The Hay-Adams, located
at 800 16th Street, NW, has announced it will debut a new spring time
prix fixe, three-course menu available exclusively in the Lafayette Room
beginning April 10
th through May 31
st. Priced at
$85 per person (tax and gratuity not included), the menu features
contemporary American cuisine prepared by
Executive Chef Nicolas Legret
complemented by a half bottle of Taittinger Brut Champagne. With
windows looking out over Lafayette Park, this beautiful oasis is an
ideal place to revel in the spring blooms accompanied by Jazz Pianist
Tom Vogt's repertoire of classic spring songs, including the “
Spring
Can Really Hang You Up The Most,” “It Might As Well Be Spring,” “April
In Paris,” “Spring is Here” “Spring Will Be A Little Late This Year,”
and “You Must Believe In Spring.” This special offering is available
Monday through
Saturday, from
5:30 PM to 10 PM.
The Hay-Adams’ Executive Chef Nicolas Legret is creating a seasonal menu with appetizers such as
Vichyssoise with potato, leek, and onion; Maryland Crabmeat Mille Feuille with heirloom tomato and avocado, and
Roasted Baby Romanesco and Spring Vegetable Salad with herbs pesto. Entrée options are just as enticing and include
Porcini Mushroom Ravioli with oxtail beef and vegetable consommé; Poached Maryland Rockfish with grilled baby fennel, piquillos peppers, green olive, and fennel vinaigrette, and Virginia Lamb Cutlet, Braised Shoulder with lemon verbena sauce, braised artichoke, fava beans, and confit tomato. For a sweet finish, diners can indulge in desserts created by Pastry Chef Josh Short, such as the
Meyer Lemon & Mascarpone Mousse with candied kumquat, dried strawberry, and huckleberry compote, or Filbert Reprise with hazelnut dacquoise, dulcey chocolate mousse, and nougatine ice cream.
The Hay-Adams hotel is located at
800 16th
Street, NW, Washington DC, 20006,
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