WASHINGTON (WUSA9) -- If you're looking for top cuisine during the Cherry Blossom Festival, be sure to take a look at some of the dishes featured on the Cherry Blossom menu at the Hay-Adams, located directly across from the White House.
The Hay-Adams Lafayette Restaurant Cherry Blossom Menu: At The Hay-Adams Lafayette restaurant, Chef Jaime Montes De Oca is serving the 2014 Cherry Blossom Menu for two weeks, March 28 through April 11, offering a variation of it each week during the Cherry Blossom Season. The Asian-themed menu using Asian ingredients pays homage to Japan's gift of the Cherry Blossoms to the US. It includes:
Charred Scallop Sashimi with Pickled Cherries, Toasted Almonds and Soya featuring cherries pickled and stored from last season. The cherries are preserved with vinegar, sugar and water. The chef slices the scallops thin and uses a butane kitchen torch to char the outside, leaving them rare in the center.
Kurobuta Pork Belly Soup with Ramen, Nori, Egg and Bok Choy, which is Chef Jaime's favorite dish because it reminds him of when he lived in NY and frequented a popular chef hangout, David Chang's Momofuko. This dish is made with Kurobuta pigs, which have a high fat content. Using stock from pork, chicken and beef bones plus ginger and scallions, the chef creates an Asian broth for this dish, which is garnished with Ramen, soft poached egg, and toasted Nori as well as bok choy.
Steamed Black Sea Bass with Young Ginger, Scallions, Goji Berries and Chili Ponzu that is steamed in a bamboo basket and include Asian Goji berries often used for teas. Chili Ponzu, which is a citrus-based sauce, combined with kelp finish this dish.
Kobe Beef with Shishito Pepper, Miso Butter Sauce and Marrow Onigiri features an American Wagyu strip loin served with Japanese shishito peppers, which are sweet, and miso butter sauce that includes a bit of beef stock. The dish is then topped with sliced beef marrow and sea salt.
Plus Pastry Chef Josh Short's Sago with Mango and Coconut, Black Sesame Tuile and Thai Basil Ice Cream that is a light spring dessert. Sago is similar to tapioca and it's cooked in coconut milk with a little palm sugar, finished with fresh fruit and Thai basil ice cream and black sesame tuile.