WEST END: Gather & Celebrate This Thanksgiving at The Michelin-starred Blue Duck Tavern

For an all-American Thanksgiving celebration in the nation’s capital, the Michelin-starred Blue Duck Tavern has the holiday covered. Guests can opt to dine at the restaurant, or bring Blue Duck Tavern’s fare home to enjoy with family and friends. Crafted by Executive Chef Troy Knapp and newly appointed Chef de Cuisine Daniel Hoefler, the farm-fresh menu showcases the spirit of the season along with tempting desserts by Pastry Chef Erin Reed.

On Thursday, November 23, Blue Duck Tavern will offer its a la carte breakfast menu from 6:30 a.m. to 10:30 a.m. Then, “brunch into dinner” service will be available from 12 p.m. until 8:30 p.m. Guests opting for the Thanksgiving, three-course holiday meal will enjoy Blue Duck Tavern’s inviting ambience. A bountiful selection of starters will be served at the table family-style for guests to help themselves to their first course. Starters will include Chilled Seafood platter with Maine Lobster, East Coast oysters, pink prawns, PEI mussels and classic condiments; Local Cheese & House Charcuterie Selection with country bread, jam and pickles, as well as Beet Salad with lemon-pickle turnip, candied pistachio, mixed green lettuce, honey-thyme vinaigrette, croutons, fennel, deviled eggs, Avruga caviar and chives to be followed by a choice of plated entrées and side dishes showcasing regional produce. Highlights include Jumbo Lump Crab Cakes with celery, peppers and spiced Old Bay aioli; Oven-Roasted Halibut with fennel celery compote, pineapple, pernod beurre blanc and pine nuts; Slow Roasted Prime Beef Ribeye with roasted parsnip, pear, horseradish and parsley; Amish Farm Turkey with slow cooked breast and confit legs, cranberry gravy and bread dumpling; Beet Root Gnocchi with walnut, goat cheese crumble and pistachio gremolata; Potato Purée with sea salt and chives; Oven-Roasted Butternut Squash with hazelnut and brown butter; Crispy Brussels Sprouts with maple-bourbon-ginger reduction; Glazed Carrots & Kohlrabi with parsley and chives, as well as Sautee Mushroom Ragout with baby spinach and beef fat.

Seasonal desserts created by Pastry Chef Erin Reed will be on display in the Pastry Pantry. They are the perfect finish to the Thanksgiving feast. The holiday menu is priced at $125 per person for adults and $55 for children six years of age and up (beverages, tax and gratuity not included). Children under six years of age are complimentary.

Guests can also join family and friends and family in Blue Duck Lounge, which will offer its a la carte dinner menu from 6 p.m. to 10:30 p.m. Those seeking a late bite are also encouraged to stop by the Lounge, which will be offering select holiday market dishes from 10:30 p.m. to Close. 

Reservations for those wishing to dine at Blue Duck Tavern are encouraged and can be made by calling +1 202 419 6755 or by visiting www.blueducktavern.com.

Blue Duck Tavern’s exceptional cuisine can also be savored at home. Leave the recipes to the chefs for a perfect Thanksgiving, as one can call ahead and order their three-star feast to-go. Orders must be placed by November 15. The star of the dinner for Blue Duck Tavern’s take-it-home Thanksgiving is their succulent 10-12 pound roasted turkey, accompanied by two freshly baked breads and four traditional sides from the restaurant’s menu to include roasted bread dumplings; glazed carrots & kohlrabi; potato purée and crispy Brussels sprouts. For the sweet finale, who can resist seasonal apple and pumpkin pies which are both included in the Thanksgiving package.

This all-American feast is designed to feed six to eight and is priced at $425, plus tax. A cheese and charcuterie board can be added to the order for an additional $75. Orders must be placed by November 15 at 5 p.m., with pick-up available in the Pastry Pantry on November 22 from 1 p.m. to 5 p.m. or November 23 from 11 a.m. to 2 p.m. To place an order, visit https://www.eventbrite.com/e/all-american-thanksgiving-feast-to-go-tickets-36840958298 and be sure to specify the date and time of pick-up. 

24 & M Streets

Northwest, Washington D.C.

Phone: +1 202 419 6755

Email: blueduck.tavern@hyatt.com