10 Courses and Four Flights of Wine (two wines, two sakes) at the Aqua Supper Club . . . holy cow.
I wrote for seats (there were 20) within minutes of getting the email with the invitation with this menu:
-Amuse Buche-
Seafood stuffed Shitake Mushroom
Wild caught shrimp mixed with Washington Dungeness crab meat
-Soup-
Wild mushroom Soup
The pure suspended essence of wild Washington mushrooms
-Intermediate-
Red Snapper chips
Crisp red snapper chips with yellow fin poke accented
with basil and Kaiware sprouts
-Starter-
Scallops two ways
Scallop and white fish ceviche and Apple smoked bacon
wrapped scallops with apple curry sauce
-Intermediate-
Salmon Avocado roll
-Salad-
Char sui Duck salad
Lightly dressed micro greens, noki mushrooms with
medallions of char sui duck in butter lettuce
-Intermediate-
Ahi Trio
Ahi on organic radicchio with wasabi citrus aioli
Ahi on shiso with
Ahi on thai basil with Hawaiian sea salt
-Entree-
Herb crusted Olive oil poached Rack of lamb with wild mushroom curry sauce
Dry tea marinated Chilean sea bass with lemon grass cilantro burre blanc
-Intermediate-
Grilled Hamachi skin nigiri
Lightly seasoned and grilled hamachi skin nigiri topped with
shoyu, lemon juice, scallions and unagi sauce
-Dessert-
Crème Brule’ trio
Mango, Coconut and Oolong tea
Oh, yum. Each course came out like a little work of art, which we almost didn’t want to wreck by eating, but knew (and were delighted 10 times in a row) the taste explosion would match the beauty of the presentation. Oh, yum.
Wish you were there, but I want you to know that you CAN be part of the Supper Club. Contact Noel for information about the Supper Clubs, Aqua, Raw, Okane, or Uno.