We joined Executive Chef Ryan LaRoche and Chef de Cuisine Brad Deboy to celebrate the season's freshest ingredients from regional artisans and producers and sampled some new menu items that showcase the return of spring. These new regionally sourced additions are featured on Blue Duck Tavern’s a la carte lunch and dinner menus, including fresh herbs harvested from the restaurant’s own Terrace herb garden. Closest Metro is Foggy Bottom.
We also sampled Slow-Roasted Porchetta with andouille, farm vegetables, and bourbon jus. Chef Deboy explained he uses pork about 8 different ways in this dish, and then cooks it on low heat for about 18 hours. Keith thought this dish was the star of all the ones we tried.
For dinner, other stand out dishes on the new Spring menu include the 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; Foie Gras Custard with gooseberry compote, peanut brittle, and country Bread; Crispy Pork Head Cheese with red pepper hollandaise; Chicken-Fried Wild Quail with sweet pepper relish, as well as Seared Diver Scallops with carrot puree, shaved pears, fennel, and toasted hazelnut, and Crispy Skin Salmon with braised artichokes and morel mushrooms. Prices range from $12 to $18 for starters and $27 to $36 for entrees.
All in all, we really enjoyed the new Spring menu from Blue Duck Tavern, and especially liked dining on the Terrace. Check out the new seasonal offerings, and look out for the residential ducks!