LOC Oyster Festival 2024
Welcome Members and Guests!
Before we get into the menu, we would like to take a moment to remember the bravery and sacrifice of those who stood firm on this day in 1941 during the attack on Pearl Harbor. This day reminds us of the human spirit and the importance of unity in the face of adversity. We honor those who fought then, and continue to fight today for our freedom. Cheers to our freedom and a future built on peace and understanding. Here here!
We have some repeat favorites and new twists for both raw and cooked oysters. There are several self-serve stations for your enjoyment.
On the non-oyster menu, Bobo's Fried Chicken and sides is available inside.
See the details below and ask if you have questions.
The Raw Bar*
We recommend taking in nature's perfection first by trying oysters plain. First, sip the oyster liquor and then take your first one or two naked.
Then explore tonight's featured ponzu and freshly made mignonettes.
Ponzu
Pair LOC's prized homemade ponzu with green onion and be sure to give it a good chew. See Guincho Style for additional options.
Guincho Style
Guincho Style pairs fresh flavor and textures by stacking chopped ingredients. The classic stack is:
Finely chopped red chili
Chopped green onion (or chives)
A few clover sprouts
And finished with LOC's ponzu sauce.
Poke & Seaweed salad
An eastern inspired fusion that will delight you. Top an oyster with a small spoon of poke and seaweed salad. As an option, dress it it with optional roe & ponzu to take it to the next level.
French Mignonette
Classic French Mignonettes combine vinegar, shallots, salt & pepper. Color is obtained by mixing various portions of white and red wine vinegars.
Holiday Pomegranate & Pear Mignonette
Champagne vinegar, pomegranate juice & seeds, shallots and cracked pepper. Sweet seasonal Harry and David pears were delivered during the making of this mignonette. Walla!
Raw Bar Sauces
After you enjoy plain perfection and explore the mignonettes and ponzu, turn up the heat with bottled hot sauces. Then, explore combinations of these hot sauces with variations of the ponzu and mignonettes and create your own surprising results.
Cooked Oyster Options
Compliment your fried oysters and oyster hush puppies with homemade dipping sauces: Lemon-Herb, Jalapeno-Herb, Yum-Yum, Sticky Soy and Pepper Mojo.
Fried Oysters
If you have ever had fresh-fried oysters, then you know what awaits. Side your plate with any or all of our signature dipping sauces for a roller coaster ride of flavor.
Oyster Hush Puppies
This briny, salty oyster hush puppy are delicious on their own, but we suggest trying them with any of our featured dipping sauces.
The "Rock"
This version of the New Orleans classic is a crowd favorite.
Stewed Oysters
This year's offering is a twist on our traditional recipe, inspired by April Burke, author of "We Love a Soup" and the flourishing "we love" cookbook series. We are giving away 10 copies of April's book so keep an ear out for door prize announcements.
Signature Beverages
Old Fashion
All the fixings are available to self-craft your own cocktail.
The typical combination is sugar, bitters, your choice of bourbon or whiskey and a twist of citrus peel. Enjoy!
*Raw Seafood Warning
Oysters on the half shell are raw.
Slightly steamed and/or roasted oysters are considered undercooked.
Consuming raw or undercooked oysters may increase your risk of food borne illness.
Elderly or immune compromised persons should be especially careful.
Per VA Code: 12VACS-421-930