter
Choose One
Appetizer, Main & Dessert
70 / Person
Wine Pairing 40 / Person
FRESH RAW SELECTION
Oyster (Island Creek)
Plum & Gochujang Mignonette
Oyster (Kumamoto)
Plum & Gochujang Mignonette
HORTUS Royal Platter
Chilled lobster tail, hamachi crudo, shrimp cocktail Large serves with one dozen oysters
APPETIZER
Grilled Eggplant – 18
Pickled mushroom, mozzarella, pine nut breadcrumb
Fluke – 20
Korean style ceviche, shrimp, seaweed puree, red onion pickle
King Crab Noodle – 20
Fettuccine, mala cream sauce, shallot, scallion
Hortus Salad – 18
Deep fried calamari, radicchio, edamame hummus
Crispy Rice – 24
Spicy tuna, quinoa, sriracha truffles
Prix fixe extra 4
Yuzu Bacon Rose Pasta – 20
Rigatoni, candied yuzu bacon, tomato cream sauce
Wagyu Carpaccio – 45
A5 Miyazaki Wagyu, fried shallot, chili oil
Prix fixe extra 25
Hamachi – 20
Yuzu kosho sauce, cucumber, pickled pepper, orange segment
MAIN
Ribeye – 45
USDA Prime ribeye, mixed greens, sweet potato, miso chimichurri
Prix fixe extra 12
Short Rib – 35
Braised short rib, dikon ecrase, roasted baby carrot
Sea Urchin – 43
Nori puree, ikura, cured egg yolk with truffle
Prix fixe extra 10
– Double up truffle or sea urchin 15
Truffle Donabe – 31
Wild mushrooms, cured egg yolk, black truffle
Add Short Rib 10
Cod – 34
Lobster risotto, gochujang crust, charred leek oil
Duck – 36
Sautéed duck breast, sweet potato puree, arugula and fennel salad
Wagyu Sotbap (솥밥) – 50
A5 Miyazaki Wagyu, cure egg yolk, micro green
Prix-Fixe extra 20
SIDES
Nokdu Stick – 9
Mung beans, kimchi, house soy sauce
Sourdough – 4
Charred scallion Sourdough w/ olive tapende
Shishito Pepper – 9
House-made lemon soy, crispy garlic chips
Chicken Sausage – 10
Pickled mustard seed, green & red aioli
Brussel Sprouts – 10
Sweet potatoes, bacon, spicy fish sauces
DESSERT
Mango Bread Pudding – 12
Dried mango, golden raisins, mango yogurt
Matcha Tiramisu – 10
Served with vanilla ice cream
Yuzu Panna Cotta – 10
Raspberry, butter crumble