Location: Washington, DC
Visit Date: October 17, 2020

Twilight (Fall 2020)

“As Autumn approaches we pay homage to its bounty, within your tasting menu you will find our dedication to art and food. The coal black packaging against the varying bright colors are reminiscent of the break of light that comes with Twilight.”

Melon & Shiso: Fall Melon, Shiso, Yuzu-koshō, Soft Cheese, Hokkaido Sea Urchin
This is a single bite, pick it up with your fingers and enjoy the aromatics of the shiso leaf, corresponding with the fall melon.

Kōji Yam & Foie Gras: Kōji, Yam, Foie Gras, Rosemary
We ferment the yams in kōji for 5 days, tenderizing and infusing it with umami and a slight sweetness. The duck fat crust is filled with a foie gras mousse. This tart is the essence of fall. Pick it up and enjoy one bite at a time.

Toro Bacon & Eggs: Tuna o-Toro, Hokkaido Scallops, Monterey Bay Ogeo Seaweed, Trout Roe, Young Okra
This Maine BlueFin tuna belly is preserved and smoked to create o-toro bacon. Paired with the Hokkaido scallops and smoked trout roe, sitting over a bed of fresh o-toro tartare.

Oxtail Steam Bun: Oxtail, Tomato Matcha, 24 Karat Gold
The buns receive their green color from matcha made from our dried tomato plants. They are filled with braised oxtail and topped with 24 karat gold. This is our favorite course of the menu, where we pay our respects to the end of tomato season.

Crab Rice: Snow Crab, Hokkaido Sea Urchin, Trout Roe, Succulent, Fall Vegetables
This snow crab has been cured in beef fat to give it a meatier bite. Fresh herbs and spices are the forefront of this dirty rice dish inspired by Snyder’s southern roots.

Corn & Dulce Custard: Corn, Pecan, Dulce de Leche
Emphasizing the natural sweetness found in these three autumn favorites. The dessert spoon is intended to assist in savoring every bite.

French Macarons: Almond, Vanilla Bean
This Saund & Snyder classic is filled with a buttercream made from Saund’s Madagascan vanilla bean extract.