THE EBBITT ROOM MENU

FIRST COURSE

Market Oysters with Shallot Mignonette  16

Market Oysters with "Iced Champagne" And Caviar  19

Yellowfin Tuna Tartare "Nicoise"  14

Butternut Squash Soup, Smoked Trout, Stewed Apples and Pancetta  10

Seared New York State Foie Gras, Warm Golden Raisin Polenta, Fig Jam and Red Wine Reduction 18

Seasonal Market Greens with Roasted Beets, Goat Cheese and Reduced Balsamic Vinaigrette 8

Calamari with Lime-Ginger Aioli and Organic Baby Greens  10

Artichoke, Olive and Fresh Herb Salad, Sweet Peppers, Caper Berries, Crisp Parmesan and Oregano Vinaigrette 11

Steamed Mussels in Green Curry Sauce  9

Chilled Blue Crab Salad, Smoked Salmon, Mache, Toasted Almonds and Citrus Vinaigrette  13

Seafood Tasting - Calamari, Chilled Blue Crab Salad, Tuna Tartare and Oysters  18

Ebbitt Room Artisinal Cheese Plate  Three 10  Five 14

SECOND COURSE

September Vegetable and Chanterelle Risotto  24

Pan Roasted Salmon and Atlantic Shellfish, Fingerlings, Andouille Sausage and a Tomato-Clam Broth  28

Black Sea Bass, Foie Gras, Truffle Oil Mashed potatoes, Melted Leeks and White Balsamic  30

Potato Crusted Chatham Cod, Golden Chanterelles and Curry Creamed Spinach  29

Pistachio Dusted Local Scallops, Scallion and Crab Barley, Tomato Jam and Brown Butter Sauce  30

Pan Roasted Free Range Chicken, Potato Gnocchi, Broccoli Rabe,
Oyster Mushrooms and Roasted Shallot Jus  26

Grilled Hangar Steak, Scallion Mashed Potatoes, Asparagus and Balsamic Onions  29

Roast Rack of Lamb, Lamb Sausage, Zucchini Caponata,
Caramelized Fennel and Aged Balsamic  34

Grilled Pork Rib Chop, Soft Polenta, Wild Arugula and Roasted Porcinis  27

28 Day Aged Ribeye Steak for Two - Wild Mushrooms, Pomme Frites and Bordelaise Sauce  58

DESSERT

Chocolate Truffle Cake, Pistachio Ice Cream and Espresso Syrup

Vanilla Bean Creme Brulee, Almond Biscotti and Fresh Berry Salad

Carrot-Pecan Cake, Roasted Pineapple and Coconut Ice Cream

Poached Pear and Almond Tart, Pear Sorbet and Spiced Wine Syrup

Steamed Sticky Toffee Pudding and Vanilla Bean Ice Cream

Ebbitt Room Cookie Plate

Home Made Ice Cream and Sorbetsts

All Desserts 7

TEAS BY T

Black Teas
Orange Pekoe, Imperial Earl Grey, Thunderbolt Darjeeling, Estate Decaf

Green And Herbal Teas
Pear Tree Green, Peppermint Leaf, Chamomile Flowers, Mountain Berr

All Teas  3

LA COLOMBE COFFEE

Regular And Decaf 3    Espresso 3.50   Cappuccino 4

CHEESE

Robiola Bosina
Rich, Creamy, Soft White Rind, Cow, Goat And Sheep's Mile Cheese
Italy

Bucheron
Semi-Soft, Flaky, Assertive Flavor, Goat's Mile Cheese
Poitou, France

Tomme De Savoie
Semi-Soft, Fruity, Intense Cow's Milk Cheese
Maute-Savoie, France

Malvarosa
Buttery, Rich, Sweet, Semi-Soft Sheep's Milk Cheese
Valencia, Spain

Epoisses
Soft, Meaty, Semi-Soft Cow's Milk Cheese
Berthaut, France

Garrotxa
Semi-Hard, Earthy, Moist, Lingering Sharp Finish, Goat's Milk Cheese
Catalonia, Spain

Petit Ardi Gasna (Petit Basque)
Nutty, Caramelized, Hard, Raw Sheep's Milk Cheese
Bern, Switzerland

Sprout Creek Toussaint
Grassy, Herbaceous, Hearty, Hard Cow's Milk Cheese
New York, USA

Capra Valtellina
Herbaceous, Complex, Hard Goat's Milk Cheese
Lombardy, Italy

Mr's Quicke's Farmhouse Cheddar
Earthy, Firm, Sharp Cow's Milk Cheese
England

Rochbleu
Creamy, Brie Style, Grassy Cow's Milk Blue Cheese
France

Jasper Hill Bayley Hazen
Smooth, Complex, Nutty, Cow's Milk Blue Cheese
Vermont, USA

Three 10 Five 14

EBBITT ROOM LOUNGE MENU

Tuna Tartar 12

Main Lobster and Sweet Corn Fritters, Tarragon Remoulade  13

Market Select Oysters  16

Mini Crab Cakes, Caper-Basil Sauce  13

Kobe Beef Sliders, Roquefort, House Pickle, Balsamic Onions 15

Crispy Calamari with Lime-Ginger Aioli 10

Pomme Frites, Garlic-Truffle Aioli  6

Gulf Shrimp Cocktail  11

Seafood Tasting - Calamari, Oysters, Shrimp, Crab Cake  16

Ebbitt Room Cheese Plate  Three 10  Five 14

CHEESE

SEMI-SOFT CHEESE

Robiola Bosina, Bucheron, Tomme De Savoie, Malvarosa, Epoisses

SEMI-HARD AND HARD CHEESE:

Garrotxa, Petit Ardi Gasna,

Sprout Creek Toussaint,

Capra Valtellina, Mr's Quickes,

BLUE CHEESE:

Rochbleu, Jasper Hill Bayley Hazen

Three 10 Five 14

DESSERTS

Sticky Toffee Pudding, Vanilla Bean Ice Cream

Chocolate Truffle Cake, Pistachio Ice Cream

Lemon Tart, Berry Sorbet and Berry Salad

Carrot Cake, Roasted Pineapple, Coconut Ice Cream

Home Made Ice Cream and Sorbets

Ebbitt Room Cookie Plate

All Desserts 7

Executive Chef Andrew J Carthy
Chef De Cuisine Carl Messick