Our Menu

Excellent seasonal addition | Moules Marinières - Live Saltspring Island Mussels from British Columbia, shishito pepper, garlic, cilantro, cherry tomato, blue cheese, white wine & lemon. Served with truffle French fries. Chef's memory of "Le Marais, Paris 2007".

Excellent seasonal addition | A French-Japanese style Macaroni gratin with lobster, shrimp, onion, and mushrooms in Mornay sauce, and finished with Gruyère cheese, Emmental cheese & filone breadcrumb.

Excellent seasonal addition | Eastern European Vegetable beef stew - beef, potato, pearl onion, carrot, Brussels sprouts, Hungarian paprika, side of potato fennel puree quenelle & fried mántou bread (炸馒头), cream fraiche & chive. This dish began as a memory. A mother's warmth, carried in a humble bowl of stew.

Excellent seasonal addition | Yumepirika Japanese premium rice, kimchi-김치, Calabrian sausage, shrimp, clams, mussels, calamari, onion, garlic, smoked paprika & Lebanese toum aioli ثومية.

Live Shigoku Oyster (shuck to order) Moscato grapegranité, apple, shallot, yuzu.

"Kaluga Imperial Caviar", served with warm house potato chips and lemon crème fraîche & chive,

“本鮪タルタル (Hon-maguro Tartare)" - avocado hummus, crispy capers & hijiki, fermented Korean pickle(장아찌), sesame oil, yuzu, kataifi crisp, shichimi Togarashi (しちみとうがらし), served with tapioca chips. A refined blend of Korean, Japanese, & Mediterranean.

こんぶじめはまちのくるーど Kombu-cured Yellowtail, Kumquat, yuzu vinaigrette, togarashi, nori powder, fresh seaweed & micro herbs, fine imported extra virgin olive oil. (はまちクルード - crudo with subtle Japanese accents)

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini. Finished with white wine, garlic butter, and fresh parsley.

Boulettes de Wagyu & Aubergine Tempura - wagyu & pork meatballs paired with fennel-potato purée & basil pesto. Inspired by the Chinese Zhò Qiéhé (炸茄盒), this refined interpretation unites crispy tempura eggplant with tender wagyu meatballs.

Macaron aux crevettes - a modern French reinterpretation of China's 멘보샤 Mántou Xiā (馒头虾), reimagined with chive-ginger shrimp mousseline and Peruvian aji sauce.

Galettes de Crabe, true Maryland style fresh lump north pole snow crab, herb breadcrumbs, wasabi buerre blanc. Perfect marriage of American-French.

Barcelonian Gambas al ajillo - shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoked paprika, shrimp oil, fine imported extra virgin olive oil, served with tomato + garlic rubbed crostinis & Lebanese toum aioli ثومية. Chef's memory of "Camino de Santiago" 2012

Calamari Fritti, East-West crispy squid symphony, Tender calamari delicately fried to a golden crisp, then wok-tossed with aromatic garlic, shaved ginger, jalapeño, and a whisper of Shichimi Togarashi (しちみとうがらし). Finished with aged Parmigiano, served with Lebanese toum aioli ثومية.

Puff pastry covered, chive, lobster meat & true house made bisque.

Soupe à l'oignon - caramelized onions, house-made beef marrow broth, Emmental cheese, served with crostini.

Salade de vinaigrette au fromage Roquefort - Roquefort blue cheese crumb & dressing, chive, crispy prosciutto, candied walnut, heirloom cherry tomato, egg mimosa, fresh cracked pepper.

Salade de fromage burrata - Burrata with seasonal citrus, bacon, radish, heirloom cherry tomatoes, and aged Modena balsamic reduction & fine imported extra virgin olive oil.

Le Jardin D'artichaut Sauvage - Available hand-picked farmers market greens tempura daisy crown, roasted seaweed 파래김, delicately glazed with housemade white ponzu, a refined citrus-soy vinaigrette with yuzu, crispy quinoa, burnt onion powder, and toasted black sesame.

Salade d'algues aux crevettes - a composed salad of eight seaweed varieties with shrimp, cucumber, and shallot, finished with kumquat, sesame oil, and our signature house-made fermented umeboshi-Korean mustard vinaigrette. (ミリオンダラー海藻サラダ/미역무침)

Excellent seasonal addition | Grilled endive, frisée, pomegranate, heirloom cherry tomato, orange supreme. pine nuts, yuzu vinaigrette.

