There are certain DC restaurants that almost personify FALL — and Blue Duck Tavern in the West End Park Hyatt is certainly one of those!
Each Fall, this restaurant debuts its latest Farm Fresh Fall menu, and this year Chef de Cuisine Andrew Cleverdon and Pastry Chef Colleen Murphy have outdone themselves with a feast for the season.
(What’s more, the offerings may constantly change as Cleverdon explains that he plans his menu much like someone would when they belong to a CSA — off the cuff. He figures it out depending on what is in season, is available locally, and that he can secure enough of; and sometimes that involves some research and experimentation!)
Before dinner, be sure to test out Blue Duck’s new Caviar Martini or other additional new fall cocktails, each highlighting fresh ingredients from autumn’s bounty. But when you settle in, Blue Duck’s extensive wine list doesn’t disappoint.
Among the menu standouts during a recent Chef’s tasting dinner that KSM attended were the Whole-Roast Rohan Duck, the 18-Hour Braised Shortrib, and Burnt Vanilla & Parsnip Scallops.
And while the Blue Duck Apple Pie is traditionally the end-of-meal showstopper, there’s a new sweet to swoon over. Murphy’s Rum Baba is the lightest, creamiest, rum cake with hints of banana pudding that you’ll ever taste. And that’s a promise.
As always, Blue Duck serves its meal family style, which is the perfect way to enjoy the latest meats, root vegetables, seeds, roasted/smoked/caramelized whatever Chef has chosen from the local farms, foragers, and other sources. So the latest menu is a perfect opportunity to enjoy a feast with family or friends!
And guess what…Blue Duck does Thanksgiving! Guests can opt to dine at the restaurant or bring Blue Duck Tavern’s fare home for a more intimate gathering.
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