Chef locOH's take on the Indian classic cucumber salad with apples, chick peas, tomatoes, mint & lime.
Vegetable Curry & Tandoori Chicken
Vegetable curry made with cauliflower, sweet potato, tomato, peas served alongside tender tandoori chicken & basmati rice.
Silky yogurt based dessert made with Indian spices, sweet mango, crunchy nuts & coconut.
"Kimbap" (Korean rice & vegetable roll), crudités/dips & fresh fruits.
Home-baked granola with nuts & dried fruits served with yogurt, milks, & array of toppings.
Bagels, cream cheese, Jamboleo jams & peanut butter.
Made fresh with dashi broth, shiro miso, tofu & scallions.
Korean classic rice bowl with Bulgogi beef, vegetables, fried egg & spicy Gochujang sauce over steamed rice.
Sweet glutinous rice cake filled with ice cream.
Gỏi cuốn (Vietnamese spring roll), boba tea, & fresh fruits.
Jumbo Shrimp Cocktail
Steamed shelled shrimps with fresh made zesty cocktail sauce.
Summer Vegetable Salad
Vibrant & refreshing medley of fresh vegetables & lettuce served with feta cheese & charred lime dressing.
"Surf and/or Turf"
Steak Diane and herb roasted salmon with mashed potatoes, roasted fingerling potatoes & roasted asparagus.
Tteok (Assorted Korean rice cakes) & Sujeonggwa (Korean punch with dried persimmon, ginger, cinnamon, dates, & pine nuts).
French toast, gravlax, bagels, eggs, bacon, potatoes, pasta salad, fruit salad & mimosa.
Chips, crudites & dips.
Backyard Charcoal Grill BBQ: Baby back ribs, roasted chicken, burger, hot dogs, salad, cornbread, rice pilaf, corn on the cob & grilled vegetables.
Assorted fresh baked pies.
Chacuterie & sweet platters.
Breakfast sandwich (bacon, egg & cheese) on English muffin.
*All meals require advance purchase of the food pass.
1)Snacks will be available to ALL participants at all milongas. There will be a small selection of 'grab n go' snack items (Kind bars, candies, nuts, dried fruits, whole fruits & etc.) and assortment of beverages at all milongas in addition to the items mentioned in the menu above.
2)Although we will make every effort to keep the menu as written, it can change without advance notice.
3)We will do our best to make alternative options available to accommodate guests with dietary restrictions. However, please understand that we may not be able to at times due to the high volume we will be serving. Check with the chef in charge or manager on site.
4)If you have a severe food allergy, please use extreme caution and inform the staffs before consuming any food.