Red Violet's New Modern Chinese Menu

Photos from August 14, 2012 media dinner introducing Red Violet's new modern Chinese menu.  All photos © Suzanne White Montiel.

Private Room Seats 10


The basement level of Red Violet can be rented out in whole or part, like this table with a Lazy Susan.

Diver Scallop Salad


Poached scallop with zucchini dressed with Sichuan pepper dressing.

Tea Smoked Duck Breast


Smoked duck breast served with garlic soy and hot mustard.

Appetizers


Clockwise from top: Calamari tossed in sweet and spicy soy glaze and fresh coriander; steam bun with soy braised pork belly, pickled daikon, and hoisin sauce; and wok fried pork dumpling served with xo sauce.

Wonton Soup


Shanton broth made with ham, pork, and chicken with duck dumplings, black tip mushrooms, and fried ginger.

Soup is Illuminated


The wonton soup was served over a tea light candle in these lovely vessels.

Loup de Mare


Flash fried bass served with pepper sauce, mushrooms, and pea sprouts with fish carcass garnish.

Loup de Mare


He watched us eat him.

Filet Mignon


Wok seared filet with pistachio, spring onion, and spicy soy glaze served in a fried potato basket.

Chicken


Gift wrapped salt steamed chicken and shitake mushroom with ginger scallion and black bean sauce.

Chicken


Inside the present: salt steamed chicken and shitake mushroom with ginger scallion and black bean sauce.

Doughnuts


White chocolate-lychee filled doughnuts were served with black tea semifreddo for dipping.

Black Tea Semifreddo


Black tea semifreddo were served with white chocolate-lychee filled doughnuts.

Almond Panna Cotta


Served with spicy mango.

Chocolate Symphony


Hot chocolate sauce melted through the cold chocolate topping to soak into chestnut mousse.

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