This menu was designed from scratch incorporating a family recipe, locally-sourced cheese and seasonal ingredients.
Passed Hors D’oeuvres
Mom’s seafood and scallion pajeon
Perilla-leaf wrapped beef galbi with soy and chili paste
Pork and cabbage mandu
Bar B Q beef and kimchee kimbap
Watermelon and goat cheese with cracked black pepper
Lightly pickled white radish cubes
Asian infused tuna tartare on potato gaufrettes
Oyster Bar
Variety of Pacific Ocean and Atlantic Ocean oysters on the half shell with mignonette and lemon
Family Style Dinner
Salad Course (Plated)
Farmer’s market green bean and yuba salad w/ shaved Parmagiano Reggiano and green olive puree
Main Course (Family Style)
Table Set With Fresh Salted Butter and Sullivan Street Bread (Filone)
Grilled dry aged strip steak au poivre
Grilled striped bass w/ olive oil and herbs
Sides
Sauteed wild mushrooms
Ratatouille
Grilled fennel w/ herbs
Cheese Course
Plate of artisanal cheeses selected by the groom
Served w/ grilled bread and fig port jam
Dessert
Grilled lemon pound, with grilled stone fruit, mascarpone, and plum sauce
