Welcome Members and Guests to the Oyster Festival!
Tonight we have some repeat favorites and a selection of new toppings for both raw and cooked oysters.
There are several self-serve stations for your enjoyment.
See the details below and ask if you have questions.
The Raw Bar*
We recommend taking in nature's perfection first by trying oysters naked. See our tasting tips to taste like a professional oyster somier.
Then explore today’s featured sauces and freshly made mignonettes. Combinations of these toppings can yield surprising results.
Raw Bar Toppings
Ponzu (Soy-Sake Base) is a mix of secret ingredients. Look for the Ponzu station where you can pair ponzu with freshly cut green onion, red pepper, chives and a few sprouts. (See Guincho Style).
French Mignonette (See Detail)
Inspired by a presentation on Guincho Beach outside of Lisbon Portugal, Guincho Style pairs fresh flavor and textures.
Finely chopped red chili
Chopped green onion (or chives)
A few clover sprouts
And finished with LOC's ponzu sauce
Classic French Mignonettes combine vinegar, shallots, salt & pepper. Color is obtained by mixing various portions of white and red wine vinegars.
Oysters on the half shell are raw and 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
Out of the Fryer ...
*New* We have several dipping sauces to pair with the fried options this year:
- Yum Yum
- Pepper Mojo
- Ponzu Dip w/Furikake
This way to present fried oysters, with various dipping sauces is a completely new combination for us. Tell us what you think!
If you have ever had fresh-fried oysters, then you know what awaits.
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.
And Into the Fire
Grilled and open flame options await.
This style of grilled oyster hails from the famous New Orleans restaurant in which the style gets its name. The recipe's ingredients, when combined with cooking over an open fire creates something truly unique.
Another contribution to the LOC arsenal is "Oysters Blue" from chef Corey Vann. Sautéd garlic in butter and finished with crumbles of blue cheese. This is an LOC fan favorite that never disappoints.
Tonight we will serve this oyster chili by the bowl. Plant based chorizo and butter are the base for this oyster chili and vegan delight. Lemon zest and fresh cilantro leaf garnish and finish this satisfying combination.
Oysters in a blanket
Everyone knows "pigs in a blanket". Exchange oysters for pigs and bacon for bread and you get the idea. Try pairing these with any one of LOC's signature dipping sauces.
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!
See us at the raw bar where we will pair a small raw oyster, 1 oz of ponzu and a few green onions - served from a shot glass or chirirenge spoon. While this is called a shooter - be sure to give the mix a few chews and let the flavors unfold.