GUI MAIN DINNER MENU

Fisherman’s Boat

Choose One Sauce | Makgeoli Mignonette ⋅ Chojang Cocktail ⋅ Black Rice Citrus Soy

East Coast Oysters

West Coast Oysters

Add Caviar

Add Uni

4/ea

5/ea

5/ea

7/ea

Lobster Tail

Alaskan King Crab Leg

Hokkaido Scallop

Abalone

19/ea

MP

11/ea

17/ea

Prawn

Purple Savory Clam

Razor Clam

Uni

5/ea

3/ea

9/ea

25

GUI Platter

| 2-3 servings |

Oyster 6, Lobster Tail 1, Prawn 3,Purple Savory Clam 3, Scallop 2, Sashimi

73

GUI Grand Platter

| 3-4 servings |

Lobster Tail 2, Uni, Oyster 12, Prawn 6, Purple Savory Clam 6, Sashimi, King Crab Legs 3 Scallop 3, Razor Clam 3

177

Caviar

A5 Wagyu Katsu Sando

Caramelized Jam, Truffle Brie Milk Bread

67

Yookhwe

Prime Fillet Mignon Tartare, Bone Marrow Gochujang, Seaweed Chip

37

Starter

Tuna

Daily Market Fish Papaya Salad,

Leche De Tigre

29

Caesar Salad

Gem Lettuce, Candied Anchovy

Umeboshi Dressing, Parmesan Cheese

24 | 15

Chopped Salad

Seasonal Market Greens, Radicchio

Sunflower Seeds, Tangerine Citronette

21

Shrimp’ Toast’

Gulf Shrimp Hache

Furikake, Sweet Chili Sauce

21

Mandoo

Pan-Seared Galbi Dumpling,

Nước Chấm Sauce, Cheese Tuile

21

Double Cut Bacon

Heritage Pork Belly,

Chunjang Glaze

15

Jumbo Crab Cake

Nappa Cabbage Coleslaw,

Old Bay Remoulade

29

Salmon Tartare

Szechuan Pepper Aioli Salmon,

Gochugaru Potato Chips, Gribiche, Milkbread toast

22

Mala Gambas

Grilled Prawns, Garlic Chili Oil,

Sour Dough

23

GUI Signature Prime Rib

GUI’S SIGNATURE 72-HOUR PRIME RIB IS A TRUE LABOR OF LOVE, CLASSIC STEAKHOUSE TRADITION MEETS THE DEPTH OF KOREAN TECHNIQUE WITH KOJI-FERMENTED, FIVE-PEPPER CRUSTED USDA PRIME RIB, SLOW-COOKED AND FINISHED WITH HOT BEEF TALLOW

Butter Poached Lobster Tails 37 |

Caviar 79 per oz. | Seared Foie Gras MP

Bone-In Ribeye 16oz

Dry Aged 28 days 81

Wood Fired Grilled Steak

Carefully selected USDA Prime Black Angus Beef, Dry Aged to enhance depth flavor Served with House Gui Steak Sauce

Enhancement

Pomme Puree white cheddar· 12

Kimchi stir fried, gochujang· 9

French Fries Herbs, Parmesan · 9

Heirloom Carrots Jochung, Tangerine · 12

Roasted Brussel Sprout Daechu Compote · 12

Spring Vegetables Miso Butter · 15

gui cut 8oz 89 | king cut 16oz 129

New York Strip 12oz

Dry Aged 28 days 73

Filet Mignon 10oz

Certified Black Angus 71

Galbi 22oz

Soy Pear Marinade Short Ribs 78

Porterhouse

Dry Aged 45 days 6 per ounce

Tomahawk

Dry Aged 45 days 6 per ounce

T-Bone

Dry Aged 45 days Short Loin 5 per ounce

Japanese A5 Wagyu

Wagyu from Kagoshima, Japan

STRIPLOIN 33 PER OZ

Add-on to any of the steaks

Entrée

Share

Grilled Chicken 43

Sauteed Wild Mushrooms, Diane Sauce

Kimchi Wagyu Fried Rice 29

Wagyu Beef, Sunny Side Jidori Egg

Eggplant Katsu 47

Celery Root, Miso Mornay, Tomato sauce

Dan Dan Noodle 23

Sichuan Pepper Pork, Mala Oil, Roasted Peanuts

Truffle Mac & Cheese 29

Comte, Parmesan Crumble, Smoked Pimenton Honey

Sundubu Jjigae 15

Chadol Brisket, Chili, Soft Tofu

Whole Branzino 79

Grilled, Fennel Tomato Salad, Prik Nam Pla Sauce

Hanger Steak 49

Barley Risotto, Thyme, Black Garlic

Spring Pea Agnolotti 37

Bacon, Pickled Ramp, Crispy Leek

Side

Wild Mushroom Truffle, Soy · 15

Creme Corn Cheddar Miso Mornay · 12

Charred asparagus black bean sauce · 12

Sauce

Béarnaise · 5

Makgeoli

Chimichurri · 5

Wasabi

Mushroom Diane · 5

Black Garlic

Chilli crisp Butter · 5

sichuan pepper