Guu Garden is participating 2017 Dine Out Vancouver Festival starting from Jan 20 to Feb 5 2017. The Dinner menu is $30, consisting of two appetizers and one entree. Looking forward to seeing you all!
Appetizer 1:
Four Vegetable appetizers with Garlic Soy Okra, Ginger Soy Eggplant, Kale and Quinoa “Gomaae” and Root Vegetable “Kinpira”(V)
or
Soy Marinated Bigeye Tuna and Blue Cheese Tartar
or
Grilled Garlic and Herb “Saikyo Miso” Marinated Lamb Chop
Appetizer 2:
Steamed Market Vegetables with Vegetarian Bagna Cauda Dipping (V)
or
Kombu and Chardonnay Steamed Sea Bream, Mussels, Dried Scallops and Tomato with Thyme and Garlic Butter
or
Lightly Deep-fried Breaded Elk Escalope with Pinot Noir Pesto Ponzu
Entree:
Black Truffle and Porcini Soy Milk Hot Pot with Deep-fried Tofu Skin, Sui Choy, Carrot, Enoki Mushroom, Shiitake Mushroom and Tokyo Scallion(V)
or
Foie Gras “Sukiyaki” with Beef, Taro Noodle, Sui Choy, Carrot, Enoki Mushroom, Shiitake Mushroom, Tokyo Scallion and Sous Vide Egg
or
Lobster “Shabu Shabu” with Sui Choy, Carrot, Enoki Mushroom, Shiitake Mushroom and Tokyo Scallion comes with Yuzu Kosho, Smoked Salt and Ponzu on the side