City Zen - Washington, DC

maryland crab cake, red tomatoes, sweet peppers and pistou basil

eastern shore white corn, okra, black eyed peas and old bay broth

eggplant and sultana raisin chutney with a green curry emulsion

cityzen scrapple and darden ham stock

grilled zucchini, smoked tomato jam and basil panade

white chocolate sarsaparilla cake, root beer granité and tonga vanilla ice cream

with coriander mousse and royal blenheim apricot syrup

baby corn tempura, spiced okra, anson mills grit coulis and red pepper sorbet

quinoa, toasted sunflower seeds, english cucumber, garden mint and borage vinaigrette

with crispy mustard greens, dijon mustard bread pudding and vidalia onion gratin

with pimenton dulce, rosemary and braised summer squash

brown sugar oat crumble and frozen nutmeg mousse

with snow peas and turmeric aïoli

fried green tomato, minced summer beans, oregano and smoked tomato consommé

braised cashew, napa cabbage, grilled jicama and black bean sauce

marinated sunchokes, sweet peppers, poached quail egg and sauce dijonnaise

moulard duck foie gras mousse, with compressed cherries, pickled ginger, toasted brioche and anise hyssop ($10 supplement)

sautéed silken tofu and rhubarb gazpacho

walla walla onion and summer bean linguini with a rue scented onion broth

darden ham salad, okra blossoms and green tomato coulis

azuki beans, oyster mushrooms, carrots à la grecque and dashi consommé ($15 supplement)

with green chick peas, baby spinach, panisse and vadouvan emulsion

grilled vidalia onions, chanterelle mushrooms, oregano and dolin rouge butter

slow baked penn farms tomato, shaved fennel and sauce choron

braised grimaud farms duck breast with olives, sylvetta arugula, baby leeks and anson mills polenta

blueberry bay syrup, whipped crème fraîche and maple whiskey sabayon glâcé

poached montmercy cherries, tonka bean crunch and noyau ice cream

flourless valrhona chocolate cake with espresso crunch, chicory cremeux and spearmint ice cream

earth 'n' eats red haven peaches, whipped raspberry, sbrisolona cake and african amber rooibos ice cream

sautéed veal sweetbreads, piquillo peppers and artichoke duxelle

navel orange, and crispy mustard greens

grilled broken arrow ranch quail, fuyu persimmon marmalade, yuzu jam and virginia peanut sauce

sautéed broccoli rabe leaves, coconut infused jasmine rice, confit cuttlefish and cilantro gremolata

gruyere mousseline, baby spinach, sautéed mushroom and beurre moelle

Quince velouté and autumn succotash

whipped tanariva ganache, chocolate hazelnut feuilletine cake, praliné mousse and valrhona chocolate sorbet

chevre mousse cake, candied almonds and muscovado ice cream