800 F Street NW Washington DC, 20004 202.654.0999

chefstastingroom.

This extraordinary experience from Chef Bryan Moscatello provides a prix fixe exploration of amazing culinary adventure. Reasonably priced at $55 for three courses, this beautifully presented and meticulously prepared modern American menu is comprised of vegetable, fish and meat offerings, allowing each guest to create a personalized choice of remarkable dishes. Chef Bryan Moscatello also prepares a five course tasting menu, priced at $69. In addition, Pastry Chef Reggie Abalos has created an array of dazzling desserts to complete the tasting experience. The Chef’s Tasting Room is located in the cozy and exclusive Zola interior dining room.

An Evening Affair

Vegetables

Rutabaga Soup
gorgonzola, pearl onions, port geleè, chervil crackers

Belgian Endive
artichokes, green beans, quail egg, green olive brittle

Quinoa Fries
Ossau Iraty cheese, madeira sorbet

Goat Ricotta Dumplings
sautéed swiss chard, textures of red beets and amaranth grain crisps

Squash
seared brussels sprouts, sous vide leeks, fennel brown butter-almond emulsion

Potatoes
broccoli, green onion, white cheddar, truffle sponge

Chanterelle Mushrooms
aged gouda and celery root agnolotti, sherry spuma

Fish

Sea Scallop
cured ham, crab, avocado, spicy grapefruit sauce

Albacore “TLT”
preserved heirloom tomatoes, charred romaine, clam-olive oil mousse, brioche

Tai Snapper
local apple lacquer, fall squash, house cured bacon

Shrimp
spicy anchovy glaze, tarragon pistou, soba

Sablefish
short rib and scallion fried rice, pomegranate glaze

Walleye Pike
roasted onions, crispy lettuce, tomato-brioche sauce

Suzuki
house made sopressata, saffron spaghetti mussel jus

Meat

Oxtail Soup
pomegranate-brie croutons, quince, chanterelles

Quail
duck sausage stuffed leg roasted breast, polenta, plum aigre doux

Liver & Onions
foie Gras torchon, pickled peaches, onion tuille

Chicken
truffle pesto, mushroom ravioli, arugula

Veal
crispy sweet breads, roast eggplant, persimmons creamed spinach

Beef
small autumn vegetables, charred onion soubise, worcestershire foam

Lamb
sunchoke puree, red onion jam, lamb pancetta

Tasting Menu

Lobster, Caviar and Oyster
cucumber, potato, kumquat, chives

Fluke
crosnes, braised green onion, mustard greens, pepperoni vinaigrette, spaghetti squash sauce

Valentine Miller Farms Veal
fennel puree, pearl onions, smoked sweet breads, blood orange glaze

Dr Joe’s Duck
hedge hog mushrooms, roasted endive, huckleberry jus

White and Black Semi Freddo
olive oil madeline and yogurt streussel

A Final Temptation

Dessert

Fruits & Cream

Apple “Charlotte”
first crop local apples, toasted brioche ice cream, warm vanilla anglaise

Pina Colada Crepe
caramelized pineapple, coconut curd, crunchy meringue

Baklava
honey poached eggplant, cinnamon katafi, tahini honey chards

Pears
poached in brown butter, soft gingerbread cake hazelnut ice cream

Chocolate

Chocolate-Chestnut Bar
whisky stewed prunes, white chocolate streussel

Milk Chocolate Flan
caramel geleè , banana confit, whipped maraschino cherry

Roasted White Chocolate Cream
coffee granita, chocolate amber

Cheese

Goat Cheese Bavarian
walnut cake, candied beets, crispy balsamic

Bleu Vien
pickled fennel, apple sorbet

Liquid

“Gin and Tonic”
lemon sorbet, gin and green apple jelly juniper air

Hot Chocolate Float
chocolate consommé, white chocolate ice cream, caramelized cocoa nibs