Join us for a 6 course “Asparagus” themed dinner!
Hosted by Executive Chef/Owner Frederik de Pue and Chef de Cuisine Keith Cabot from MENU | MBK, along with Executive Chef Sebastien Archambault from Blue Duck Tavern, and Executive Chef Dan O’Brien from Seasonal Pantry, our “Asparagus” dinner highlights the best seasonal ingredients, and a collaborative menu composed by the four chefs.
Space is limited, please call 202-347-7491 or email firstname.lastname@example.org to make your reservation.
Sunday, June 1, starting 6.30pm
$95/person, beverage pairings available for an additional $55/person.
MENU | MBK, 405 8th St. NW, Washington, DC 20004
canapes presented by MENU | MBK
Asparagus Salad by Blue Duck Tavern
fried egg, chili lime vinaigrette, guanciale, shaved parmesan
Asparagus Flan by Seasonal Pantry
prosciutto, feta, garlic
Asparagus by Seasonal Pantry
extra virgin olive oil, trout, smoke
12-Hour Roasted Suckling Pig by Blue Duck Tavern
charred asparagus, ramps, garlic confit, porc jus
Rhubarb Compote by MENU | MBK
mascarpone mousse, gin soaked ladyfingers