Dining

souri-food-collage

+ DINING DETAILS +

souri-food-collageEach DAMNED night begins with a varying strolling VIP feast of fine fare created specifically for our patrons and prepared personally on-site.  All dining engagements are strictly limited and advance reservation is highly recommended.  Also included with these admissions is VIP treatment throughout the night with full access to the sensually lush VIP Room, complimentary beverages and snacks and live televised performance simulcasts.


+ THURSDAY OCTOBER 26 2017 +

A 2-hour (7-9p) intimate preview of the exhibition with artist reception, absinthe tasting courtesy of Two James Spirits, chef-prepared hors d’oeuvres and special explorative performances.  The menu:

  • Vegetable summer rolls with cilantro-peanut sauce (GF,N)
  • Sticky rice balls topped with roasted mushroom relish, smoked tomato with shrimp paste, grilled Thai eggplant and basil caviar (GF,SF)
  • Caramelized pork belly with star anise (GF)
  • Poached pears in star anise and cardamom butter cookie (D,E,W)

Legend: (Gf) – gluten free; (FS) – fish sauce, (E) – egg, (D) – dairy, (N)-nuts, (SF) – shellfish

Special Guest Chef: Souri Gaillard from Khao San


+ FRIDAY OCTOBER 27 2017 +

An intimate 2-hour (7-9p) sampling of internationally-inspired tapas with a flavored mead tasting courtesy of B. Nektar Meadery and exotic aerial and fire performances.  The menu:

  • Duck, brie and dried cherry egg-rolls w/vinaigrette (D,E,W,FS)
  • Grilled pork skewers and tiger tamarind sauce (GF)
  • Green papaya salad with peanuts, pork rinds and sawtooth herbs (GF,FS,N)
  • Cognac Brownies (D,E,W)

Legend: (Gf) – gluten free; (FS) – fish sauce, (E) – egg, (D) – dairy, (N)-nuts, (SF) – shellfish

Special Guest Chef: Souri Gaillard from Khao San


+ SATURDAY OCTOBER 28 2017 +
THE MASQUERADE BALL

An intimate 2-hour (7-9p) pre-ball event beginning with an elegant 10-dish strolling dinner with exotic performance interludes.  The menu:

Vegetarian

  • Pickled Carrot and Quinoa Salad
  • Butternut Squash and Kale Walnut Salad
  • Celery Root Pathivier
  • Panisse with Red Pepper Jam

Seafood

  • Torched Salmon with Hazelnut Romesco

Meat

  • Squid Ink Gougeres with Duck Confit and Beet Raspberry Puree
  • Fried Short Rib Rolls with Onion Broth
  • Bone Marrow Custard

Dessert

  • Pavlova with Citrus and Vanilla Custard
  • Chocolate Ganache Cake

NOTE: Menu items above may contain eggs, shellfish, nuts, dairy products or wheat. 

Special Guest Chef: Neal Murakami from Forest


DAMNED uses biodegradable serving products from GreenSafe.  All menus are subject to change slightly.

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