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Welcome
2006 at Butterfield 9 Restaurant
with an elegant dinner
created by Executive Chef Michael Harr Special Pre-Theatre
Menu 5:00 to 7:00 pm Three Course Pre-Theatre Menu
$50.00 Five-Course Tasting Menu 7:15
pm to 11 pm
5 Course
Tasting 75.00
1 st
Chanterelle Cappuccino, toasted brioche and black truffle quail
egg (vegan option)
Roasted Pheasant, maitake mushrooms, roasted chestnut puree,
bison jerky sauce
Nantucket Bay Scallops, sea urchin emulsion, cucumber gelee &
barnacles Foie Gras Torchon, red beet jus, candied fruit
quenelle, toasted almonds
2 nd
Salad of
Warmed Watercress, endive, proscuitto, caramelized walnut & fig
emulsion
3 rd
Imported
Chilean Turbot, braised endive, curried cauliflower, caramelized
apple & calvados reduction Hazelnut Dusted Sturgeon, porcini
mushrooms, tiny carrots, creamed cabbage and verjus emulsion
Artic Char, stewed signal crawfish, rutabaga puree, osetra
caviar, blood orange emulsion Farro Risotto, bartlett pear,
sambuca peppercorn sauce & butternut fondue
Intermezzo
Apple and
Quince Sorbet
4 th
Lamb Duo
"two ways", Local Virginia Lamb Chop, gremolada, roasted salsify,
natural lamb jus, Braised Shoulder, spiced pistachio, red kale,
chestnut emulsion
Venison Loin & wild Boar Sausage, parsnips fondant, red onion
confit, huckleberry sauce, Roasted Karabuta pork loin, citrus
tempura apple, spiced walnut dust, Oaxaca chili, apple cider
reduction, Smoked Russian fingerling potato, confit of red pearl
onions, young celery, Katzuki beans, black truffle emulsion
5 th
Dessert
Creme Brulee,
roasted banana, pecan praline, Black Currant "Kir Royal Sorbet"
with cassis and Champagne, Chocolate Midnight
600 14th Street, N.W. Washington, DC 20005 Phone:
202-289-8810
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