Photos: Daniel Kwak
Hortus NYC (271 5th Ave) in NoMad is unveiling its fall and winter menu. in NoMad has announced its Fall-Winter menu. The menu reflects signature style of Executive Chef SangMin “Lenny” Moon (Jungsik, Barn Joo, Pado) to present the flavors of China, Japan, Korea and Southeast Asia in dishes that are both delicious and stylistic.
New appetizers include Pork Satay, with grilled pineapple, zucchini, roast peanuts and banh mi sauce; Papaya Salad, with shrimp, persimmon, and a lemongrass dressing; and Crispy Rice, topped with spicy tuna, quinoa, and sriracha truffles. From the raw bar - pristine Island Creek and Kumamoto oysters, paired with two sauces; gochujang, a spicy red chili paste, and lightly sweet and tart plum mignonette. Another addition to the raw bar is the Royal Platter: chilled lobster tail, salmon crudo, shrimp cocktail, and an option to include a dozen oysters.
Hortus NYC’s fall-winter main courses include a Pork Ribs, in Asian spice with soy-glazed homemade kabocha cornbread; Duck, confit duck leg served with a coconut puree and soy; and mainstay Sea Urchin Donabe, made of nori puree, ikura, cured egg yolk, and black truffles. Desserts include Yuzu Panna Cotta with raspberry and a butter crumble. Soju-based cocktails are also available along with select wines.
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