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Menu one

EIGHT-ITEM COLD PLATE

Khai Vị Bát Bửu

FISH TRIPE CRABMEAT SOUP

Súp Bong Bóng Cá Thịt Cua Tươi

QUAIL EGG WRAPPED IN SHRIMP PASTE

Chạo Tôm Bọc Trứng Cút

COMBINATION SEAFOOD OVER BOK CHOY

Rau Xào Hải Vị

CRISPY WHOLE CHICKEN

Gà Quay Da Dòn

HOUSE SPECIAL LOBSTER

Tôm Hùm Xào Ðặc Biệt

HOUSE SPECIAL FRIED RICE

Cơm Chiên Ðặc Biệt Mon Chéri

FILLET FISH WITH SPICY THAI SAUCE

Cá Sốt Chua Cay Thái

FRESH FRUIT PLATTER

Trái Cây Tươi

Menu Two

SEAFOOD COLD PLATE OR EIGHT-ITEM COLD PLATE

Khai Vị Hải Vị hoặc Khai Vị Bát Bửu

FISH TRIPE CRABMEAT SOUP

Súp Bong Bóng Cá Thịt Cua Tươi

CRAB CLAWS WRAPPED IN SHRIMP PASTE

Càng Cua Bách Hoa

GLAZED WALNUT SHRIMP

Tôm Xào Hạt Ðào

SEA CUCUMBER OVER BLACK MUSHROOMS

Hải Sâm Xào Nấm Ðông Cô

HOUSE SPECIAL LOBSTER

Tôm Hùm Xào Ðặc Biệt

HOUSE SPECIAL FRIED RICE

Cơm Chiên Ðặc Biệt Mon Chéri

FILLET FISH WITH SPICY THAI SAUCE

Cá Sốt Chua Cay Thái

JELLO, LYCHEE, AND LONGAN DESSERT

Chè Thạch Nhãn và Trái Vải

Menu Three

TIGER PRAWN SALAD OR SEAFOOD COLD PLATE

Xà Lách Tôm Sú hoặc Khai Vị Hải Vị

SHARK FIN, FRESH CRABMEAT, ABALONE, ASPARAGUS SOUP

Súp Vi Cá, Thịt Cua Tươi, Bào Ngư, Măng Tây

TEMPURA SCALLOPS IN GARLIC BUTTER SAUCE OR GLAZED WALNUT SHRIMP & SCALLOPS IN SPECIAL SAUCE

Viên Mai Chiên Bơ hoặc

Tôm & Viên Mai Xào Hạt Ðào Ðặc Biệt

PEKING DUCK WITH STEAMED BUNS

Vịt Bắc Kinh Và Bánh Bao​

SHAKEN FILET MIGNON OVER BED OF GREENS

Bò Lúc Lắc Saté, Xà Lách

HOUSE SPECIAL LOBSTER WITH CHOW MEIN NOODLES

Tôm Hùm, Mì Xào Ðặc Biệt

HOUSE SPECIAL FRIED RICE

Cơm Chiên Ðặc Biệt Mon Chéri

FILLET FISH WITH SPICY THAI SAUCE

Cá Sốt Chua Cay Thái

SWEET SESAME MOCHI IN ALMOND SYRUP

Chè Mè Đen Bọc Bánh Nếp

Menu Four

MON CHÉRI LOBSTER FRUIT SALAD

Xà Lách Tôm Hùm Mon Chéri

SHARK FIN, FRESH CRABMEAT, ABALONE, ASPARAGUS SOUP

Súp Vi Cá, Thịt Cua Tươi, Bào Ngư, Măng Tây

TEMPURA SCALLOPS IN GARLIC BUTTER SAUCE

Viên Mai Chiên Bơ

ROASTED SQUAB OVER A BED OF WATERCRESS

Bồ Câu Quay

ABALONE, SEA CUCUMBER OVER BLACK MUSHROOMS

Bào Ngư Hải Sâm Xào Nấm Đông Cô

HOUSE SPECIAL LOBSTER WITH CHOW MEIN NOODLES

Tôm Hùm Xào Ðặc Biệt

ROYAL FRIED RICE

Cơm Chiên Hoàng Gia

MON CHÉRI STEAMED FISH

Cá Chưng Ðặc Biệt Mon Chéri

WHIPPED TARO WITH GLAZED DATES & GINKGO

Chè Khoai Môn và Bạch Quả

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LIST A (OFFERED FOR MENU 2) Choice of 3 • Serves up to 150 attendees

