Sunday, December 3, 2017 - 5:00pm to 8:00pm
Food & Drink
Seating Times: 5:00 p.m. - 8:00 p.m.
A taxable service charge of 20% will be added to all bills
Hand selected wine pairings will also be available for an additional price of $70/pp.
À la carte menu will not be available this evening.
To reserve, call 703-270-1500.
(v) Mushroom Velouté
black truffle, gougère
Blue Fin Tuna
American caviar, smoked potato confit, wild chamomile vinegar
(v) Heirloom Potato Salad
black truffle, crispy potato, baby kale, wild chamomile vinegar
baby leek, shrimp lollipop, sepia, vanilla-yuzu beurre blanc
(v) Winter Crunch
leaves & roots, émmental herb broth
(v) Winter Black Truffle
American Mishima Ribeye
100% Kuroge wagyu, potato gratin, sesame cauliflower
(v) Celery Cannelloni
Savoy cabbage, pioppini mushroom, sunchoke- white truffle foam
lemon sorbet, vanilla chantilly, lemon poppy foam
mocha ice cream, white coffee Chantilly, azalea crèmeux, hazelnut sponge
raspberry bonbon, chestnut macaron
Executive Chef, Bertrand Chemel
*May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu ingredients are subject to change based on market availability.