Galileo
(Todd Grey) Soft Polenta topped with Wild Mushrooms and a Fried
Egg, Fettucine with English Peas and Shiitake Mushrooms and Pancetta, Madallions
of Cervena Venison with Rhubarb Puree and Sauteed Spinach
Cashion's
(Anne Cashion) Spring Vegetable Stew with Boudin Blanc
Morrison-Clark
(Susan McCreight Lindeborg) Seared Chicken Breast with Virginia
Country Ham etc, Carolina-Style Scalloped Oysters with Country Ham
New
Heights Restaurant(John Wabeck) Roasted
Sea Bass with Smoked Chili Dressing and Quinoa-Butternut Squash Salad...and
Seared Sea Scallops with Red Kurri Squash Sauce, Red Wine Reduction, and
Caramelized Shallots.
Georgetown
Seafood Grill(Michael Martohue) Sauteed
Soft-Shell Crabs and Almonds, Peanut Crusted Soft-Shell Crabs, Filo Wrapped
Banana & Chocolate
Hyatt
Regency Crystal City(Robert Donis)
Gazpacho Vinaigrette (Salad Dressing) Ahi Tuna with Oyster Mushrooms, Mango,
Asparagus, and Lemongrass Sauce
Fresh
Fields Whole Foods Market(Brandon
Quesnell) Celery Root and Parsnip Puree,
Sautes Brussels Sprouts with Maple Bacon and Roasted Peppers, Sauteed Pork
Loin with Golden Delicious Apples and Shaved Fennel
Ristorante
Tosca(Robert Brown) Chestnut
Soup, Roasted Lobster with Braised Cabbage, Roasted Pears in Barola Sauce
Sotitel
Accor Hotels and Resorts(Philippe
Piel) Sea
Bass Tartar with Almond Cold Mousseline and Mesclun with Lemon Dressing,
Braised Maine Lobster with Green Asparagus and Wild Mushrooms plus Crustacean
Sauce, Chocolate "Quenelles" with Citrus and Cardamom Orange Sauce and
Orange Tuile
Il
Lupo(Carlos Viero)
Insalata di Mele, Rollo di Pollo
Old
Glory All-American-Bar-B-Que (Tom DeBlois)
St. Louis Style Spare Ribs, BBQ Red Beans, Cole Slaw, Bread Pudding with
Butterscotch Topping, Lemonade
Red
Tomato(Salvatore Bandoni)
Scallop with Ginger and Pesto Sauce, Risotto with Shrimp Scampi, Grilled
Tuna Fish over Garden Vegetale Salad
Morrison
House(Gian Piero Mazzi)
Caramelized Sea Scallops and Cardamon Orange Glaze and Buckwheat Micro
Greens, Cervena Venison Short Loin and Cipollini Onion and Yukon Gold Potatoes
Puree
Barolo
Ristorante(Enzo Fargione)
Casserole of Rabbit with Artichokes and Black Olives
Galileo
(Martin Lackovic) Braised Squid Stuffed
with Shrimp and Shiitake Mushrooms served over a Green Pea Puree and Crispy
Carrots, Freshly shucked Chesapeake Bay Oysters topped with a Black Truffle
and roasted Shallot Aioli served with fresh Mango and Micro Greens
Gabriel
(Gregory Hill) Shiitake and Chipotle Quesadilla
eciti
cafe and bar(Jamie Stachowski) Vegetarian
Torte, Stuffed Quail, Macerated Dry Fruits over Pound Cake with Sabayon
San
Marzano(Tonolin Young)
Margherita Pizza, La Reine Pizza, American Pizza, Mozzarella and Tomato
Salad, Salad Nicoise Pizza Express
Old
Anglers Inn(Jeffrey Tomchek) Blue
Crab Margarita with Avocado and Mango, Fois Gras Saute with Carmelized
Beets and Banyuls Vinegar, Blood Orange Salad with Mint and Honey
eatzi's
Market and Bakery(Jay Valley) Flank
Steak Marinade, Recipe for Garlic-Herb Grilling Mop for Chicken
Christopher
Marks(Robert Polk) Fennel
Crusted Rockfish and Tangerine Butter Sauce with Lobster and Vegetable
Risotto
Einstein
Bros. Bagels(Manny Alfaro)
Asparagus Cheese Rolls, Creamy Sun Dried Tomato Pasta, Bros. Bistro Salad,
Strawberry Cream Cheese Pie
Paolo's
Ristorante(Darrell Hughes)
Bread Salad with Grilled Vegetables, Cockles with Spicy Sausage and a Sweet
Vermouth Broth over Spaghetti, Oven Poached Rockfish, Focaccia
J.Paul's
Georgetown(David Calkins)
Barbecued Chicken Quesadillas, Seared Tuna Salad with Mango-Lime Vinaigrette,
Blackened Bleu New Yorker
.
.
.
.