Washington, D.C.'s Blue Duck Tavern Unveils New Brunch Options
Executive chef Sebastien Archambault and chef de cuisine John Melfi announced the unveiling of several new dishes for weekend brunch at Blue Duck Tavern in Washington, D.C. Archambault’s menu showcases farm-fresh fare while reflecting the rediscovery of his French roots kindled in the American South. Guests can expect great southern-inspired dishes incorporating the freshest ingredients reflective of this season’s bounties, and all-American purveyors. The a la carte brunch at Blue Duck Tavern is served Saturday and Sunday from 11 a.m. to 2:30 p.m.
Assorted housemade pastries, served with jam and Vermont butter, and wood-fired pecan sticky buns are made from scratch in the wood-burning oven each morning. Fresh produce, farm-raised meats, and freshly caught seafood complete the sustainable “raised in America” offering. Newcomers to the menu include starters such as oysters on the half shell with house-made vinegar and shallots; apple and endive salad with walnuts and cage-aged cheddar fondue; frisée and lardon salad with a hen egg and Virginia peanuts; and housemade smoked salmon with avocado, pickled onions and silver dollar johnny cakes, priced between $8 and $16.
The new egg & specialties dishes include crab frittata with potatoes, broccoli rabe, crème fraiche and chives; chilled lobster salad of frisée, avocado and grapefruit; eggs Florentine with spinach, pork belly and sauce Choron; as well as baked eggs with sweet pepper and chorizo. Other specialty items include Belgian waffle topped with glazed pecans and Blis maple syrup; and fried chicken & waffles with collard greens and black pepper gravy, with prices ranging between $15 and $28.
For guests with Southern comfort food in mind, Archambault is offering new mouthwatering grains and potatoes options such as housemade hot biscuits and duck gravy; hash brown potatoes with creamed leeks; and sautéed wild mushrooms, with olive oil croutons, garlic and parsley, priced at $8 each.
Blue Duck Tavern is located at Park Hyatt Washington on the corner of 24 and M Streets, NW, Washington, D.C.