WEST END: Blue Duck Tavern Celebrates Its 10th Anniversary with The Return of Former Executive Chefs, Menu Favorites and Complimentary Signature Apple Pie

29-Foot Long Windsor Bench**

Blue Duck Tavern at Park Hyatt Washington has unveiled a collection of menu specials throughout the month of June in celebration of 10 outstanding years of service as one of Washington’s best dining landmarks. From June 1-30, Blue Duck Tavern will showcase the return of its most popular dishes featured on the restaurant’s seasonal summer menus over the past ten years. Each week three featured dishes will be available as “market selections” on the restaurants lunch and dinner menus. The list of featured dishes is posted below. The award-winning restaurant will commemorate its anniversary celebration by treating guests to a complimentary mini-apple pie on Thursday, June 16, 2016 at both lunch and dinner service.

chef de cuisine, Brad Deboy**

On Friday, June 17, Blue Duck Tavern will hold a very special Chef’s Table featuring past and current executive chefs of Park Hyatt Washington and Blue Duck Tavern, including opening chef, Brian McBride, Sebastien Archambault, and current chef, Franck Loquet, along with present chef de cuisine, Brad Deboy. Priced at $195 per person (plus tax and gratuity), 18 guests who reserve their place at this delicious evening will gather for a cocktail reception from 6:30 PM to 7:30 PM in the tea cellar with the chefs, with a photographer on the scene to capture this special night. Following the reception, guests will enjoy an unforgettable four-course, family-style dinner with wine pairings at the Chef’s Table, which will highlight each executive chef's favorite signature dish during his tenure, as well as Blue Duck Tavern classics with wine pairings selected by General Manager Joseph Cerione. 

Reservations are required and can be made by calling (202) 419 6755.

June Market Selections: 

Raclette**

• June 1 to June 4 (2007-2008): Carpaccio of Young Farm Lamb with summer beans, artichokes, and olives; Angry Trout with pears, bacon, and hazelnut, and a Sage Gratin Of Summer Squash with eggplant.
• June 5 to June 11 (2008-2009): House-Smoked Sturgeon Rillettes with caviar jelly; Roasted Rock Fish with toasted squid, zesty tomato broth, and garden marjoram, and Pole And Shell Beans En Papillotte
• June 12 to June 18 (2010-2011): Foie Gras ‘Candy Bar’ with macadamia, cocoa butter, chocolate, and strawberries; Veal Schitzel with Dijon mustard and white wine, and Creamed Corn with tarragon.
• June 19 to June 25 (2012-2013): Swiss Chard And Onion Tart with goat cheese and bitter greens; 12-Hour Roasted Suckling Pig with baby vegetables and pork jus, and Toasted Farro with cured tomatoes, almonds, lemon confit, and mint
• June 26 to June 30 (2014-2015): King Mackerel Tartar with cilantro puree, charred avocado, crispy and watercress; Chicken Fried Wild Quail with sweet pepper relish, as well as Fried Green Tomatoes with pimento cheese and tomato relish.

Chef’s Table Family-Style Four-Course Menu:

First Course
Oven Roasted Herb and Garlic Crusted Bone Marrow with country bread
Smoked Sturgeon Rillettes with celery and crème fraiche gelée
Baby Carrot Salad with fennel, orange, and olive oil croutons
Wine pairing: Merry Edwards Sauvignon Blanc Russian River Valley 2014

Second Course
Shrimps and Grits
Crispy Skin Salmon with sorrel cream, cucumber, and smoked trout roe
Cornmeal Fried Okra with tomato stew
Low Country Collard Greens with smoked bacon and apple cider
Wine pairing: Penner-Ash Pinot Noir Willamette Valley 2013

Third Course
Whole Roasted Duck
12-Hour Roasted Suckling Pig with baby vegetables and pork jus
Green Asparagus with sabayon and citrus croutons
Baker’s Potatoes
Wine pairing: Diamond Creek Cabernet Sauvignon “Red Rock Terrace” Napa Valley 2011

Fourth Course
BDT Apple Pie
Vanilla Ice Cream
Peach Melba Popsicle
Wine pairing: Donnafugata Passito di Pantelleria “Ben Rye” Sicily 2013

Special featured menu items are available Wednesday, June 1, 2016 through Thursday, June 30, 2016 during dinner service. Dinner is served 5:30 PM to 10:30 PM on Sunday through Thursday, and 5:30 PM to 11 PM on Friday and Saturday. 

Blue Duck Tavern Interior**

A special reception and Chef’s Table will be held on Friday, June 17at 6:30 PM. Complimentary apple pies are presented on June 16.

The Blue Duck Tavern is located at the Park Hyatt Washington on the corner of 24 and M Streets NW, Washington, D.C. 

For additional information call (202) 419 6755, or visit www.blueducktavern.com.

**All Photographs Courtesy of Credit Park Hyatt Washington Blue Duck Tavern