Sunday, May 15, 2016

Blue Duck Tavern Celebrates 10th Anniversary

Baby Carrot Salad with fennel, orange, and olive oil croutons

From our friends at Blue Duck Tavern...

Blue Duck Tavern Celebrates Its 10th Anniversary with the Return of Former Executive Chefs, Menu Favorites and Complimentary Signature Apple Pie

Blue Duck Tavern at Park Hyatt Washington is pleased to unveil a collection of menu specials throughout the month of June in celebration of 10 outstanding years of service as one of Washington’s best dining landmarks. From June 1-30, Blue Duck Tavern will showcase the return of its most popular dishes featured on the restaurant’s seasonal summer menus over the past ten years. Each week three featured dishes will be available as “market selections” on the restaurants lunch and dinner menus. The list of featured dishes is posted below. The award-winning restaurant will commemorate its anniversary celebration by treating guests to a complimentary mini-apple pie on Thursday, June 16, 2016 at both lunch and dinner service. 

Additionally, on Friday, June 17, Blue Duck Tavern will hold a very special Chef’s Table featuring past and current executive chefs of Park Hyatt Washington and Blue Duck Tavern, including opening chef, Brian McBride, Sebastien Archambault, and current chef, Franck Loquet, along with present chef de cuisine, Brad Deboy. Priced at $195 per person (plus tax and gratuity) 18 guests who reserve their place at this delicious evening will gather for a cocktail reception from 6:30 PM to 7:30 PM in the tea cellar with the chefs, with a photographer on the scene to capture this special night. Following the reception, guests will enjoy an unforgettable four-course, family-style dinner with wine pairings at the Chef’s Table, which will highlight each executive chef's favorite signature dish during his tenure, as well as Blue Duck Tavern classics with wine pairings selected by General Manager Joseph Cerione. Reservations are required and can be made by calling (202) 419-6755.

June Market Selections:

• June 1 to June 4 (2007-08): Carpaccio of Young Farm Lamb with summer beans, artichokes, and olives; Angry Trout with pears, bacon, and hazelnut, and a Sage Gratin Of Summer Squash with eggplant.

• June 5 to June 11 (2008-2009): House-Smoked Sturgeon Rillettes with caviar jelly; Roasted Rock Fish with toasted squid, zesty tomato broth, and garden marjoram, and Pole And Shell Beans En Papillotte

• June 12 to June 18 (2010-11): Foie Gras ‘Candy Bar’ with macadamia, cocoa butter, chocolate, and strawberries; Veal Schitzel with Dijon mustard and white wine, and Creamed Corn with tarragon.

• June 19 to June 25 (2012-13): Swiss Chard And Onion Tart with goat cheese and bitter greens; 12-Hour Roasted Suckling Pig with baby vegetables and pork jus, and Toasted Farro with cured tomatoes, almonds, lemon confit, and mint

• June 26 to June 30 (2014-15): King Mackerel Tartar with cilantro puree, charred avocado, crispy and watercress; Chicken Fried Wild Quail with sweet pepper relish, as well as Fried Green Tomatoes with pimento cheese and tomato relish.

Chef’s Table Family-Style Four-Course Menu:

First Course:

• Oven Roasted Herb and Garlic Crusted Bone Marrow with country bread
• Smoked Sturgeon Rillettes with celery and crème fraiche gelée
• Baby Carrot Salad with fennel, orange, and olive oil croutons

Wine pairing: Merry Edwards Sauvignon Blanc Russian River Valley 2014

Second Course:

• Shrimps and Grits
• Crispy Skin Salmon with sorrel cream, cucumber, and smoked trout roe
• Cornmeal Fried Okra with tomato stew
• Low Country Collard Greens with smoked bacon and apple cider

Wine pairing: Penner-Ash Pinot Noir Willamette Valley 2013

Third Course:

• Whole Roasted Duck
• 12-Hour Roasted Suckling Pig with baby vegetables and pork jus
• Green Asparagus with sabayon and citrus croutons
• Baker’s Potatoes

Wine pairing: Diamond Creek Cabernet Sauvignon “Red Rock Terrace” Napa Valley 2011

Fourth Course:

• BDT Apple Pie
• Vanilla Ice Cream
• Peach Melba Popsicle

Wine pairing: Donnafugata Passito di Pantelleria “Ben Rye” Sicily 2013

WHEN: Special featured menu items are available Wednesday, June 1, 2016 through Thursday, June 30, 2016 during dinner service. Dinner is served 5:30 PM to 10:30 PM on Sunday through Thursday, and 5:30 PM to 11 PM on Friday and Saturday. A special reception and Chef’s Table will be held on Friday, June 17 at 6:30 PM. Complimentary apple pies are presented on June 16.

WHERE: Blue Duck Tavern is located at the Park Hyatt Washington on the corner of 24 and M Streets, NW, Washington, DC, 20037. For additional information, please call (202) 419-6755, or visit

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

About Blue Duck Tavern:
Located in the Park Hyatt Washington, at 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 on Sunday-Thursday and 5:30 PM to 11:00 PM on Friday-Saturday; and Saturday & 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 adjacent to the open kitchen seats up to 20 guests. Reservations for Blue Duck Tavern may be made by calling (202) 419-6755 or by visiting