Looking for an Early Valentine’s Day Dinner? Check out the Roof Terrace Restaurant at The Kennedy Center 5-8pm Option

by Prince Of Petworth January 31, 2014 at 12:00 pm 0

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


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


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


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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