Anthony Lombardo and his team at the James Beard house.
Chilled Tomato Soup with Maryland Lump Crab
Crispy Pork Jowl Terrine with Stone Fruit Mostarda
Raisin–Coriander Crostini with Housemade Goat's Milk Ricotta
Skuna Bay Craft-Raised Salmon​ Crudo with Pine Nut Gremolata, Pickled Breakfast Radishes, Heirloom Tomatoes, and Osetra Caviar
Diver Scallops with Creamy Chanterelles, Lobster Grits, and Favetta
Duck Confit Strudel with Housemade Mascarpone, Foie Gras Cream, Roasted Peach Compote, and Vincotto
Hay- and Lavender Slow-Roasted Maryland Lamb Shoulder with Quinoa and Charred Corn, Braised Baby Leeks with Lardo, and Madeira–Lamb Jus
12-Layer Honey Cake with Toigo Orchards Peach Blossom Honey, Honeycomb Ice Cream, and Almond Tuile
Dinner

Georgetown Tradition

Anthony Lombardo

1789 Restaurant, Washington, D.C.

For half a century, 1789 has wined and dined the capital’s elite. But though the restaurant maintains a sense of history, it recently surprised its diners with the debut of a thoroughly modern and sustainable menu. Come help us celebrate the golden jubilee of this Washington institution.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Chilled Tomato Soup with Maryland Lump Crab 
    • Foie Gras Torchon Brûlée
    • Crispy Pork Jowl Terrine with Stone Fruit Mostarda
    • Raisin–Coriander Crostini with Housemade Goat's Milk Ricotta
    • Rebuli Extra Dry Prosecco di Valdobbiadene Superiore NV
  • Dinner

    • Skuna Bay Craft-Raised Salmon​ Crudo with Pine Nut Gremolata, Pickled Breakfast Radishes, Heirloom Tomatoes, and Osetra Caviar
    • Champagne Taittinger La Française Brut NV
    • Diver Scallops with Creamy Chanterelles, Lobster Grits, and Favetta
    • Domaine Latour-Giraud Cuvée Charles Maxime MEURSAULT 2009​
    • Duck Confit Strudel with Housemade Mascarpone, Foie Gras Cream, Roasted Peach Compote, and Vincotto
    • Evening Land Seven Springs Vineyard Pinot Noir 2010
    • Hay- and Lavender Slow-Roasted Maryland Lamb Shoulder with Quinoa and Charred Corn, Braised Baby Leeks with Lardo, and Madeira–Lamb Jus
    • Domaine du Banneret Châteauneuf-du-Pape 2010
    • 12-Layer Honey Cake with Toigo Orchards Peach Blossom Honey, Honeycomb Ice Cream, and Almond Tuile
    • Joseph Phelps Vineyards Eisrébe 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 08.07.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2014

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