Photo by PoPville flickr user ekelly80
From an email:
“WHAT: Roof Terrace Restaurant, located atop the John F. Kennedy Center for the Performing Arts offers a special prix-fixe, three-course dinner this Valentine’s Day. Executive Chef Joe Gurner has invigorated the restaurant’s classic bistro fare with a selection of decadent dishes like fall panzanella salad with duck confit, forest mushrooms, rosemary pesto and braised beef short rib with kabocha squash puree, Brussels sprouts and shiraz glaze. To accompany Chef Gurner’s savory delights, Pastry Chef Kendra Stephens has created a medley of indulgent confections, including a praline mascarpone mousse cake with chocolate caramel and a warm citrus brioche pudding with cherry caramel reduction. Roof Terrace’s floor to ceiling windows provide a stunning skyline view that tops off a romantic evening for two.
WHEN: Friday, February 14
5:00 p.m. – 8:00 p.m.
WHERE: Roof Terrace Restaurant
John F. Kennedy Center for the Performing Arts
2700 F Street NW
COST: $50 per person, exclusive of tax and gratuity
CONTACT: 202- 416-8555; www.roofterracerestaurant.com or www.opentable.com
Valentine’s Day 2014 Menu after the jump.
Friday, February 14
$50 per person, exclusive of tax and gratuity
FIRST COURSE
celery root soup, apple, grilled rustic bread
caesar salad, parmesan, crostini
baby greens, beets, hazelnuts
spicy tuna tar tare, pickled cucumber, wonton
fall panzanella salad, duck confit, forest mushrooms, rosemary pesto
scallop crudo, harissa vinaigrette, cilantro
MAIN COURSE
lamb porter house, polenta, aromatic stewed tomatoes
pan seared organic chicken breast, cranberry, chestnut, spinach
seared rainbow trout, fingerling potato, pancetta, leeks, sauce vierge
certified angus beef tenderloin, frites, “steak sauce”
pan seared skuna bay salmon, english cucumber salad, aged balsamic vinegar
braised beef short rib, kabocha squash puree, brussels sprouts, shiraz
butternut squash risotto, thyme, brown butter
DESSERT
praline mascarpone mousse cake, chocolate caramel
quark cheese cake, roasted forelle pear, poached cranberry
warm citrus brioche pudding, cherry caramel reduction
rose petal cake, port wine ganache, rose caramel, fleur de sel
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