| First Course
Duck Confit Spring Roll with jicama slaw or
Crabmeat Gratin with fresh greens or
Tomato-Basil Soup with mini grilled cheese sandwich
Second Course
Watercress Salad with pomegranate seeds, goat's cheese and pecans or
Wild-Caught Salmon Gravlox with grilled bread, capers, shallots and cherry tomatoes garnished with microgreens or
Baby Spinach Salad with grilled artichokes, feta cheese, red onions and calamata olives
Third Course
Grilled Beef Filet Mignon with foie gras coin, potatoes duchess, leek gratin and port wine sauce or
Two Roasted Quail stuffed with chorizo and apples, served with butternut squash puree or
Pan-Seared Panko-Crusted Rack of Lamb with fingerling potatoes, pearl onions, green beans and demi-glace or
Stuffed Red Pepper with truffled mixed mushrooms, vegetables, rice and sauce vert a la creme or
Wild-Caught Alaskan Salmon, baked in pastry with baby vegetables, and a lemon-dill buerre blanc
Dessert
Dark Chocolate Fondue with fresh berries, pound-cake and handmade marshmallows or
Dulce de Leche Cake with caramelized pineapple and mango ice cream or
"Tea and Cookies" - a demitasse of chai tea creme brulee served with warm toffee-chocolate chip cookies
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Reservations required. Please call 202-462-8100 to reserve space. No email or on-line reservations please.
Menu items subject to change due to availability. A Visa, MC or Discover card number required to place your reservation. There is a $25 cancellation fee for reservations cancelled less than 48 hours in advance.
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