Lotus Blue's Moon Festival Banquet On Sunday
Stir-Fried Lobster with Green Sichuan Peppercorn
The Chinese Mid-Autumn Festival is this Sunday and Lotus Blue, a modern Yunnan eatery in Tribeca, is celebrating with a Moon Festival Banquet.
It's ten courses for $88 per person and $68 if you're opting for the vegetarian meal. The banquet will be prepared by Lotus Blue's executive chef Kian Lam Kho to celebrate the festival, a major family gathering event in China.
Menu options include jellyfish and wildmushrooms, steampot frog soup, and stir-fried lobster with green sichuan peppercorns.
The vegetarian menu includes crisp fried purple yam balls and sticky rice with mushroom and edamame. For dessert, Kho is bringing out traditional mooncakes with a gourmet twist: rose petal and pistachio mooncakes.
There will be two seatings, one at 6:30pm and one at 9pm. Reservations can be made by calling 212-267-3777.
Full menu below:
MOON FESTIVAL BANQUET Executive Chef Kian Lam Kho Sunday, September 30, 2012
$88 person; additional $30 for wine pairings Two seatings at 6:30pm and 9:00pm
Assorted Cold Appetizers Jellyfish with Wild Mushroom Hot and Sour Wood Ear Braised Kelp Beef Tendon in Chili Oil -- Stir-Fried Lobster with Green Sichuan Peppercorn -- Stir-Fried Beef with Wild Mushrooms and Black Peppercorn -- Steam Pot Frog Soup with Yunnan Pseudo Ginseng -- Red Cooked Meat with Steamed Buns -- Crisp-Fried Chicken with Pu-Er Tea -- Pea Shoots in Ground Peanut Broth -- Steamed Cod Filet with Pickled Garlic Chive Blossom -- Sticky Rice with Ham and Edamame in Green Bamboo -- Rose Petal and Pistachio Mooncake
MOON FESTIVAL VEGETARIAN BANQUET Executive Chef Kian Lam Kho Sunday, September 30, 2012 $68 per person
Assorted Cold Appetizers Wild Mushroom Salad with Tomato Nanmi Sauce Hot and Sour Wood Ear Braised Kelp Pressed Tofu in Chili Oil -- Mixed Vegetables with Green Sichuan Peppercorn -- Stir-Fried Tofu Skin with Wild Mushrooms and Black Peppercorn -- Lotus Root Soup with Yunnan Pseudo Ginseng -- Red Cooked Taro with Steamed Buns -- Crisp-Fried Purple Yam Balls with Pu-Er Tea -- Pea Shoots in Ground Peanut Broth -- Steamed Soft Tofu with Pickled Garlic Chive Blossom -- Sticky Rice with Mushroom and Edamame in Green Bamboo -- Rose Petal and Pistachio Mooncake
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