House-made fresh tuxedo roll pasta, uni butter, fresh Santa Barbara uni, clams, garlic, shallot, jalapeño, cherry tomato, water chestnut, pickled red onion. Finished with Uni Bottarga うにからすみ (karasumi).

House-made fresh tuxedo roll past, champagne lobster sauce, ½ Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, and a parmesan tuile.

Pasta allo zuppa Scoglio – Fresh extruded spaghetti with clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, and bacon. Chef’s memory of his favorite pasta – 1983 Hollywood.

House-made fresh tuxedo, fresh pasta tossed in a refined rosé sauce enriched with coconut milk and a touch of Tabasco. Sweet lump crab folded into the sauce, topped with crispy fried soft shell crab, roasted coconut, and fresh basil.

San Marzano tomato sauce, house-made fresh extruded spaghetti, shiitake mushroom, pepperoncino, olives, heirloom cherry tomato, capers, zucchini, Parmigiano, mint, basil, house made fresh extruded spaghetti pasta, fine imported extra virgin olive oil.

House-made fresh extruded spaghetti with 6 oz hanger steak, fresh cream, blue cheese, baby spinach, garlic, lemon zest, dehydrated Moscato grapes, and pink pepper.

Yumepirika Japanese premium rice with mushroom stock, king oyster, enoki, shimeji, wood ear, shiitake, Parmigiano, truffle oil, and parmesan tuile.

Yumepirika Japanese premium rice with lobster stock, dehydrated heirloom cherry tomato, Parmigiano, ½ Australian lobster tail, parsley oil, and parmesan tuile.

Yumepirika Japanese premium rice, Korean seaweed soup (miyeok-guk) base, dehydrated mussel, fresh Santa Barbara Uni, beef, Korean Perilla oil, chive, hijiki crisp, Uni Bottarga. This dish began as a memory. A mother's warmth, a bowl of miyeok-guk.

Légine australe – Patagonian toothfish, white wine ginger brine, roasted artichoke, kale, crispy lotus chip, wasabi-buerre blanc
→ Add 5 oz Caviar | 30

Bouillabaisse pan-seared sea scallop, shrimp, ½ lobster tail, calamari, cod, clam, mussel, and crispy soft shell crab, and French tomato base broth served with fregula
→ Add House-Made Pasta | 7

Coquilles Modernes, pan-seared fresh U10 scallops, 4 cheese Gnocchi, sweet charred corn puree, lemon butter pan sauce, Granny Smith apple, crispy quinoa, crispy prosciutto, burnt onion powder, parsley oil.

Le Steak au Poivre - Cold smoked 8 oz hanger steak seared in wagyu tallow, shoestring fries with truffle oil, parmesan, togarashi, pink peppercorn sauce.

Côtes courtes de boeuf Cold smoked prime beef short rib, then 48 hour sous vide, then seared in wagyu tallow, whole prime bone in rib, house multi-grain pilaf, Korean red wine galbi au jus (레드와인 갈비양념)

Entrecôte de Wagyu A5 du Japon Seared Kagoshima A5 Wagyu (鹿児島A5和牛), paired with maitake mushroom fricassée. Finished with Maldon sea salt, grated wasabi, and house Korean pickles. Authentic Japanese A5 Wagyu, celebrated for its exquisite marbling and luxuriously buttery texture.

Marocain Carré D'agneau, New Zealand lamb rack marinated with Moroccan spices, rosemary, garlic, olive oil, potato fennel puree, sauteed vegetable medley, fermented Meyer lemon puree.

Confit de Canard, 8-hr slow-cooked whole duck leg in duck fat, caraway seed, potato fennel puree, sauteed vegetable medley, blueberry orange gastrique, orange supreme.

Vanilla bean custard with torched sugar crust, topped with fresh seasonal berries.

Fondant au Chocolat & Baies – A rich French-style molten cake served with macerated berries, fresh mint, and vanilla ice cream.
(Please allow 15 minutes for baking)

Tarta de Queso – Burnt-style cheesecake served with seasonal berries, berry coulis, whipped cream, and vanilla crumble.
A sweet memory from "Camino de Santiago," 2012.

Coconut- and vanilla-infused panna cotta served with fresh berries, crispy coconut, and vanilla crumble.

