BANQUET MENU
We encourage our guests to peruse our menu when planning for an event. Since our menu is quite extensive, Chef Chang suggests that guests pick items of interest from our main dinner menu creating your own unique pre-fix menu. The cost per person will be approximately the total of all the items chosen for the event. Once a general idea of the various items you want to serve for the event has been decided, Chef Chang will arrange a time to meet with you and discuss the feasibility of the menu and work out the exact details of your event. The following are sample menus just to get you started.
FOUR COURSE TASTING
Roasted Kabocha Soup with Sauteed Duck Rillet
Red Snapper Tempura with Sake Kasu Glaze
Shichimi Togarashi Lamb Chop Japanese Yam Croquette and Autumn Vegetable
Coconut Rice Flan with Mango-Lime Ice Cream
GOURMAND KAISEKI
Autumn Seafood Chowder in Roasted Nut Puree
California Uni on Tuna Tartar with Kizami Wasabi and Black Tobiko
Seared Diver Sea Scallop with Ginger and Green Onion Aioli
Red Snapper Tempura with Sake Kasu Glaze
Oyster Fritter with Jalapeno and Roasted Garlic Sauce
Lobster with Hibiscus Glaze
Agedashi Silk Tofu with Bonito Kabayaki Dressing
Frog Leg with Shredded Ginger and Thai Basil
Seared Foie Gras with Earl Grey Tuile and Umeboshi Gelee
Pork Tenderloin Tonkatsu with Multi-Grain Rice
Asian Pear Almond Clafoutis, Ginger Butterscotch Ice Cream and Chocolate Syrup
20% Gratuity Added to Parties of 7 or More
Member of Chaine Des Rotisseurs Hunterdon-Princeton Chapter