Circle Bistro’s Top Ten Tastes For The Season

Share Article

Chef Ethan McKee at Foggy Bottom’s Circle Bistro, introduces his Top Ten Tastes for the season. Ten delectable new entrees imaginatively presented, accompanied by seasonal vegetables locally sourced at delightful prices. Chef McKee’s new dinner menu introduces infused French themes into an American menu, offering healthful choices that won’t break the bank.

News Image

Past News Releases

RSS

Chef Ethan McKee at Foggy Bottom’s Circle Bistro, introduces his Top Ten Tastes for the season. Ten delectable new entrees imaginatively presented, accompanied by seasonal vegetables locally sourced at delightful prices.    Chef McKee’s new dinner menu introduces infused French themes into an American menu, offering healthful choices that won’t break the bank. This new season’s menu introduces tasty new dishes including Venison, served with sweetbreads, polenta, figs, turnips and chanterelles, and Duck Leg confit, with brussel sprouts, lentils and salisfy, while keeping favorites with a twist, such as New York Strip, served with braised greens, sweet potato puree and black truffle, and Scallops served with red quinoa, almonds, and curried cauliflower. Entrée prices range from $12 to $29, something for every budget.

Appetizers also receive a seasonal makeover, with Butternut Squash Soup, and Roasted Beet Salad. Rappahannock Oysters are proving to be a favorite, together with the Tuna Tartar. Appetizers range in price from $7 - $14.

In keeping with its bistro style, the dinner menu at Circle Bistro also offers a fromage selection served with housemade walnut-raisin bread and jam. Guests can choose from a selection of cheeses from Spain, Italy and the US.

Circle Bistro’s talented pastry chef Peter Brett introduces some seasonal new tastes and keeps some traditional favorites with a twist, including Cheesecake Stuffed Figs with crispy phyllo, and pomegranate glaze, and Pear Spice Cake with ginger ice cream and chestnut confit -- all at $7.

Guests can select a la carte, or choose any appetizer, entrée and dessert for only $35 between 5:00pm and 7:00pm -- perfect for the pre-theater crowd.

And to complement a tantalizing menu, Circle Bistro has an extensive wine list comprising a world wide selection of wines with our main focus on France. Prices for bottles range from $24 to $150, with a wide selection available by the glass (available from $9 to $12).

To complete the whole experience, Circle Bistro offers its guests Free Valet Parking -- how many DC restaurants offer their customers the convenience of parking, let alone free valet parking? Circle Bistro does.

http://www.thecirclehotel.com/circle-bistro/documents/Circle_Bistro_Dinner_12_8_09.pdf
http://www.thecirclehotel.com/circle-bistro/index.cfm?src_prweb_external_dec09
http://www.thecirclehotel.com/circle-bistro/documents/Redwines8-2-09.pdf
http://www.thecirclehotel.com/circle-bistro/documents/SparklingWinesandChampagnes8-28-09.pdf

Located at 1 Washington Circle, NW
Washington DC, 20037
Managed by Potomac Restaurant Group

The dining experience at Circle Bistro is welcoming, comfortable and relaxed.

Originally from Austin, Texas, Chef Ethan McKee grew up around the restaurant business. His first job came at the age of 12, assisting his mother with her catering business. Ethan was just 17 when he landed his first cooking job, running the kitchen at a local sports bar, before he left to attend L’Academie de Cuisine, the Washington area’s premiere culinary school.

After his graduation from culinary school, Ethan spent a year working with Chef Bill Jackson at the Great American Restaurant Group’s flagship restaurant Carlyle Grand. In 1998 Ethan moved to Vail, Colorado where he spent two years honing his classic French technique at The Left Bank, Vail’s top fine dining restaurant. Ethan returned to the D.C. area in 2000 for the opportunity to work with Chef Todd Gray at the award-winning Equinox restaurant in downtown Washington where he worked his way up from line cook Chef de Cuisine.

In the spring of 2007 Ethan was tapped to open the second Rock Creek restaurant location, building the restaurant’s “mindful dining” concept into a fine dining destination. Under his direction, Rock Creek at Mazza Gallerie earned critical acclaim and a spot in the Washingtonian’s “Top 100 Restaurants.”

Ethan continues his support of local and sustainable products and producers. As Executive Chef of Circle Bistro, Ethan will be incorporating classic French training with his understanding of a lighter cooking style to create outstanding bistro-style cuisine with a nod to his fine dining roots.

###

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Caroline Fitall
Visit website