Deep-fried vanilla ice cream wrapped in Sara Lee pound cake, served with berry coulis, chocolate drizzle, and macerated berries.

Cassis, blackberry, and red-black currant all work in ripe
combination across the juicy palate, with secondary notes of
cooking spice, eucalyptus, and a hint of licorice.
Shot 6 | Bottle 48.

“The smell of oil in the kitchen meant one thing—Mom was making Menbosha.”

I still remember those nights.
The scent of frying oil would drift down the hallway,
and I'd know: Menbosha night.

My mother would press shrimp paste between two slices of white bread,
cut them into perfect squares, and fry them until they turned golden and crisp.

I'd burn my fingers grabbing one too early,
but that first bite—hot, crunchy, soft in the middle—
it always felt like home.



My Shrimp Macaron is a tribute to that memory.
But instead of nostalgia alone, I brought refinement.
The bread is now a thin sourdough crisp,
the shrimp turned into mousseline.
And instead of soy sauce or ketchup,
I serve it with Peruvian aji amarillo—a bright, citrusy contrast that cuts the richness and wakes up the palate.



This isn’t just a reimagined appetizer.
It’s my way of honoring a childhood flavor while letting it grow up with me.
A memory turned into a bite-sized story.



— Chef Andrew Joo

This dish isn’t just a recipe, it’s a timeline of memory, culture, and years of technique layered onto one plate.



As a child, I remember my grandmother’s Korean-style braised short ribs. The sweetness, the slow-cooked tenderness, the quiet ritual of sharing—it taught me early that food is a language of care.


Later in life, I fell for the deep smokiness of American BBQ. Then came French cuisine—with its structure, its patience, its reverence for time—especially in dishes like Boeuf Bourguignon.



My short rib brings all three of those worlds together. A prime bone-in short rib is gently cold-smoked, then sous-vide for 48 hours until it yields with the touch of a fork. The finished cut is set proudly back atop its own bone, resting on a bed of warm fennel-scented potato purée.



On the top of the fennel potato purée, white wine–butter–sautéed seasonal vegetables add aromatic contrast and delicate brightness to the dish.



The sauce? A personal creation: sweet soy-braised flavors inspired by Korean galbi, slowly reduced with red wine to form a glaze that bridges East and West with warmth and intensity.



It’s not fusion. It’s memory, technique, and comfort—built slowly and plated with purpose.



— Chef Andrew Joo

This isn’t a dish I learned. It’s one I remembered—and rebuilt.

I first had this pasta when I was in middle school, at an old Italian restaurant tucked between Koreatown and Hollywood in Los Angeles. The leather booths were worn. The kitchen smelled like garlic and wine. The pasta wasn’t plated neatly—it came in a bowl, soaking in broth, rich with the taste of the sea and something smoky I couldn’t name at the time.

That place is long gone. The flavor faded, too—until I realized no one else was serving it. For years, I searched for that same bowl of comfort. Every time I thought I found it, I was disappointed. So I decided to stop searching—and start recreating.

I started with manila clams, littleneck clams, white wine and bacon—the pieces I now recognize as the base of that memory. Then came the broth—made not to coat the pasta, but to surround it.

The pasta itself is pici, extruded by hand using a 100-year-old Italian press. It’s rustic, chewy, and unapologetically soulful.

It’s not about looking back. It’s about bringing something back—a taste, a memory, a feeling—and offering it, humbly, one bowl at a time.

— Chef Andrew Joo

"I have always admired the way great chefs like Michel Bras, Alain Passard, and Martín Berasategui elevate the humble salad into an art form. But my own story is different.”

Growing up in Korea, surrounded by mountains and fresh fields, I was fortunate to taste an incredible variety of vegetables—wild greens, roots, herbs—that shaped my palate long before I became a chef. Those memories never left me.

Today, at The Wild Artichoke, this salad is my way of honoring both worlds: the finesse of French culinary masters and the honest, soulful flavors of my Korean upbringing.

Every leaf and herb you see here is grown specially for us by dedicated farmers I met at local farmers’ markets. They cultivate just for our restaurant, so that each guest receives something personal, fresh, and alive with flavor.

This isn’t just a salad. It is a dialogue between nature and craft, memory and technique—one that invites you to slow down, savor, and discover beauty in simplicity

- Chef Andrew