CAPITOL HILL: Fondue Pop-Up and Barracks Roasts at Garrison

Rob Weland’s Garrison will launch two special menus for the winter season. Starting this week, and available Tuesday through Thursday only, there will be a “Cheese Fondue Winter Pop-up" available on the patio and in the front bar. This weekend, Weland will start serving “Barracks Roasts” on Sunday nights, where parties of 6 to 10 can reserve a suckling pig or goat, served family-style with complementary sides and a custom cocktail/punch for the table.

See below for full details;

Cheese Fondue Winter Pop-Up
Offered Tuesday through Thursday on the patio (weather permitting) or in the front bar seating area, guests can enjoy a traditional Alpine fondue for $18 per person. The fondue is served with bread cubes, and seasonal add-ons are available for an additional cost, including heirloom apples, rutabagas, turnips, radishes, boiled potatoes, hanger steak tips, and, of course, the restaurant’s popular gougeres. Add-ons are priced at $4 to $10 a serving.

Seating is limited, and guests should call to reserve or check availability for the evening.

Barracks Roasts
Offered on Sunday nights only, and available starting January 17 guests can reserve a suckling pig or goat which can be custom roasted for parties of six to ten people. The roast is served family style with complementary sides to share. Sides include mac and cheese, baked heirloom apples, sauerkraut, and a seasonal fruit cobbler for dessert. If the fire cooperates for the evening, guests might also enjoy some s’mores. The roasts are priced at $65 per person, and for an additional $10 per person, bartender Jess Moyer will work with the group to create a custom punch or batched cocktail that will be served by the pitcher. 

The Barracks Roast can be reserved by calling the restaurant at (202) 506-2445.