Washington, DC (Vocus) March 10, 2010
As a welcome to the first days of spring,Chef Robert DeCoste is introducing some seasonal specials to the menu. On March 19th, 20th and 21st guests can sample delicious small plates of Black Truffle Deviled Duck Egg with Salsa Verde, or Fava Bean Crostini with White Anchovy and Shaved Parmigiango Reggiano. Entrée specials include Grilled Bluefish over Roast Beet and Sorrel Salad with Fried Shallots and Warm Bacon Dressing, or Chef DeCoste’s signature hand crafted Tagliatelle with Braised Rabbit Ragu, tossed with Stinging Nettles and Pecoriono Cheese. The final special is a Braised Shoulder of Lamb stuffed with Dandelion Greens and Pine Nuts with Mint Pesto and New Potatoes. Seasonal ingredients creatively combined to produce extraordinary flavors for a wonderful dining experience.
These specials will be included with the extensive a la carte menu and will be available for pre-theater diners and more leisurely guests alike.
Dinner is served in the restaurant Tuesday to Sunday, and the pre-theater prix fixe menu is available from 4pm – 7pm, offering any appetizer, entrée and dessert for $35. Sunday also has wine promotion offering half price bottles of wine.
These specials are a prelude to the New Spring Menu that Chef DeCoste will be launching in Notti Bianche (White Nights) on March 23rd, which will see more delicious selections employing fresh seasonal ingredients.
Click here to book online, or call on 202-298-8085.