Food

Lotus Blue’s Moon Festival Banquet On Sunday

by

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

Contact me here or follow me @dearclarissa & on Facebook. To keep up with all of our food coverage go to Fork in The Road or follow us on Twitter @ForkintheRoadVV.