Blue Duck Tavern’s New Menu has a Spring in its Step

Spring was certainly in the air at one of DC’s most perfect places to spend time outdoors, meet the chefs behind the magic, mingle with friends, and enjoy delicious food and drinks.

Early last week, one of DC’s favorite restaurants, Blue Duck Tavern at the Park Hyatt, previewed its new spring menu under new executive chef (and new to DC!) Ryan LaRoche, former executive chef at Park Hyatt Chicago.  LaRoche’s philosophy of local, fresh, and creative cooking was exemplified in a few stand-out dishes from the night… including slow-roasted porchetta, stuffed with four types of pork and finished with a bourbon au jus; spring pea salad, a refreshing five pea medley garnished with lavender honey and lemon; and rabbit mouse, a delicate rabbit liver pate with gooseberry compote and peanut brittle.

The use of snap peas — the first vegetable to emerge after cold weather — in dishes and drinks was an imaginative take on spring cuisine.  These hearty little vegetables contributed to one of the most popular cocktails of the night, the D.C. Snap (which tasted like an alcoholic green mint smoothie).  Guests even took some home as flavorful party favors!

For those with a sweet tooth, a variety of decadent desserts to suit every taste is coming on the new Spring menu, like peanut butter and jelly bars, strawberry rhubarb hand pies, and hazelnut chocolate crunch ice cream bars.  The new season (and new menu) has a scrumptious and sweet spring in its step!