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    Willard 21 June ALC Dinner

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    eatlocalmenus
    This tasting menu from Chef Westermann features morels throughout the courses. The amuse-gueules includes foie gras royale with morels. Other courses include chicken broth with stuffed morels, turbot filet with green asparagus and morels, and guinea fowl with sautéed morels, peas and fava beans. The menu concludes with a morel and almond ice cream. The menu is $110 per person or $170 with wine pairings and the entire table must participate.

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    Willard 21 June ALC Dinner

    Uploaded by

    eatlocalmenus
    49 views2 pages
    This tasting menu from Chef Westermann features morels throughout the courses. The amuse-gueules includes foie gras royale with morels. Other courses include chicken broth with stuffed morels, turbot filet with green asparagus and morels, and guinea fowl with sautéed morels, peas and fava beans. The menu concludes with a morel and almond ice cream. The menu is $110 per person or $170 with wine pairings and the entire table must participate.

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    This tasting menu from Chef Westermann features morels throughout the courses. The amuse-gueules includes foie gras royale with morels. Other courses include chicken broth with stuffed morels, turbot filet with green asparagus and morels, and guinea fowl with sautéed morels, peas and fava beans. The menu concludes with a morel and almond ice cream. The menu is $110 per person or $170 with wine pairings and the entire table must participate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    49 views2 pages

    Willard 21 June ALC Dinner

    Uploaded by

    eatlocalmenus
    This tasting menu from Chef Westermann features morels throughout the courses. The amuse-gueules includes foie gras royale with morels. Other courses include chicken broth with stuffed morels, turbot filet with green asparagus and morels, and guinea fowl with sautéed morels, peas and fava beans. The menu concludes with a morel and almond ice cream. The menu is $110 per person or $170 with wine pairings and the entire table must participate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Chef Westermann’s Tasting Menu

    "Morels"

    Amuse gueules
    ~
    Royale de foie gras et morilles
    Foie gras royale with morels
    ~
    Bouillon de poule aux morilles farcies
    Free run chicken broth with stuffed morels
    ~
    Blanc de turbot, asperges vertes et morilles
    Turbot filet with green asparagus and morels
    ~
    Suprême de pintade rôtie, fricassée
    aux morilles, petits pois et fèves
    Supreme of roasted guinea fowl, sautéed morels,
    fresh peas and fava beans
    ~
    Crème glacée aux morilles et aux amandes
    Morels and almond ice cream
    ~
    Mignardises

    $110 per person | With Sommelier’s wine pairing $170 per person
    We kindly request the participation of the entire table.
    Available until 9:00 pm

    Appetizers
    Royal Sterling Sturgeon Caviar MP
    Crème fraîche, onions, capers, chopped egg, and blinis

    Stuffed Squash Blossom $16


    Ratatouille, gazpacho gelée, arugula and Parmesan cheese

    House Smoked Organic Salmon $15


    Warm buckwheat blinis and traditional garnishes

    Provençal Tomato and Onion Tart $16


    Black olive dough, cherry tomatoes, and pesto

    Sautéed Frog Legs Meunière $18


    Schiedederspäetle ravioli and chervil sauce

    Pan Seared Hudson Valley Foie Gras $22


    Poppy seed crust, pink lady apples, chicken jus and sherry vinegar

    Fresh Oysters (½ Dozen) $14


    Champagne vinegar and shallot mignonette

    Green Asparagus and Morel Fricassee $17


    Crispy “tête de cochon” and truffle jus

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    Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
    May increase your risk of food-borne illness
    Soups and Salads
    Soup of the Day $9

    Chilled English Pea Soup $11


    Whipped cream, mint, chives, and Ricotta toast

    Mixed Romaine Caesar Salad (for two) $12PP


    Spanish white anchovies, garlic croûtons and shaved Parmigiano-Reggiano

    Baby Artichoke Barigoule Salad $13


    Californian baby carrots, fresh cilantro and arugula

    Hand Picked Organic Greens $10


    Choice of aged balsamic, banyuls or lemon vinaigrettes

    Entrées
    FISH
    Grilled Mediterranean Sea Bass $37
    Fingerling potatoes, wild mushrooms, asparagus and lemon butter sauce

    Poached Alaskan Halibut $36


    Fennel, vegetable brunoise, lemon and mussel jus

    Pan Seared Red Mullet $36


    Vegetable bayaldi, extra virgin olive oil and chicken jus

    Chilean Turbot Dusted In Lemon-Orange Powder $34


    Clams tartare sauce, vegetables en cocotte

    Poached Maine Lobster MP


    Turmeric and curry onion marmalade, blonde raisins, and lobster reduction

    MEAT
    Roasted Black Angus Prime Rib $40
    Certified Black Angus, pommes Pont-Neuf, seared porcini, and Malabar pepper sauce

    Roast Rack and Saddle of Shenandoah Lamb $37


    Confit Shoulder and Fennel parmentier

    Braised Sweetbreads $36


    Chanterelle mushrooms, fava beans, asparagus, and veal jus

    Roast Muscovy Duck Breast $38


    Citrus marmalade, spring vegetables, and pan jus

    Pan Seared Filet Mignon $38


    Fresh hedgehog mushrooms, pommes cocottes, baby carrots, green asparagus, and merlot reduction

    Roast California Squab $35


    Roasted with coriander and honey, fennel and onion marmalade, nuts pastilla and natural jus

    Our Chef’s Daily Rotisserie Carved To Order MP


    Add seared foie gras to any entrée $15

    The Willard Room


    www.washington.interconti.com
    www.opentable.com

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