Cookies and Pastries • Fresh Fruit Tray • Cheese and Crackers Tray • Vegetable Tray • Cream Puffs

LIST B (OFFERED FOR MENU 3 AND 4) Choice of 3 • Serves up to 150 attendees

Cookies and Pastries • Fresh Fruit Tray • Cheese and Crackers Tray • Vegetable Tray • Cream Puffs • Egg Rolls • Shrimp and Pork Dumplings

ADDITIONAL HORS D’OEUVRES ARE OFFERED FOR AN ADDITIONAL COST:

Seafood Spread on Thin French Toast • Chicken Teriyaki Skewers

Offered in 50 or 100 pieces starting from $50-$100

WE OFFER THE FOLLOWING SERVICES AND AMENITIES IN EVERY PACKAGE:

Complete Event Coordination on event date

Security Guard during hosted event

Unlimited Soft Drinks, Water, Tea, and Coffee

White Napoleon Chairs for Guest Tables

Standard Polyester Table Linens

Coordinating Polyester Napkins

China Place Setting including 2-Piece Glassware

Champagne or Sparkling Cider for Toasting for each attendee

LED Ceiling Lights with your choice of colors

Projector Screen & HD Projector

Photo Backdrop with Manzanita Trees and (1) Easel

Bridal Dressing Room

Portable Staging (up to 10’ x 25’)

Registration Table, Cake Table, Head or Sweetheart Table with Coordinating Linens

MON CHÉRI STEAMED FISH

Cá Chưng Ðặc Biệt Mon Chéri

WHIPPED TARO WITH GLAZED DATES & GINKGO

Ivory Wall-to-Wall Draping in Dining Area

Pin-Spot Lighting in Dining Area

FAQ

 

Mon Cheri Restaurant offers both luncheon and dinner events. Luncheon events are hosted from 11am to 3pm. Dinner events are hosted from 6pm – 12am. We do open an hour before the hosted event for set up needs. Should you require additional time for extensive set up needs, an additional fee may apply. Additional hours after hosted event may be contracted at $500 per hour. These additional arrangements must be arranged at least two weeks in advance of event date.

Mon Cheri Restaurant offers complimentary event coordination services for your event. At Mon Cheri Restaurant, we want to ensure that your important event goes as well and as smooth as possible. We are confident that our exceptional service will meet and hopefully exceed your expectations.

Mon Cheri Restaurant does have a list of vendors that we do highly recommend, as they are very familiar with our venue, but we do have an open door policy to other vendors as well. We do recommend that you give your vendors our contact information, and vice-versa, to ensure that we are all in coordination with one another when it comes to specific details of your event.

All decorations incorporating candles must be met with the Garden Grove Fire Department codes. We at Mon Cheri Restaurant do want to ensure that your event is the way that you envision it. Although we do not allow affixing of anything to the walls, doors, ceiling, and floors of any room or public area, we do recommend you to consult with our coordinators in regards to any décor that you have in mind.

A minimum of $3,000 deposit in the form of cash or check is required to reserve and confirm event date and booking. The second and third deposits of $2,500 are due six months and three months prior to event date. The payment of 50% of balance owed is due one month prior to event date. The total remaining balance is due two weeks prior to event date along with the final guaranteed attendance and a preauthorized credit card to be on file for any miscellaneous charges that may apply upon event date is required. Mon Cheri Restaurant only accepts payments or deposits in the form of cash or check. All deposits and payments are non-refundable and non-transferable. A $20.00 fee will be assessed for any returned checks.

Mon Cheri Restaurant requires a 19% Service Charge and California State Tax to be to added to all foods, beverages, rentals, and audio visual charges. Corkage fee

is $10 per bottle. The Service Charge is subject to a California State Tax (California State Board of Equalization Regulation No. 1603).