Hotel Palomar Washington DC - Washington, DC

local tomatoes, cucumbers and sherry vinegar, with avocado ice milk

warm stew of calamari, shrimp, clams and mussels, coconut and citrus broth

baby mixed field greens, aged goat cheese, red wine vinaigrette pickled spring onions and candied walnuts

marinated summer melons, ricotta salada, red grapes, jamon serrano

a rich soup of maryland blue crab, old bay and worcestershire

roasted red and yellow beets, rhubarb, lady apples chips and olive oil

seared sea scallops, pickled beech mushrooms and black garlic scented salsify puree

sliced heirloom tomatoes, creme fraiche, herbs, and red pepper

ricotta filled pasta tossed in brown butter, sage, preserved lemon, finished with aged balsamic vinegar and parmigiano reggiano

potato dumplings with bolognese sauce, thyme and olive oil

spaghetti noodles cooked with cracked peppercorns, applewood bacon lardons, local fava beans, farm egg and truffled pecorino cheese

egg pasta in spicy blue crab ragout, chili threads and marjoram

slow roasted lamb leg marinated in dried herbs and flowers, creamy white polenta, rosemary infused peppers and cipolini onions

organic chicken breast, turmeric braised leg meat, toasted farro with grilled green onion and sherry reduction

seared wild bass over crimson lentils, with ginger scented citrus sauce

spicy seafood stew, roasted pepper rouille and tomato shellfish broth

braised pork belly, juniper crusted spare ribs, celery root and braised leeks

grilled with crushed fingerling potatoes, green peppercorn and red wine

markets daily catch served whole, cooked in a salt crust, served with baby vegetables a la greque and salsa verde

pounded veal cutlet served with lemon, capers, radish and market greens

marinated, lemon, bay leaf

dressed with passion fruit, citron and yellow pepper (sold individually) .

grilled corn, ricotta salada, lime chilies and garlic aioli

grilled with asparagus and lemon mayonnaise

blue cheese, serrano ham

crisp calamari, spicy tomato sauce

juniper caramel, scallions

candied peanuts with sour cream and onion

gathered from the farmers market each week - the best of the seasons ingredients

mozzarella, basil, tomato

sopressata, onion, taggiasche olives, artichokes, italian sausage

fresh lamb sausage, rapini, chili

pecorino, fresh goat, gorgonzola, parmesan, caramelized onions

brown butter, pepper and sherry

olive oil, sea salt

olive oil, pine nuts, tomato, chili

white corn polenta, piave

coco beans, garlic sausage, duck drummette, bread crumbs

semifreddo, spiced cake, dried fruit and sicilian pistachios

dark chocolate creme, hazelnut anglaise and hazelnut biscotti

eucalyptus meringue, burnt rosemary, graham cracker and chocolate sorbetto

lemon curd, cherry poundcake and cherry marscapone

fresh roasted peaches topped with oatmeal crumble and vanilla gelato

daily selection served with house made hazelnut biscotti