Taste the possibilites.

Maine, Asian, Italian, Southwestern, and fusion—cuisine-inspired menus are delightful tributes to the flavors of the world. Michael’s love and curiosity about food, combined with inspiration from his travels with Fayelle, contribute to August Moon’s unique, one-of-a-kind creations.

Selecting a specific cuisine creates harmonious flavors, and is a starting point for limitless exploration of seasoning and ingredients. August Moon can guide your menu selections, and also work with you to create something that may never have been done before. Have something you always wanted to try? We can make it a reality.

Whether your menu is vegetarian or omnivore, August Moon uses local and organic ingredients whenever possible.

Contact Fayelle and let the world be your oyster.

 

ASIAN INSPIRATION


 

PASSED APPETIZERS

 

 

 

GINGER SEARED TUNA

Wasabi mayo, avacado, wakami, black sesame

 

POT STICKERS

ginger scallion dipping sauce

 

CURRY GLAZED CHICKEN

on grilled naan with onion chutney

 

 

FIRST COURSE

 

TEA SMOKED DUCK SPRING ROLL

with coconut lime Sambal sauce

 

 

MAIN COURSE

 

BO SSAM KOREAN SLOW COOKED BEEF

with lettuce leaves, sticky rice, ginger scallion sauce, and Ssan sauce

 
 

MEXICAN FIESTA


PASSED APPETIZERS

 

EMPANADAS

with carnitas and chipotle cream dip

 

CHILI CON QUESO QUESEDILLA TRIANGLES

with house made mango chutney

 

TOSTONES

plantain with shredded chicken in adobe and cilantro relish

 

 

STATIONARY APPETIZERS

 

SALSA, GUACAMOLE, AND TORTILLA CHIPS

 

GRILLED MOJO SHRIMP

with mango salsa dip

 

 

DINNER BUFFET

 

FAJITA BAR

grilled sliced chicken breast and flank steak

sauteed mixed vegetables

black bean and corn salsa

flour tortillas

Spanish rice

shredded cheese, hot sauce, sour cream

salsa and guacamole