CityZen

1330 Maryland Ave SW- At 12th St SW
Washington, DC 20024

202 787-6006
202 554-8588

Sample Dinner Menu

Three- Course Menu- Choice of Appetizer, Entree and Dessert, Seventy- Five Dollars ($75.00)

Appetizers

Chestnut Cappuccino   puree of italian chestunt soup with poached bosc pear and perigord truffle steamed milk

Carnaroli Risotto Biologico   with meyar lemon confit,maine sea urchin, caramelized satsify and baby spinach legerement cuit

Grilled Japanese Horse Mackerel   ruby red grapefruit, shaved radish, pink peppercorn gelee and sirop da vanilla

Sauteed Nantucket Bay Scallops   with butternut squash duxelles, mache lettuce, shaved asian pear and patterson farms honey vinaigrette

Crispy Medallion of Marcho Farms Veal Sweetbreads   with braised cardoons and anson mills lobster bisque

Terrine Potage St Germain   cityzen cured ham hock ternine with split pea salad, sweet carrot and smoked pork vinaigrette

Entrees

Sauteed Filet of Chatham Bay Cod   with pommes aligote, savoy cabbage tagliatelle and perigord truffle coulls

Grilled Pave of Bluefin Tuna   with tuna belly confit and winter vegetables a la grecque

Noisettes of Columbia River Sturgeon   with butter braised fingerling potatoes, shitake mushrooms applewood smoked bacon and sauce bordelaise

Paella   herb roasted wolla ranch quail saffron infused basmati rice, cityzen chorizo, globe artichokes and piquillo peppers

Pan Seared Shaeffer Ranch Venison   with braised balgian endive, pickled pomegrante seeds and sweet potato souffle

Sauteed Elysian Fields Farm Lamb Chop and Braised Shortrib   with a creamed spinach eclair and black trumpet mushrooms

Desserts

Confit of Winter Oranges   cured navel and blood oranges with an orange clafoutis, acacla honey galee and almond ic cream

Gala Apple Mille Feuille   with white chocolate passion fruit cream and sancho chile

Lemon Meringue Pie   amaretto chiffon with lemon sorbet, swiss meringue and canello veloute

Degustation De Sabayon   caramel, assam black tea and frozen vairhona chocolate sabayons with cubebe gastrique and brown sugar tuiles

Arrosted Artisanal Cheeses From Our Trolley

Chef's Tasting Menu

Five Course Tasting Menu, Ninety Dollars ($90.00)

Broiled Paillard of Bluefin Toro   with pickled green tomato ceviche and a yuengling popover

Pan Seared Maine Diver Scallons   with citrus braised swiss chard, cured steelhead trout roe and scallop veloute

Grilled Calotte of Prime Midwestern Beef   with a yukon gold potato and perigord truffle macaroon creamed king richard leaks and sauce peigourdine

Assorted Artisanal Cheeses From Our Trolley

Chocolate Cream Pie   valrhona chocolate ganache with lime scented creme fraiche and coriander infused caramel

Chef's Vegetarian Tasting Menu

Five Course Tasting Menu, Eighty Dollars ($80.00)

Marinated Jerusalem Artichokes   with feuilles de cresson, candied hazelnuts and apple gastrique

Yukon Gold Potato Canneloni   with king richard leeks and penigord truffle coults

Herb Roasted Abalone Mushroom   with a braised globe artichoke and meyer lemon gratin

Assorted Artisanal Cheeses From Our Trolley

Mont Blanc   italian chestnut souffle with valrhona milk chocolate

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