WEST END: Blue Duck Tavern’s New Garden Chef's Table Offers An Exclusive First Look At Off Menu Dishes

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.  
Reservations can be made through calling (202) 419-6755.

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, andAsparagus 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.