Monday starts DC Restaurant Week and Blue Duck Tavern will be participating for lunch only, Monday through Friday. For $20.10, diners will enjoy their choice of a starter, followed by an entree and side dish, and a mouthwatering dessert. The Restaurant Week menu showcases the best of the season and continues to bring the true flavors of America's simple, wholesome foods.
Sample Starters:
Farm Fresh Green Salad with Champagne Vinaigrette (Path Valley, PA); Oven Roasted Bone Marrow with Vadouvan Crust (Creekstone, KS); Smoked Bluefish Rillette (Pierless, NY); and Roasted Maine Scallops with English Peas, Hazelnut and Brown Butter (Viking Village, ME)
Sample Entrees:
Wood Oven Roasted Confit of Duck Leg with Roasted Plum Vinaigrette and Fresh Greens (Grimaud Farms, CA); Braised Beef Rib served with Homemade Steak Sauce (Vande Rose, IA); Braised Escolar in a Minestrone Broth (Honolulu Fresh Co, HI); and Warm Pie of Zuccini & Eggplant Rosace (Fresh Link, VA)
Sample Sides:
Potato Puree with Fresh Garlic (Gpod, ID); Baby Beets with Candied Orange Peel
and Marcona Almonds (Fresh Link, VA); Summer Succotash (Fresh Link, VA) and Hand Cut BDT Triple Fries (Gpod, ID)
Sample Desserts:
Key Lime Blueberry Tart with White Chocolate Cream and Citrus Crisp; Warm Blackberry & Nectarine Crumble with Creme Fraiche; Plum Balsamic Sorbet and Chocolate Cinnamon Ice Cream.
Limited seating is still available. For reservations, visit www.blueducktavern.com or call 202 419 6755.
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