Guu Garden 2019 DINE OUT VANCOUVER FESTIVAL

Guu Garden is participating 2019 Dine Out Vancouver Festival starting from Fri, Jan 18, 2019 – Mon, Feb 4, 2019. Guu Garden’s theme of this year’s Dine Out Menu is ”going back to the source”. There will be nine kinds of very “Izakaya” dishes that you can choose three from. All the dishes are meant to be shared. You don’t have to keep all the dishes you chose for yourself. Please do not hesitate to share with your friends or family members.

Please make a reservation from Guu Garden online reservation page here. Looking forward to seeing you all!

 

LUNCH $25
Please choose three dishes from below:
1. Whole Quail “Karaage” with Matcha Milk Salt
2. Deep-fried Breaded Chest Nut and Kabocha Squash “Korokke” with a Hint of Truffle (V)
3. Sea Urchin Pâté with Nori Garlic Toast
4. Duck Liver Confit with Wasabi Ponzu, Topped with Fuyu Persimmon Purée
5. Mapo Hotpot with Barley and Cashew nuts instead of Ground Meat, Sui Choy, Tofu, Shiitake and Enoki (V)
6. Steamed Salmon and Mussels “Saka-mushi” with Garlic Herb Butter
7. Dashi Based Lamb Curry Hotpot with Sui Choy, Tofu, Shiitake, Enoki and Cilantro
8. Grilled Whole Sanma Mackerel Sushi
9. “Takikomi” Rice, Cooked in a Donabe Claypot with Dried Porcini and Oyster Mushroom

 

DINNER $25
Please choose three dishes from below:
1. Whole Quail “Karaage” with Matcha Milk Salt
2. Deep-fried Breaded Chest Nut and Kabocha Squash “Korokke” with a Hint of Truffle (V)
3. Sea Urchin Pâté with Nori Garlic Toast
4. Duck Liver Confit with Wasabi Ponzu, Topped with Fuyu Persimmon Purée
5. Mapo Hotpot with Barley and Cashew nuts instead of Ground Meat, Sui Choy, Tofu, Shiitake and Enoki (V)
6. Steamed Salmon and Mussels “Saka-mushi” with Garlic Herb Butter
7. Dashi Based Lamb Curry Hotpot with Sui Choy, Tofu, Shiitake, Enoki and Cilantro
8. Grilled Whole Sanma Mackerel Sushi
9. “Takikomi” Rice, Cooked in a Donabe Claypot with Dried Porcini and Oyster Mushroom