Blue Duck Tavern at Park Hyatt Washington, D.C., located at 24th and M Streets, NW, has unveiled their new
Seasonal Garden Table beginning on Friday, April 28, at
7 p.m.
Available on the last Friday of every month, fans of the
Michelin-starred restaurant will have the opportunity to get an
exclusive experience of seasonal dishes not on the current menu, while
dining at a 12-seat communal Chef’s Table in Blue Duck Tavern's garden
terrace. This group dining experience echoes back to the restaurant's
motto, “gather and celebrate,” by creating an experience where guests
come together as a community through sharing a meal. Priced at $125 per
person (tax and gratuity not included), guests will enjoy a
three-course family-style Chef's Table dinner with multiple dishes per
course, along with beverages, including seasonal cocktails and wine for
the table.
Reservations are required and are limited to parties of one
to four guests.
An example of a dinner menu for the event could include: a starter
for the table, a sampling of cheese & charcuterie selections from
newly appointed specialist for Blue Duck Tavern, Chris Yates. Next
guests could indulge in
Chef de Cuisine Brad Deboy’s menu featuring
seasonal, fresh dishes with fun and creative surprises along the way.
Guests can anticipate
Soft Shell Crab with pea shoots and herb aioli; Fluke Crudo with avocado puree and citrus; Bone Marrow with a five-spice crust and roasted garlic; Roasted Lamb Neck with charred cucumber and flatbread; Scallops with peas and morels; Tilefish with mushroom dashi and wild rice, and
Asparagus with soft egg and chicken skins. For dessert, one can look forward artful dishes prepared by
Pastry Chef Erin Reed such as
Caramelia Bavarian with sage cream and bacon caramel corn; Jasmine Rice Pudding with matcha streusel and strawberry sumac espuma, and
Cherry Blossom Truffles.
For the perfect pairing, guests could savor handcrafted libations
showcasing a variety of seasonal herbs and fruits, spices, and
house-made infusions, with Blue Duck Lounge’s new
In Bloom Cocktail
Series, which features a rotating selection from Earth N Eats Farm’s
spring bounty in Waynesboro, Pennsylvania. Sample cocktail highlights
could include the
Smash,
Barr Hill Old Tom gin, Ivy City gin, genever, yuzu, and simple syrup enhanced with fresh herbs and produce from Earth N Eats; the
Cobbler, Sotol, sherry, simple syrup, lime and muddled fresh fruit form Earth N Eats, and the
Julep,
Bourbon, mint and simple syrup enhance with fresh herbs from Earth N Eats.
The wine pairing for the table, accompanying this first dinner on
April 28th, could include a wine off the restaurant’s updated wine list which features a section of Orange Wine, including
Monastero Suore Cistercensi Coenobium 2013, which will delight and surprise guests.
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