Garden Court Cafe

spiced hawaiian pink sea salt

with shrimp and snow peas

butter lettuces, asian pears, maytag blue, candied cashews, sesame rice vinaigrette

with mango and grilled asparagus honey chili sauce

apple-fennel salad and cilantro aioli

black bean sauce marinated flank steak, roasted pear hoisin, shiso, savoy cabbage wrap, sesame seed & korean pepper, kimchi.

roasted game hen, walnut & pomegranate sauce, roasted tomato & pearl couscous.

tamarind, lime & lemongrass glaze, frisee, arugula, granny smith & kohlrabi salad.

paneer cheese & potato dumplings, spiced tomato & cashew curry, saffron rice pilaf.

roasted peanuts, garden court salad & toasted naan.

goat cheese, mozzarella, spiced spinach spread, caramelized onions, naan bread, warm tomato dipping sauce, garden court salad.

miso-mirin marinated filet, dashi broth, mushrooms, snap peas, baby carrots & lotus root.

chef's choice of main & sides.

toasted sesame, nori, red & black salt.

hand sheared greens, roasted squash, radish, cucumber, scallion, pomegranate seeds, toasted pumpkin seeds, miso-honey vinaigrette.

duck confit, shiitake & cabbage filling, cranberry-ginger dipping sauce.

dangmyeon noodles, seaweed, edamame, kohlrabi, scallions, granny smith apple, lime-sesame vinaigrette & togarashi.

in coconut-kokum broth. pickled fennel, chili oil.

roasted eggplant & tahini, spiced lentil daal, herb & lemon labneh, toasted naan bread.

cauliflower florets, spicy tomato soy sauce.

nyc breakfast, jasmine green, darjeeling, earl gray.

decaffeinated: green tea, cool mint, rooibos vanilla, great white.

seasonal preserves, dried apricots & fresh fruits.

sliced granny smith apple, cranberry raisin bread.

duck confit, cabbage & shiitake filling.

avocado crema, lime salt, grilled brioche.

goat & mozzarella cheese, spiced spinach spread, caramelized onions, naan bread.

dill crème fraîche, cucumber, pumpernickel bread.

cucumber, boursin cheese, arugula, roasted red pepper, multi-grain bread.

sparkling wine: martini & rossi, italy. or manabito ginjo-premium sake: akita, japan

accompanied.

spiced hawaiian pink sea salt

with shrimp and snow peas

butter lettuces, asian pears, maytag blue, candied cashews, sesame rice vinaigrette

apple fennel salad and cilantro aioli

shitake mushroom, spinach, and gruyere cheese

scrambled eggs with lox and onions

potato hash, toast, garden court salad.

add: lump crab.

egg poached in spiced tomato sauce, toast, herb salad.

warm maple syrup, apple & pear compote.

chef's selection of filling and sides.

black bean marinated flank steak, sticky rice, roasted pear hoisin, shiso, savoy cabbage wrap, sesame seed, korean pepper, kimchi.

tamarind, lime & lemongrass glaze, arugula-kohlrabi salad, citrus-fish sauce vinaigrette.

roasted peanut, garden court salad & toasted naan.

goat cheese, mozzarella, spiced spinach spread, caramelized onion, naan bread, warm tomato dipping sauce, garden court salad.

chef's choice of main & sides.

toasted sesame, nori, red & black salt.

hand sheared greens, roasted squash, radish, cucumber, scallion, pomegranate seeds, toasted pumpkin seeds, miso-honey vinaigrette.

duck confit, shiitake & cabbage filling, cranberry-ginger dipping sauce.

dangmyeon noodles, seaweed, edamame, kohlrabi, scallion, granny smith apple, lime-sesame vinaigrette & togarashi.

in coconut-kokum broth. pickled fennel, chili oil.

roasted eggplant & tahini, spiced lentil daal, herb & lemon labneh, toasted naan bread.

crispy cauliflower florets, spicy soy tomato sauce.

potatoes, onion, peppers, garlic.

a traditional japanese seasoning paste of fermented rice, barley and/or soybeans with salt and the fungus kojikin which produces beneficial microorganism cultures. high in protein and rich in vitamins and minerals, miso was key to survival in feudal japan.

a kind of korean noodle made from sweet potato starch, they are commonly stir-fried in a sugar-soy sauce with beef.

the word for "pepper" in japanese and the name for a condiment consisting of ground chili peppers, sesame seeds and dehydrated orange peel.

the outer cover fruit of the garcinia indica plant after it has been sun dried. it is commonly used in curries to impart a tart flavor and reddish color.

a broad term that refers to legumes, usually lentils, peas or beans, that are cooked down in spices. it is commonly eaten with rice or bread.

a type of strained yogurt common in middle eastern cuisine. it is often flavored with herbs and olive oil.

literally meaning "wrapped" - a korean dish in which leafy vegetables are wrapped around a meat filling and topped with assorted condiments.

also known as perilla, an asian herb belonging to the mint family. commonly used in korean and japanese cuisine, other varieties are also used throughout southeast asia.

dipping sauce of chinese origin. the word hoisin is a romanization of the chinese word for seafood. despite the literal meaning, hoisin sauce does not contain seafood, nor is it typically used with it! especially popular in cantonese cuisine, it is traditionally made using toasted mashed soy beans. contains soy, wheat and sugar.

a pod-shaped tropical fruit that is commonly used in its dried or in a preserved pulp. it provides a pleasant sourness in cuisines throughout india, southeast asia & latin america. it's name is derived from the arabic tamr-hindi, literally meaning "date of india."

a type of grass with a thick fibrous stalk that is common in southeast asia. consisting of several layers of thick leaves, only the innermost core is used. a common ingredient in thai and vietnamese cooking, it imparts a light citrus flavor.

a general term in middle eastern cuisine to describe meatballs of minced meat (usually beef or lamb) served with a spiced gravy. in india vegetable varieties are popular as well.

a dish in japanese and hawaiin cuisine in which fish is marinated in a miso-based marinade before cooking.

a type of japanese rice wine similar to sake. it's high sugar content provides sweetness in marinades and sauces.

a japanese broth made most commonly by steeping kombu (a type of kelp) and katsuobushi (flakes of dried and fermented fish) inwater. it is the base for several japanese soups including miso soup and provides sing toasted mashed soy beans. contains soy, wheat and sugar.

spice mix from north africa. the name is arabic for "head of the shop" and implies a mixture of the best spices . sometimes rubbed on meat or stirred into rice.

honey roasted apricot, katchkie farm ginger anglaise.

raspberry gelée, candied popcorn.

oat maple crisp, whipped crème fraîche & ras el hanout caramel glacé, cinnamon gelato.

chef's selection: assorted.

lavokakani "simply luscian".

homemade.

regular & decaffeinated: sumatra mandheling french roast.

tiger stripe reserve rfa.

decaffeinated espresso arabica.

nyc breakfast, jasmine green, great white, decaffeinated green, cool mint.

chef's seasonal blend.

orange or grapefruit.

pomegranate.

flavors: coke, diet coke, sprite.

saratoga still or sparkling.

china.

belgium.

holland.

louis latour

louis latour

hooked, nahe, germany 2011

jeanne marie, california 2011.

los nevados, mendoza, argentina 2011.

bacchus ?ginger's cuvee', california 2011.