Guest Chef Edward Lee Tasting Menu

First Course

Oysters Raw and Fried

Raw Oyster with Rhubarb Mignonette, Fried Oyster with Quail Egg, Spoonbill Caviar and Remoulade in a Shiso Leaf Wrap

Second Course

Chili Oil Gazpacho with Crab Salad, Crab Frybread, Trout Roe, Chives and Blossoms

Third Course

Shrimp and Weisenberger Grits with Andouille Sausage and Mirliton Slaw

Fourth Course

Gently Poached Rockfish with Steamed Clams, Fregola, Asparagus, Corn & Parmesan Puree, Tarragon Oil

Fifth Course

Seared Ribeye in a Kalbi Marinade, Caramelized Sunchokes, “Oyster Sauce” Gravy, Roasted Oyster Mushrooms and Oyster Leaf Salad

Sixth Course

Bourbon Aficionado

Whiskey Nori Cake, Butterscotch, Bourbon Corn Ice Cream, Chesapeake Sea Salt Maple Caramel