Lobster WellingtonRaon·Soogil LimNew YorkLobster Wellington wrapped in shiso leaf, with golden, flaky, and crisp pastry.|
HalibutRaon·Soogil LimNew YorkPerfectly cooked fish, caramelized tableside, with buttery leeks and mustard...|
Chilean Sea BassRaon·Soogil LimNew YorkChilean sea bass with ramp pesto and grilled white asparagus.|
Supplement dish with black truffle and caviarOyatte·Hasung LeeManhattanAn added dish that provides richness and makes the experience feel more...|
first cold soupOyatte·Hasung LeeManhattanA beautifully complex soup with different flavors and textures moving together.|
₪19.5HighballMace·Greg BoehmNew York CityA broad category of mixed alcoholic drinks, typically consisting of a base...|
₪19.5Dry MartiniMace·Greg BoehmNew York CityA classic cocktail made with gin and dry vermouth, typically garnished with...|
Young Potatoes, Smoked Sturgeon and CaviarHUSO NYC·Buddha LoManhattanTender young potatoes are paired with rich smoked sturgeon and topped with...|
Oishii Koyo Berry with Basil Flowers and BurrataHUSO NYC·Buddha LoManhattanA dessert featuring Oishii Koyo Berry, basil flowers, and burrata.|
Celery SorbetThe Modern·Thomas AllanManhattanA unique sorbet offering, described as 'different' by one reviewer.|
Pesto with roasted tomatoesPasta Flyer·Mark LadnerManhattanPasta tossed in a vibrant basil pesto sauce, complemented by the sweetness...|
Naengmyun brothRaon·Soogil LimNew YorkBroth that was crisp, refined, and deeply reminiscent of an elevated North...|
