Executive Chef Sebastien Archambault & Chef de Cuisine John Melfi have introduced a new breakfast menu full of tempting southern inspiration. Anticipate the freshest seasonal ingredients sourced from over 65 regional and all-American purveyors to start off your morning with an 'influential breakfast' of market-to-table fare.
Our desire is to make Blue Duck Tavern a favorite choice for breakfast and a welcoming experience to the neighborhood. Highlights off the new 'influential breakfast' menu include: Wood-Fired Pecan Sticky Buns; Eggs Benedict with Pork Belly and Sauce Choron; Fried Chicken and Waffles; Short Rib Hash with Olive Oil Poached Eggs and Horseradish Sauce; Fried Chicken Liver with Sweet Rella Relish, Fried Eggs, and Smoked Gouda Grits; Blueberry Stacked Pancakes; Brioche Bread Pudding French Toast; Housemade Hot Biscuits and Gravy; and Anson Mills Grits with Smoked Gouda.
Eggs Benedict with Pork Belly and Sauce Choron
Fried Chicken Liver with Fried Eggs, Sweet Rella Relish and Smoked Gouda Grits
And, now during breakfast you'll be able to choose what complimentary newspaper you'd prefer to read, and in what language; and, where you would like to sit in the restaurant, the Lounge, or on the outdoor terrace. Additionally, we are offering complimentary valet parking and complimentary wireless internet, perfect for those hosting a breakfast meeting, surfing the web, or simply checking email.
Breakfast at Blue Duck Tavern is served Monday through Sunday from 6:30 am - 10:30 am. For reservations, please visit our website or call +1 202 419 6755.
Fresh Baked Croissants & Muffins
Wood-Fired Pecan Sticky Buns
A number of the above items are not listed on the breakfast menu which makes it difficult to gauge when reading the website. Actually, it looks as though many of those menus are out of date/season.
Posted by: Mike (uhockey) | 05/11/2012 at 02:40 PM