Blue Duck Tavern Tosses Seasonal Salads
May is National Salad Month. And with temperatures rising, Blue Duck Tavern at the Park Hyatt Washington, 1201 24th St. NW, is introducing new house-made fresh salads to its menu.
Executive chef Sebastien Archambault (left) and chef de cuisine Daniel Singhofen prepare salads on the Blue Duck Tavern’s garden terrace. (Photo: Mark Heckathorn/DC on Heels)
The new salads are featured on the a la carte menu, which highlights American-sourced, fresh ingredients reflective of each season. Executive chef Sebastien Archambault and chef de cuisine Daniel Singhofen are using locally sourced ingredients from Tuscarora Organic Growers in Houstontown, Pa., a cooperative of 53 farms, Earth N Eats farm in Waynesboro, Pa., and their own terrace garden just outside the restaurant at the intersection of 24th and M Streets.
The spring salads include the green and white asparagus salad with fried hens egg, chile lime vinaigrette (with vinegar made in barrels inside the restaurant) guanciale (pork jowl), shaved parmesan cheese and colorful edible flowers ($12) add Wagyu beef steak or a crab cake ($25); the spring baby carrot salad with carrots three ways (whole, shaved and pureed), fennel, orange, green onions and olive oil croutons ($11) add prawns or chicken breast ($21); and the baby wedge salad with red radishes, smoked jerky and green goddess dressing ($11) add duck confit or sea bass ($24).
Spring salads include (clockwise from upper left) the baby carrot salad, asparagus salad and the baby wedge salad along with a slate of edible pansies and marigolds. (Photos: Mark Heckathorn/DC on Heels)
I found it hard to choose a favorite between the carrot and asparagus salads. The carrot salad was naturally sweet with multi-colored carrots while the asparagus was cooked perfectly and the dressing tangy with a bit of a bite.
During a media preview last week, we were also treated to bite-sized samples of Blue Duck’s smoked trout rillettes with charred green lettuce, green peas, radish, pickled onion and croutons; hand-cut Wagyu beef tartar with spring vegetables and morels; seared foie gras terrine with strawberry and rhubarb chutney on toasted brioche; roasted Muscovy duck breast with crispy leg confit and rhubarb butter; mini jumbo lump crab cake with frisee and lemon-caper vinaigrette; and Carolina gold rice risotto with spring green vegetables and chanterelles.
The dessert station included (front to back) strawberry rhubarb tartlets, vanilla bean religieuses and mint-chocolate chip push pops. (Photo: Mark Heckathorn/DC on Heels)
Finally, pastry chef Naomi Gallego served up a trio of specially-made delights including vanilla bean religieuses; mint chocolate chip push-up pops and strawberry rhubarb tartlets.
Blue Duck Tavern servers breakfast from 6:30-10:30 a.m., lunch from 11:30 a.m.-2:30 p.m., dinner from 5:30-10:30 p.m. Sunday-Wednesday and 5:30-11:30 Thursday-Saturday and brunch weekends from 11 a.m.-2:30 p.m.
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.
