Liquid Art House celebrates their second anniversary with a colorful night of creative dishes and drinks. On Monday, May 16th, chef Chris Chung of Aka Bistro will join chef Doug Rodrigues in the kitchen for a collaborative a la carte menu—the chefs will riff on Japanese small plates like Hawaiian tuna poke and artichoke tempura. The special menu is available from 5:00-10:00pm, before the dance floor opens with DJ Jeff Gill (10:00pm-12:00am) and DJ Epileptech (12:00-1:00am). Beyond the auditory arts, the night will feature visual displays by artists MerkThose, Chris Reilly and Ed Capeau who will present live body art on local models from 10:00pm-1:00am. Call 617.457.8130 with any questions and head over at 5:00pm for the birthday bash.
SNACK BITES
Crispy lotus root
pork dust, miso ginger scallion dip
Lap cheung bao bites
dan dan sauce, preserved mandarin, red ginger powder
RAW
Live scallop sashimi
Lychee, kalamansi, lily bulb & myoga
Hawaiian Poke
Tuna cube, scallion, Hawaii seaweed, sweet onion, ginger, mung beans & sesame seeds
Kona Kanpachi sashimi
House made ume, Sour plum tea gelee & Wakamomo
Hama hama oysters (Washington)
Angelica, red galangal, celtuse
Green grape gazpacho
Lemon balm, jelly fish, cucumber, kombu
Aged beef tatake
Pickled peanut crumble, green strawberry, rhubarb, aged furikake
WARM
Bronzini
Aromatic soy, ginger, jalapeno, hot sesame oil & pickled burdock root
Tuna tataki & seared foie gras
Aji Amarillo, Pickled radish, candied yuzu kosho & Gogi choya
Charred Ramps
Dry X.O. condiment, garlic oil
Artichoke Tempura
Preserved kumquat duck sauce, nam prik pao,
Carmalized bay scallops
Hawaiian hearts of palm, mango, passion fruit, anise hyssop curry
HOT
Hanger steak donburi
Kabayaki, Chimichurri & chingkiang pickled garlic cucumber
Curry Abalone
Seared Abalone, curry, pickled ramps & (maitake or porcini)
Soft shell crab tempura
Cucumber temaki, coconut, thai basil, fried shallot, fried garlic
Broiled Scallop “motoyaki”
Kewpie mayo, yuzu, asparagus, basil, mushroom dust
Szuchuan Scituate Lobster
Green papaya, romaine
Beef Teriyaki
Green garlic salt, pickled red ginger
