From our friends at The Source by Wolfgang Puck...
Scott Drewno, recently named Chef of the Year at this year’s RAMMY Awards, has added some new dishes to the lounge and dining room menus at The Source by Wolfgang Puck. New to the lounge/ “District Chinese Kitchen (DCK)” menu include a Sichuan “Fish & Chips” with hot and numbing spices and hot pot flavored aioli ($15) Crispy Calamari with spiced red curry and spring peas ($11) Tempura Softshell Crab served in steamed bao with Chinese mustard ($13) and Cumin Scented Lamb Stir Fry with asparagus, mint and rice noodles ($10.) A new addition to the latest lounge/ “District Chinese Kitchen” menu is an attractively priced Bar Tasting option offering up five starters, an appetizer and entrée all for $35 per person. The Bar Tasting begins with five small bite starters of pickles, sashimi, Maryland Crab Curry, Sichuan Chilled Noodles and a Scallion Flower roll. For the appetizer course, guests can choose any “DCK” menu item (the full menu can be found here) while the entrée is Chinese Roast Pork with Mu Shoo wraps, hoisin, wok fired eggs and cabbage slaw.
Seasonal additions to the dinner menu include a Jumbo Lump Maryland Crab Cake with pickled heirloom tomatoes and Sriracha aioli ($19) Garlic Marinated Lamb Chops with orange blossom glazed carrots and harissa ($52) Wok Fired Thai Drunken Noodles with Thai chili, spring peas, asparagus and fresh mint ($12) Garlic and Chili Roasted Asparagus with roasted cipollini and Sichuan bacon vinaigrette ($11) and Slow Roasted Beets with Thai basil, toasted pistachio, Mandarin orange and spring radish ($11.)
See below for the latest dinner menu...
 |
| Click above to enlarge |
 |
| Click above to enlarge |
