The Dupont Circle - Festive Menus 2018

RECEPT ION DINNER

RECEPT ION DINNER

$138 PER PERSON YOUR CHOICE OF 5 TRAY PASSED HOT OR COLD HORS D’OEUVRE

YOUR CHOICE OF 3 DINNER STAT IONS

Roast Chapon de Bresse Bresse chicken with truffle, white sausage, chestnut root vegetables, thyme, champagne reduction

Moroccan spiced leg of lamb mint almond pesto, parsnips gratin, turnip, winter squash

HOT HORS D’OEUVRE

COLD HORS D’OEUVRE

Lamb skewer with mint cucumber pomegranate yogurt Celeriac tart with wild mushroom and truffle Duck meatball with lime honey reduction on grilled butternut squash Beet pancake with herbed goat cheese and dill Fried oyster with yuzu aioli Lobster Croque Monsieur with tarragon aioli Scallop wrapped with Virginia ham on grapefruit emulsion

Caviar on fingerling potato with crème fraiche Tuna avocado tartare on crispy yucca Lobster roll Pickled yellow beets with candied walnuts and gorgonzola Cured Irish salmon with cucumber and fennel salad Duck foie gras on toasted brioche Crab salad on Guinness bread with watermelon radish and apple

Veal rib on the bone confit shallots, lumber potatoes, candied carrots, Brussels sprouts

Lobster two ways grilled lobster with scallions and lemon served with seasonal grilled vegetables

steamed lobster with chorizo and orange fennel

Black seabass smoked carrot mousseline and celery salad

Strudel roots vegetables and spinach gorgonzola emulsion

COFFEE AND TEA SERVICE, YOUR CHOICE OF 2 DESSERT I TEMS

Baked Alaska

Orange and cranberry cheesecake

Christmas log

Gingerbread trifle

Christmas Pavlova with crème fraiche mousse and berries

Bailey’s crème brulee

BEVERAGE

2 HOUR PREMIUM BAR WI TH BAR DUPONT S IGNATURE HOL IDAY COCKTAI L

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