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MENU DE DINERBON APPÉTIT
APPETIZERSFRENCH ONION SOUP . . . . . . . . . . . . . . . . . . 13Caramelized onions, Swiss cheese and croûtons
MARYLAND CRAB SOUP . . . . . . . . . . . . . . . . . 14Chesapeake Bay crab, tomato broth and vegetables
PAN-FRIED CRAB CAKES . . . . . . . . . . . . . . . . . 20With a rivulet of Louis Sauce
COQUILLE SAINT JACQUES . . . . . . . . . . . . . 25Roasted scallops in the shell with pickled capers, croûtons, parsley and lemon
PAN-SEARED FOIE GRAS . . . . . . . . . . . . . . . . . 28Hudson Valley foie gras, raspberry reduction on toasted brioche
SaladsSALADE LYONNAISE . . . . . . . . . . . . . . . . . . . . . 16Baby frisée, crispy lardon, poached egg with Dijon mustard dressing
SALADE CAFÉ DU PARC . . . . . . . . . . . . . . . . . 14Organic greens, Swiss cheese, hard boiled egg,avocado, tomatoes, red onions, bacon andcroûtons with lemon vinaigrette
ARTICHOKE & ARUGULA . . . . . . . . . . . . . . . 16Roasted artichoke with arugula and warm porcini vinaigrette
ACCOMPANIMENTs9
HAND-CUT FRITES
SEASONAL VEGETABLES
CREAMY MASHED POTATOES
MIXED GREEN SALAD
STEAMED FRENCH GREEN BEANS
GARLIC BUTTER SAUTÉED FRESH SPINACH
HERB ROASTED FINGERLING POTATOES
Parties of 6 or more are subject to a 20% service charge and applicable tax .Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .
DINNER MENU
GF - Gluten Free V - Vegetarian
Entrées
WILLARD BURGER . . . . . . . . . . . . . . . . . . . . . . . 20Fried onions, roasted tomatoes, Raclette cheese with a truffle aioli on brioche bun
MUSSELS AND FRITES GF . . . . . . . . . . . . . . . . . 25Your choice: Traditional / Tomato and Capers /Coconut Thai Curry
CHEF'S DAILY SEAFOOD SELECTION . . . 29
HARVEST RISOTTO VG . . . . . . . . . . . . . . . . . . . . 23Butternut squash, field spinach drizzled with Austrian pumpkin seed oil
PAN-FRIED ROCKFISH . . . . . . . . . . . . . . . . . . . 30Chesapeake Bay rockfish, crispy Brussels Sprouts with a bourbon-molasses glaze
DessertsS’MORES CRÈME BRÛLÉE . . . . . . . . . . . . . . . 10Fresh blackberries and pumpkin seed tuile
TERRINE OF CHOCOLATE MOUSSE . . . . . 10Grand Marnier Bavarian cream, dark chocolate mousse and chocolate phyllo paper
LEMON MADELEINE CAKE . . . . . . . . . . . . . . 10Homemade lemon curd, fresh raspberries
RED APPLE BEIGNETS . . . . . . . . . . . . . . . . . . . 10Cinnamon sugar, vanilla bourbon ice cream
Parties of 6 or more are subject to a 20% service charge and applicable tax .Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .
HAND-MADE TAGLIATELLE . . . . . . . . . . . . . 29With roasted Moroccan eggplant caviar
FREE RANGE CHICKEN BREAST . . . . . . . . . . . . . . . . . . . . . . . 26With morel sauce, market vegetables and potatoes Parisienne
STEAK & FRITES GF . . . . . . . . . . . . . . . . . . . . . . . 3812 oz . New York strip steak, French green beans, béarnaise sauce, house-cut frites
BONE-IN SHORT RIB . . . . . . . . . . . . . . . . . . . . 34Dry-rubbed and braised with creamy blue cheese polenta
FILET AU POIVRE . . . . . . . . . . . . . . . . . . . . . . . . 498 oz . beef tenderloin, market vegetables and hand-cut truffle frites
RACK OF LAMB . . . . . . . . . . . . . . . . . . . . . . . . . . 42Roasted with mustard and Herbs d'Provence served on a white bean ragout
PAN-SEARED DUCK BREAST . . . . . . . . . . . . . 38Potatoes au gratin served with raspberry sauce
EXECUTIVE CHEFPETER LAUFER
DINNER MENU