U.S. Botanic Gardens  • 245 First Street, Southwest, Washington, DC

May 6^th at 6:00 p.m. (formal)
 

Gathering of the Peerage

Champagne Reception Honoring New Members

Artichoke and Ricotta Fritters with Meyer Lemon Sauce:
Bite size artichoke fritters with ricotta and Parmesan cheeses,
served warm with a tangy Meyer lemon cream for dipping

Zucchini, Brie and Prosciutto Purses:
Puff pastry purses filled with sautéed zucchini and garlic, imported Brie and Italian prosciutto,
baked and offered with a roasted red pepper coulis dipping sauce

Potato, Apple Pancakes with Smoked Salmon:
Shredded potato, onion, celery root and Granny Smith apple formed into tiny cakes and sauteed,
topped with a rosette of smoked salmon and a horseradish crème fraiche

Grilled Duck on Pear Chips:
Bosc pear sliced thinly and “fried in sugar syrup then oven baked until dry,
layered with julienned grilled spiced duck breast and a pear conserve

Charles LaFitte, Grand Cuvée, Brut, Épernay
Louis Drescher, Nobles Cépages, Brut
A.R. Lenoble, Grand Cru, Millésime, Brut, 1990

 
 

Prologus

Sweet Corn Soup with Shiitake Crab Cake:
A simple soup of pureed roasted corn and cream seasoned with cumin, shallots and pepper,
topped with a petite crab cake flavored with Shiitake mushrooms,
garnished with fried onion

Hartwood Station White, Virginia


 

Marinus

Lemon Herb Crusted Rockfish:
Local farm-raised rockfish fillets sprinkled with Kosher salt and cracked black pepper,
dredged in breadcrumbs spiked with Old Bay, parsley, rosemary and thyme,
then pan sautéed until crisp and golden, garnished with finely grated lemon zest,
served with roasted tender asparagus spears and roasted baby carrots

Mercurey, Burgundy, 1998
Kali Hart Vineyards, Santa Lucia Highlands, 2002

Lemon Basil Sorbet:
Tart lemon and fresh sweet basil sorbet, garnished with a fresh basil
 

Bublus

Filet Mignon with Blackberry Port Wine Sauce:
Filet mignon steaks seasoned, then grilled and offered
with a rich sauce of fresh blackberries, Port wine, beef stock and shallots
Served with a wedge of our rustic Yukon Gold and Vidalia onion tart

St. Supéry, Dollarhide Ranches, Napa, 1995
St. Andrews Estate, Adelaide Plains, 2000

Moretum

Radicchio Salad with Asiago and Peppered Almonds:
Soft petals of Boston lettuce tossed with shredded radicchio, shaved Asiago cheese,
and sprinkled with sweet and spicy peppered almonds in a light red wine and almond oil vinaigrette

Bellaria

Pistachio Popover Crème Brulee:
House baked popovers made with toasted pistachio nuts, split and filled with
vanilla bean custard, caramelized and finished with the popover top
brushed with Grand Marnier syrup and sprinkled with toasted pistachio nuts

Postia

Assiette of Chocolate:
A selection of our tiny chocolate desserts passed at the table
(Signature Truffles, Chocolate Ganache Bites, Mocha Eclairs drizzled with Dark Chocolate)

Created and Executed by:

 Chef José Parada, Well Dunn Catering
 

Hosted by:

U.S. Botanical Gardens, Washington, D.C
 

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