Tuesday, December 3, 2013

Toki Underground Fundraising Pop-Up at Rappahannock Restaurant


Champagne


Menu 


Old Salt Oyster 


Kinilaw, Bay Scallops, sheepshead, Old Salt Clams, Octopus 


Seamless Pasta, Kimchi, Fried Egg Puree


Lechon Paksiw, Pork Belly, Pork Cheek, Bitter Melon


Relief Old Fashioned, Four Roses Small Batch Bourbon, Black Vinegar, Orgeat, Thai Bitters, Lime


Rappahannock Tsukemen, Rabbit, Lamb, Cucumber, Mustard Greens


Slow Roasted Sweet Potato, XO, Marshmallow, Trout Roe


Oolong Parfait, Lemon, Miso


Cognac Toddy, Tamarind Miso Tea


Birthday surprise across the bar. 


Chief and owner of Toki Underground, Erik Bruner-Yang  

2 comments:

  1. Small world, I was here too!! Your pictures are definitely more awesome.

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  2. This was an excellent post and was very insightful.

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    Start a fundraiser

    ReplyDelete