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       Valentine’s Day Special Dinner

On Feb 14th (Saturday), 2015   $63 /Person

 Appetizer 1

Beet Soup w/Orange Cream & Pistachio

Appetizer 2

Foie Gras Torchon w/Cherry Aspic & Tarragon Sauce


Thai Shrimp w/Organic Salad & Fresh Bean Sprout


Flat Iron Steak w/Baby Turnip, Royal Trumpet Mushroom,

Potato Fondant, Foie Gras Sauce


               Pan Seared Scallop & Pork Belly w/ Pickled Shallot, Arugula Puree, and Barbeque Reduction


w/ Complimentary Dessert Wine; Riesling

Valrhona Chocolate Cake

New Year’s Eve Dinner Menu 12-31-2014


Sweet Potato Soup w/Caramelized Apple & Basil Oil     6

Shrimp Bisque w/Shrimp Oil   9

Chef’s Big Plate – 2 Bon Chon Chicken Skewers, 2 Vegetable Spring Rolls, and Radish    11

Lettuce Wrap w/Beef, White Radish, and Hot Sauce   7


   Korean Braised Beef Stew w/Jujube, Carrot, Daikon, Chestnut, and Pearl Onion     23

Pan Seared Salmon w/ Spinach, Ginger Lobster Sauce, Lobster Ravioli, and Tomato Jam      23

       Duck Confit w/Creamed Potato, Arugula Salad, Red Wine Poached Pear, and Sauce a l’Orange    27

Korean Sweet BBQ Pork Rib w/Radish and Cabbage Slaw    19

Korean Stone Rice Bowl w/Beef or Tofu    15

 Seafood Dumpling Noodle Soup   w/ Shrimp, Mussel, and Squid     15


Jasmine Cheese Cake   6

Ginger Lemongrass Crème Brule   7

  Wine Dinner June 12, 2014

Reception 6:30pm / Dinner 7pm   $70/person

Amuse Bouche with Domaine de la Croix des Vainquewurs “Le Bouchet” Vouvray Brut N/V

*1st – Pan Seared Diver Scallop with Cucumber Noodle, Pickled Red Cabbage and Lychee Gellee & Vinaigrette With Domaine de la Charmoise Blanc Touraine 2012 

**2nd- Apple Wood Smoked Duck w/ Scallion Pancake and Korean GinSeng Gastrique With Pascal Aufranc “Vignes de 1939” Chénas 2012 

 **3rd - Glazed Flat Iron Steak w/ Bamboo Rice, Jujube, Pine Nut, and Korean Rib Sauce  With Domaine Galévan “Paroles de Femme” Côtes du Rhône Rouge 2011

**4th- Concord Grape Terrine w/Tahitian Vanilla Pana Cotta With Domaine de la Croix des Vainqueurs “Le Bouchet” Vouvray Moelleux 2009


*Valentine’s Day Dinner Menu *

                                                                                     4 Course/$59 person (2/14/2014)

  Appetizer 1  - Shrimp w/ spring peas, asparagus, and pickled cucumber

  Appetizer 2 – Slow cooked brisket w/ noodle, ginger soy broth, and pickled pineapple

  Entrée – Flat iron steak w/pistachio butter, spring fingering potato 

                      or Korean stone rice bowl

 Dessert  to share – Chambord chocolate creme brulee 

*2nd Anniversary Special Dinner *

<10/28 – 11/16/ $39 Per person/ Reservation Please>

1st App  Sweet Potato Soup  /  Mini Korean Hot Pot

2nd App  Beet & Goat Cheese Napoleon / Korean Lettuce Wrap

    Entree   Coq Au Vin  /  Korean Stone Bibimbop  /  Pave de Saumon

Dessert   Trio of Chocolate /  Giner Lemongrass Creme Brule

*August 7th Special Dinner with TYP Wind Quintet* 

 App/ Chilled Cantaloupe Soup with Crab Salad and Mint oil

or Organic Salad with Brie Crouton and Slow Roasted Strawberries

Entree/ Blanquette de Veau with Rice Pilaf

or Gourmet Korean Rice Bowl

Dessert/ French Chocolate Ganache Cake with Raspberry Coulis

or Calvados Pana Cotta with Caramelized Apple

Drinks/ Sauvignon Blanc Element Terre France  1/2 glass 

or Iced Tea or Soft Drinks


 *Mother’s  Day Menu/$ 55/person(5/12/2013)*

App1- Gourmet Corn Chowder

App2 -Coconut Lime Scallop Ceviche or Smoked Duck Prosciutto

Entree – Pan Seared Salmon with Honey Braised Endive & Srtichoke Heart or

Beef Loin with Braised Cipolini Onion & Roasted Fingering Potato

Dessert – Slow Roasted Strawberry or Chocolate Suffle Cake


*Valentine’s Day Set Menu/ Four Course/$ 65 /person (2/14/2013)*

  Appetizer 1

Oyster w/ KoMo Mignonette Sauce or Citrus Marinated Olive w/Spring  Potato Confit

  Appetizer 2

Spring Pea Soup or Caramel Pecan Chicken


Roasted Cod w/Morel Mushroom and Asparagus or Stuffed Lamb w/Basil, Shitake Mushroom Pine Nuts

or Korean Stone Rice Bowl


Yuzu Panna Cotta or Chocolate Tart w/ Candied Clementine


                             The 1st ANNIVERSARY MENU (Nov 2nd, 2012)

App 1 : Butternut Squash Soup w/Foie Gras or Roasted Shitake Mushroom Salad

 App 2 : Pork Belly w/Crispy Korean Noodle or Duck Confit a L’Orange w/Watercress & Caramelized Pear

 Entrée : Shrimp Newburg in Puff Pastry or Korean Beef/Pork/Vegetarian BiBimBop

or Braised Veal Cheeks w/Parsnip Puree

 Dessert : Cointreau Crème Brulee or Chocolate Nested Tiramisu w/Zabaglione Cream

 $ 55 per person w/Complimentary Champagne