Virginia Beach Bash

Menu

• Hors d’Oeuvre
  • Pleasure House Oysters with Kimchi Mignonette
  • Caviar–Salmon Poke Spring Rolls with Lemon–Honey Bubbles
  • Loaded Baked Potato Skewers with Berkabaw Bacon and White Truffle–Parmesan Foam
  • Autumn Olive Farm Chorizo–Goat Cheese Cornets with Avocado Crema
  • Brûléed Virginia Blue Crab Salad with Pickled Jalapeños and Mango
  • Sweet-and-Sour–Cured Toro Belly with Smoked Sticky Rice Powder 
  • Kenzo Estate Yui Rosé 2014
• Dinner
  • Uni Gazpacho Shooter with Honeydew–Sake Gelée, Cured Quail Egg, Ivory Salmon, Tempura Avocado, and Micro-Cilantro
  • Kenzo Estate Asatsuyu Sauvignon Blanc 2014
  • Potted Duck Salad with Cured-and-Smoked Free Union Grass Farm Duck Leg Confit, Mâche, White Corn–Okra Chowchow, Vidalia Onion Jam, and Duck Crackling
  • Kenzo Estate Rindo 2012
  • Sake Sorbet with Pickled Ginger
  • Rosemary Salt–Cured A5 Wagyu Beef Carpaccio–Wrapped Dave and Dee’s Oyster Mushroom Agnolotti with Hollandaise Two Ways and Rosemary Ash
  • Kenzo Estate Ai Cabernet Sauvignon 2009
  • Virginia, Japan, and Things in a Can > Foie Gras Crème Brûlée with Dehydrated Peach Pound Cake
  • Kenzo Estate Muku Late Harvest Sauvignon Blanc 2013
  • Wines generously provided by Kenzo Estate.