Blue Duck’s New Seasonal Garden Table

Blue Duck Tavern at the Park Hyatt is set to unveil their new Seasonal Garden Table later this month.

Beginning on Friday, April 28, at 7 pm and available on the last Friday of every month, fans of the Michelin-starred restaurant will have the opportunity to get an exclusive experience of seasonal dishes — not on the current menu — while dining at a 12-seat communal Chef’s Table in Blue Duck Tavern’s garden terrace.

It’s a group dining experience that echoes back to the restaurant’s motto, “gather and celebrate,” by creating a community around sharing a meal.

Priced at $125 per person (tax and gratuity not included), guests will enjoy a three-course family-style Chef’s Table dinner with multiple dishes per course, along with beverages, including seasonal cocktails and wine for the table.  Reservations are required and are limited to parties of one to four guests.

An example of a dinner menu for the event could include: a starter for the table, a sampling of cheese & charcuterie selections from newly appointed specialist for Blue Duck Tavern, Chris Yates.  Next guests could indulge in Chef de Cuisine Brad Deboy’s menu featuring seasonal, fresh dishes with fun and creative surprises along the way.  Anticipate dishes like Soft Shell Crab with pea shoots and herb aioli; Fluke Crudo with avocado puree and citrus; Bone Marrow with a five-spice crust and roasted garlic; Roasted Lamb Neck with charred cucumber and flatbread; Scallops with peas and morels; Tilefish with mushroom dashi and wild rice, and Asparagus with soft egg and chicken skins. For dessert, look forward to artful dishes prepared by Pastry Chef Erin Reed such as Caramelia Bavarian with sage cream and bacon caramel corn; Jasmine Rice Pudding with matcha streusel and strawberry sumac espuma, and Cherry Blossom Truffles.

For the perfect pairing, guests could savor handcrafted libations showcasing a variety of seasonal herbs and fruits, spices, and house-made infusions, with Blue Duck Lounge’s new In Bloom Cocktail Series, which features a rotating selection from Earth N Eats Farm’s spring bounty in Waynesboro, Pennsylvania.

*Images credit Len de Pas