Nibble+squeak will be hosting a very special, Mother's Day Weekend lunch at Plume on May 12th.
As the recent recipient of one star from the prestigious Michelin Guide and the only Forbes five star rated restaurant in Washington, DC, Plume at The Jefferson serves as a discreet and elegant backdrop to the artistry of an award-winning culinary team. Savor classic dishes crafted using traditional techniques and a seasonal menu inspired by the harvest from Thomas Jefferson's kitchen gardens at Monticello.
Appetizer: Waldorf Salad, Apple, Celery, Celeriac, Black Preserved Walnuts
Entrees (choice of):
Dorade Royal Filet, Baked Potato and Leek Tart, Vichyssoise Sauce
Saddle of Lamb, Honey-Mustard Crust, Saffron Polenta Fritter, Green Beans
Dessert: Meyer Lemon Raspberry Sable, Red Poppy Frozen Marshmallow, Tayberry Sorbet
Appetizer: Spaghetti alla Chitarra, House-made Tomato Sauce
Entree: Seared Amish Hen Breast, Haricot Verts
Dessert: Madeleines, Fresh Berries
NEW DATE! Tickets available NOW!
Kinship is acclaimed Chef Eric Ziebold and partner Célia Laurent’s new restaurant. The restaurant is committed to offering creative and contemporary American cuisine with a continued dedication to hospitality. Kinship is Chef Ziebold’s vision of what the modern American restaurant can be, and celebrates the rich diversity of influences that have come to shape American cuisine.
Nibble+squeak is taking over the entire beautiful space for a special Michelin-starred meal for parents and pipsqueaks alike!
*Kids Meals are FREE, thanks to Mommy Nearest*
*Lots of Nibbles for the Pipsqueaks Provided by Plum Organics*
TICKETS NOW LIVE! Saturday Brunch at Joselito D.C.
Proprietor (and Dad), Javier Candon, debuted Joselito to Capitol Hill this January as a homage to his parents who showed him that some of the best memories in life are created with family and friends over leisurely meals.
We're bringing the whole family to the table on April 29th for a Spanish style brunch to be remembered. Thanks to MommyNearest, kids eat from the same menu for free! Nibbles for the littles provided by Plum Organics!
Appetizers to Share at the Table:
Queso manchego viejo / 1 year old Manchego cheese, spicy tomato marmalade, rosemary picatostes
Salpicon de gambas, mejillones y pulpo / Shrimp, mussel, octopus, pepper, onions salad
Paté de higaditos de pollo y perlas de Jerez / Chicken liver terrine, sherry pearls
Almejas a la sarten / Manila clams, garlic, oloroso sherry
Boquerones fritos en adobo / Deep fried anchovies, cumin, yuzu alioli
Choice of Main Course:
Huevos con carne de cangrejo / Jumbo lumb crab Benedict served with green salad
Filete de buey con huevos fritos y papas fritas / Steak & organic eggs w/ fries
Tortilla de verduras / Five seasonal vegetables omelette with goat cheese w/ green salad
Choice of Dessert:
Torrijas caseras: Andalusian style french toast
Sopa de chocolate blanco con fresas al vinagre de Jerez y helado de miel y lavanda / Warm white chocolate soup, strawberries marinated on Sherry vinegar, honey-lavender ice cream
Frutas de Luna / "Luna’s fruit bowl"
Join us for a special #Tykesgiving DC Nibble+squeak celebration at Blue Duck Tavern!
Blue Duck Tavern is a casually-chic West End tavern, serving up the freshest seasonal foods of the Mid Atlantic. Blue Duck Tavern was recently awarded one of the first Michelin Stars in the DC region! They also were named “Upscale Brunch of the Year 2016” and "Restaurant Service of the Year 2014" by the Washington Association of Metropolitan Washington, and are continuously listed as one of top restaurants in Washington, DC by the Washington Post, Washingtonian and Zagat.
We will have an exclusive seating at the renowned Chef's Table where we will enjoy a 3-course family style meal customized by the Chef based on regionally sources, fresh and seasonal and ingredients.
Chef de Cuisine Brad Deboy and the culinary team at Blue Duck Tavern are passionate about the art of simple, yet innovative cooking, sourcing fresh, seasonal ingredients from regional farms, ranches, and water ways. The majority of their dishes are prepared in the restaurant’s wood-burning oven, the focal point of the open kitchen, inviting diners to be a part of the culinary experience.
At Vermilion, the critically acclaimed dining room and presidential favorite known for its unwavering commitment to local, sustainable sourcing, Chef William Morris continues to celebrate the very best product from the region with his simple, straightforward and honest cooking.
Nibble and Squeak will take place in the semi-private Front Parlour at Vermilion.
Three-course meal includes soft drinks, tax and gratuity, PLUS children eat for FREE, thanks to Mommy Nearest!
First Course, choice of:
- CORNMEAL HUSHPUPPIES with 3 dipping sauces
- PATH VALLEY MIXED GREENS shaved vegetables, petites herbs, red wine vinaigrette
- SWEET CORN VELOUTE peekytoe crab, grain mustard cream, baby celery
Second course, choice of:
- BUCATINI PASTA with roasted garlic cream, wild mushroom ragout, preserved lemon, charred peppers
- PAN ROASTED HANGER STEAK with herb fries, baby greens and house made steak sauce
- PAN ROASTED RAINBOW TROUT with spinach, fingerling potatoes and lemon-caper brown butter
Third Course, choice of:
- SPECULOOS FRITTERS caramel pear butter, cherry quark ice cream
- OREO SILK TORTE milk & dark chocolate custard, whipped milk chocolate ganache, oreo crumble, mint merigue
Requin is a French Mediterranean concept by chef Jennifer Carroll (former Top Chef finalist) in partnership with chef and restaurateur, Mike Isabella (Also a former Top Chef and Top Chef All-Stars finalist).
Three course Sunday brunch includes soft drinks, tax and gratuity. Mimosa options also available at checkout. PLUS: children eat for FREE, thanks to Mommy Nearest!
First Course: choice of one
- French Onion Soup melted gruyere, crouton, fine herbs
- Market Salad ashed goat cheese, radish, beet, turnip, preserve lemon vinaigrette
Second Course: choice of one
- Lobster Soft Scramble puff pastry, tomato, leek, truffle vinaigrette, potatoes, market salad
- Quiche country ham, piquillo pepper, shallot, cheddar, served with choice of chips or salad
- Croque Monsieur ham, gruyere, béchamel
Third Course: choice of one
- Chocolate Soufflé hazelnut ice cream, praline
- Profiterole brown butter ice cream, warm scotch caramel, candied kumquats, pistachio