Hanah Menu

Panko fried calamari, maitake mushrooms, thai basil, pickled serrano, sriracha foam.

Black rice, shiitake, bean sprouts, roasted corn, pajeon.

Marinated Korean short rib, atchara, spicy cucumbers, cilantro aioli.

Seoul mustard BBQ, braised julienne vegetables, yuzu pickles.

Yuzu pickles, arugula, grilled onions, roma tomato, gruyere cheese, Japanese burger sauce.

Arcadian greens, watermelon radish, cucumber, baby heirloom tomato, cherry vinaigrette.

Gochujang, garlic, vinegar.

Shrimp tempura, cucumber, avocado, scallions, a5 miyazaki Wagyu lightly torched, truffle salt, Siberian classic caviar, 24k gold flakes.

Deep fried tempura battered roll with crab, cucumber, avocado, crispy fried potato crunch.

Tempura nobashi ebi, kanikama, avocado fan, scallions, sriracha, tempura candy crunch.

Soy wrapper, salmon belly, serrano pepper, avocado, cuke, pico de gallo.

Tempura shrimp, crab, cucumber, topped with spicy tuna and crunch.

Yuzu szechuan sauce, beni Imo puree, miso crispy brussels.

Tri-colored peppers, lotus root, daikon radish sprouts, crispy shallots.

Crispy rice, braised root vegetables, Korean cheese corn, trio BBQ sauce.

Umeboshi risotto, king trumpet mushrooms, seared asparagus, adobo sauce.

Fried rice with sunchoke, squash, maitake, bok choy, duck plum wine demi-glace.

Szechuan roasted brussel sprouts, miso glaze.

Ginger turmeric whipped potato, lamb sauce, chili garlic crisp.

Tamari cured egg yolk over grilled asparagus, gochujang crunch.

Garlic tamari butter, scallion, egg.

Garlic tamari butter, house seasoning.