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Tidbits of Zen

July 2, 2009

Restaurant Menu: H-diner

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Written by: Daniel
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Ciabatta Sandwich (Am 10 :30 ~ Pm 11: 00)

H-diner 샌드위치는 매일 갓 구워낸 ciabatta 빵으로 만듭니다. 신선한 샐러드가 함께 서브됩니다.

Ciabatta sandwiches are served with our homemade ciabatta bread, baked fresh every morning, and served with fresh spring mix white vinaigrette dressing.

H Ciabatta 장봉(프랑스햄) 샌드위치 6,000

jambon ham, montray jack cheese, and more

Pastrami 파스트라미 샌드위치 7,500

pastrami, montray jack cheese, and more

Shrimp 레몬 소스의 구운 왕새우 샌드위치 7,500

pan-seared shrimp marinated in lemon sauce, emmental, and more

Vegetarian 버섯, 호박, 구운가지 샌드위치 7,500

mushroom, zucchini, egg plant, montray jack cheesem emmental, and more

• 1,000원 추가시 Americano coffee가 제공됩니다. (Add 1,000 won to add an American coffee.)

add 1000 Americano coffee included

• 2000원 추가시 원하시는 커피종류로 변경가능합니다. (Add 1,000 won to add a coffee and more. The more is not specified.)

(커피추가는 Ciabatta sandwich 와 sandwich & more에 한합니다.)

(VAT 10% 포함)

Sandwich & More

Spanish Style Omelet 11,000

햄, 양파, 감자, 치즈, 시금치, 블랙올리브, 말린 토마토가 들어간 스페인식 오믈렛

Grilled Ham & Cheese Sandwich 12,000

햄과 세 종류의 치즈가 들어있는 브런치용 그릴샌드위치

Club Sandwich (국내산 닭고기) 12,000

닭고기 가슴살, 토마토, 양상추 머스터드가 들어간 전통적인 클럽샌드위치

Grilled Ham & Cheese Sandwich 와 Club Sandwich에는 Home-fries 와 salad가 서브됩니다.

Salad

Garden Salad 6,000

신선한 가든 샐러드

Soup & Stew

Potato & Mussel Chowder 7,000

감자와 홍합, 조개를 넣고 끓인 크림수프

Chili Con Carne (호주산 쇠고기) 8,000

소다크래커와 함께 제공되는 매운 멕시코식 스튜

Pasta

Gorgonzola Pasta 16,000

고르곤졸라치즈와 버섯, 아스파라거스를 넣어 풍부한 치즈향의 크림 파스타

Seafood Pasta 15,000

신선한 해산물 토마토 파스타

Santa Fe Tex-Mex Chicken Pasta (국내산 닭고기) 12,000

케이준 파우더, 닭고기, 크리미 한 로제 소스로 요리한 미국식 파스타

Today’s Brunch Pasta 9,000

부담 없이 즐기실 수 있는 특별한 파스타 (매일 바뀝니다)

Main

모든 메인요리에 6,000원을 추가하시면 soup & stew 와 garden salad가 제공됩니다

BBQ Pork Rib (프랑스산 돼지고기) 21,000

스모크 바비큐 소스로 마리네이드후 오븐에 구워낸 폭립

H-Burger (호주산 쇠고기) 16,000

베이컨, 치즈, 볶은 버섯과 양파, 신선한 토마토가 들어간 수제 햄버거

Ciabatta Sandwich를 제외한 나머지 주문은 Am 10 :30 ~ Pm 8: 50 까지 가능 합니다.

( VAT 10% 별도 )

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About the Author

Daniel
Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.




 
 

 
 

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One Comment


  1. stillafool

    it seems that if you're going to call yourself a diner then you should serve diner food. i grew up in diners and i really don't see much diner inspiration on this menu. someone needs to take this theme by the bozack and do it properly.



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