Revel menu — United States

A selection of four different types of fermented vegetables, including napa cabbage, daikon radish, fennel, and a seasonal variety.

A grilled cabbage wedge served with a Caesar dressing, topped with crispy panko breadcrumbs and fresh purple shiso leaves.

Steamed Chinese broccoli tossed with sweet soy sauce, toasted hazelnuts, and slow-cooked garlic.

A savory Korean pancake made with fermented kimchi and melted cheese, finished with a sprinkle of umami-rich furikake seasoning.

Crispy fried dumplings filled with tender short rib, served with a savory garlic crunch and spicy chili oil.

Chilled noodles tossed in aromatic perilla oil, served with shiitake mushrooms, a soy-marinated egg, and sautéed summer squash.

House-made seaweed noodles served in a creamy red curry sauce topped with Dungeness crab.

Pan-seared rice cakes served with sautéed kale and crispy garlic.

Tender short rib served over rice, accompanied by pickled mustard greens and a spicy daikon radish relish.

This rice bowl features tuna topped with sautéed escarole, a soy-cured egg yolk, and spicy fermented fennel.

Pan-seared trout seasoned with an achiote spice rub, served with slow-cooked leeks and fresh herbs.

An 8-ounce coulotte steak seasoned with a sesame and coffee rub, served with apricot.

A chilled, creamy jasmine tea custard served with tart rhubarb and hibiscus.

A layered cornmeal cake served with citrus-infused strawberry compote and a fragrant lime-leaf chocolate ganache.