Best of D.C.

Menu

• Hors d’Oeuvre
  • Latkes with Celery Root and Dried-and-Cured Lamb
  • Charred-and-Glazed Spanish Octopus Yakitori 
  • Crushed Heirloom Tomato, Beet, and Campari Granita
  • Spicy Laab Shumai 
  • Foienoli > Cannoli Stuffed with Foie Gras Mousse, Sicilian Pistachios, and Black Truffle 
  • Prelius Maremma Toscana Vermentino 2015
• Dinner
  • Veal Tartare with Poutargue, Cancoillotte Cheese, Oyster Leaves, Argan Oil, Preserved Lemon, and Warm Niçoise Olive Fougasse 
  • Château d'Epiré Cuvée Spéciale Savennières 2013 
  • Squid Ink Tagliolini with Tuna Crudo and Nonnata di Pesce 
  • Vino Lauria Frappato Scoglitti 2014
  • Roasted Bone-In Turbot with Zucchini, Almonds, Cured Lemon Cream, and Brown Butter  
  • Pala Entemari Isola dei Nuraghi 2012
  • Fermented Pork Sausage with Nam Prik Num, Fish Sauce Caramel, and Herb Salad 
  • Never Too Late > Thyme Vinegar with Aviation Gin, Strawberry–Wine Reduction, Lime Leaf Simple Syrup, and Smoked Thyme
  • Roasted Lamb Sweetbread with Fennel Soubise, Pickled Stone Fruit, and Smoked Lamb Belly Jus
  • Domaine Philippe Plantevin La Daurelle Cairanne 2010 
  • Whipped Ricotta Cheesecake with Passion Fruit Curd, Compressed Peaches, Almond Crunch, and White Peach Sorbet 
  • Azienda Agricola Cogno Moscato d’Asti 2013
  • Chocolates and Petits Fours