DOWNTOWN: The Hay-Adams is Offering an Exclusive Valentine’s Day Package for 20 At Top of the Hay
Might seem a little early - but this will fill up fast.
The package must be booked by February 6th and advanced payment is required.
Prepared by Executive Chef Nicholas Legret, the three-course meal begins with a bountiful selection of starters, including a Ceviche and Crudo Display, rockfish and mixed seafood made-to-order with ceviche, tuna, salmon and hamachi crudo; a Chesapeake Seafood Raw Bar, local oysters, snow crab claws and jumbo shrimp, served with a shallot-chive vinaigrette and horseradish cocktail sauce; a Shenandoah Board, local aged and cured smoked meats, VA Country ham, sweet potato biscuits, green tomato jam, marinated vegetables, olives, house-made pickles and grilled asparagus, as well as a Pennsylvania Amish Vegetable Table, roasted roots and vegetables, baby romanesco, assorted beets, Carnival cauliflower, assorted Earth and Eat radishes, grilled green onion pesto, piquillo pepper coulis and Antica green olive tapenade. Next, guests will enjoy a plated entrée of Petit Filet Mignon and Maine Lobster Tail “Cardinal” with mushroom duxelle, crispy potato mille-feuille, assorted root vegetables and a merlot wine reduction, followed by a 70% Valrhona Chocolate Sphere for dessert created by Pastry Chef Josh Short.
The Hay Adams’ Valentine’s Day package also includes a private bar complete with house wines and a selection of house beverages.
The Hay-Adams Hotel is located at
800 16th Street NW