Thursday, April 23, 2015

Blue Duck Tavern’s New Lunch and Dinner Menus Reflects the Best of Spring

Roasted Lemon Chicken

From our friends at Blue Duck Tavern...

Blue Duck Tavern's culinary team, Executive Chef Ryan LaRoche and Chef De Cuisine Brad Deboy, is pleased to announce the unveiling of 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.

Newcomers to the lunch menu include 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, as well as Wood Oven-Roasted Duck Confit Leg  with strawberry rhubarb marmalade and spring vegetables. Prices range from $12 to $17 for starters and $20 to $36 for entrees.

For dinner, guests will want to savor dishes such as 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; Slow-Roasted Porchetta with andouille, farm vegetables, and bourbon jus; 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.

Executive Chef Ryan LaRoche joined Park Hyatt Washington in September 2014, relocating from Park Hyatt Chicago, where he served as executive chef since December 2010. There LaRoche helped NoMI garner many distinctions including a Michelin star in 2011; “Three Stars” from the Chicago Tribune in 2012, while being named “Chicago’s Best New Chef” by Chicago Social Magazine. Prior to join Blue Duck Tavern, Chef De Cuisine Brad Deboy worked as a sous chef at the award-winning Vidalia restaurant in Washington, D.C., from July 2010 to March 2013. His culinary career also includes working at Cielo in Boca Raton under awarded Michelin starred chef Angela Hartnett who is a Gordon Ramsey protégé. Together, Chefs Ryan LaRoche and Brad Deboy are expanding upon Blue Duck Tavern’s commitment to quality, service and the farm-to-table culinary vision.

About Blue Duck Tavern:
Located at Park Hyatt Washington, on the corner of 24 and M Streets, NW, the dining room of Blue Duck Tavern is open for breakfast, lunch and dinner daily - breakfast from 6:30 am to 10:30 am; lunch from 11:30 am to 2:30 pm; dinner from 5:30 pm to 10:30 pm, Sunday - Thursday and 5:30 pm to 11:00 pm, Friday - Saturday; and Saturday and Sunday brunch from 11:00 am to 2:30 pm. The restaurant has seasonal outdoor seating for 45 guests, a semi-private dining room for up to 12 guests, and a Chef’s Table situated right beyond the open kitchen, which seats up to 20 guests. Reservations for Blue Duck Tavern may be made by calling +1 202 419 6755 or by visiting

About Park Hyatt Washington:
Park Hyatt Washington combines dynamic modernism with classic American style. Located in the fashionable West End Georgetown neighborhood, near Embassy Row and the Smithsonian Museums, Park Hyatt Washington affords guests convenient access to shopping, dining, and cultural attractions of the nation’s capital. With 216 guest rooms and suites, a Tea Cellar offering rare and vintage tea selections, and an intimate Spa Room, Park Hyatt Washington provides a truly unique experience. The hotel is home to the award-winning restaurant, Blue Duck Tavern, an elegant neighborhood tavern offering menu selections focusing on the freshest ingredients available from regional purveyors. Park Hyatt Washington offers flexible meeting and event space, The Gallery, with seasonal catering by Executive Chef Ryan LaRoche.

To make a reservation for Park Hyatt Washington in the U.S. or Canada, please call +1 (800) 778-7477 or visit