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Blue Duck Tavern's New Spring Menu


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PHOTO: The Chef's Table at Blue Duck Tavern (c) Sery Kim

Just in time to for the fabulous trifecta of spring outdoor dining season, Mother’s Day (May 10th for the early planners), as well as my annual pilgrimage to celebrate my birthday, no longer new Executive Chef Ryan LaRoche and Chef De Cuisine Brad Deboy have debuted a menu heralding the return of sunny, 70 degree weather at the perennial D.C. powerhouse favorite Blue Duck Tavern.

Nestle outdoors at the courtyard and relish newcomers to the lunch menu such as:

  • Jumbo Lump Crab Cake with Old Bay remoulade, and a pickled spring vegetable salad;

  • Cured Carolina Mountain Trout with citrus, jalapeño, and trout roe;

  • Butter Crunch Lettuce Salad with crispy grains, shaved torpedo onion, and green goddess dressing;

  • Spring Pea Salad with farm cheese, lavender honey preserved lemon, and spiced peanuts;

  • Roasted Lemon-Brined Organic Chicken with potato hash, leek, and mustard jus;

  • Suckling Pig Sandwich with braised greens, chow-chow, and beer mustard;

  • Pan-Seared Blue Catfish with tabasco aioli and crab hushpuppies;

  • Wood Oven-Roasted Duck Confit Leg with strawberry rhubarb marmalade and spring vegetables.

Rarely does BDT step outside the fine lines regarding their beef // poultry // duck // fish program to sundry their highbrow menu with something as a basic, yet gloriously entertaining, sandwich. Therefore, embrace the Sucking Pig Sandwich’s foray into the BDT family with the open arms of a long-lost brother. Of course, be sure to order the famed triple fat duck fries to accompany this dish.

No matter how powerful the allure of a traditional D.C. power lunch may be, the romantic allure of BDT tends to be more conducive to epic dinners. For dinner guests such as myself, look for the items below but particularly for the Foie Gras Custard with gooseberry compote, peanut brittle, and country bread. A brilliant foie gras, for all of its precarious health warnings, could be the solution to end world wars -- though the venturesome, borderline-crazy Crispy Pork Head Cheese is guaranteed to be an interesting conversation piece:

  • Smoked Beet Salad with Ewe’s blue cheese, candied walnuts, beet relish, and sherry vinaigrette;

  • Beer-Braised Bouchot Mussels with house-made andouille and smoked potato;

  • Crispy Pork Head Cheese with red pepper hollandaise;

  • Slow-Roasted Porchetta with andouille, farm vegetables, and bourbon jus;

  • Chicken-Fried Wild Quail with sweet pepper relish;

  • Seared Diver Scallops with carrot puree, shaved pears, fennel, and toasted hazelnut;

  • Crispy Skin Salmon with braised artichokes and morel mushrooms.

Before leaving, do not skip the opportunity to enjoy any of Executive Pastry Chef Naomi Gallego’s delectably sinful desserts or stick with the tried-and-true-favorite Apple Tart.

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