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executive chef mourad lahlou – chef de cuisine alan li – pastry chef felicia bock |
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tasting menu |
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| tasting – $115 per guest / $75 wine pairing participation of entire table required |
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| shigoku oyster tomato dashi, scallion |
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| potato smoked crème fraîche, salmon roe |
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| cured fluke pickled kelp, agrumato, fresh wasabi |
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| baby carrot zhug, lemon verbena, fines herbes |
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| green farro jidori yolk, black truffle |
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| spanish octopus baby fennel, pear, roasted garlic |
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| couscous harissa, herbs & flowers |
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| aged squab swiss chard, curry, pomegranate |
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| lamb shoulder stinging nettle, wild mushrooms |
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| pt. reyes toma beet, concord grape, pecan |
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| fig leaf ice cream candied rosemary, pine nuts, aged balsamic |
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| honey & saffron sabayon stone fruit, pistachio cake, lemon balm |
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starters |
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| olive almond, parsley, rosemary |
7 | |
| lentil soup medjool date, celery |
11 | |
| spreads eggplant, yogurt-dill, piquillo-almond-tahini, flatbread |
16 | |
| extra flatbread |
3 | |
| tomato melon, sunflower, preserved lemon crème fraîche |
15 | |
| raw fish picked strawberry, snap pea, seaweed |
18 | |
| chicken wings honey, nigella seed, cashew, fresno chile, yogurt |
16 | |
| basteeya duck, raisin, almond |
24 | |
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entrée |
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| couscous parsnip, pickled currants, harissa |
26 | |
| black cod maitake mushroom, english pea, oyster-saffron |
34 | |
| salmon corn pudding, baby corn, broccolini, brown butter |
36 | |
| chicken roulade fregola, kale, herb butter |
32 | |
| short rib wild mushroom, potato, carrot, green charmoula |
36 | |
| lamb loin & belly roasted garlic, sumer squash, arugula |
38 | |
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desserts |
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| zucre coco coffee pearls, chia seeds, candied lemon zest |
12 | |
| tomato leaf panna cotta basil tomato jam, chickpea sable |
12 | |
| chocolate tart tahini caramel, paprika almond, mint tea granita |
12 |
Resources
If you are in the D.C. area and would like to try Native American cuisine, be sure to check out the Mitsitam Cafe at the National Museum of the American Indian!
